ULTRAFINEWINE

Novel method for assisting and accelerating the aging process of wine

Coordinatore	INNOVACIO I RECERCA INDUSTRIAL I SOSTENIBLE SL    more  Organization address address: AVENIDA DEL CANAL OLIMPIC 15 PARC MEDITERRANI DE LA TECNOLOGIA EDIFICIO C4 BLOQUE ANEXO PLANTA BAJA city: Castelldefels postcode: 8860 contact info Titolo: Mr. Nome: Colm Cognome: Digby Email: send email Telefono: 34935542500
Nazionalità Coordinatore	Spain [ES]
Sito del progetto	http://www.ultrafinewine.eu/
Totale costo	1˙516˙559 €
EC contributo	1˙151˙339 €
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   -   2012-11-30

 Partecipanti

#	participant	country	role	EC contrib. [€]
1	INNOVACIO I RECERCA INDUSTRIAL I SOSTENIBLE SL  Organization address address: AVENIDA DEL CANAL OLIMPIC 15 PARC MEDITERRANI DE LA TECNOLOGIA EDIFICIO C4 BLOQUE ANEXO PLANTA BAJA city: Castelldefels postcode: 8860 contact info Titolo: Mr. Nome: Colm Cognome: Digby Email: send email Telefono: 34935542500	ES (Castelldefels)	coordinator	7˙316.95
2	AKTIVE ARC SARL  Organization address address: LES LOGES city: LA VUE DES ALPES contact info Titolo: Mr. Nome: Mario Cognome: Plasencia Email: send email Telefono: +41 32 853 5665	CH (LA VUE DES ALPES)	participant	206˙850.40
3	DUNREIDY ENGINEERING LIMITED  Organization address address: Hebron Industrial Estate Unit 53 city: Kilkenny contact info Titolo: Mr. Nome: Donal Cognome: Dunne Email: send email Telefono: 353568000000	IE (Kilkenny)	participant	206˙850.08
4	SOCIETE CIVILE D'EXPLOITATION DES CHATEAUX BOYD-CANTENAC ET POUGET  Organization address address: ROUTE DE JEAN FAURE 11 CHATEAU city: CANTENAC postcode: 33460 contact info Titolo: Mr. Nome: Lucien Cognome: Guillemet Email: send email Telefono: +33 557 889 082	FR (CANTENAC)	participant	199˙958.00
5	BODEGAS TORRE DEL VEGUER SL  Organization address address: Paraje Torre del Veguer S/N city: SANT PERE DE RIBES postcode: 8810 contact info Titolo: Ms. Nome: Marta Cognome: Estany Email: send email Telefono: +3493 8963190	ES (SANT PERE DE RIBES)	participant	181˙382.00
6	JOVANI VINS SA  Organization address address: BARRO LES CUNILLERES - MAS URPI SN - puerta 0 city: CASTELLVI DE LA MARCA postcode: 8732 contact info Titolo: Ms. Nome: Montsa Cognome: Jovani Email: send email Telefono: +34935 160 260	ES (CASTELLVI DE LA MARCA)	participant	173˙952.34
7	CAVAS DEL CASTILLO DE PERELADA SA  Organization address address: PLAZA DEL CARMEN 1 city: PERELADA - GERONA postcode: 17491 contact info Titolo: Mr. Nome: Antonio Cognome: Rodriguez Fernandez Email: send email Telefono: 34932233022	ES (PERELADA - GERONA)	participant	137˙922.06
8	UNIVERSITY COLLEGE DUBLIN, NATIONAL UNIVERSITY OF IRELAND, DUBLIN  Organization address address: BELFIELD city: DUBLIN postcode: 4 contact info Titolo: Dr. Nome: Adriana Cognome: Delgado Email: send email Telefono: +353 1 716 7391	IE (DUBLIN)	participant	24˙659.36
9	Forschungsanstalt Geisenheim  Organization address address: Von-Lade-Strasse 1 city: Geisenheim postcode: 65366 contact info Titolo: Mr. Nome: Markus Cognome: Diehl Email: send email Telefono: +49 6722 502 226 Fax: +49 6722 502 270	DE (Geisenheim)	participant	12˙448.00

Mappa

 Word cloud

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 Obiettivo del progetto (Objective)

'Wine producers are constantly striving to achieve a stable product with an extended period of peak taste and bouquet. Naturally aged wine tends to be milder tasting, smoother to drink and have a higher metabolism than non-aged wine. Research has shown this to be due to the dynamic structures of the ethanol-water clusters being changed to a smaller, more uniform state as the wine ages. Prior to the ageing process, many wines are treated with certain additives, such as potassium bisulphate, sodium bisulphate, and other conditioners and ingredients. However it is left to the traditional ageing process to disperse these ingredients throughout the liquid, as well as to the judgement of expert winemakers to periodically taste the wine to determine whether more additives are required. The various modules in wine will then blend with or attach to each other imperfectly over time. When attachment is complete a degree of stability sets in for a period of time. At this point the wine is at its optimal state for consumption. Following this period the process of detachment begins, resulting in a loss of wine quality. Research to date has revealed that the aging process can be enhanced with by the application of high pressures and temperatures over time, however extremes in either can be detrimental to the quality of the wine and controlled delivery is of utmost importance. This project will build on past research that has demonstrated promising results for the application of temperature and pressure by ultrasonic radiation which can alter the interaction of wine ingredients to obtain chemical changes in the wine resembling many years of natural ageing. A prototype ultrasound device will be designed, built and integrated into existing wine fermentation vats in order to validate its usefulness at industrial scale for the production of homogenous wines with an extended shelf-life in very short periods of time compared to natural ageing.'