Obtaining polyphenolic extracts from the bagasse of the Albariño grape variety. The procedure developed in the Analytical Chemistry Department of the University of Santiago has been patented. The main characteristics of the extract are: antioxidant and antibacterial capacity.
Laboratory results have demonstrated its efficacy against a broad spectrum of bacteria. This characteristic will allow it to be a perfect substitute for antibiotic products that are currently being used.
“BioIncubaTech – High Technology Incubator for the promotion of innovation and transfer of biotechnology in the field of health and food technologies to micro and SME’s” is an operation co-financed by the European Regional Development Fund – ERDF within the Pluri-regional Operational Programme of Spain ERDF 2014-2020 OP Project “High Technology Incubators for the promotion of innovation and transfer of technology to micro and SME’s”.
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