Further prevention of flavors and fraud in the list of beer and wine industries in Europe

BY DANIELA DE LORENZO

The conversation about whether fermentation is an additional essential human discovery from the hearth will always go on. Meanwhile, with Europe as the world's number one wine producer and a major beer producer, Horizon-backed scientists are looking for ways to boost Europe's competitiveness in the beverage industry.

In 2019, EU wine sales totaled 16 billion liters with exports of nearly €20 billion, while beer manufacturing within the EU in 2020 amounted to 33.1 billion liters. Europe accounts for 63% of the world’s wine industry while the diversity of Europe’s breweries now exceeds 11,000. The turmoil of the current years and risks from changing local weather suggest that the beverage business cannot cope with it though, especially as imported beverages become more and more prevalent. .

Improving the flavors of beer and wine Analyzing new yeast strains is a technique the beverage company is trying to maintain. At the different end of it, safer supply chains are needed to make sure that a quality product is provided. It will help the beverage business in Europe to maintain its position in the market.

Distinctive odor

The result of alcoholic flavors is the complex of metabolic reactions carried out by yeasts. A type of fungus that converts sugars into alcohol during the fermentation process, yeasts also help provide a distinct aroma and style to each wine.

The Horizon-funded Aromagenesis Project, led by College Dublin in Eyre, aims to understand the genetics and biochemistry in yeast strains that could be responsible for the aromas and flavors in beer and wine. says Ursula Bond, Professor of Microbiology at Dublin College. “We thought it necessary to conduct a massive survey and characterization of various wines and brewer's yeast to see if some of them actually exist in nature with a very useful aroma and flavor.”

Fragrance Composition, which completed the research on Will this year, assessed whether or not science might help with the different flavor properties of proven strains. Working in the field of beverages, through experiments, co-fermentation and crossbreeding, the researchers were able to select new yeast strains.

They then made a fin out of pure yeast that might produce completely different flavor compounds and in different amounts. This resulted in a bounty of the latest yeast varieties and style profiles.

Yeast Palette

The completely new Yeast Palette is currently available to the respective companies within the project. They've embraced German brewer Erdinger Weissbräu and Canada-based Lallemand, who are developing yeast for the global market. , Technical Supervisor of Lallemand Oenology in Spain. Spain is the second largest wine exporter in Europe with 27% of the market in 2019. The project will turn into a vineyard to “validate 4 yeast hybrid strains created for scented white wine”.

The beverage company intends to put together a yeast analysis for rapid impact by marketing its delicious Sauvignon Blanc and Verdejo wines likely in 2023, in line with Heras.

Some shoppers have reservations about genetically modified organism products (GMO), so the analysis was performed using only non-GMO yeasts. Likely to broaden the attractiveness of the results within the beverage business as a whole, in line with Bond. Beverage business.

“Part of our analysis is open source and our information can be revealed quickly,” Bond said. If a beer or wine producer needs to take advantage of the entirely new strains, they may enter into licensing agreements, she stated.

Wine Fraud

Alcohol ranks among the most counterfeited goods in Europe. Sadly, the allure of family names such as Spain's Rioja, Portugal's Porto, and Italy's Prosecco catch the eye of prison mobsters looking for illicit profits. Wine fraud, the place where a less expensive product is delivered as a useful wine, is estimated at €1.3 billion annually, or about 3% of all gross sales.

At the same time, the wine label provides shoppers with details about the origins and flavors of the product. However, this may not enlighten them regarding the variety of intermediaries between the winery and the shop or restaurant in the place where they bought it.

The TRACEWINDU project, which started last year, has begun this change.

The Horizon-supported project specializes in a decentralized blockchain expertise that, through a printed QR code, may record details about the entire life cycle of a wine bottle in a clear manner.

Blockchain expertise is known to clients of so-called digital currencies reminiscent of Bitcoin, and as a result it guarantees safety and traceability.

Tracewindu is also investigating the possibility of collaborating together. With information drawn from Analytical Chemistry Strategies inside the QR Code. They can be used to select distinct options for a bottle of wine, such as geographic location, providing additional assurance of the contents. . This can help ensure that the wine doesn't deteriorate when it arrives at the vacation spot, improving shopper satisfaction.

ENVIRONMENTAL OBJECTIVES

In line with the inexperienced European deal plans to reduce the use of pesticides and fertilizers, the project also has environmental goals.

“We are currently looking at methods to boost the immune system of grapevines and thus reduce the need for additional chemical compounds,” Perez Gonzalez stated.

This flexibility can be reversed within the label as well. If it is shown that the natural features of wine are not usually altered, this characteristic may add value by showcasing wine growers adapting to European sustainability goals. the system. This may require winemakers to decide on coded and laser-printed bottles on a long-term basis – yet it could align with the circular financial system's goal of reusing meal packs rather than producing more of them. This could lead to job creation within the tracking, distribution and logistics sectors.

The analysis of this article was funded by the European Union and initially disclosed in Horizon , European Union Journal of Analysis and Innovation.

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