Fundación COPEC-UC has a broad portfolio of technological innovations in a variety of areas, which are at the service of industry and society. We invite you to get to know them.

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VITICULTURE

Researchers

Alejandro Maas.
Dr in Mathematics (CNRS France). Expert in Dynamical Systems Theory.
Center for Mathematical Modeling.
University of Chile.
alejandro.maass@gmail.com

Verónica Cambiazo.
PhD in Science.
INTA.
University of Chile.
vcambiazo@diagnofast.cl

Mauricio González.
Ph.D. in Biological Sciences, mention in Cellular and Molecular Biology (PUC).
University of Chile.
mgonzalez@inta.uchile.cl

Alejandro Maas.
Dr in Mathematics (CNRS France). Expert in Dynamical Systems Theory.
Center for Mathematical Modeling.
University of Chile.
alejandro.maass@gmail.com

Verónica Cambiazo.
PhD in Science.
INTA.
University of Chile.
vcambiazo@diagnofast.cl

Mauricio González.
Ph.D. in Biological Sciences, mention in Cellular and Molecular Biology (PUC).
University of Chile.
mgonzalez@inta.uchile.cl

Contact information

Contact information.
Copec-UC Foundation.
Atilio Ziomi.
Commercial Manager.
aziomi@uc.cl
+56 2 2354 1942

Diagnofast.
Enzo Pantoja Silva.
Diagnofest Manager.
epantoja@diagnofest.cl

Contact information.
Copec-UC Foundation.
Atilio Ziomi.
Commercial Manager.
aziomi@uc.cl
+56 2 2354 1942

Diagnofast.
Enzo Pantoja Silva.
Diagnofest Manager.
epantoja@diagnofest.cl

Beneficiary

Diagnofast

Intellectual property

Protected by industrial secret.
Owners of the technology:
University of Chile - Institute of Nutrition and Food Technology (INTA).
COPEC-UC Foundation

DESCRIPTION

FastWine qPCR is a series of rapid, molecular-based diagnostic kits for the identification and quantification of total yeasts, yeasts of the genera Brettanomyces and Zygosaccharomyces, lactic acid bacteria and acetic acid bacteria in the different stages of winemaking.

They were constructed from DNA sequencing of strains present in Chilean wineries and have been extensively validated against traditional methods of analysis, presenting advantages in terms of speed, specificity and accuracy of their results.

ADVANTAGES

  • It allows to ensure with greater certainty and speed the quality of the products offered and to avoid recalls for this reason.
  • Used in intermediate processes, it allows to accelerate the decision
    decisions in the warehouse, contributing to multiply production capacity, without major
    production capacity, without major investments.

OPPORTUNITY

The Chilean wine industry has set itself the goal of becoming the main producer of premium, sustainable and diverse wines in the New World.

To achieve this, it needs tools to optimize its value chain and ensure the high levels of quality it wants to offer.

So far, traditional microbiological analysis methods (plate cultures) and, incipiently, molecular methods are used. The former are slow (results in 3 to 7 days) and imprecise and the latter deliver results in less than a day, but because they are imported, they are less accurate.

Researchers

Natalia Brossard A.
Agronomist Enologist (PUC). Dr. in Agricultural Sciences (PUC).
Department of Fruit Growing and Oenology.
Faculty of Agronomy and Forestry Engineering.
Pontificia Universidad Católica de Chile.
ndbrossa@uc.cl

José O’Brien.
Molecular Biotechnology Engineer (U of Chile). Ph.D. in Biology (Royal Holloway, U of London).
Department of Molecular Genetics and Microbiology.
Department of Fruit Growing and Enology.
Faculty of Biological Sciences.
Faculty of Agronomy and Forestry Engineering.
Pontifical Catholic University of Chile.

Edmundo Bordeu
Agronomist Enologist Engineer (U de Chile)
Ph.D. in Enological Microbiology
(U of California, Davis-USA)
Faculty of Agronomy and Forestry Engineering
Department of Fruit Growing and Oenology
Pontifical Catholic University of Chile
ebordeu@uc.cl

Natalia Brossard A.
Agronomist Enologist (PUC). Dr. in Agricultural Sciences (PUC).
Department of Fruit Growing and Oenology.
Faculty of Agronomy and Forestry Engineering.
Pontificia Universidad Católica de Chile.
ndbrossa@uc.cl

José O’Brien.
Molecular Biotechnology Engineer (U of Chile). Ph.D. in Biology (Royal Holloway, U of London).
Department of Molecular Genetics and Microbiology.
Department of Fruit Growing and Enology.
Faculty of Biological Sciences.
Faculty of Agronomy and Forestry Engineering.
Pontifical Catholic University of Chile.

Edmundo Bordeu
Agronomist Enologist Engineer (U de Chile)
Ph.D. in Enological Microbiology
(U of California, Davis-USA)
Faculty of Agronomy and Forestry Engineering
Department of Fruit Growing and Oenology
Pontifical Catholic University of Chile
ebordeu@uc.cl

Contact information

Copec-UC Foundation.
Alfonso Cruz.
Executive Director.
acruzn@ing.puc.cl
+569 22 354 2092
Pontificia Universidad Católica de Chile.

Natalia Bossard.
Department of Fruit Growing and Enology.
ndbrossa@uc.cl
+56 2 2354 4165

Copec-UC Foundation.
Alfonso Cruz.
Executive Director.
acruzn@ing.puc.cl
+569 22 354 2092
Pontificia Universidad Católica de Chile.

Natalia Bossard.
Department of Fruit Growing and Enology.
ndbrossa@uc.cl
+56 2 2354 4165

Beneficiary

Pontificia Universidad Católica de Chile

Intellectual property

Patenting feasibility study.
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DESCRIPTION

Protein-based clarifier without allergenic potential, selective to highly reactive tannins responsible for aggressive astringency or drying. Due to its active principle, it has the advantage of achieving the required objectives of clarification efficiency and limpidity, but also of improving astringency and mouthfeel in red wines, without affecting other quality parameters such as color and aromas.

For application in wines elaborated from highly extractive vinifications, grape varieties with aggressive tannins, reduction of aging times and in general for the optimization of processes that seek to improve mouthfeel.

ADVANTAGES

  • Quality. Better sensory effects in astringency and mouthfeel, which in turn are directly related to consumer preferences.
  • Efficiency. Decreases loss of other quality parameters in the wine (color, aromas, etc.), allowing an optimization of the winemaking processes.
  • Safety. Harmless for consumers, low allergenic potential.

MARKET

The target market of the project is any public or private entity whose activity requires wine fining. That is, wineries or wine producers both nationally and internationally.