National Individual Project | 2011 – 2013

Objective: To reduce with a view to eliminating the presence of histamine to make the wines healthier, since this compound may cause an allergic reaction in sensitive individuals. After a number of years researching into lactic microbiotics in the estate and in the wine cellar, indigenous non-amine producing bacteria have been selected that have optimum fermentation qualities and are successfully being used in production in the wine cellar.

Agreement with the Enological Microbiology Department (Enolab) of the Faculty of Biology at the Universidad de Valencia.