Working groups

The greenhouse effect is a natural process by which the atmosphere traps some of the sun’s energy, warming the Earth and moderating our climate. However a human-driven increase in ‘greenhouse gases’ has increased this effect artificially in ways that are now causing significant problems for wine producers.

The objectives of this workgroup are to prepare network projects and to bring innovations to cjimate changes consequences on vines, grapes and wines . The group is actively involve in modelisation, innovations challenges with several approaches.

The main subjects of work are:

-Modelisation of vines growing and climate changes approaches
-Maintain grape quality for table grapes and wine grapes
-Climate changes incidence on grapes maturity, metabolites, biosynthesis, hormones, levels
-Vine plants stress including modelisation , Grapes ripening, hydric and abiotic stress
-Sustainability in climate change
-Incidence of grape composition affected by climate change on wine quality, (e.g. : Wine quality changes: molecular composition and sensorial evolution ; Adapted yeasts and engineering processes for alcohol control of wines).

Several aspects can be explored:

1) temperature and water
2) new pest and pathogens
3) genetic variations of breeding
4) strategies at oenological levels
5) viticulture landscape in danger


Coordinator and contact:
Pierre-Louis Teissedre: This email address is being protected from spambots. You need JavaScript enabled to view it. and Alain Deloire: This email address is being protected from spambots. You need JavaScript enabled to view it.

The objectives of this workgroup are to prepare network projects.
The group is actively involve in oenology, engineering innovations and processes challenges with several approaches.

The main subjects of work are:

- Sulfur dioxyde alternatives in oenology
-Grapes cleaning treatment
- Grapes and wines quality control, innovative analyses and markors, sensorial aspects (aromas, phenolics, polysaccharides ...)
-Organic grapes and wines
-New innovative technologies, processes and treatment during winemaking and ageing
-Wine stabilization (Protein hazing in white wines, aroma compounds interactions with (wine) proteins and processing aids)
-Alcohol Reduction in Wines
-Oxygen and Wines
-Vines and Wines Bio-raffineries
-Food safety and health of consumers

Coordinator and contact:
Jorge Ricardo Da Silva: This email address is being protected from spambots. You need JavaScript enabled to view it.
Pierre-Louis Teissedre: This email address is being protected from spambots. You need JavaScript enabled to view it.

This workgroup will submit during the next call of proposal an ETN project via the call of proposal Marie Sklodowska-Curie Action called OENODOC BIOTECH.

Group participants:
Albert Mas, Albert Bordons, Maria Jesus Tojija (University Rovira i Virgili, Spain)
Viviana Corich (University Padova, Italy)
Benoit Divol, Florian Bauer (University of Stellenbosh, South Africa)
Sylvie Dequin (INRA Montpellier, France)
Ramon Gonzales (Instituto de las Ciencias de la Vid y el vino- Universidad de la Rioja, Spain)
Doris Rauhut (University of Geisenheim, Germany)
Manuel Malfeito (University of Lisboa, Portugal)

Aim and innovation
The group is actively seeking in oenology with biotechnological approaches. The main subjects of work will be:
- blends of microorganisms, with a detailed study of the mechanisms of strains and species interactions,
- Microbiological population of grapes and its effect unpon wine quality,
- Evolution of microbiological population of grpas and its effect unpon wine quality,
- New methods for microbiological control involving massive sequencing metagenomic analysis, culture-independent analyses, etc.
- GMO tools to understand the basic processes and to determine the genome limitations
- Microbiological responses to new challenges (i.e. production of wines with reduced alcohol yields)
- Biochemical and genetic background of wine microbiological ecology and interactions
- Yest/bacteria protocols and guidelines

Coordination and contact:
Albert Mas: This email address is being protected from spambots. You need JavaScript enabled to view it.
Benoit Divol: This email address is being protected from spambots. You need JavaScript enabled to view it.

The main objectives of this workgroup is to create a network proposing a global industrial transfer to the wine business companies in the world. Today, already 15 members from 9 countries are composing this network.

For industrial topics for which it appears necessary to combine the labor of two or more different labs or institutes.

Services:

- Extension services, consulting, expertise
- Developing applications of research for companies. Innovation.
- Provide tools and methods for professionals (sensory method simplified for example)
- To bottom up the request of professional
- organizing congress for professionals, communication, books excepts Scientific publication
- Training programme for professional, including extension officers, except formal students
- Transfer science to lay audience
- Conference for companies communication to their clients
- Professional or scientific thesis (doctorate) linked with professionals issues (industrials)
- Licensing and patent. Adding value of a transfer activity (not reaserch activity)
- Communication of Transfer units (private units backed to labs for industrials)

Coordination and contact:
Jean-Philippe Roby: This email address is being protected from spambots. You need JavaScript enabled to view it.
Gaspard Lépine: This email address is being protected from spambots. You need JavaScript enabled to view it.

Possible OENOVITI projects in the fields of grapes breeding:

Identifying the pedigree of traditional Vitis vinifera varieties
In contrast to most other crops, grapevine varieties are rather old; riesling more than 500 years, Pinot noir possibly 2000 years and some of the older table grape varieties, e.g. Sultana or Afus Ali even more than that. Many of these varieties are natural hybrids of others. The knowledge of varieties' ancestry could help to unravel their parentage and geographic origin and understand the developement and spread of viticulture in history. A lot of work in this field has already been conducted by a number of work groups using microsatellites. This work is not fully completed, plus a link with archeology is still missing. The idea of the project is to complete picture of varieties' parentage and geographic origin.

Pest and disease tolerance mechanisms
The three major pests and diseases in viticulture are phylloxera, downy and powdery mildew. All three originate from North America and were introduced into Europe in the middle of the 19th century, where in particular phylloxera devasted huge areas. The phylloxera probelm could be overcome by the developement and use of American rootstocks, while downy and powdery mildew are controlled by fungicides. Resistance breeding has the potential to provide a biologic alternative to fungicide application, but is time consuming. This is the reason that only now the first mildew tolerant varieties with high wine quality enter the market. If resistance is based on one mechanism only, there is always the threat of resistant pathogens developing. A possible solution is the combination of several resistance mechanisms in a veriety, called pyramidising. This requires the understanding of the various resistance mechanisms and the use of molecular markers to identify their presence in a possible parent and hybrid. The aim of the project is to investigate resistance mechanismes for phylloxera, downy and powdery mildew and develop of markers for marker assisted selection in resistance breeding of grapevines to enable the developement of multi-resistant rootstocks and scions.

Coordination and contact:
Ernst Ruehl: This email address is being protected from spambots. You need JavaScript enabled to view it.

The table grape cultivation is increasing worlwide, but little research has been done on this subject, in comparison with wine grapes. Table grapes are increasing in warm areas and in big countries, such as China, India and Iran, and remain big commodity also in the traditional ones (Chile, Turkey, italy, South Africa...). The aims of the workgroup is to improve the scientific knowledge of table grapes, stimulating education and research in all aspect of the culture: genetic, ecophysiological, agronomical, nutraceutical, ;;;A specific curriculum at Master level has been activated at Turin Consortium of viticulture and Enology Sciences (at the Foggia and Palermo Universities). Members so far are the universities of Turin, Foggia and Palermo in Italy, Edge university in Turkey.

Coordination and contact:
Vittorino Novello: This email address is being protected from spambots. You need JavaScript enabled to view it.

The main objectives of this workgroup are:
Exchanges and of knowledges and good practices in cooperation, mobility, internationalization, strategic monitoring of opportunities for funding, comparison of procedures and administratives rules for degree delivery, mobility and accreditation, comparision of organization of international departments and their missions to help researchers and students, main obstacles of the cooperation...

Coordination and contact:
Sonja Thielemann: This email address is being protected from spambots. You need JavaScript enabled to view it.
Christiane Jost: This email address is being protected from spambots. You need JavaScript enabled to view it.
Jennifer Borde: This email address is being protected from spambots. You need JavaScript enabled to view it. -


The work group on "Wine management" of the OENOVITI network has been created on 2013 and involves the partners from five different wine-producing coutries: Spain, France, Romania, Italy and Greece. The country- participants possess strong expertise in the field of wine marketing and wine economics, wine tourism and wine distribution channels. They are involved in wine education throught several Master programmes. developing new forms of cooperation on management and wine tourism issues are developing. There are three streams of collaboration which are put forward:

1) "Wine Tourism" focus on the development of bilateral exchanges among the partners of the network and organisation the International Summer School on wine tourism for oenologists in 2014-2015 leaded by the Greek partners,

2) "The perception of Low Alcohol wines by consumers" to be included as a part of oa joint OENOVITI project on low alcohol wines (sensory analysis issues; aroma changes, analysis per type of wines; consumers perception; consent to pay; etc.;

3) "Collective (europe) versus individual (by country) reputation and branding". The topic initiated by the Italian researchers which could be extended to analyse the collective promotion of European wines axe. The group expresses strong interest in putting in place programme for exchanging students and professors, developing joint research activities and participating in high-level European and international projects and conferences.

Group leader and contact:
Laurence Geny: This email address is being protected from spambots. You need JavaScript enabled to view it.
Isabelle Dartigues: This email address is being protected from spambots. You need JavaScript enabled to view it.

Sparkling wine production has more and more importance in wine industry; there has been a growth of 30% in the last ten years.

There are several methods to obtain these wines with an overpressure of carbon dioxide, the main ones are:

  • Traditional method: two separated fermentations, first one in a vessel without retaining of the CO2 and second one in a bottle after addition of sugar, yeast and a clarification agent. This is the method with more added value of quality, because of the long ageing sur lees.
  • Rural method: one fermentation; first part of fermentation without carbon dioxide retention and final fermentation in bottle.
  • Charmat/Cuvee close method: one or two fermentations in tank. The sparkling wine is transferred to bottles by isobaric conditions.

    Depending of the pressure acquired the wine is a pearl wine (Pt around 2-3 bar) or a full sparkling wine (Pt around 5-6 bar).

Key points to produce sparkling wines:
Quality of wine:

  • Grapes quality: healthy grapes are recommended to avoid untypical ageing. Accurate measuring of lacasa activity or gluconic acid content is important.
  • Grape juice extraction by a fractionation pressing is very important to produce long ageing sparklings.
  • Manage of the malolactic fermentation. It could be provoked in some cases or avoided in meridional areas specially.

Carbon dioxide management:

  • Methods involving saturated carbon dioxide transfers must be done with counter-pressure conditions to avoid gas leakages and foaming issues.

Second fermentation:

  • Second fermentation usually takes place at low temperature, low pH and high alcohol content (10-11% v/v). All these conditions require adapted yeasts.
  • Yeast Inoculums: nutrition, contamination, propagation.
  • Kinetics of the “prise de mousse”; relationship with population necessary for assure total sugar consumption.
  • Closures at second fermentation: permeability, cork interactions.

On lees ageing:

  • Kinetics of autolysis.
  • Changes in aroma profile.

Packaging:

  • Disgorging issues: gushing problems.
  • Closures: Tightness to CO2; cork taint issues.
  • Shelf life of the product related to different factors: temperature, position of the bottle. Transport effects.

Group leader and contact:
Joan Miquel Canals: This email address is being protected from spambots. You need JavaScript enabled to view it.

Group leader and contact:
Creina Stockley: This email address is being protected from spambots. You need JavaScript enabled to view it.

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