| Technology code 22-UP-02 |
Status OPEN |
Applications mode Continuous |
Access model As specified in the call |
The opportunity
Sparkling wine is a very popular wine with significant levels of carbon dioxide that make it fizzy. Commonly the term champagne is used for all sparkling wines, but in the EU this term is reserved for products exclusively produced in the Champagne region of France.
Our offer
The sweetness of sparkling wine can range from very dry “brut” styles to sweeter “doux” varieties (French for “raw” and “sweet”, respectively). The sparkling quality of these wines is attributed to its carbon dioxide content and may be the result of natural fermentation or the addition of carbon dioxide as in the case of some cheaper sparkling wines. In order to gain the quality of natural fermentation in sparkling wines, a novel method of sparkling wine making using a new biocatalyst is proposed. This method is based on a composite biocatalyst that is made by immobilizing the alcohol resistant and cryotolerant Saccharomyces cerevisiae AXAZ-1 on tubular cellulose.
The technology
This is a technology for sparkling wine making that is based on a novel bioprocess similar to Champagne which uses a novel biocatalyst. Cells from an alcohol resistant and cryotolerant strain of Saccharomyces cerevisiae are immobilized on tubular cellulose covered with starch gel and then freeze dried. The freeze-dried biocatalyst and sugars from rectified concentrated grape must are added to commercial dry white wine 11.5 % v/v and the mixture is left to ferment. Upon opening, carbon dioxide escaped from the wine and the characteristic sound was noticed.
Advantages & Innovations
- Improved quality of produced wine
- Shorter fermentation time in the bottle
- Wine of high clarity
- Patentable method
Stage of Development
This novel technology is an innovative process for sparkling wine making. The next step requires industrial setting validation and production in order to ensure the effectiveness of the process in large-scale manufacturing.
Partner Search
FOOD INNOVATION RI is seeking for partners with the capacities of developing this technology. The ideal partner shall be a large wine industry interested in further developing this technology in a relevant and operational environment. Alternative options may also be considered.
Offered by
Department of Chemistry, University of Patras, University Campus 26504 Rio Achaia, Greece
Contact
Prof Athanasios KOUTINAS
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Food Chemistry and Biotechnology Group
