BioClarVino II

 

BioClarVino II

1. PROJECT NAME: BioClarVino II

2. PROJECT ID: POCI-01-0247-FEDER-017687

3. MAIN GOAL: Development of dehydrated yeast protein extracts for the stabilization and clarification of wines

4. REGION: Center (of Portugal)

5. BENEFICIARY ENTITIES: Proenol – Indústria Biotecnológica, Lda | Biocant – Associação de Transferência de Tecnologia | Universidade do Porto

6. APPROVAL DATE: October 25, 2017

7. START DATE: April 1, 2016

8. END DATE: March 30, 2019

9. TOTAL ELIGIBLE COSTS:

		Entity		Investment	Eligible Costs
		PROENOL – INDÚSTRIA BIOTECNOLÓGICA LDA		909.164,56 EUR	909.164,56 EUR
		UNIVERSIDADE DO PORTO		336.655,01 EUR	289.073,01 EUR
		BIOCANT – ASSOCIAÇÃO DE TRANSFERÊNCIA DE TECNOLOGIA		383.908,28 EUR	364.061,47 EUR
		TOTAL		1.629.727,85 EUR	1.562.299,04 EUR

 

10. FINANCIAL SUPPORT FROM THE EUROPEAN UNION (FEDER)

		Entity	Financial Support
		PROENOL – INDÚSTRIA BIOTECNOLÓGICA LDA	632.879,45 EUR
		UNIVERSIDADE DO PORTO	216.804,75 EUR
		BIOCANT – ASSOCIAÇÃO DE TRANSFERÊNCIA DE TECNOLOGIA	273.046,11 EUR
		TOTAL	1.122.730,31 EUR

 

11. OBJECTIVES, ACTIVITIES, AND EXPECTED/ACHIEVED RESULTS

The wine industry is one of the leading industries in our country. It is a sector with a high turnover that supports thousands of jobs. Over the past decade, there has been an increase in wine consumption, a trend reflected in both the volume and value of global exports. The mandatory requirement to label the presence of casein in wine and the lack of alternatives to casein for limiting or treating oxidative phenomena have left winemakers without a tool that has long been used, particularly for the aging of white wines. The YPE developed in BioClarVino emerged as biological fining agents, derived from wine yeasts, allergen-free, and with properties equivalent to casein, filling the gap currently existing in the market. Thus, the main objective of BioClarVino II is the development of an Innovative Oenological Product—a dehydrated Yeast Protein Extract (YPE) that positions itself not only as an alternative to acid casein in wine fining but also as a broader-spectrum stabilizing agent. Thus, the BioClarVino II project aims to achieve industrial research and the final development of a product that will provide wine industry operators with a unique, biological, and non-allergenic tool with preventive and curative effects against oxidation in wines, and with applicability to other wine segments.