Brett biosensors will be integrated in barrels and "kupelas"


The Ceit-IK4 research team made up of Sergio Arana, Jacobo Paredes, Imanol Tubioa and Eva Pérez has undertaken a project that is destined to revolutionize the wine and cider markets via an inexpensive technology that helps small wine and cider producers with their production process. Working in collaboration with the companies AZ3oeno, Pernod Ricard Winemakers and Zapiain, the microtechnologies that the Ceit-IK4 researchers are using will allow them to create solutions that meet the needs of each stage of production and help with quality control. The device that is being developed will be able to detect the status of the contents of each tank, barrel and "kupela" in terms of their properties, taste, aromas, etc.

Both the wine and cider sectors are increasingly seeking to use technology that improves the quality of their product. Companies in these sectors have embraced innovation as a way of strengthening their status internationally as producers that develop and implement technology in their processes. In this particular case, their interest is in the development of integrated sensing systems for the fermentation and maturation processes. Thanks to the work done by Ceit-IK4, this will help wine and cider producers improve quality and increase earnings.

Specifically, the goal of this project is to develop sensors that are able to detect Brettanomyces (commonly known as Brett), the primary yeast contaminant found in wine and cider. Concentrations of this contaminant over certain thresholds can result in significant losses for these sectors. The project has two parts: the integration of Brett biosensors in barrels and “kupelas” and the development of portable sampling systems based on microfluidic devices. Both parts share the goal of detecting the presence of these contaminating yeasts as quickly and reliably as possible.