Contact

By phone:
Call us at +34 961 820 000.
Fax: +34 961 820 001.

By email:
Fill out the form below and send us your query.

Address:
Parque Tecnológico
C/ Albert Einstein, 1
46980 Paterna · Valencia

How to arrive
Name*
Surname*
Email*
Telephone*
Subject*
Message*
<span>Espa&#241;ol</span><span>English</span><span>Valenci&#224;</span><span>中文</span>
CONTACT
HomePressPress releasesITENE collaborates on a pioneering project to improve the quality of aged brandy
bebidas-con-brandy
14 February, 2017

ITENE collaborates on a pioneering project to improve the quality of aged brandy

ITENE collaborates in a project to determine the factors that influence in the quality of aged brandy, specifically in the packaging processes. In this initiative, organized by the Agricultural Research and Training Institute of Andalucía (Ifapa) and "Bodega González Byass Jerez" wine cellar, it will also participate "Bodegas Fundador" wine cellar and "Productos Agrovin".
170201_Convenio_Ifapa_brandy_e (1)
Application sectors: Food & Beverages
Research area:
The president of the Agricultural Research and Training Institute of Andalucía (Ifapa), Jerónimo Pérez, and the manager of the “Bodega González Byass Jerez” wince cellar, Pedro Suárez, signed last Friday an agreement for advancing in the determination of the factors that influence in the quality of the aged brandy and the optimization of the systems of elaboration of it, from the vineyard to the packaging.

This initiative also has the participation of the “Bodegas Founder” wine cellar and “Productos Agrovin”.
The global objective of this agreement is to establish new efficient wine growing strategies to obtain quality grapes for distillation and to introduce innovative winemaking and distillation systems for the manufacture of brandy. Moreover, this project will also analyze the factors that influence the aging of this beverage, final treatments and packaging of quality brandies.

Concrete actions
This project, which is included in the 2016 call of the Feder Innterconecta project, will study different yeast strains of high alcoholicity and different nutrients for these yeasts in order to maximize the alcohol’s production from the sugars of the grape during the process of alcoholic fermentation.

Click here if you want to read more information about this project