MICROBIOLOGICAL CHARACTERISATION OF THE PROCESS OF ELABORATION AND CONSERVATION OF CARBONIC MACERACION WINES (Q3148015): Difference between revisions
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MICROBIOLOGICAL CHARACTERISATION OF THE PROCESS OF ELABORATION AND CONSERVATION OF CARBONIC MACERACION WINES | |||
Revision as of 02:45, 9 October 2021
Project Q3148015 in Spain
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | MICROBIOLOGICAL CHARACTERISATION OF THE PROCESS OF ELABORATION AND CONSERVATION OF CARBONIC MACERACION WINES |
Project Q3148015 in Spain |
Statements
88,935.0 Euro
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177,870.0 Euro
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50.0 percent
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1 January 2019
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31 December 2021
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UNIVERSIDAD DE LA RIOJA
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26089
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EN ESTE SUBPROYECTO SE PRETENDE CONOCER EN PROFUNDIDAD LAS PROPIEDADES MICROBIOLOGICAS DEL PROCESO DE ELABORACION DE VINOS POR MACERACION CARBONICA (MC) Y DE SU EVOLUCION DURANTE LA CONSERVACION. DESDE HACE UNOS AÑOS LA ELABORACION DE VINOS CON METODOS BASADOS EN MC ESTA EN AUGE, Y SIN EMBARGO NO EXISTE NINGUN TRABAJO QUE CARACTERICE LA MICROBIOLOGIA DE ESTOS VINOS, NI UTILIZANDO MICROBIOLOGIA CLASICA Y MUCHO MENOS TECNICAS DE BIOLOGIA MOLECULAR. ALGUN ESTUDIO REALIZADO POR NUESTRO GRUPO CON OTROS OBJETIVOS, NOS HA PERMITIDO INTUIR COMUNIDADES MICROBIANAS MUY DIFERENTES EN LA ELABORACION DE ESTOS VINOS RESPECTO A LOS ELABORADOS POR EL SISTEMA DE DESPALILLADO-ESTRUJADO. POR ELLO, SE PRETENDE HACER UN ESTUDIO MICROBIOLOGICO EXHAUSTIVO DE ESTE SISTEMA DE VINIFICACION EN DISTINTAS VARIEDADES DE UVAS TINTAS Y BLANCAS, Y EN DISTINTAS ZONAS VITIVINICOLAS, CON EL FIN DE PODER EJERCER UN MEJOR CONTROL DEL PROCESO Y AUMENTAR SUS POSIBILIDADES DE CONSERVACION. PARA ELLO SE EMPLEARAN TECNICAS CLASICAS MICROBIOLOGICAS Y DE BIOLOGIA MOLECULAR, QUE YA SE ESTAN UTILIZANDO EN NUESTRO LABORATORIO, Y ADEMAS SE INTRODUCIRAN LAS TECNICAS DE SECUENCIACION MASIVA DE ULTIMA GENERACION, PARA COMPLETAR EL CONOCIMIENTO DE NUEVOS MICROORGANISMOS QUE PUDIERAN ESTAR PRESENTES DURANTE LA VINIFICACION. (Spanish)
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THIS SUBPROJECT AIMS TO KNOW IN DEPTH THE MICROBIOLOGY PROPERTIES OF THE WINEMAKING PROCESS BY CARBONIC MACERATION (CM) AND ITS EVOLUTION ALONG THE CONSERVATION. RECENTLY, WINEMAKING WITH MC-BASED METHODS HAS BEEN INCREASING, ALTHOUGH THERE IS NO PUBLISHED WORK THAT CHARACTERIZES THE MICROBIOLOGICAL COMMUNITIES OF THESE WINES, NEITHER WITH CLASSICAL TRADITIONAL CULTURE DEPENDENT METHODS AND NOR WITH MOLECULAR BIOLOGICAL TECHNIQUES. SOME STUDIES CARRIED OUT BY OUR GROUP WITH OTHER OBJECTIVES, HAVE ALLOWED US TO INTUIT A VERY DIFFERENT MICROBIOLOGICAL COMPOSITION IN THE CM WINEMAKING WITH RESPECT TO THOSE ELABORATED BY THE DESTEMMING-CRUSHING SYSTEM. FOR THIS REASON, AN EXHAUSTIVE MICROBIOLOGICAL STUDY OF THIS VINIFICATION SYSTEM IS PLANNED IN DIFFERENT VARIETIES OF RED AND WHITE GRAPES, AND IN DIFFERENT VITICULTURAL AREAS, IN ORDER TO BETTER CONTROL THE PROCESS AND INCREASE ITS CONSERVATION POSSIBILITIES. FOR THIS PURPOSE, CLASSICAL MICROBIOLOGICAL AND MOLECULAR BIOLOGY TECHNIQUES CURRENTLY USED IN OUR LABORATORY WILL BE USED. FURTHERMORE, EMERGING MASSIVE SEQUENCING TECHNIQUES WILL BE EMPLOYED TO COMPLETE THE KNOWLEDGE OF NEW MICROORGANISMS THAT MAY BE PRESENT DURING WINEMAKING. (English)
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Logroño
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Identifiers
RTI2018-096051-R-C33
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