Operational Group: Differentiating techniques in Andalusian wine production: use of native yeasts
- Type Operational group
- Execution 2017
- Assigned Budget 479.545,00 €
- Scope Autonómico
- Autonomous community Andalucía
- Main source of financing PEPAC 2014-2020
The Andalusian wine sector faces the problem of a market unable to absorb a highly standardized, poorly differentiated wine, and its low price due to oversupply. The use of yeast to aid fermentation is a technology that is underdeveloped in rural areas of Andalusia, where spontaneous fermentation is the norm, with the resulting drawbacks of unpredictable results, risks of fermentation slowdowns, and production losses.
The Task Force proposes the isolation and use of native yeasts to produce wines of differentiated quality, acclimatizing them to the area's vineyards. This will allow the region's wine to be marketed, taking advantage of the potential of biotechnology techniques and technologies from other production sectors, such as pharmaceuticals, thereby increasing the current competitive position of Andalusian wine production compared to other appellations and geographical areas that are currently in greater demand.
This project fosters closer ties between the research and rural agricultural sectors, encouraging access to innovative practices that add value and fostering an innovative approach among wine producers. It will also improve product competitiveness, making it easier for local economies to integrate into an increasingly globalized world.
- Coordinator/entity name: Foundation for auxiliary technologies in agriculture (Fundación Tecnova)
- Coordinator/entity email: mcgalera@fundaciontecnova.com
- Fundación para las tecnologías auxiliares de la agricultura (Fundación Tecnova)
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