StarBirVino

Enzimi immobilizzati per la stabilizzazione sostenibile di birra e vino 

StaBirVino

ABSTRACT 

StaBirVino project aims at the requalification of the beer and wine sectors, strengthening their competitiveness and process sustainability within the Lazio production companies through the application of 2 Key Enabling Technologies – KETs (BIOTECHNOLOGIES and ADVANCED MATERIALS) in the Regional AdS AGRIFOOD, as a driver of sustainable and intelligent development of a sector of primary importance in Lazio.

The concrete objective of the project involves the validation in a relevant environment (brewery-wine factory), also through a chemometric approach, of an innovative and sustainable food-grade biotechnological process for the protein stabilization in continuous enzymatic bioreactor (FBR) of beer and wine, with application prospects for fruit juices and vinegar. Specific objectives include:

– development of rapid methods validated in the laboratory that can be transferred to a relevant environment;

– production of food-grade carriers (micro-sized beads, multigram-scale);

– assembly-validation in the laboratory and in a relevant environment (must-beer and must-wine) of an FBR prototype including haze-preventing enzymatic biocatalysts;

– quantification of the impact on the aromatic/sensory profile of the drinks of the biotechnological treatment.

Identification Code: A0375-2020-36649, CUP J89J20001580005

Total project cost: € 149.018,02 

Total cost DAFNE: € 118.332,82

DAFNE Role: Lead Partner
Scientific Supervisor DAFNE: Prof. Marco Esti 

Email: esti@unitus.it

Start date: 15/04/2021 

End date: 15/04/2023

LINK

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PARTNERSHIP

• Dipartimento di Scienze Agrarie e Forestali – Università degli Studi della Tuscia
• Dipartimento di Chimica – Università di Roma La Sapienza

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