Final ReportSummary - ULTRAFINEWINE (Novel method for assisting and accelerating the aging process of wine)
Wine producers constantly strive for a product with an extended period of peak taste and bouquet, which can only be achieved by the right ageing process. The traditional wine ageing process can take from at least six months to over a few years. For commercial reasons, novel techniques to accelerate the ageing process, as well as shorten the storage time are therefore desired.
Past research has demonstrated promising results of the potential of ultrasound treatment to bring about the same effect as natural ageing on wine but in a much shorter time and controlled manner.
Based on this past research, the ULTRAFINEWINE project aimed to identify the optimum parameters for the ultrasound technology in order to produce wines of high quality taste and bouquet, combined with extended shelf-life and bring about nearly the same effect as natural ageing.
During the ULTRAFINEWINE project, a thorough validation of the ultrasound technology under laboratory conditions was performed first. The laboratory trials carried out by UCD and FAG commenced with investigations to test the applicability of the ultrasound technology to age different types of wine (young, of few months storage, bottled, commercial wines, etc.) under different operating conditions (ultrasound intensity, exposure times, flow rates, etc.). Experiments were performed using ultrasonic baths or probe (horn) systems first, then a pre-prototype flow cell, and recently, using the final design of the ULTRAFINEWINE system.
The efficiency of the process was evaluated by sensorial analysis and by determining the changes experienced on a wide range of physicochemical parameters.
During the experimental trials, changes in the quality of the ultrasound treated wines could be determined not only by sensory analysis but also by analysis of some phenolic compounds, such as flavan-3-ols. Phenolic compounds seemed to be one of the most promising markers for the ageing process in red wines, though results need to be further explored. Since all the treatments tested led to similar results, it could be stated that an excessive amount of energy could have been applied in all experiments. Therefore, it was recommended that acoustic energy density of 15 W/L or lower should be employed in subsequent trials. Regarding the treatment time, maximum treatment times of 15 min seemed to be most promising. Despite enhancement of some sensorial attributes up to 45 min treatment time, the development of some off-odours and oxidative notes could already be perceived by expert panellists. Since oxidation of wine leads to an irreversible loss in quality and shelf-life reduction, shorter treatment times are recommended.
Most of the trials also revealed that the main changes after ultrasonic treatment were a loss of free SO2 and a decrease in carbon dioxide (especially in young wines).
Certain esters and fatty acids also decreased after the ultrasound treatment. This effect was more obvious for medium and long-chain fatty acid esters and was only detected in some of the wines. These changes have probably an impact on the ageing development of the treated wines, because it is well known that certain esters decrease during natural ageing.
Trials also indicated that the wines have a different potential for ageing. There seems to be a need for a pre-checking method that allows to prove if the wines are suitable for an ultrasonic treatment and to reach the peak point of the wine earlier thereby improving and extending its shelf life. With this respect, a change in the particle size distribution was detected for most of the tested wines. Although wines showed different effects on the particle size distribution, the main effect in nearly all wines was probably an aggregation, that is, the formation of higher molecular weight particles.
Sensory evaluation (triangle test) showed that panellists were not able to distinguish the wines when an ultrasound intensity of 9 W/L was used.
It is important to remark that the ability of the wine to age is also influenced by a huge amount of factors such as grape variety, vintage, viticultural practices, wine region, winemaking style as well as the kind of bottling and condition after bottling, which was also demonstrated during the laboratory trials. It is understandable therefore that the number of trials repetitions and the range of parameters to test were consequently very wide.
At the end of the project, the precompetitive ULTRAFINEWINE system can be defined as an affordable ultrasound technology, which can treat wines with ultrasound in a controlled manner and reduced time. The system has been delivered to precompetitive prototype stage. Overall, the ULTRAFINEWINE system is affordable, reliable; capable to control and measure a number of parameters of interest and flexible enough, which will render it highly competitive.
Project context and objectives:
The traditional wine ageing process can take from at least six months to over a few years. For commercial reasons, novel techniques to accelerate the ageing process, as well as shorten the storage time are therefore desired. While many new techniques (e.g. gamma rays, electric fields, nanogold photocatalysis and ultrasound), have been developed and showed some potential for accelerating the aging process; failure to deliver the appropriate conditions in a controlled manner can be detrimental to the quality of the wine.
High-power ultrasound induces the phenomenon of 'cavitation', that is, the creation of very small, nano- / micro-sized bubbles, whose subsequent collapse can create very localised high temperatures and pressures in the liquid in which is transmitted, wine in this case. The effect of cavitation is thought to emulate changes in wine resembling many years of natural ageing. In this context, the overall goal of the ULTRAFINEWINE project was to build on a new and emerging body of research in the field of ultrasound technology, and to apply it at industrial level by developing a novel method for assisting and accelerating the aging process of wine. The ULTRAFINEWINE system is thus based on ultrasound technology that is readily available.
First, the participating small and medium-sized enterprises (SMEs), as well as a representative sample of European wine producers were consulted and results used to determine their needs and specifications and define the industrial specifications for the ULTRAFINEWINE prototype. This bottom-up approach ensured that the prototype which would be tested and validated in a real industrial environment, would meet not only the technological requirements of industry, but socio-economic requirements as well.
Second, laboratory studies were first carried out with a flow cell planned to have the same characteristics of the final ULTRAFINEWINE prototype. However, and in order to avoid any possible problem of erosion as result of the effect of cavitation on the walls of the flow cell that could probably contaminate the wine with the compounds that are released, a new design consisting in a flow cell with a bar transducer instead of the piezoelectric transducers already used in the pre-prototype flow cell, was used for the ULTRAFINEWINE system. Notwithstanding, the results of the extensive experimental trials with respect to the ultrasound power, treatment time, flow rate, etc. were used and transferred to the new design of the ULTRAFINEWINE prototype. The results generated a set of optimum process and equipment parameters that fed into the design and building of the ULTRAFINEWINE system. Additionally, wine quality analysis was carried out (density, alcohol, total sugar, glucose, pH, total acid, acetic acid, etc.) including sensory analysis before and after different treatments in order to optimise specific conditions and parameters to create the ULTRAFINEWINE prototype.
Finally, the project aimed to design and build a pre-industrial prototype of the system keeping with the previously defined specifications outlined and based on the laboratory set up. The aim was to deliver a ULTRAFINEWINE system that is a time reducing ageing method, cost-effective, delivers consistent product quality, capable of being easily and readily integrated into wineries and of minimal environment impact. Then this prototype can be installed, tested and validated in a real industrial environment in the facilities of the end-users in the consortium.
A further goal was to carry out demonstration activities proving the viability of the ULTRAFINEWINE system, and outline its potential economic and environmental advantages.
The overriding goal of this project was to ensure that the precompetitive ULTRAFINEWINE prototype would fulfil the threshold requirements of the industry to ensure its further development post-project into a fully industrial system that would be taken to market, where its beneficial impact could be felt at European level. This was also empowered by the realisation of dissemination activities throughout the project and the concern related to exploitation strategy.
Project results:
The ULTRAFINEWINE project delivered a versatile, adjustable, scalable prototype system allowing to control and measure a number of parameters of interest and flexible enough for adjusting more flow cells, which will render it highly competitive. Besides, the surge in 'new world' wine production, the tendency to lower consumption, and the excess production, highlights the need for EU wine producers to become more competitive. At the end of the project, the precompetitive ULTRAFINEWINE system can be defined as an affordable ultrasound technology, which can treat wines with ultrasound in a controlled manner and reduced time. The system has been delivered to precompetitive prototype stage.
Several unique selling points (USPs) of the ULTRAFINEWINE system have been established. These USPs are of paramount importance in assisting to push the results to the market, as well as in stimulating demand in the marketplace. Once more, it is worthy to remark that the influence of ultrasound on the ageing process is highly dependent on the type of wine and the ultrasound process parameters, and that there are still process parameters that will need to be optimised and will depend on the type of wine to treat.
The main scientific and technological (S&T) elements of foreground consist in the following:
- Increase product throughput and capacity
Wine is very often aged for many months to years. By reducing the time that wine needs to be aged since exposure times to ultrasound applications are about one hour or less, wineries will optimise resources and spaces, leading to increased productivity, sales and turnover and improved cash flow. The system is readily scalable, as more flow cells can be added, and in this way, it is easily adjusted to treat any volumes of wine, therefore being marketable to wines of different sizes and capacities.
- Reduce production costs
By reducing the time that wine needs to be aged, wineries will optimise resources and space and will also be able to convert their wine harvests into cash to increase their cash-flows and liquidity. Furthermore, the amount of energy required per litre material treated (often defined as kWh/l) is comparable to any other unit operation in the industry (for example homogenisation, milling, heat shock, etc.).
- Wine of consistent quality
The consistency in quality will help producers to better market their wines, as wine wholesalers and consumers are willing to pay a premium price for quality.
- Improved energy efficiency of the equipment
Ultrasound is inexpensive to apply as the equipment is energy efficient. The efficiency of ultrasonic generators and transducers has been improved over the years. Current systems have an energy efficiency around 85 % which means that most of the power sent to the transducer is transferred into the medium. In particular, this efficiency is enhanced since the transducer is inside the flow cell.
- Extend the shelf-life of the resulting wine
It is envisaged that the shelf-life of the ultrasound treated wine will be extended by up to 30 % by prolonging the peak period of wine. Inter-particle collisions driven by shock waves from cavity implosion can cause particles to agglomerate and the production of new molecules in the treated wine. Laboratory results to date of particle size showed the formation of larger particles that seems to confirm this effect of ultrasound.
- ULTRAFINEWINE is an affordable technology that allows simple installation into existing plants as it was demonstrated during its installation in PERELADA premises. While not strictly being a unique selling point in itself, this feature would aid a successful marketing strategy of ULTRAFINEWINE.
- Cost efficiency and price
The ULTRAFINEWINE system would be marketable at a cost in the region of EUR 12 000 - 15 000, which is expected to be economical to run and maintain. There is no equivalent equipment available in the market to compare. One of the benefits of ultrasonic technology is the absence of moving parts. The lack of rotors, seals, etc. makes these systems robust. The only part that requires replacement is the transducer, though they have a long lifetime depending on the application.
- Quick return on investment (ROI)
Potential impact:
Wine production is an important contributor to many rural economies across Europe. The EU has more than 1.5 million holdings producing wine, covering 3.4 million hectares, or 2 % of EU agricultural area. Wine production in 2004 represented 5.4 % of EU agricultural output, and more than 10 % in France, Italy, Austria, Portugal, Luxembourg and Slovenia . A large number of rural areas across Europe depend on the wine industry to revitalise and support their local economies. Wine production is particularly attractive for a region in that it is capital and labour-intensive, attracting investment and creating jobs in agriculture, tourism, and infrastructure. It is an SME intensive sector.
There are numerous socio-economic impacts that will be derived from the results of this ULTRAFINEWINE research project. A clear vision about these impacts is important for assisting to push the results to the market, and they also provide a core message for dissemination activities to industry, the general public, governments and policy makers.
Central to the expected socio-economic impacts, is the boosting of the competitiveness of companies operating along the wine chain- from farm to glass- by improving the availability and keeping the quality of European wine. In this context, a number of key indicators are provided for the wine production sector in Europe:
- There are an estimated 750 000 small wine producers within the EU.
- The EU is the world leader in wine production, with almost half of the world's total vine-growing area and 60 % of production wine volume. Within the EU, France, Italy, and Spain represent about 80 % of total production. European wineries produce 156 million hectolitres of wine annually.
- Almost 17 % of the production is exported.
- The total revenues for the national governments are estimated at approximately EUR 57 billion.
If we consider the entire wine value chain (including viticulture research, wine supply chain and logistics, wine wholesale and retail outlets, as well as the impact of the wine industry for tourism) then the impacts for the European economy, growth and jobs are accentuated.
In addition, to raising competitiveness along the wine chain, significant socio-economic benefits will be derived for the European consumers as a result of good quality wines. This heightened quality, if well communicated to consumers will increase consumer confidence and demand for European wine, which will translate into a competitive advantage for European wineries, leading to increased productivity and growth. This will ultimately safeguard employment and job creation, especially in rural communities where grape cultivation and wine processing constitute a significant share of business activity in many regions.
Furthermore, by virtue of their technological features, the ULTRAFINEWINE systems could improve working conditions by moving away from time consuming ageing techniques.
There are also environmental benefits associated with the ULTRAFINEWINE system, in relation to the context of the precise monitoring the process, whereby energy consumption can be reduced or optimised.
Main dissemination and exploitation activities
A great importance was given to the management of the intellectual properties rights generated and in agreement of the dissemination of non-confidential information throughout the project. A patent review was carried out and concluded that ULTRAFINEWINE does not infringe upon existing protected IP. In addition, the project developed significant know-how in terms of process conditions that can be exploitable by the SMEs.
Just at the end of the project, and after assessing the results obtained with the ULTRAFINEWINE technology, the SMEs could have a clear understanding of the foreground of the project, and enabled them to evaluate IPR issues and business plan.
During month 27 meeting, it was also established that although the SMEs have no definitive plan to advance the work, they reserve the right to hold confidential and secret results of the project work (foreground). Specifically, they will keep confidential the work showing that there are colour changes and certain compound changes (e.g. flavanols) due to the ultrasonic treatment.
In terms of exploitation of the system, the industrial consortium covers, on the one hand, the individual end-user SMEs in the consortium, who are potential early adopters of the system in their wineries. On the other hand, the supply SMEs from the consortium have the capacity to further develop, produce and supply the system and to reach the target markets.
Finally, successful dissemination activities have been carried out on the results and principles of the ULTRAFINEWINE technology through the project website and number of other activities raising the awareness of ULTRAFINEWINE both in industry and in the public domain and generating positive feedback. The results obtained in the ULTRAFINEWINE project have been promoted in an active dissemination strategy covering a broad range of media. The quantitative and qualitative indicators that were considered and the outcome at the end of the project are presented in D9.5 'Final plan for use and dissemination of the foreground'.
Project website:
http://www.ULTRAFINEWINE.eu
Contact details and further information:
Dr Adriana Delgado (adelgado@iris.cat via e-mail)
IRIS Innovació i Recerca Industrial i Sostenible, Ireland
Past research has demonstrated promising results of the potential of ultrasound treatment to bring about the same effect as natural ageing on wine but in a much shorter time and controlled manner.
Based on this past research, the ULTRAFINEWINE project aimed to identify the optimum parameters for the ultrasound technology in order to produce wines of high quality taste and bouquet, combined with extended shelf-life and bring about nearly the same effect as natural ageing.
During the ULTRAFINEWINE project, a thorough validation of the ultrasound technology under laboratory conditions was performed first. The laboratory trials carried out by UCD and FAG commenced with investigations to test the applicability of the ultrasound technology to age different types of wine (young, of few months storage, bottled, commercial wines, etc.) under different operating conditions (ultrasound intensity, exposure times, flow rates, etc.). Experiments were performed using ultrasonic baths or probe (horn) systems first, then a pre-prototype flow cell, and recently, using the final design of the ULTRAFINEWINE system.
The efficiency of the process was evaluated by sensorial analysis and by determining the changes experienced on a wide range of physicochemical parameters.
During the experimental trials, changes in the quality of the ultrasound treated wines could be determined not only by sensory analysis but also by analysis of some phenolic compounds, such as flavan-3-ols. Phenolic compounds seemed to be one of the most promising markers for the ageing process in red wines, though results need to be further explored. Since all the treatments tested led to similar results, it could be stated that an excessive amount of energy could have been applied in all experiments. Therefore, it was recommended that acoustic energy density of 15 W/L or lower should be employed in subsequent trials. Regarding the treatment time, maximum treatment times of 15 min seemed to be most promising. Despite enhancement of some sensorial attributes up to 45 min treatment time, the development of some off-odours and oxidative notes could already be perceived by expert panellists. Since oxidation of wine leads to an irreversible loss in quality and shelf-life reduction, shorter treatment times are recommended.
Most of the trials also revealed that the main changes after ultrasonic treatment were a loss of free SO2 and a decrease in carbon dioxide (especially in young wines).
Certain esters and fatty acids also decreased after the ultrasound treatment. This effect was more obvious for medium and long-chain fatty acid esters and was only detected in some of the wines. These changes have probably an impact on the ageing development of the treated wines, because it is well known that certain esters decrease during natural ageing.
Trials also indicated that the wines have a different potential for ageing. There seems to be a need for a pre-checking method that allows to prove if the wines are suitable for an ultrasonic treatment and to reach the peak point of the wine earlier thereby improving and extending its shelf life. With this respect, a change in the particle size distribution was detected for most of the tested wines. Although wines showed different effects on the particle size distribution, the main effect in nearly all wines was probably an aggregation, that is, the formation of higher molecular weight particles.
Sensory evaluation (triangle test) showed that panellists were not able to distinguish the wines when an ultrasound intensity of 9 W/L was used.
It is important to remark that the ability of the wine to age is also influenced by a huge amount of factors such as grape variety, vintage, viticultural practices, wine region, winemaking style as well as the kind of bottling and condition after bottling, which was also demonstrated during the laboratory trials. It is understandable therefore that the number of trials repetitions and the range of parameters to test were consequently very wide.
At the end of the project, the precompetitive ULTRAFINEWINE system can be defined as an affordable ultrasound technology, which can treat wines with ultrasound in a controlled manner and reduced time. The system has been delivered to precompetitive prototype stage. Overall, the ULTRAFINEWINE system is affordable, reliable; capable to control and measure a number of parameters of interest and flexible enough, which will render it highly competitive.
Project context and objectives:
The traditional wine ageing process can take from at least six months to over a few years. For commercial reasons, novel techniques to accelerate the ageing process, as well as shorten the storage time are therefore desired. While many new techniques (e.g. gamma rays, electric fields, nanogold photocatalysis and ultrasound), have been developed and showed some potential for accelerating the aging process; failure to deliver the appropriate conditions in a controlled manner can be detrimental to the quality of the wine.
High-power ultrasound induces the phenomenon of 'cavitation', that is, the creation of very small, nano- / micro-sized bubbles, whose subsequent collapse can create very localised high temperatures and pressures in the liquid in which is transmitted, wine in this case. The effect of cavitation is thought to emulate changes in wine resembling many years of natural ageing. In this context, the overall goal of the ULTRAFINEWINE project was to build on a new and emerging body of research in the field of ultrasound technology, and to apply it at industrial level by developing a novel method for assisting and accelerating the aging process of wine. The ULTRAFINEWINE system is thus based on ultrasound technology that is readily available.
First, the participating small and medium-sized enterprises (SMEs), as well as a representative sample of European wine producers were consulted and results used to determine their needs and specifications and define the industrial specifications for the ULTRAFINEWINE prototype. This bottom-up approach ensured that the prototype which would be tested and validated in a real industrial environment, would meet not only the technological requirements of industry, but socio-economic requirements as well.
Second, laboratory studies were first carried out with a flow cell planned to have the same characteristics of the final ULTRAFINEWINE prototype. However, and in order to avoid any possible problem of erosion as result of the effect of cavitation on the walls of the flow cell that could probably contaminate the wine with the compounds that are released, a new design consisting in a flow cell with a bar transducer instead of the piezoelectric transducers already used in the pre-prototype flow cell, was used for the ULTRAFINEWINE system. Notwithstanding, the results of the extensive experimental trials with respect to the ultrasound power, treatment time, flow rate, etc. were used and transferred to the new design of the ULTRAFINEWINE prototype. The results generated a set of optimum process and equipment parameters that fed into the design and building of the ULTRAFINEWINE system. Additionally, wine quality analysis was carried out (density, alcohol, total sugar, glucose, pH, total acid, acetic acid, etc.) including sensory analysis before and after different treatments in order to optimise specific conditions and parameters to create the ULTRAFINEWINE prototype.
Finally, the project aimed to design and build a pre-industrial prototype of the system keeping with the previously defined specifications outlined and based on the laboratory set up. The aim was to deliver a ULTRAFINEWINE system that is a time reducing ageing method, cost-effective, delivers consistent product quality, capable of being easily and readily integrated into wineries and of minimal environment impact. Then this prototype can be installed, tested and validated in a real industrial environment in the facilities of the end-users in the consortium.
A further goal was to carry out demonstration activities proving the viability of the ULTRAFINEWINE system, and outline its potential economic and environmental advantages.
The overriding goal of this project was to ensure that the precompetitive ULTRAFINEWINE prototype would fulfil the threshold requirements of the industry to ensure its further development post-project into a fully industrial system that would be taken to market, where its beneficial impact could be felt at European level. This was also empowered by the realisation of dissemination activities throughout the project and the concern related to exploitation strategy.
Project results:
The ULTRAFINEWINE project delivered a versatile, adjustable, scalable prototype system allowing to control and measure a number of parameters of interest and flexible enough for adjusting more flow cells, which will render it highly competitive. Besides, the surge in 'new world' wine production, the tendency to lower consumption, and the excess production, highlights the need for EU wine producers to become more competitive. At the end of the project, the precompetitive ULTRAFINEWINE system can be defined as an affordable ultrasound technology, which can treat wines with ultrasound in a controlled manner and reduced time. The system has been delivered to precompetitive prototype stage.
Several unique selling points (USPs) of the ULTRAFINEWINE system have been established. These USPs are of paramount importance in assisting to push the results to the market, as well as in stimulating demand in the marketplace. Once more, it is worthy to remark that the influence of ultrasound on the ageing process is highly dependent on the type of wine and the ultrasound process parameters, and that there are still process parameters that will need to be optimised and will depend on the type of wine to treat.
The main scientific and technological (S&T) elements of foreground consist in the following:
- Increase product throughput and capacity
Wine is very often aged for many months to years. By reducing the time that wine needs to be aged since exposure times to ultrasound applications are about one hour or less, wineries will optimise resources and spaces, leading to increased productivity, sales and turnover and improved cash flow. The system is readily scalable, as more flow cells can be added, and in this way, it is easily adjusted to treat any volumes of wine, therefore being marketable to wines of different sizes and capacities.
- Reduce production costs
By reducing the time that wine needs to be aged, wineries will optimise resources and space and will also be able to convert their wine harvests into cash to increase their cash-flows and liquidity. Furthermore, the amount of energy required per litre material treated (often defined as kWh/l) is comparable to any other unit operation in the industry (for example homogenisation, milling, heat shock, etc.).
- Wine of consistent quality
The consistency in quality will help producers to better market their wines, as wine wholesalers and consumers are willing to pay a premium price for quality.
- Improved energy efficiency of the equipment
Ultrasound is inexpensive to apply as the equipment is energy efficient. The efficiency of ultrasonic generators and transducers has been improved over the years. Current systems have an energy efficiency around 85 % which means that most of the power sent to the transducer is transferred into the medium. In particular, this efficiency is enhanced since the transducer is inside the flow cell.
- Extend the shelf-life of the resulting wine
It is envisaged that the shelf-life of the ultrasound treated wine will be extended by up to 30 % by prolonging the peak period of wine. Inter-particle collisions driven by shock waves from cavity implosion can cause particles to agglomerate and the production of new molecules in the treated wine. Laboratory results to date of particle size showed the formation of larger particles that seems to confirm this effect of ultrasound.
- ULTRAFINEWINE is an affordable technology that allows simple installation into existing plants as it was demonstrated during its installation in PERELADA premises. While not strictly being a unique selling point in itself, this feature would aid a successful marketing strategy of ULTRAFINEWINE.
- Cost efficiency and price
The ULTRAFINEWINE system would be marketable at a cost in the region of EUR 12 000 - 15 000, which is expected to be economical to run and maintain. There is no equivalent equipment available in the market to compare. One of the benefits of ultrasonic technology is the absence of moving parts. The lack of rotors, seals, etc. makes these systems robust. The only part that requires replacement is the transducer, though they have a long lifetime depending on the application.
- Quick return on investment (ROI)
Potential impact:
Wine production is an important contributor to many rural economies across Europe. The EU has more than 1.5 million holdings producing wine, covering 3.4 million hectares, or 2 % of EU agricultural area. Wine production in 2004 represented 5.4 % of EU agricultural output, and more than 10 % in France, Italy, Austria, Portugal, Luxembourg and Slovenia . A large number of rural areas across Europe depend on the wine industry to revitalise and support their local economies. Wine production is particularly attractive for a region in that it is capital and labour-intensive, attracting investment and creating jobs in agriculture, tourism, and infrastructure. It is an SME intensive sector.
There are numerous socio-economic impacts that will be derived from the results of this ULTRAFINEWINE research project. A clear vision about these impacts is important for assisting to push the results to the market, and they also provide a core message for dissemination activities to industry, the general public, governments and policy makers.
Central to the expected socio-economic impacts, is the boosting of the competitiveness of companies operating along the wine chain- from farm to glass- by improving the availability and keeping the quality of European wine. In this context, a number of key indicators are provided for the wine production sector in Europe:
- There are an estimated 750 000 small wine producers within the EU.
- The EU is the world leader in wine production, with almost half of the world's total vine-growing area and 60 % of production wine volume. Within the EU, France, Italy, and Spain represent about 80 % of total production. European wineries produce 156 million hectolitres of wine annually.
- Almost 17 % of the production is exported.
- The total revenues for the national governments are estimated at approximately EUR 57 billion.
If we consider the entire wine value chain (including viticulture research, wine supply chain and logistics, wine wholesale and retail outlets, as well as the impact of the wine industry for tourism) then the impacts for the European economy, growth and jobs are accentuated.
In addition, to raising competitiveness along the wine chain, significant socio-economic benefits will be derived for the European consumers as a result of good quality wines. This heightened quality, if well communicated to consumers will increase consumer confidence and demand for European wine, which will translate into a competitive advantage for European wineries, leading to increased productivity and growth. This will ultimately safeguard employment and job creation, especially in rural communities where grape cultivation and wine processing constitute a significant share of business activity in many regions.
Furthermore, by virtue of their technological features, the ULTRAFINEWINE systems could improve working conditions by moving away from time consuming ageing techniques.
There are also environmental benefits associated with the ULTRAFINEWINE system, in relation to the context of the precise monitoring the process, whereby energy consumption can be reduced or optimised.
Main dissemination and exploitation activities
A great importance was given to the management of the intellectual properties rights generated and in agreement of the dissemination of non-confidential information throughout the project. A patent review was carried out and concluded that ULTRAFINEWINE does not infringe upon existing protected IP. In addition, the project developed significant know-how in terms of process conditions that can be exploitable by the SMEs.
Just at the end of the project, and after assessing the results obtained with the ULTRAFINEWINE technology, the SMEs could have a clear understanding of the foreground of the project, and enabled them to evaluate IPR issues and business plan.
During month 27 meeting, it was also established that although the SMEs have no definitive plan to advance the work, they reserve the right to hold confidential and secret results of the project work (foreground). Specifically, they will keep confidential the work showing that there are colour changes and certain compound changes (e.g. flavanols) due to the ultrasonic treatment.
In terms of exploitation of the system, the industrial consortium covers, on the one hand, the individual end-user SMEs in the consortium, who are potential early adopters of the system in their wineries. On the other hand, the supply SMEs from the consortium have the capacity to further develop, produce and supply the system and to reach the target markets.
Finally, successful dissemination activities have been carried out on the results and principles of the ULTRAFINEWINE technology through the project website and number of other activities raising the awareness of ULTRAFINEWINE both in industry and in the public domain and generating positive feedback. The results obtained in the ULTRAFINEWINE project have been promoted in an active dissemination strategy covering a broad range of media. The quantitative and qualitative indicators that were considered and the outcome at the end of the project are presented in D9.5 'Final plan for use and dissemination of the foreground'.
Project website:
http://www.ULTRAFINEWINE.eu
Contact details and further information:
Dr Adriana Delgado (adelgado@iris.cat via e-mail)
IRIS Innovació i Recerca Industrial i Sostenible, Ireland