The objective of this project is to develop and offer a solution for small scale and medium scale wine producers that will be based on biological agents. The currently predominant pathway is the suppression/elimination of the natural microbial community entering the grape must from the harvested grapes and subsequent must inoculation by imported dried yeast preparates. However, the consortia originally present on the grapes contain yeast strains useful for wine production. The aim of this project is to complement the yeast market.
