Apr 28, 2020 | Technological services
TECHNOLOGICAL OFFER Control and prevention of “Brettanomyces“throughout the winemaking process Description The “Brettanomyces” is a yeast that appears unpredictably in the winemaking process, providing negative sensory changes in the wine, constituting the...
Apr 28, 2020 | Technological services
TECHNOLOGICAL OFFER Monitoring and analysis of yeast in wines during fermentation Description Frequently, the fermentation induced by inoculation through active dry yeasts (LSA) for winemaking, is not always effective, being the “native” yeasts in charge of the...
Apr 28, 2020 | Technological services
TECHNOLOGICAL OFFER Detection of pathogens and microorganisms in food, water and soil Description The presence of microorganisms in food production seriously compromises food safety and the organoleptic quality of the product.The identification of microorganisms...
Apr 28, 2020 | Technological services
TECHNOLOGICAL OFFER Valorization of agrifood by-products Description More than 25,000 tons of food are wasted every week in Spain. Over 33% of food is turned into waste In Europe, reaching up to 46% for fruits and vegetables.This dramatic scenario suggests, in...
Apr 28, 2020 | Technological services
TECHNOLOGICAL OFFER Reformulation of new foods,improvement of nutritional quality Description The “Collaboration Plan for the improvement of the composition of food and beverages and other measures 2020”, of the Spanish Ministry of Health, is aligned with...
Apr 28, 2020 | Technological services
TECHNOLOGICAL OFFER Evaluation of flours and behavior in mixtures with other ingredients Description The flours used in the food sector are characterized by their diversity, both in their original cultivation (cereals, pseudocereals, legumes) and in their properties...
