Wine and Oenological Aides
ENOLOGY: wine from tradition to innovation
The research carried out by us confirm that the cradle of grape cultivation and consequently the production of wine, was the Mediterranean basin mainly the Greeks, the Egyptians and the Romans.
At the beginning of the Middle Ages the cultivation of the vine is said to have increased, especially thanks to the Benedictine and Cistercian friars who cultivated the vine with great care to obtain the wine to be consumed in the Eucharistic table.
Biotechnology in enology
Biotechnologies are process adjuvants for the food processing industry. Compared to wine, their birth is more recent. Their first use, intensified in recent years, occurs through enzymes for apple and pear juice clarification. In the oenological sector the first biotechnological adjuvants used are yeasts, but since the beginning of the 1980s the first enzymes for the clarification of must and white vinification are used.
BIOTEC is the first and only Italian company to deal exclusively with biotechnological adjuvants for drinks and food.