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CEEV collaborates in EU-funded project PreserveWine-DEMO on wine quality preservation

Brussels, 23rd October 2014 - CEEV partners the EU-funded project PreserveWine-DEMO, which investigates the application of Pressure Change Technology (PCT) to wine, as an alternative against aromas oxidation and microbial spoilage in wines to the use of sulfur dioxide (S02). 

The initial results of the Preservewine research project are promising for the treatment of white wine as well as red wine, since it has shown the potential of PCT to reduce oxidation and microbiological spoilage while preserving the colour and taste of the wine during storage in barrels or bottles.

In this follow-up demonstration project, the process will be transferred to a winery process to industrial scale. Researchers will build a mobile plant that can be tested on site in various wineries.

The follow-up project PreserveWine-DEMO (Grant Agreement No. 606569) has been funded within the EU’s 7th Research Framework Programme since January 2014. The other project partners are Fraunhofer IGB (Germany) and the Association pour le Développement de l'Enseignement et des Recherches auprès des Universités des Centres de Recherche et des Entreprises d'Aquitaine (France) as research partners, the companies Edecto (Germany), Statiflo (UK), Uvasol (UK) and Malthe Winje (Norway) as technology suppliers, and Château Guiraud (France) as user.

“This is a very promising technology for the wine industry", said José Ramón Fernandez, secretary general of CEEV at the occasion of the meeting of the Innovation CEEV Committee on 23rd October. "Through this research project we look forward to disseminating the demonstration results of a technology that has the potential to provide for a cost-effective alternative to preserve the quality and taste, thus contributing to promote innovative solutions supporting further the sustainable development as a key vector for the competitiveness of the our sector”.

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Note to editors:

  • The direct use of sulphur dioxide (SO2) is the traditional tool for protecting against aromas oxidation and microbial spoilage. No satisfactory substitute has been found so far, due to its double ability to protect against oxygen and to fight microbial contaminations. However, sulfites used as food additives may trigger intolerance or allergenic reactions in sensitive population. 
  • Comité Européen des Entreprises Vins (CEEV – www.ceev.eu) represents the wine companies in the industry and trade in the European Union: still wines, aromatised wines, sparkling wines, liqueur wines and other vine products. It brings together 24 national organisations. With more than 7.000 companies, mainly SMEs, and more than 200.000 direct jobs in the EU, its members produce and market the vast majority of quality European wines, with and without a geographical indication, and account for over 90% of European wine exports.