A comprehensive fight against phenolic compounds in wine. Developing new techniques to control and eliminate brettanomyces from the manufacturing process of red wines. (SRTC1400C002555XV0). MINECO.
“Challenge Collaboration 2014” by MINECO (Ministry of Economy, Industry and Competitiveness)
Total Project Budget: €563,857.38
Matarromera Winery (Project leader) Budget: €183,487.40 (33%)
Project duration: 2 years
Also involved: Industrial Equipment (Ekinsa) and Wine Technology Park Foundation (Vitec).
To assess the use of sulphur dioxide in the cleaning of barrels in order to control and eliminate Brettanomyces, microorganisms that are responsible for a large majority of defective wines. As the cause of an international issue, their elimination is seen as a key priority in the wine-making sector. Although Brett compounds can develop at any stage in the wine-making process, it is during the barrel-ageing stage that the risk of mutation is particularly high.
To control and, in this case, eliminate potential microorganisms (Brettanomyces) which can develop from phenolic compounds in red wines. This project seeks alternatives to sulphur dioxide in the disinfection and sanitization processes of oak barrels, in order to avoid use of the chemical as a disinfectant in the sanitization of barrels, in accordance with the Directive 98/8 of the European Parliament.
The study and application of methods such as using organic additives, resin retention and nanofiltration, the use of ozone and chlorine dioxide, alongside physical techniques such as ultrasounds, dry ice blasting, etc.
New methods and strategies for the correct cleaning of oak barrels were developed, as an alternative to using sulphur dioxide, and new equipment for oak barrel cleaning was launched onto the market, which ensures the quality of red wines.