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

Biologically aged wines (Finos and Manzanillas) are traditionally produced in Andalusia using artisanal methods based on the empirical knowledge accumulated over years by winemakers. Each winery produces its wines with its own particular method, in accordance with regulations and under the supervision of the Regulatory Councils of the Jerez-Xérès-Sherry, Manzanilla de Sanlúcar, and Montilla-Moriles Protected Designations of Origin (PDOs). In this traditional system, the biological aging stage under a veil of flor (a layer of yeast) 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 resulting wines and their tax treatment.

The overall objective of this project is to promote the sustainability of the traditional Andalusian wine sector through the implementation of innovations and scientific and technical support that will help reduce the alcohol content of biologically aged wines while preserving the quality of the protected product, meeting the demands of the sector and evaluating consumer acceptance.

Expected results: To establish a model for managing the biological aging of wines with an initial ethanol content lower than currently regulated, using the traditional dynamic solera system, so that Andalusian wineries can produce a new, higher value-added product; a guide to best practices with key aspects for implementing innovation in wineries; consumer acceptance of the new product; to provide objective scientific and technical criteria for changing the regulations governing so-called biologically aged wines in Andalusia; and to generate a multiplier effect for the project.