Publication of Revue des Oenologues

An article in the July issue of the Revue des Œnologues talks about LEV2050. The article discusses the importance of the endophytic microbiota of grapes: “The microbiological reflection and mirror of the terroir”.

What is this article about?

This article discusses the importance of the biodiversity of the grape’s own microbiota. Most of it is found inside the grape, contrary to what is traditionally studied. This is due to the effect of rhizophagy.

At LEV2050, a company dedicated to innovation in industrial microbiology since 2010, we have continued to promote the existence and interest of indigenous yeasts and bacteria for the expression of the typicality of different food products.

La premisa con la que empezamos en LEV2050: conocer la microbiota presente en la uva, y conocer el papel fundamental de los diferentes microorganismos en la fermentación (a nivel de capacidad fermentativa, calidad y perfil organoléptico resultante).

The premise with which we started in LEV2050 is to know the microbiota present in grapes, and to know the fundamental role of the different microorganisms in fermentation (at the level of fermentation capacity, quality and resulting organoleptic profile).

This wide biodiversity is due to the important role of rhizophagy, with clear results. The microbiota inside the grape is much more significant at a quantitative and qualitative level than the microbiota in the skin.

As mentioned in the article, all types of yeasts have been isolated in LEV2050. In addition to the well-known Saccharomyces, many other yeast genera (Non-Saccharomyces) present in grapes were found. They had not been previously used or described in the literature for their use in fermentation.

In recent years, LEV2050 has also developed studies to provide these different yeasts at the agronomic level, in crops, in lysate format, or inactivated, to act as biocontrol agents, as well as biofertilisers or biostimulants for the field. In other words, from the field to the production process of the final product, closing this circle of autochthony and biosustainability.

The European Commission awarded this innovative approach, defended in Brussels under the name ECOBIOMASS. It was culminated the installation of patented Bioreactors in the different industries. By doing this, they themselves can grow and obtain their own microorganisms for the different parts of the production process in a totally efficient way.

You can read the full article here:

https://search.oeno.tm.fr/search/article/0d89e50b-d576-4067-a515-fcb4e48a7c74?q=LEV2050%20

Everything discussed in this article, in addition to the wine sector, can be extrapolated to many other sectors such as the brewing, meat, dairy and bakery sectors, among others.

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