CORDIS
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Generation of new yeast strains for improved flavours and aromas in beer and wine

Objective

This project aims to train the next generation of researchers to provide knowledge and expertise for two major industries in the EU, namely the beer and wine industries. Yeasts belonging to the Saccharomyces stricto sensu group are the workhorses of these industries and an understanding of how yeasts contribute to the complex flavours and aromas of beer and wine is essential for the improvement of existing fermentation technology and for the development new flavoursome beverages.

The research objectives of the consortium is to examine the biochemistry and genetics of the production of flavour compounds in yeasts used in wine and beer fermentations, to generate new strains of yeasts with improved or more varied flavour profiles and to develop novel approaches to expanding flavour profiles through co-fermentation of different yeasts.

The network will provide a comprehensive education in yeast genetics, synthetic biology, flavour chemistry and fermentation technology for Early Stage Researchers through individual mentored research training in both academic and industrial institutions, through inter- and intra-sectoral exchanges and secondments and through academic workshops. The involvement of industry leaders in the consortium ensures that ESRs will be exposed to real challenges facing fermentation industries and through training in Innovation and Entrepreneurship, ESRs will develop the skills to provide solutions to these challenges.

Scientific discourse and communication will be a cornerstone in the training network. ESRs will be encouraged to communicate their ideas with scientific peers and with the public at large to promote an understanding of the role scientific endeavor in the economic development of two of our most important EU industries.

The research developed in this project will provide scientific innovation and new and exciting opportunities for the major fermentation industries and for emerging craft beer brewing SMEs.
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Coordinator

THE PROVOST, FELLOWS, FOUNDATION SCHOLARS & THE OTHER MEMBERS OF BOARD OF THE COLLEGE OF THE HOLY & UNDIVIDED TRINITY OF QUEEN ELIZABETH NEAR DUBLIN

Address

College Green
2 Dublin

Ireland

Activity type

Higher or Secondary Education Establishments

EU Contribution

€ 531 349,20

Participants (11)

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THE UNIVERSITY OF MANCHESTER

United Kingdom

EU Contribution

€ 546 575,76

VRIJE UNIVERSITEIT BRUSSEL

Belgium

EU Contribution

€ 171 007,20

AGENCIA ESTATAL CONSEJO SUPERIOR DEINVESTIGACIONES CIENTIFICAS

Spain

EU Contribution

€ 247 872,96

FONDAZIONE EDMUND MACH

Italy

EU Contribution

€ 258 061,32

INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE

France

EU Contribution

€ 525 751,20

UNIVERSIDAD DE ZARAGOZA

Spain

EU Contribution

€ 247 872,96

LALLEMAND SAS

France

SINGER INSTRUMENT COMPANY LIMITED

United Kingdom

EU Contribution

€ 273 287,88

NOVOZYMES A/S

Denmark

EU Contribution

€ 290 081,88

LALLEMAND BIO, SOCIEDAD LIMITADA

Spain

EU Contribution

€ 247 872,96

HOCHSCHULE GEISENHEIM

Germany

EU Contribution

€ 328 342,71

Partners (2)

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M2P-LABS GMBH

Erdinger Weissbrau

Project information

Grant agreement ID: 764364

Status

Ongoing project

  • Start date

    1 December 2017

  • End date

    30 November 2021

Funded under:

H2020-EU.1.3.1.

  • Overall budget:

    € 3 668 076,03

  • EU contribution

    € 3 668 076,03

Coordinated by:

THE PROVOST, FELLOWS, FOUNDATION SCHOLARS & THE OTHER MEMBERS OF BOARD OF THE COLLEGE OF THE HOLY & UNDIVIDED TRINITY OF QUEEN ELIZABETH NEAR DUBLIN

Ireland