First year activities
During the first year of activity and the first harvest season, the protocols to be applied to a series of preliminary samples, with different theoretical stability, provided by the companies participating in the project were defined. In particular, the following were carried out: tests in climatic chambers, concentration by ultrafiltration and use of chemical agents able to induce chemical phenomena (oxidation) and/or physical phenomena (agglomeration, precipitation). The wines before and after the treatments were subjected to a wide panel of chemical analysis, both through classical analytical techniques and new methods able to better characterize the particle aggregation, such as DLS (dynamic light scattering) and Zeta potential. Methods have been developed for the evaluation of protein content and for the removal of phenols that could interfere with the protein dosage. The statistical analysis of the preliminary results has been carried out. The cellar tests to be carried out in the next few months and the conditions for the tests to be carried out in the laboratory on the next samples have been established.