Science at the
service of nature
We are innovative and the benchmark for the producers who want to get the best from their products.
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Science at the
A company that believes in the regenerative force of nature, studying biological processes that enable the best use of the potential of natural raw materials while bypassing the use of chemical additives.
Bioenology 2.0 offers a complete portfolio of natural products that meet all needs related to cultivation, fermentation and nutrition in many areas: from wine, beer and bakery production to agriculture and nutraceuticals.
Innovation is at home
High investments in scientific research and technology together with a always growing team place Bioenologia 2.0 among the most advanced Italian companies in the business area.
The complex is located on an 8,000-square-meter site, where a pool of oenologists, microbiologists, chemists and food technologists use state-of-the-art instrumentation, equipment and biotechnology.
The company was born from the passion and devotion of Maurizio Polo, businessman who has been directing his professional journey in the fascinating world of research and innovation for nearly fifty years.
“We dedicate our products to the ones who can capture true emotions.”
Maurizio Polo
Polo Lab was founded, an oenological laboratory.
1980
Bioenologia was established: industrial production of tannins, yeasts and additives mainly for oenological use began.
1990
Invention of the Esseoduefree Protocol, a method for producing wines without adding sulfur dioxide.
2003
Launch of the ATECNOS product line and start of the indigenous yeast identification and hybridization project. Production of autolysates.
2012
Invention of the yeast Saccharomyces Uvarum Var Serius for wine, beer and probiotic use. Patent filed in 2017.
2015
Isolation and discovery of two extremely rare, highly aromatic yeasts (Pichia kluyveri, Kazachstania servazii).
2020
Invention of two new tannins (plant extracts) replacing sulfur dioxide. This replaces the use of this toxic substance (SO₂) with a natural, probiotic-friendly alternative.
2021
Discovery of two yeasts of great oenological and nutraceutical importance: Cyberlindnera saturnus and Schwanniomyces occidentalis, with a patent application submitted.
2023
Isolation of a yeast for the production of low-alcohol wines (40% reduction in potential alcohol).
2024
Isolation of two yeasts, a Torulospora and a Paradoxus, for the production of alcohol-free beer. Patent application in progress.
2025
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