DEVELOPMENT OF A NEW SYSTEM FOR THE PRODUCTION OF WINE YEASTS AND THE APPLICATION OF NATURAL PRE-FERMENT YEAST IN THE CELLAR.
- Field: Enology
- Company: Bodega cooperativa Virgen de la Vega
- Institutions: ADER
This project aims to improve the current process of the winery in the fermentation of wines. The technical objectives to be achieved are:
To improve the efficiency of the alcoholic fermentation process; To increase the control of the winemaking process, specifically during the fermentation process; To improve the adaptation of yeasts to each type of wine; Revision of traditional fermentation protocols; Reduction of the amount of yeast needed per campaign.
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