Feature

MELiSSA and the wine industry


 
 
A Technology Transfer Programme success story
 
Did you know that you would drink space technology if you drank sparkling wine?
 
 
   
Wine drinkers on Earth are set to benefit from a technology developed in the MELiSSA project.

A company based near Barcelona, Spain is using a MELiSSA developed sensor to improve control over the production of the sparkling white wine, Cava.

Wine is made by fermenting grapes with yeast to produce alcohol and carbon dioxide. To produce good quality wine, it is important to control the growth of the yeast.

In the MELiSSA project, the sensor controls the fermentation and quantifying in the biological activity.

Using this biomass sensor in the wine industry results in a better-controlled fermentation process - and hence improves the quality of the wine.
 
 
 
Last update: 22 November 2007


More information

 •  More details about Phase 1 studies and compartment modeling (http://www.esa.int/SPECIALS/Melissa/SEMZOBV681F_0.html)