The University of Zaragoza develops a product to reduce energy consumption in the wine cellars

22 November 2017 Cesens Wine | Innovation | Uncategorized

The European Union has approved the use of a product developed by the University of Zaragoza, within the European research project STABIWINE. As a result, the cellars can reduce their environmental impact by replacing the cold stabilization, which causes a high energy consumption, by the addition of this product.

It is about using the KPA biopolymer, thanks to it the cellars can reduce their environmental impact. These are the results of the research work that has been carried out in this European project in which the Aroma and Oenology Analysis Laboratory of the University of Zaragoza has participated actively and also Agro alimentary Institute of Aragon. A product that, with the received authorizations, has already begun to be marketed by the wine product company Enartis.

See more: El Economista