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Natural microbial interactions in winemaking-associated ecosystems as a tool to foster wine innovation

Project description

Training to enhance sustainability of wine production

Wine production involves intricate interactions between species and their surroundings. Wine science is dedicated to achieving sustainable and eco-friendly production while fulfilling various wine style preferences. To harness the full potential of winemaking diversity, a comprehensive understanding of microorganisms and their roles within these ecosystems is essential. Through the study of these mechanisms, we can enhance the wine industry. The MSCA-funded Eco2Wine project has the goal of educating PhD graduates to effectively manage winemaking ecosystems and preserve biodiversity, all while promoting the sustainability of wine production and the creation of ‘natural wine’. The training programme encompasses wine ecology, innovation, business and science communication. The consortium provides training in collaboration with private companies.


The Eco2Wine project aims at providing a new generation of PhD graduated employees for the wine sector who will be able to manage winemaking-associated ecosystems, protect and control the biodiversity, and use this knowhow to reduce unsustainable interventions in natural environments while improving wine sustainability and “natural wine” production. Winemaking-associated ecosystems are complex environments in which more or less stable and evolutionary relevant interactions among species, and between each species and abiotic components, are established. In recent years the direct manipulation of these ecosystems has gained considerable interest in wine science because of the need of boosting sustainable, socially relevant and ecofriendly choices for the wine production while meeting the growing consumer demand for more diverse wine styles. To better map and exploit the natural biodiversity of winemaking-associated ecosystems, the understanding of the relevant microbiota, the various ecological interactions within those biota and of the molecular mechanisms involved in interactions is essential. Such studies will allow to describe how these ecosystems work and how their intelligent exploitation can benefit the wine world. The training program is divided in 4 areas of interest: wine ecology, wine innovation, wine business and wine science communication. The consortium includes 9 beneficiaries and 12 partner organizations that possess complementary competencies and are working with success in wine research. The level of quality of these institutions, the long-term collaborations established in the past joint European project, YeSVitE (GA612441), and the appropriate exchange scheme of training with private companies will sustain an efficient transfer of knowledge between PhD students, the broader scientific community and the relevant social and economic actors. The project will have a relevant impact on the wine research field, winemakers and all potential stakeholders.


Net EU contribution
€ 259 437,60
Via Festa Del Perdono 7
20122 Milano

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Nord-Ovest Lombardia Milano
Activity type
Higher or Secondary Education Establishments
Total cost
No data

Participants (8)

Partners (12)