Operational Group: Production of experimental vinegars of the Mencía variety

This Task Force aims to develop new agri-food products to make agricultural products, in this case those from grapes, more sustainable and competitive. The development of these new products will allow to cover a demand for a product that is produced by people from the countryside. The aim is to obtain a new agri-food product of vinegars from wines from the variety of red grapes best known in Galicia, the Mencía grape.

To achieve this, the maximum number of studies and tests will be carried out in order to find a way to make high-quality vinegars using local products. Once the research phase is completed, the data obtained through sensory analysis will be used to select quality vinegars that can compete in the market and a production protocol will be drawn up.

Likewise, advice will be provided to people within the community who are interested in producing quality vinegars from wine, and an attempt will be made to draft regulations to regulate this production within the autonomous community.