FastWine in the Latin America’s top ten most innovative product for viticulture

FastWine in the Latin America’s top ten most innovative product for viticulture

Agtech 2017 awarded the FastWine yeast identification kit in the top ten innovations for the wine sector in Latin America. This entrepreneurship contest highlighted startups, universities, and people that develop agroindustrial disruptive innovations.

The product –created by researchers at the Center for Mathematical Modeling (CMM), the Center for Genomic Regulation (CRG) and the Institute of Nutrition and Food Technology (INTA) of Universidad de Chile– allows identifying and quantifying total yeasts, specific harmful strains, and microorganisms in wines. It generates fewer pollution losses and greater returns by making more dynamic dispatch flows.

The technology competed against other 106 innovations from seven countries of the continent.

FastWine is the result of a multidisciplinary research in Chile, where sampling and chemical control alternatives to improve the product’s handling conditions are still scarce.

In a few hours, the kit obtains detailed information on the presence and quantity of yeasts and contaminants of the Brettanomyces and Zygosaccharomyces genera, by using small samples at any stage in winemaking, which is different than traditional systems. It also recognizes the type of pathogen, through a molecular identification method (qPCR) with probes. This allows gathering enough information so the winemaker makes quick and efficient productive decisions.

This technology is effectively supporting the wine industry today. On the one hand, in the control of contaminating yeasts that affect the quality of the final product, but also, given the specificity of the product and the technology itself, contribute to the total chain of wine production accelerating the stages of quality control at the time of bottling,” says CMM director Alejandro Maass.

FastWine is being used at INTA’s Applied Genomics Laboratory. There, more than six thousand tests have been performed in the last two years. It has also been used by San Pedro, Tarapacá and Errázuriz vineyards and by Capel pisquera.

“Next years, we hope we will intensify its use in vineyards through protocols for obtaining, purity and quality of the genetic material of microorganisms,” says Rodrigo Pulgar, a researcher at INTA.

Posted on Jul 4, 2017 in Frontpage, News