Differentiating techniques in Andalusian wine production: use of native yeasts

The Andalusian wine sector is faced with the problem of a market that is unable to absorb a very standardised and poorly differentiated wine with a low price due to oversupply. The use of yeasts to aid fermentation is a technology that is little developed in rural areas of Andalusia where spontaneous fermentation is used with the consequent drawbacks of unpredictable results, risks of slowing down fermentation and production losses.

The Operative Group proposes the isolation and use of native yeasts to obtain wines of differentiated quality, with the acclimatization of these to the vineyards of the area. In this way, the wine of the area will be given a commercial outlet by taking advantage of the potential of biotechnological techniques and technology from other production sectors such as the pharmaceutical sector, thereby increasing the current competitive position of Andalusian wine production with respect to other denominations and geographical areas, which are currently more in demand.

This project fosters a rapprochement between the research sector and the rural agricultural sector, encouraging access to innovative practices that provide added value and promoting an innovative attitude among wine producers. In the same way, it will lead to an improvement in the competitiveness of the product, facilitating the fit of local economies in an increasingly globalized world.