Partenariat Technologique Européen

OFFRE Réf. 10 ES 28G2 3GQ0

Improving wine quality by increasing manoprotein content using new yeast strains

A Spanish public research organisation has developed a recombinant strain of yeast which increases mannoprotein content in red, white, rose and sparkling wines. This increase leads to improved sensorial (bodyness and mouthfeel, colour and flavour stabilisation, stringency reduction) and technological (reduction of protein haze and tartaric crystallization, promoting malolactic fermentation, foam stabilization) properties. Industrial partners interested in a patent license agreement are sought.

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