PRESERVEWINE-DEMO

Demonstration of a non-thermal process to replace use of sulphites and other chemical preservatives in European wines to meet new European Directive

Coordinatore	EDECTO GMBH DRESDEN    more  Organization address address: ERLWEINSTRASSE 9 city: DRESDEN postcode: 1069 contact info Titolo: Mrs. Nome: Edith Cognome: Klingner Email: send email Telefono: +49 3518732276 Fax: +49 3518732259
Nazionalità Coordinatore	Germany [DE]
Totale costo	2˙056˙828 €
EC contributo	1˙225˙000 €
Programma	FP7-SME Specific Programme "Capacities": Research for the benefit of SMEs
Code Call	FP7-SME-2013
Funding Scheme	CP
Anno di inizio	2014
Periodo (anno-mese-giorno)	2014-01-01   -   2015-12-31

 Partecipanti

#	participant	country	role	EC contrib. [€]
1	EDECTO GMBH DRESDEN  Organization address address: ERLWEINSTRASSE 9 city: DRESDEN postcode: 1069 contact info Titolo: Mrs. Nome: Edith Cognome: Klingner Email: send email Telefono: +49 3518732276 Fax: +49 3518732259	DE (DRESDEN)	coordinator	151˙213.00
2	Statiflo International Ltd  Organization address address: Wood Street city: MACCLESFIELD postcode: SK11 6JQ contact info Titolo: Mr. Nome: Philip Cognome: Page Email: send email Telefono: +44 1625433100 Fax: +44 1625511376	UK (MACCLESFIELD)	participant	364˙560.00
3	MALTHE WINJE AUTOMASJON AS  Organization address address: HAUKELIVEIEN 48 city: KOLBOTN postcode: 1410 contact info Titolo: Mr. Nome: Tom Erik Cognome: Larsen Email: send email Telefono: +47 66996140	NO (KOLBOTN)	participant	225˙882.80
4	FRAUNHOFER-GESELLSCHAFT ZUR FOERDERUNG DER ANGEWANDTEN FORSCHUNG E.V  Organization address address: Hansastrasse 27C city: MUENCHEN postcode: 80686 contact info Titolo: Mr. Nome: Christoph Cognome: Schulte Email: send email Telefono: +49 89 1205 2728 Fax: +49 89 1205 7534	DE (MUENCHEN)	participant	192˙327.00
5	Uvasol Limited  Organization address address: THE WIDON 42 city: LOUGHBOROUGH postcode: LE11 3PE contact info Titolo: Mr. Nome: Keith Cognome: Fawington Email: send email Telefono: +44 1162557563	UK (LOUGHBOROUGH)	participant	96˙312.00
6	SOCIETE CIVILE AGRICOLE DU CHATEAU GUIRAUD  Organization address address: CHATEAU GUIRAUD 1 city: SAUTERNES postcode: 33210 contact info Titolo: Mr. Nome: Didier Cognome: Galhaud Email: send email Telefono: +33 556766101 Fax: +33 556766752	FR (SAUTERNES)	participant	87˙200.00
7	"ASSOCIATION POUR LE DEVELOPPEMENT DE L'ENSEIGNEMENT ET DES RECHERCHES AUPRES DES UNIVERSITES, DES CENTRES DE RECHERCHE ET DES ENTREPRISES D'AQUITAINE"  Organization address address: AVENUE DU DOCTEUR ALBERT SCHWEITZER - CENTRE CONDORCET 162 city: PESSAC postcode: 33608 contact info Titolo: Mrs. Nome: Valérie Cognome: Moreau Email: send email Telefono: +33 5 56 15 11 57 Fax: +33 5 56 15 11 60	FR (PESSAC)	participant	59˙476.20
8	COMITE DE LA COMMUNAUTE ECONOMIQUE EUROPEENNE INDUSTRIES COMMERCE VINS VINS AROMATISES VINS MOUSSEUX VINS LIQUEUR PRODUITS VIGNE AISBL  Organization address address: AVENUE DES ARTS 43 city: BRUSSELS postcode: 1040 contact info Titolo: Mr. Nome: Jose Ramon Cognome: Fernandez Email: send email Telefono: +32 22309970 Fax: +32 2 5130218	BE (BRUSSELS)	participant	48˙029.00

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 Obiettivo del progetto (Objective)

'The PreserveWine project (Grant Agreement Number: 262507) funded by the R4SME programme (call identifier: FP7-SME-2010-1) delivered high quality science and technology development. PreserveWine involved the RTD of a novel non-thermal process known as “Pressure Change Technology” (PCT) to extend the shelf life of wine; reducing the need to use chemical preservatives and ensuring high wine quality. This is an attractive alternative in alignment with current EC regulations that are demanding a significant reduction in the use of sulphur dioxide in wines. A novel continuous pressure change technology system to stabilize wine and wine must with high- pressure (500 bar), was successfully developed and validated at a 120L/h scale. This process provides a “cold pasteurization” process, with the advantage that heat-labile components, colour and taste remain unchanged. The novel PreserveWine system significantly reduced the amount of oxygen in wine, thus providing protection against oxidation directly after treatment and during long-term storage in barrels or bottles. Further positive effects including the protection of wine from colour changes and the maintenance of physicochemical and sensory quality of red and white wine and must be more extensively validated. The effects of various parameters such as gas type and retention time have been determined. An industrial scale unit has been designed and specified. Further demonstration at industrial sites to confirm long-term performance, operational costs and economic viability must be undertaken. These include industrialisation of manufacturing processes to enable economies of scale to be achieved. The consortium has identified a number of market opportunities and is keen to bring this development into an industrial stage.'