Agritechnology's managing
director, Don MacLennan
is an award-winning wine maker, with his boutique
winery
Underwood Lane Wines.
He fully understands the need to maintain high standards in product quality, in terms of taste, aroma
and mouth feel, to satisfythe demands of discerningpalates.
Underwood Lane Wines.
He fully understands the need to maintain high standards in product quality, in terms of taste, aroma
and mouth feel, to satisfythe demands of discerningpalates.
Strong market for a less tipsy
tipple
Agritechnology is very much aware of the strong market demand for a low alcohol wine (4-8% v/v) from consumers who want to be able to have a few drinks and still be able to drive, from health conscious consumers, and from diabetic consumers. However, for the product to be a success it must satisfy like wine, with taste, aroma and body.
Some current products in the marketplace have fermented grape sugars in the traditional way and then removed some of the remaining alcohol. However, this also removes a lot of the quality: flavour, aroma and mouth feel are lost. These short comings can partially be addressed through additives, but the results are not always satisfactory, and rather go against the traditions of wine making.
A New Approach
Instead of alcohol removal, Agritechnology is developing fermentation technology that will make less alcohol, and also ferment the sugars into other desirable products. Agritechnology has a well qualified team of scientists with extensive skills and experience with yeasts and
alcoholic fermentations, particularly wine. Only Agritechnology's
expertise in fermentation enables this technically difficult process,
which involves manipulation of the fermentation conditions to control
the yeast metabolism. Agritechnology has identified several good
approaches and has filed a provisional patent application.
Agritechnology is now seeking partners and investors for proof of
concept work.
Agritechnology is very much aware of the strong market demand for a low alcohol wine (4-8% v/v) from consumers who want to be able to have a few drinks and still be able to drive, from health conscious consumers, and from diabetic consumers. However, for the product to be a success it must satisfy like wine, with taste, aroma and body.
Some current products in the marketplace have fermented grape sugars in the traditional way and then removed some of the remaining alcohol. However, this also removes a lot of the quality: flavour, aroma and mouth feel are lost. These short comings can partially be addressed through additives, but the results are not always satisfactory, and rather go against the traditions of wine making.
A New Approach
Instead of alcohol removal, Agritechnology is developing fermentation technology that will make less alcohol, and also ferment the sugars into other desirable products. Agritechnology has a well qualified team of scientists with extensive skills and experience with yeasts and
alcoholic fermentations, particularly wine. Only Agritechnology's
expertise in fermentation enables this technically difficult process,
which involves manipulation of the fermentation conditions to control
the yeast metabolism. Agritechnology has identified several good
approaches and has filed a provisional patent application.
Agritechnology is now seeking partners and investors for proof of
concept work.
