Project
ESTAVINO (2012-2015)
Developing new protocols for wine stabilization to boost competitiveness in emerging markets” (IPT-2012-0068-0600000). MINECO.
Basic Information
MEMBERS: BMSL AND THE UNIVERSITY OF ZARAGOZA
Project duration: 3 years
Total budget: €561,134.94
Company participation/investment: €362,565.40
Proposition
There is currently a lack of exhaustive knowledge regarding how the wine stabilization techniques available affect the physicochemical and organoleptic qualities of wines. With regard to wine-making, it has proven possible to check for such changes to these specific qualities of wines, however these changes are not well documented, neither in technical papers nor scientific articles and publications, resulting in the need to carry out the tests and analysis outlined in this project. The new requirements of the wine market, notably a rise in the demand for lower priced wines and demands from new markets, call for the development of more competitive wines.
Objetive
To study various must treatment and wine stabilization techniques in order to understand how they affect the physico-chemical and organoleptic qualities of wines. Additionally, to develop new stabilization protocols that minimize the problems incurred by precipitation, without altering the qualities of wines.
Method
Producing a know-how study, for future use on an industrial scale, on how to create wines that will prove competitive in emerging markets, on account of their greater stability and the lower cost of stabilization techniques, by developing new techniques and devising new protocols that facilitate carrying out the stabilization of wines at a lower price per volume.
Results
The creation of new wines that are more competitive in emerging markets, both in price, as the process of wine stabilization carries over into the cost of producing the wine, and in image, as European consumers can identify the presence of precipitates in wines, which are often associated with traditional production methods. Consumers from the largest emerging markets (United States, China, etc.) immediately reject any wines that feature precipitates, which incurs high costs in product returns and difficulties in entering these markets.
