Technology Transfer Services

A novel technology for high quality, sulfite-free wine using a home-based kit

Code: 21-UP-05

The Opportunity

Winemaking throughout the centuries has been a complex, time-consuming process, utilizing the natural fermentation process to produce fine wine products enjoyed by consumers around the globe. Wine enthusiasts are always in the search for new and easy ways to produce wine at home, saving on time and cost, but without compromising on quality and taste.

Our Offer

In industrial winemaking, lowering the temperature leads to a slower fermentation rate, which results in an enhanced wine flavor and aroma.
The conventional free yeast cell method has limitations and yeast immobilization can be used as an alternative in order to increase product quality and reduce production costs, as there is less energy needed. Our novel technology is based on this principle, following however a specific bioprocess: Processed cellulose is added to a psychrophilic yeast culture (Saccharomyces cerevisiae AXAZ-1). The mixture is then fermented and freeze dried. The lyophilized cellulose-based product is an excellent immobilization material (biocatalyst) due to the low cost and the simplicity of achieving the process.

Two powder-based products have been developed enabling consumers to produce wine at home, all year round. Consumers would be able to obtain the powder-based products from the supermarket, and regardless of the availability of grapes, would be able to produce high quality wine using their home refrigerator according to one of the following options:

• Option 1 - powder-based product A: contents are dissolved in water and after six weeks in the refrigerator, a high-quality clear wine, without sulfur dioxide or chemical preservatives is ready to be consumed.
• Option 2 powder-based product B: contents are dissolved in grapes/ grape juice and after six weeks in the refrigerator, a high-quality clear wine, without sulfur dioxide or chemical preservatives is ready to be consumed.

The wine produced has a fine aroma, magnificent taste and acceptable clarity without the need of any further processing for precipitation of suspended solids.

The Technology
The principle of this technology is based on extremely low temperature fermentations of grape must performed by immobilized cells of the strain Saccharomyces cerevisiae AXAZ-1 in tubular cellulose (TC) inert matrix. The tubular cellulose, a nano/microporous cellulosic material obtained after delignification of sawdust, is a suitable material for use in food bioprocessing as a microbial cell immobilization carrier. It is an abundant, low-cost, food-grade material that can be easily prepared and handled. The immobilized cells are entrapped or attached to tubular and act as promoters of alcoholic fermentation even at very low temperatures.

This positive effect of TC is attributed to the reduction of the activation energy of the alcoholic fermentation. The reduction of activation energy increases the rate of fermentation at extremely low temperatures and therefore wine productivity. As a consequence, fermentations in line with the required standards of the wine industry at 1-3°C become feasible improving the quality characteristics of the wine. This technology was used to develop two commercial products for producing wine at home:

Product type 1: contains a mixture of freeze-dried grape must and freeze-dried TC with immobilized cells of the psychrophilic strain S. cerevisiae AXAZ-1.
Product type 2: contains freeze-dried TC with immobilized cells of the psychrophilic strain S. cerevisiae AXAZ-1.

Advantages & Innovations

• Clarifications processes are not necessary
• The wine has a fine aroma and taste
• This technology can be combined with a variety of cultivated grapes resulting in high quality products
• This technology leads to safe production of wine with low alcohol content
• The wine is produced without addition of SO2
• Superior quality product due to the low fermentation process
• Wine production all year round, even when there is a lack of grapes
• The nutritional value of the wine is improved, due to low concentrations of higher alcohols

Stage of Development
This novel technology is an innovative process for the production of two powder-based products that has been validated in the lab environment. The next goal requires an industrial large-scale validation and production in order to ensure the effectiveness of the process on a large-scale production environment.

Partner Search

FOOD INNOVATION RI is seeking for Partners with the capacities to develop this technology. The ideal Partner shall be a chemical ingredient producer or a food equipment manufacturer 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
This email address is being protected from spambots. You need JavaScript enabled to view it.
Food Chemistry and Biotechnology Group