A new process for quality wine production
| Technology code 21-UP-07 |
Status OPEN |
Applications mode First call for expression of interest |
Access model As specified in the call |
The Opportunity
The production of wine follows a series of production stages which are reflected in the production cost of wine. The quality characteristics of the wine depend on the raw materials and the production process and significantly affect the price of the product. New technologies, that can lead to the production of quality products at a low cost, are now essential for the wine making industry.
Our Offer
The Food Biotechnology Group has developed a methodology for the production of wine at extremely low temperatures resulting in the improvement of the quality characteristics of the wine and the reduction of the high costs that have been an integral part of the wine production process. Using the offered technology of the University of Patras, the traditional products can be bottled after the completion of the alcoholic fermentation, reducing the time of the wine making process and the production cost.
The Technology
The process is designed to be performed in batch and/or continuous mode using encapsulated cells in delignified tubular cellulose (TC) produced after delignification of lignocellulosic biomass. This technology valorizes the benefits of the immobilization process of high-yield wine cultures cells during fermentation at low temperatures.
Advantages & Innovations
- Wine making at 4°C
- Fermentation in continuous mode
- Use of tubular cellulose supported biocatalyst
- Improvement of wine quality
- Reduced sulfites
- No fining method required
- Bottling immediately after fermentation
- Reduction of investment and production cost
Stage of Development
This technology is an innovative process validated in a lab and pilot plant environment. 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 to develop this technology. The ideal Partner shall be a large wine industry eager to further develop 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
