We have just completed the justification of Milestone 2 of our R&D Project that we carried out for the CDTI (Center for Technological Development and Innovation) called: “Development of new microbiomes to enhance fermentations of interest in improved winemaking – Microwine”. In summary, with this project what we are going to achieve is to identify the microorganisms of interest existing in our oldest and best quality vineyards, which are responsible for partly characterizing both our terroir and our best wines, in order to preserve them and multiply them, and subsequently apply ourselves to our young vineyards, to reproduce in them the microbiome of the old vineyards. With this we will be able to transmit the characteristics of the “terroir” of old vineyards to productions from young vineyards to produce wines with improved organoleptic and sensory qualities.
In this Milestone 2, numerous yeasts and bacteria of interest have been tested, which have been subjected to different conservation and growth tests in different media. Likewise, we have carried out vinifications with these microorganisms and it has been proven that they improve the quality parameters of the wines.
In Milestone 3, which is the last, we will carry out applications of the selected microorganisms on a larger scale, both in the field and in the winery, to subsequently be able to ensure the improvement of the different oenological parameters with respect to the wines from the control plots.
