Goal:

The Tech4RedWines project aims to revolutionize the production of indigenous red wines, specifically Caíño and Espadeiro varieties, by developing a sensorized fermentation system. This innovative system will ensure very high organoleptic quality of the wines by preventing process deviations that lead to undesirable compounds. Special focus will be on mitigating reduction processes (formation of hydrogen sulfide, SH2) and oxidation (acetaldehyde formation), which can significantly impact the quality of the final product.

Necessity and Challenges:

The unique composition and characteristics of Caíño and Espadeiro grapes increase the risk of reduction reactions during fermentation, leading to the formation of hydrogen sulfide (SH2). SH2 has a strong odor that devalues the quality of the wine and can render the product unfit for consumption. Addressing these challenges is crucial for maintaining the high standards expected in indigenous red wines. By implementing a sensorized fermentation system, the project aims to monitor and control the fermentation process more precisely, thus avoiding the formation of these undesirable compounds.

Expected Benefits:

The Tech4RedWines project is expected to deliver substantial benefits for wine producers and consumers by ensuring the highest quality of indigenous red wines. The sensorized system will optimize the organoleptic properties of the wine, making it possible to achieve the best taste and aroma profiles. Additionally, this technology simplifies operators' tasks, reducing the time they need to spend on-site and improving their work-life balance. While the initial focus is on Caíño and Espadeiro wines, the system can be extended to other red wine varieties, broadening its impact across the industry.

• Enhanced Wine Quality: By preventing the formation of undesirable compounds, the system ensures the highest organoleptic quality of the wines.

• Simplified Operations: The sensorized system reduces the manual intervention required by operators, contributing to better work-life balance.

• Scalability: The technology can be applied to other red wine varieties, extending its benefits to a broader range of wine producers.

• Work-Life Balance: Reduces the time operators spend on-site, helping reconcile work with family and social life.

The Tech4RedWines project sets a new standard in the production of high-quality indigenous red wines, leveraging advanced sensor technology to ensure superior product quality and operational efficiency.

Award date: 5/15/2024

Duration: 12 months

Partners:

ANFACO-CECOPESCA: https://anfaco.es/