Objetives
UBAVIDA aims to develop a new range of de-alcoholised wines through a comprehensive approach to new agronomic/agricultural practices, the improvement of technological processes in the winery, and innovative and sustainable de-alcoholisation processes. To this end, UBAVIDA has the following specific objectives:
1. Grape selection, agricultural practices, and micro-organisms to reduce the alcohol content of wines.
The aim is to reduce the sugar content of the grapes while maintaining a balance with phenolic and aromatic maturity. It also seeks to implement agronomic practices through the use of specific phytosanitary products to reduce the alcohol content of the grapes in the vineyard. Furthermore, the aim is to select fermentative microorganisms (yeasts and lactic bacteria) to produce wines with lower alcohol content, without losing the balance between phenolic maturity and aromatic composition.
2. Improve dealcoholisation processes to maintain the properties of the wines.
The aim is to improve and adapt the processes for obtaining de-alcoholised wines according to the type of grape and the alcoholic content of the starting wine, in order to maintain the concentration of its bioactive phenolic compounds and its aromatic fraction compared to its alcoholic counterpart.
3. Compare the sensory profiles of grapes, wine and de-alcoholised wine.
The aim is also to compare the aromatic and polyphenolic profiles of the starting grape, the wine obtained and the de-alcoholised wine at the different stages of the production process.
4. Implement tools to maintain biological, sensory and chemical stability.
The aim is to implement new tools and ingredients/additives in wine production focused, above all, on maintaining biological, sensory and chemical stability at all stages of winemaking and after the de-alcoholisation process. The aim is also to adapt these tools and ingredients/additives according to the type of grape and the alcohol content of the wine of origin, with alcohol.
5. To characterise de-alcoholised wines globally.
The aim is to analyse parameters such as total acidity, volatile acidity, pH, SO2 (free and total), reducing sugars, nutritional profile, polyphenolic and aromatic compounds.
6. To evaluate the bioactivity of non-alcoholic wines vs. wines of origin with alcohol.
The aim is to evaluate the bioactivity of non-alcoholic wines vs. wines of alcoholic origin through the identification and quantification of bioactive phenolic metabolites after simulated gastrointestinal digestion of de-alcoholised wines.
7. Study of the sensory quality and acceptability of wines produced by consumers.
The aim is to study the sensory quality and acceptability of the main consumer segments of the lower alcoholic and de-alcoholised wines obtained in the project.
In this way, UBAVIDA aims to improve the knowledge necessary for the production of quality de-alcoholised wines. This knowledge will make it possible to produce technical reports that will provide official and regulatory bodies with a complete overview of the best practices for obtaining de-alcoholised wines. Furthermore, the innovations proposed by UBAVIDA will enable the sector to remain competitive by laying the foundations for the production of an innovative product, de-alcoholised wine, and to face important challenges such as changes in consumer demand and climate change.