LEV2050 Studies
Study on yeasts
Study on personalized nutrition
Study on sulphur-free wine
Study on foam stability and nutrition in sparkling wines
Study on lactic bacteria
Experimental cellar
Studies on the decrease of alcoholic yield
The aim of this study is to determine the biodiversity of the already existing autochthonous microbiota.
LEV2050 specialises in the isolation, identification, selection and characterization of yeasts, both Saccharomyces and Non-Saccharomyces, in order to find those autochthonous strains that offer the best properties to be used as fermentation starters.
Once selected by means of micro-fermentations, biomass will be generated customized to these strains.
The study consists in using the phylogenetically most diverse genera, species and strains of yeasts and/or lactic acid bacteria to produce complete lysates and/or mixtures thereof which act as nutritional and organoleptic agents in fermentations or during maturation processes.
The aim is therefore to obtain personalised nutrients.
These lysates are tested on a small scale to assess their potential as nutrients.LEV2050 will then produce and deliver customized nutrients.
At LEV2050 we have successfully added a study on sulphur-free wine to our service portfolio. This was a definite goal given the sensitivity of the market to the use of this ingredient.
Native tannic extracts and different autochthonous lysates with oxygen binding capacity are used as antioxidants.
This study analyzes and tests various native yeast lysates and tannin extracts which act as nutritional, structural and organoleptic ingredients.
It also analyzes the individual or mixed native lysates and tannins that have a significant effect on foam formation and stability.
The aim is to ensure a reproducible profile and a high foam consistency in the second fermentation by using autochthonous lysates and tannins.
This study aims at isolating, identifying, selecting and characterizing those autochthonous strains of lactic bacteria that offer the best properties to be used as starter cultures.
Once selected by means of micro-fermentations, biomass will be generated customized to these strains.
We offer a micro-vinification service for customized wine creations.
Thanks to our capacity to carry out and control micro-vinifications to the detail, by making nearly 1,500 wines a year, we offer the possibility of experimenting on wine creations with a number of variables: different technological processes, oenological products, yeasts, lactic bacteria, temperatures etc.
These studies analyse yeasts and fermentation processes that produce a lower alcohol content. Such processes are biological procedures based on the use and knowledge of different yeasts.