2019-2.1.1-EUREKA-2020-00011 WINEDRYYEAST
2019-2.1.1-EUREKA-2020-00011 - WINEDRYYEAST - Exploitation of local biodiversity of yeasts for wine production
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.
