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RESEARCH & DEVELOPMENT:
DISCOVER OUR LATEST ACHIEVEMENTS!

BECAUSE INNOVATION, FOR US, MEANS BEING CLOSER TO THE NEEDS OF OUR CUSTOMERS.

We address wine, food and beverage producers around the world: our research activities aim to develop and enrich the body of knowledge for the production of quality, healthy and safe products.

The development of new biotechnologies, detergents and filtration products always starts with the customer and the need to ensure quality production that is sustainable, for the producer, for the community in which we live and for the environment.

OUR MAIN AREAS OF R&D IN OENOLOGY

OBJECT OF RESEARCH GOAL
non-Saccharomyces selected yeats Improving the aromatic profile of wines
Reducing sulphur dioxide content
Malolactic bacteria Ensuring successful MLF
Micro-organisms selected by adaptive evolution strategies (through breeding) Optimise alcoholic fermentation
Reduce the risk of undesirable yeast effects
Clarifying agents of plant origin Stabilise wine with ingredients of natural origin
Enable clarification of vegan wines
Varietal tannins Enable clarification of vegan wines
Improve the protective function on colour and aromatic compounds by subdividing anthocyanin types in relation to grape macro-families
Varietal nutrients Enhance the wine's original aromatic profile through the search for specific amino acids
Gum arabic Conferring greater smoothness to the wine
Natural antioxidants Preserving the stability and quality of the wine over time
Sustainable detergents more than 95% biodegradable Ensure effective sanitisation and hygienisation while minimising environmental impact
Plant-derived biocides Provide natural sanitising alternatives with proven effectiveness against biofilm
Minimise pollutant emissions due to the absence of chemicals in the effluent

Our latest studies

  • Investigations and tests to improve LSA (active dry yeast) production and performance under critical conditions using oilseed extracts. In collaboration with the University of Basilicata. Presentation of the study at the 'International Conference on Yeast Genetics and Molecular Biologs, ICY15.
  • Selection and optimisation of Acetobacter pasteurianus for traditional and balsamic vinegars. In collaboration with the University of Modena and Reggio Emilia (UNIMORE).
  • Selection and hybridisation of oenological strains suitable for sparkling wine production. In collaboration with the University of Modena and Reggio Emilia (UNIMORE).
  • Optimization of enzymatic formulations capable of extracting fewer oxidable polyphenols (catechins) while guaranteeing high yields and aromatic extractions. In collaboration with the University of Turin (UNITO).
  • Characterization of the antioxidant power related to the polyphenolic components of tannins, optimizing analytical investigations for estimating antioxidant capacity. In collaboration with the University of Turin (UNITO).

FOCUS 2022: YEASTS AND TANNINS