Summary:
A Spanish research group working on viticulture and oenology, discovered and researches on yeast biocapsules, a yeast immobilization technology for the process of fermented products such as alcoholic beverages and biofuels.
Researchers are searching for collaboration with any type of company working on the biofuel or alcoholic drinks sector throughout financial or license agreements.
Description:
A Spanish research group working on viticulture and oenology has developed yeast biocapsules. The “yeast biocapsules” is a technology for the process of fermented products such as alcoholic beverages or biofuels. They are hollow spheres that conglomerate high density of fermentative yeast cells inside. This technology has been patented and differs from other conventional systems because yeast biocapsules are totally natural, can be reutilized up to seven times and are storable for long periods. This technology has a wide range of applications such as in food and biofuel industry.
Thus far the yeast biocapsules have been internationally recognized for their potential in application for products that are fermented such as wine and bioethanol. It has received different awards won by the researchers in relevant international Enology and Viticulture publications as well as at regional and international entrepreneur initiatives.
Next steps in research are to develop a proof of concept for the use of yeast biocapsules for alcoholic fermented products so that the technology can be valorized and readily sold in the market. They are seeking collaborations with any type of company throughout financial or license agreements to advance their next steps.
Type (e.g. company, R&D institution…), field of industry and Role of Partner Sought:
Type of Partner: company working on the biofuel or alcoholic drinks sector.
Know-how: the partner or partner organization should have an already optimized protocol for alcoholic beverages or bioethanol production.
Objective: to develop a proof of concept using yeast biocapsules for production of alcoholic fermented products such as alcoholic beverages or bioethanol.
Purpose: confirm and develop valorization of products made by yeast biocapsules so that the technology is readily available for the market.
Conditions: strong work ethic and good communication skills are required. Partner or partner organization must be able to respect intellectual property rights and confidentiality of the technology.
Stage of Development:
Available for demonstration
Comments Regarding Stage of Development:
The yeast biocapsules have been successfully used for production of bioethanol, white wine, sparkling wine and natural sweet wine at laboratory scale. Current stage is production of yeast biocapsules at pilot scale and establishing a proof of concept based on these results.
IPR Status:
Patents granted
External code:
TOES20210113001
