The increase in ethanol levels in wines, as a result of climate change and shifting grape ripening conditions, represents one of the most significant challenges facing modern winemaking. Higher alcohol content affects aromatic balance, sensory profile, and the overall competitiveness of wine products.

The LightWine project aims to develop natural and non-invasive approaches to reducing ethanol content, while preserving the qualitative and sensory identity of Greek wines.

The project strategy is based on three main pillars:

• Implementation of innovative viticultural practices adapted to new climatic conditions

• Utilization of indigenous and non-Saccharomyces yeast strains with lower ethanol yield

• Scientifically documented and targeted management of alcoholic fermentation

The combination of these elements enables the production of lighter, more balanced wines without compromising local character and authenticity.

As project Coordinator, CAVINO S.A. plays a pivotal role in bridging research with production practice. Within the framework of LightWine, the company applies new viticultural practices in the field, evaluates innovative winemaking approaches at laboratory, pilot, and semi-industrial scale, and ensures that research outcomes can be effectively integrated into real production processes.

QLC holds a central role in the design and implementation of the project’s fermentation strategies. It contributes to the isolation and selection of yeast strains with controlled sugar-to-ethanol conversion, the design of experimental fermentation protocols at both pilot and industrial scale, and the transfer of know-how from the research environment to Greek wineries, aiming to develop practical and sustainable solutions.

The project is expected to deliver scientifically validated fermentation protocols for lower-ethanol wines, applicable yeast strains for Greek winemaking, and practical guidelines for adapting wine production to evolving climatic conditions. At the same time, LightWine contributes to the development of a more resilient and sustainable vitivinicultural model, where innovation strengthens the quality and competitiveness of Greek wine.