{"id":785,"date":"2026-02-25T14:24:33","date_gmt":"2026-02-25T14:24:33","guid":{"rendered":"https:\/\/biocantassociacao.pt\/?p=785"},"modified":"2026-04-21T09:15:34","modified_gmt":"2026-04-21T09:15:34","slug":"bioclarvino-ii","status":"publish","type":"post","link":"https:\/\/biocantassociacao.pt\/en\/2026\/02\/25\/bioclarvino-ii\/","title":{"rendered":"BioClarVino II"},"content":{"rendered":"

 <\/p>\n

BioClarVino II<\/strong><\/h2>\n

1. PROJECT NAME:<\/strong> BioClarVino II<\/p>\n

2. PROJECT ID:<\/strong> POCI-01-0247-FEDER-017687<\/p>\n

3. MAIN GOAL:<\/strong> Development of dehydrated yeast protein extracts for the stabilization and clarification of wines<\/p>\n

4. REGION:<\/strong> Center (of Portugal)<\/p>\n

5. BENEFICIARY ENTITIES:<\/strong> Proenol – Ind\u00fastria Biotecnol\u00f3gica, Lda | Biocant \u2013 Associa\u00e7\u00e3o de Transfer\u00eancia de Tecnologia | Universidade do Porto<\/p>\n

6. APPROVAL DATE:<\/strong> October 25, 2017<\/p>\n

7. START DATE:<\/strong>\u00a0April 1, 2016<\/p>\n

8. END DATE:<\/strong> March 30, 2019<\/p>\n

9. TOTAL ELIGIBLE COSTS:<\/strong><\/p>\n\n\n\n\n\n\n\n
<\/td>\n<\/td>\nEntity<\/strong><\/span><\/td>\n<\/td>\nInvestment<\/strong><\/span><\/td>\nEligible Costs<\/strong><\/td>\n<\/tr>\n
<\/td>\n<\/td>\nPROENOL – IND\u00daSTRIA BIOTECNOL\u00d3GICA LDA<\/span><\/td>\n<\/td>\n909.164,56 EUR<\/span><\/td>\n909.164,56 EUR<\/span><\/td>\n<\/td>\n<\/td>\n<\/tr>\n
<\/td>\n<\/td>\nUNIVERSIDADE DO PORTO<\/span><\/td>\n<\/td>\n336.655,01 EUR<\/span><\/td>\n289.073,01 EUR<\/span><\/td>\n<\/td>\n<\/td>\n<\/tr>\n
<\/td>\n<\/td>\nBIOCANT – ASSOCIA\u00c7\u00c3O DE TRANSFER\u00caNCIA DE TECNOLOGIA<\/span><\/td>\n<\/td>\n383.908,28 EUR<\/span><\/td>\n364.061,47 EUR<\/span><\/td>\n<\/td>\n<\/td>\n<\/tr>\n
<\/td>\n<\/td>\nTOTAL<\/strong><\/span><\/td>\n<\/td>\n1.629.727,85 EUR<\/strong><\/span><\/td>\n1.562.299,04 EUR<\/strong><\/span><\/td>\n<\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n

10. FINANCIAL SUPPORT FROM THE EUROPEAN UNION (FEDER)<\/strong><\/p>\n\n\n\n\n\n\n\n
<\/td>\n<\/td>\nEntity<\/strong><\/span><\/td>\nFinancial Support<\/strong><\/td>\n<\/tr>\n
<\/td>\n<\/td>\nPROENOL – IND\u00daSTRIA BIOTECNOL\u00d3GICA LDA<\/span><\/td>\n632.879,45 EUR<\/span><\/td>\n<\/td>\n<\/td>\n<\/tr>\n
<\/td>\n<\/td>\nUNIVERSIDADE DO PORTO<\/span><\/td>\n216.804,75 EUR<\/span><\/td>\n<\/td>\n<\/td>\n<\/tr>\n
<\/td>\n<\/td>\nBIOCANT – ASSOCIA\u00c7\u00c3O DE TRANSFER\u00caNCIA DE TECNOLOGIA<\/span><\/td>\n273.046,11 EUR<\/span><\/td>\n<\/td>\n<\/td>\n<\/tr>\n
<\/td>\n<\/td>\nTOTAL<\/strong><\/span><\/td>\n1.122.730,31 EUR<\/strong><\/span><\/td>\n<\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n

11. OBJECTIVES, ACTIVITIES, AND EXPECTED\/ACHIEVED RESULTS<\/strong><\/p>\n

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\u2014a 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.<\/p>\n\n\t\t\t