Project
VITIVINICULTURE (2012-2015)
Designing new wine-growing techniques to strengthen positioning in the market. (BEID/12/VA/0001). ADE-regional government of Castilla y León.
Basic Information
Project duration: 3 years
Total budget: €752,683 (Independent BMSL Project)
Proposition
The wide range of wines available on the market gives rise to the need to create more diverse and competitive products. Through their CENIT DEMETER project, Matarromera Winery Ltd. has reached the conclusion that there has not been a change in global warming as such, but rather changes in different climates, including those that are diametrically opposed, on different years. On a global scale, there is an ever-growing demand for more homogeneous products, in particular from countries that are emerging as new consumers.
Objetive
To achieve homogeneity in wines from different vintage years, despite differing climates, as well as produce healthier wines, reduce manufacturing costs, maintain the organoleptic qualities and final quality of wines (greater volume, body, structure, balance, etc.), speed up the ageing of wines to be able to produce them in less time, achieve greater colour consistency and use more innovative and competitive packaging to reduce the company’s carbon footprint and improve transportation.
Method
For this study of the optimization of wine-making technology, which allows for reducing production costs whilst maintaining the highest possible quality, an irrigated vs. non-irrigated control study analysing thermovinification techniques was conducted in the winery’s vineyards, in which climate conditions and different fertilizer doses were regulated, with the aim of profiling fresh fruit and shortening the wine-making process.
Studies analysing means of speeding up ageing were also carried out, looking at micro- and nano-oxygenation techniques and the use of staves and chips. Lastly, different packaging materials were studied and pasteurization tests carried out, in order to assess the inertization of the final product and reduce the use of other preservatives.
Results
An increase in competitiveness on the market was seen, owing to the lowering of production costs and an improvement in the price-quality ratio of wines.
In addition to this, the use of intelligent packaging which succeeds in reducing the company’s carbon footprint, and in turn improving transportation, means that our wines are highly approved of and hold great appeal in markets where consumers are highly conscientious with regard to reducing pollution and CO2 emissions.
Similarly, by cutting down the ageing process through the use of alternative methods to barrel ageing, wines are required to spend less time in the winery, which allows for increased production. Larger quantities of wine can therefore be produced, which increases market shares and reaps greater benefits as a result.
