INNOFINO Operational Group: Implementation of innovative practices to reduce the alcohol content of Andalusian Fino wines, preserving the quality of the wine.

Biologically aged wines (Finos and Manzanillas) are traditionally produced in Andalusia using an artisanal process based on the empirical knowledge accumulated over the years by winemakers. Each winery produces its wines using its own unique production method, in accordance with the regulations and under the supervision of the Regulatory Councils of the Jerez-Xéres-Sherry, Manzanilla de Sanlúcar, and Montilla-Moriles DOPs. In this traditional system, the biological aging stage under a veil of flor is carried out at an alcohol content of 15%. This alcohol content has always been considered the "technical barrier" that protects the must from unwanted contamination and affects both the final alcohol content of the wines obtained and their tax treatment.

The overall objective of this project is to promote the sustainability of the traditional Andalusian wine sector by implementing innovations and providing scientific and technical support to reduce the alcohol content of biologically aged wines, preserving the quality of the protected product, adapting to the demands of the sector, and evaluating consumer acceptance.

Expected results: Establish a model to guide the biological aging of wines with an initial ethanol content lower than that currently regulated through the traditional dynamic system of criaderas and soleras so that Andalusian wineries can produce a new product with greater added value. Guide to good practices with key aspects for the implementation of innovation in wineries. Acceptance of the new product by consumers. Provide objective scientific and technical criteria for changing the regulation of the so-called biologically aged wines of Andalusia. Generate a multiplier effect of the project.