Ricerca e Sviluppo: gli ultimi studi AEB

RESEARCH & DEVELOPMENT:
DISCOVER OUR LATEST ACHIEVEMENTS!

BECAUSE INNOVATION, FOR US, MEANS BEING CLOSER TO THE NEEDS OF OUR CUSTOMERS.

We address wine, food and beverage producers around the world: our research activities aim to develop and enrich the body of knowledge for the production of quality, healthy and safe products.

Analysis as the basis for targeted and preventive oenology

Our Research and Development structure has distinguished itself over the years for its solidity, thanks to an effective internal organization and constant collaboration with the most prestigious research centers and universities.

We have always been committed to making the concept of targeted oenology, attentive to the needs of wineries and all wine professionals, a reality. We do this with a network of over 200 experts, oenologists, agronomists, biologists, biotechnologists and food technologists. And it is precisely this scientific heterogeneity that is the key to our innovation: we have thus begun to talk about varietal nutrition, selected yeasts, natural antioxidants to preserve the longevity of beverages, and detergents that are more than 95% biodegradable and help reduce water and energy consumption.

Working together with universities and research centres around the world has played a key role in our activities, and has enabled us to develop new biotechnological and technological solutions.

The development of new biotechnologies, detergents and filtration products always starts with the customer and the need to ensure quality production that is sustainable, for the producer, for the community in which we live and for the environment.

OUR MAIN AREAS OF R&D IN OENOLOGY

OBJECT OF RESEARCH	GOAL
non-Saccharomyces selected yeats	Improving the aromatic profile of wines Reducing sulphur dioxide content
Malolactic bacteria	Ensuring successful MLF
Micro-organisms selected by adaptive evolution strategies (through breeding)	Optimise alcoholic fermentation Reduce the risk of undesirable yeast effects
Clarifying agents of plant origin	Stabilise wine with ingredients of natural origin Enable clarification of vegan wines
Varietal tannins	Enable clarification of vegan wines Improve the protective function on colour and aromatic compounds by subdividing anthocyanin types in relation to grape macro-families
Varietal nutrients	Enhance the wine's original aromatic profile through the search for specific amino acids
Gum arabic	Conferring greater smoothness to the wine
Natural antioxidants	Preserving the stability and quality of the wine over time
Sustainable detergents more than 95% biodegradable	Ensure effective sanitisation and hygienisation while minimising environmental impact
Plant-derived biocides	Provide natural sanitising alternatives with proven effectiveness against biofilm Minimise pollutant emissions due to the absence of chemicals in the effluent

Our latest studies

Investigations and tests to improve LSA (active dry yeast) production and performance under critical conditions using oilseed extracts. In collaboration with the University of Basilicata. Presentation of the study at the 'International Conference on Yeast Genetics and Molecular Biologs, ICY15.
Selection and optimisation of Acetobacter pasteurianus for traditional and balsamic vinegars. In collaboration with the University of Modena and Reggio Emilia (UNIMORE).
Selection and hybridisation of oenological strains suitable for sparkling wine production. In collaboration with the University of Modena and Reggio Emilia (UNIMORE).
Optimization of enzymatic formulations capable of extracting fewer oxidable polyphenols (catechins) while guaranteeing high yields and aromatic extractions. In collaboration with the University of Turin (UNITO).
Characterization of the antioxidant power related to the polyphenolic components of tannins, optimizing analytical investigations for estimating antioxidant capacity. In collaboration with the University of Turin (UNITO).

FOCUS 2022: YEASTS AND TANNINS

New specific yeasts for sparkling wines

The study in question deals with adaptive evolution and breeding strategies for the selection of optimized starters for the sparkling wine process.

The production of sparkling wine in bottles or autoclaves is a well-established practice but, if not carried out correctly, it causes various failures. Using unsuitable yeasts can compromise the final product, slowing down or abnormally blocking the process. Refermentation, whether in bottles or autoclaves, is in fact a rather limiting process for yeasts, as they are subjected to stressful conditions.

Scientific evidence confirms the undesirable effects on yeasts, in terms of reduced activity and fermentation vigour, due to the accumulation of CO₂ during the process.

The selection of yeast cultures suitable for sparkling wine making through adaptive evolution can begin with the identification of strains resistant to these pressures.

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The impact of oenological tannins on wine

Oenological tannins are adjuvants used to improve the stabilization and ageing of musts and wines, as well as to increase the antioxidant and antioxidase capacity of musts and to promote color stability. They are produced by solid-liquid extraction from plant material and can be found either as single species or as botanical species in blends, such as grape, oak, chestnut, quebracho, acacia and tara. In this study, 17 pure and blended tannins were characterised in terms of polyphenol content and antioxidant capacity in a model wine and a red wine after one month of storage, as well as the sensory characteristics of aroma, astringency and bitterness in water and red wine. The color characteristics of red wine added after one month of storage were also analyzed.