Must fermentations using mixed yeast inocula and production of wines with improved organoleptic characteristics
| Technology code 21-UOI-03 |
Status OPEN |
Applications mode First call for expression of interest |
Access model As specified in the call |
Code: 21-UOI-03
The Opportunity
Wines are usually produced by employing a single oenological yeast strain (a Saccharomyces cerevisiae strain). The wine industries use a limited number of such strains as starters. This practice guarantees the standardization of the production process, but the final product has always the same characteristics. On the other hand, consumers demand new wine products with novel taste and aroma. This, we consider as a great opportunity, to produce wines with novel characteristics.
Our Offer
The use of mixed oenological, indigenous yeast inocula as starters provides new products with novel and improved organoleptic characteristics and especially with novel aromatic bouquets. Our approach aims to meet exactly the above stated need. We can provide lyophilized mixes of indigenous, oenological yeast strains, which we have isolated, biochemically and molecularly characterized and tested in laboratory micro-fermentations. These mixes have proven to produce (white or red) wines with novel aromas and generally improved organoleptic characteristics.
The Technology
The isolated yeasts originated from domestic grape varieties, are totally/ extra pure and completely characterized. The mixtures offered were obtained after many trials of different combinations which were exposed to microvinification and led to wine production with improved organoleptic characteristics. The use of different yeast combinations during must fermentation leads to the production of additional volatile compounds, which critically improve the flavor characteristics of the produced wine.
Advantages & Innovations
- Combination of new indigenous yeasts
- Production of wine:
- with improved aromatic bouquet
- with high quality organoleptic characteristics
- with lower alcohol content
- Simple purchase and storage of product (house refrigerator)/li>
Stage of Development
The yeast mixtures have been tested at lab scale including microvinifications. This approach will be developed by scaling up fermentations in appropriate bioreactors to verify the improved quality and the aroma content in the final product.
Partner Search
FOOD INNOVATION RI is seeking for Partners with the capacities to develop this technology. The ideal Partner shall be a winery with a strong retail network or a food ingredient producer eager to further develop this technology in a relevant and operational environment.
Offered by
Department of Chemistry, University of Ioannina, University Campus, 45110 Ioannina, Greece
Contact
Prof Emmanuel M. PAPAMICHAEL Assist. Prof. Amalia AFENDRA Assoc. Prof. Efstathios HATZILOUKAS
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