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Red wines aromatic evolution in wooden vats. Oxygenation and microbiological conditions

The project bestaging, led by pago de carraovejas (spain) in cooperation with seguin moreau (france), aims to generate wine evolution in wooden vats scientific information, as well as design cleaning and disinfection protocols and estimate vats shelf life.

Red wine making and ageing process in wood containers has important effects on its quality, and favorably modifies certain organoleptic characteristics, mainly related to color, but also with aroma, flavor, bitterness, astringency, etc. There are numerous chemical, physical and also microbiological factors conditioning the passage of wine through wood, that have been studied empiricaly for different barrels volumes (1000, 550, 300 and 225 L). Current state of the art give answers about the interest molecules coming from the oak wood, and its evolution during the ageing in barrels. However, there are no scientific works addressing wooden vats use of more than 15 HL, to carry out alcoholic and / or malolactic fermentation, nor its use as an aging vessel. Neither the shelf-life of these large containers is known, since the wood contribution of compounds to the wine varies throughout the successive uses. And, both for barrels and for vats, studies are lacking to systematize the evolution data, and their connection to winery practices and production itineraries for each style of wine. On the other hand, wooden vats cleaning is carried out with an on-site protocol developed by the winestate technicians, based on manufacturers recommendations, with access difficulties. The washing and the insufficient or excessive disinfection, influences in the later contribution of compounds to the wine and will affect the capacity of the vat microoxygenation. The use of wood for wine aging increases the risk of microbial deviations, originated in the wine itself, in the facilities environment or from the wood container, which, during consecutive years, are not properly disinfected. This is even more difficult to control in large-capacity wooden vats (from 1,000 to 25,000 liters), where not only aging is carried out, but also alcoholic fermentation and malolactic, and whose cleaning and disinfection protocols are not standardized. With this background, it has been designed the international R&D consortium project “BESTAGEING”, led by PAGO DE CARRAOVEJAS (Spain) in cooperation with SEGUIN MOREAU (France), whose overall objective is to generate scientific knowledge about the wine evolution in wooden vats, as well as desgin cleaning and disinfection protocols and estimate vat´s shelf life for each enological use.During the 36 months project´s duration, starting in April 2018, multiple experimental tasks will be carried out to generate knowledge about the wine aromatic evolution during the vinification and aging in wooden vats, (and its comparison with oak barrels), the oxygen evolution, the microbiological implications and deviations as well as new techniques and protocols development for vats maintenance and sanitization. In addition, new and innovative methodologies for microbiological and organoleptic analysis will be put into practice to support the scientific validation of the Project's trials. The cooperation between PAGO DE CARRAOVEJAS and SEGUIN MOREAU within the framework of the EUREKA international Project, that has been formalized through a Consortium Agreement, generates numerous and complementary shared benefits for both entities, based on the increase of knowledge about a key equipment for both entities. Being CARRAOVEJAS focus, raise the wine quality through a process improvement; and SEGUIN MOREAU focus, improve knowledge about one of its commercialized and flagship product (wooden vats), giving a better service to its clients and generating a competitive advantage. BESTAGEING will involve a significant technological leap that will result in a competitive advantage, and increased sales. BESTAGEING Consortium global budget for the execution of the work plan established is 685.631 €. CARRAOVEJAS has a specfic budget of 465.231 € which represents 67.85% of the total. SEGUIN MOREAU has a specfic budget of of 220. 400 €. BESTAGEING execution will produce - during the experimental phase - the hiring of 1 person with specialized superior degree. In addition, there will be creation of induced employment, after the Project execution, in the period 2021-2023 with: 8 new jobs. As a whole, the total private investment mobilized by the BESTAGEING Consortium, during the 2018-2021 period - which covers the pilot phase - will exceed € 100,000. Post project execution, an induced investment of more than 1.5M € is foreseen in equipment, production facilities and others.
Acronym: 
BESTAGEING
Project ID: 
12 241
Start date: 
01-04-2018
Project Duration: 
36months
Project costs: 
690 000.00€
Technological Area: 
AGROFOOD TECHNOLOGY
Market Area: 
CONSUMER RELATED

Raising the productivity and competitiveness of European businesses through technology. Boosting national economies on the international market, and strengthening the basis for sustainable prosperity and employment.