PRESERVEWINE
Non-thermal process to replace use of sulphites and other chemical preservatives in European wines to meet new European Directive
| Coordinatore | FRAUNHOFER-GESELLSCHAFT ZUR FOERDERUNG DER ANGEWANDTEN FORSCHUNG E.V
Organization address
address: Hansastrasse 27C contact info |
| Nazionalità Coordinatore | Germany [DE] |
| Sito del progetto | http://www.preservewine.fraunhofer.eu/ |
| Totale costo | 1˙731˙720 € |
| EC contributo | 1˙188˙499 € |
| Programma | FP7-SME
Specific Programme "Capacities": Research for the benefit of SMEs |
| Code Call | FP7-SME-2010-1 |
| Funding Scheme | BSG-SME |
| Anno di inizio | 2010 |
| Periodo (anno-mese-giorno) | 2010-12-01 - 2013-01-31 |
Partecipanti
| # | ||||
|---|---|---|---|---|
| 1 |
FRAUNHOFER-GESELLSCHAFT ZUR FOERDERUNG DER ANGEWANDTEN FORSCHUNG E.V
Organization address
address: Hansastrasse 27C contact info |
DE (MUENCHEN) | coordinator | 7˙960.00 |
| 2 |
Statiflo International Ltd
Organization address
address: Wood Street contact info |
UK (MACCLESFIELD) | participant | 246˙364.80 |
| 3 |
SENSOTECH GMBH
Organization address
address: STEINFELDSTRASSE 1 contact info |
DE (BARLEBEN) | participant | 205˙150.00 |
| 4 |
EDECTO GMBH DRESDEN
Organization address
address: ERLWEINSTRASSE 9 contact info |
DE (DRESDEN) | participant | 203˙678.20 |
| 5 |
SOCIETE CIVILE AGRICOLE DU CHATEAU GUIRAUD
Organization address
address: CHATEAU GUIRAUD 1 contact info |
FR (SAUTERNES) | participant | 158˙400.00 |
| 6 |
MAAG PUMP SYSTEMS AG
Organization address
address: ASPSTRASSE 12 contact info |
CH (OBERGLATT) | participant | 126˙490.00 |
| 7 |
AZIENDA AGRICOLA TENUTE DEI VALLARINO S.R.L.
Organization address
address: REGIONE VALLE ASINARI 21 contact info |
IT (SAM MARZANO OLIVETO) | participant | 105˙580.00 |
| 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 contact info |
BE (BRUSSELS) | participant | 78˙521.00 |
| 9 |
Heckmann Polska Produkcia Metalowai Maszyn Sp.z.o.o.
Organization address
address: ul. Sulecinska 1a contact info |
PL (Krzeszyce) | participant | 56˙355.00 |
| 10 |
"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 contact info |
FR (PESSAC) | participant | 0.00 |
| 11 |
ATEKNEA SOLUTIONS CATALONIA, SA
Organization address
address: CALLE VICTOR PRADERA 45 contact info |
ES (CORNELLA DE LLOBREGAT BARCELONA) | participant | 0.00 |
Mappa
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Obiettivo del progetto (Objective)
'We are a partnership of EU SMEs that has identified a promising non-thermal process that can extend wine shelf life while avoiding the use of chemical preservatives and keeping high wine quality. Pressure Change Technology PCT is a low cost process with minimum energy use, that has potential with further development and validation to be of significant commercial benefit to wine producers by providing them an alternative to align to current EC regulations that dramatically reduced the use sulphur dioxide in wines due to the health concerns. With over 1,5 Million wine holdings in Europe, we identified a potential market for this system of at least 1% of wine holdings in Europe (150,000 PCT units) This project we will extend prior R&D. PCT is a novel non-thermal technique that involves charging product with pressure and an inert gas and then rapidly releasing the pressure; the sudden pressure release causes microbial cell walls to rupture, inactivating microorganisms. It has been demonstrated on a small pilot scale batch process; in this project we will scientifically validate the process, developing and scaling it up into a continuous in-line pre-industrial demonstrator testing it with wine but to also enable application to other liquid foods. Objectives: Repeated validation of the process to reduce microbial loading in wine by at least log10 5 and protect wine from chemical and biological oxidation./Enhanced organoleptic quality (aroma and taste) of wine when compared to “sulphited wine” wines when assed by a trained taste panel. /Pilot scale demonstration of our PCT system capable of being integrated into a commercial winemaking process line, at flexible design for optional application at various processing stages, with a throughput of 120 L/h / Full HACCP and GMP compliance Provide data to scale up to industrial capacity of 1.2 m3/h at energy costs of 40% to comparable thermal processes, ensuring a potential market share of 1% of the wine holdings in Europe.'
Introduzione (Teaser)
An exciting high-pressure technique promises to replace the use of sulphur dioxide in winemaking and save as well on energy costs. This will also make the industry more competitive on the global market.