Natural Haze Reduction for White Wine

Innovus
Overview of innovation

A biological solution using yeast strains which naturally remove chitinase enzymes responsible for haze formation. Adding these yeast cells to wine or grape must results in a crystal-clear product without the need for bentonite or synthetic additives.

Type of Intellectual Property protection
Know how
Innovation Opportunity Type
Licensing
Partnership
Industry
​Manufacturing
Manufacturing of food products
Professional, scientific and technical activities
Scientific research and development
Technology Readiness Level
TRL 4 – Experimental prototype developed
Website link
https://app.in-part.com/university-dashboard/technologies/22607