Harnessing local yeast biodiversity in winemaking - development of a complex quality testing technology for objective characterisation and identification of wines.
Informations
- Funding country
Hungary- Acronym
- WINEDRYYEAST
- URL
- -
- Start date
- 9/1/2020
- End date
- 8/31/2023
- Budget
- 224,891 EUR
Fundings
| Name | Role | Start | End | Amount |
|---|---|---|---|---|
| Support to Hungarian participation in the EUREKA programme | Grant | 9/1/2020 | 8/31/2023 | 224,891 EUR |
Organisations
Abstract
The international consortium of Romanian and Hungarian members is developing new, innovative processes in both winemaking and wine testing in the frame of the industrially driven “WINDEDRYYEAST” R&D project. Unique Saccharomyces and non-Saccharomyces yeast strains specific to the Pietroasa region in Romania are selected, and dried wine yeast supporting quality winemaking is made to produce typical regional wines. As part of the terroir concept, i.e. complex sensory and compositional attribute influenced by a combination of several effects the developed dried yeast will provide effective assistance in ensuring the terroir quality of local protected wines. Hungarian members of the consortium are developing a complex instrumental rapid analytical methodology for objective wine qualification. The methodology provides objective description of wine quality, early detection of wine defects and wine diseases, based on electronic aroma analysis and near-infrared spectroscopy calibrated for human organoleptic, chemical and microbiological analyzes. Wines from protected wine region in Hungary are used for the development, then, the quality of wines produced in Romania with “WINEDRYYEAST” dried local yeast is described in comparison to Romanian control wines. The ultimate goal of the Hungarian activity is to develop quality testing technology, including the technical and methodological aspects, and to create the documentation required for patent qualification. The procedure can be an innovative objective tool both in quality inspections and process regulations in wineries, official certifications and quality controls. The objective, rapid testing methodology is suitable also for other foods and feeds, which may induce further research and practical collaborations for companies and universities involved in the project. Declared aim is to strengthen the cooperation of Romania and Hungary, at the level of SMEs and to create common know-how.