OBTAINING NEW VARIETIES OF HIGH QUALITY CRAFT BEER AND PROLONGED SHELF LIFE THROUGH THE STUDY OF FERMENTATION PROCESSES AND STORAGE CONDITIONS.
- Field: Industry
- Company: Ciospala
- Institution: ADER
The main objective of the project is twofold: to brew new artisan craft beers and to study and improve their production processes in order to increase the stability and shelf life of their beers, guaranteeing maximum quality and the expression of their organoleptic properties.
![[:es]MEJORA DE LA CALIDAD ORGANOLÉPTICA DE LOS VINOS MEDIANTE LA MONITORIZACIÓN DE BOTRYTIS CINEREA A TRAVÉS DEL CONTROL DE ÁCIDO GLUCÓNICO Y GLICEROL CON NUEVA TECNOLOGÍA BIOSENSÓRICA.[:en]IMPROVEMENT OF THE ORGANOLEPTIC QUALITY OF WINES THROUGH THE MONITORING OF BOTRYTIS CINEREA AND THE CONTROL OF GLUCONIC ACID AND GLYCEROL WITH NEW BIOSENSORY TECHNOLOGY.[:]](https://ingenieriaeinnovacion.com/wp-content/uploads/2018/04/uvas.jpg)
![[:es]ESTUDIO DE LA BACTERIA ACETICA PARA LA OPTIMIZACION DEL PROCESO DE PRODUCCION DE VINAGRES[:en]STUDY OF THE ACETIC BACTERIA FOR THE OPTIMIZATION OF THE VINEGAR PRODUCTION PROCESS[:]](https://ingenieriaeinnovacion.com/wp-content/uploads/2018/04/bacteria-acetica-1.jpg)