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ORWINE: Goals and Structure of the Project Roberto Zironi Università degli Studi di Udine, Dipartimento di Scienze degli Alimenti via Marangoni, 97 - 33100,

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Presentation on theme: "ORWINE: Goals and Structure of the Project Roberto Zironi Università degli Studi di Udine, Dipartimento di Scienze degli Alimenti via Marangoni, 97 - 33100,"— Presentation transcript:

1 ORWINE: Goals and Structure of the Project Roberto Zironi Università degli Studi di Udine, Dipartimento di Scienze degli Alimenti via Marangoni, , Udine (Italy) tel ; fax Stuttgart, April 23 rd 2007 Università degli Studi di Udine Dipartimento di Scienze degli Alimenti

2 ORWINE Project: a scientific base for a suitable regulation Policy Oriented Research Project Policy Oriented Research Project Founded within the 6 th Framework Program Founded within the 6 th Framework Program Overall Objective: scientific background Overall Objective: scientific background Development of EU legislative framework Development of EU legislative framework Development of a code of best practices for organic wine production and labelling Development of a code of best practices for organic wine production and labelling Stuttgart, April 23 rd 2007 Università degli Studi di Udine Dipartimento di Scienze degli Alimenti

3 Stuttgart, April 23 rd 2007 Università degli Studi di Udine Dipartimento di Scienze degli Alimenti ORWINE Project: specific objectives Analysis of the present situation Analysis of the present situation Development of innovative wine-making technologies and practices Development of innovative wine-making technologies and practices On-farm testing of the most promising technologies On-farm testing of the most promising technologies Development of a code of best organic wine- making practices Development of a code of best organic wine- making practices Recommendations for the development of Regulation (EC) 2092/91 Recommendations for the development of Regulation (EC) 2092/91

4 Stuttgart, April 23 rd 2007 Università degli Studi di Udine Dipartimento di Scienze degli Alimenti ORWINE Project: technological/ scientific approach Reduction of sulfur dioxide in winemaking Reduction of sulfur dioxide in winemaking Evaluation of practices both on pilot- plant/laboratory scale and on-farm level Evaluation of practices both on pilot- plant/laboratory scale and on-farm level Main guidelines for evaluation Main guidelines for evaluation Wine quality and stability Wine quality and stability Consumers health Consumers health Environmental friendly criteria Environmental friendly criteria

5 Stuttgart, April 23 rd 2007 Università degli Studi di Udine Dipartimento di Scienze degli Alimenti Traditional technologies Traditional technologies Management of starter cultures Management of starter cultures Optimization of yeast nutrition Optimization of yeast nutrition Recent technologies Recent technologies Lysozyme Lysozyme Hyperoxygenation Hyperoxygenation Ascorbic acid (on musts and wines) Ascorbic acid (on musts and wines) New technologies New technologies Electrodialysis Electrodialysis Flash pasteurization Flash pasteurization Cross-flow filtration Cross-flow filtration

6 Stuttgart, April 23 rd 2007 Università degli Studi di Udine Dipartimento di Scienze degli Alimenti Investigation of S-compounds production by yeasts Investigation of S-compounds production by yeasts Characterization of wines from resistant grape varieties Characterization of wines from resistant grape varieties Monitoring organic wine quality parameters and health related compounds Monitoring organic wine quality parameters and health related compounds ochratoxin A (OTA) ochratoxin A (OTA) biogenic amines (BA) biogenic amines (BA) trans-resveratrol trans-resveratrol

7 Stuttgart, April 23 rd 2007 Università degli Studi di Udine Dipartimento di Scienze degli Alimenti ORWINE Project: other research actions Development of Integrated Assessment Tools for organic viticulture Development of Integrated Assessment Tools for organic viticulture Grape quality management Grape quality management Environmental care Environmental care Analysis of market needs Analysis of market needs Research on organic wine consumers Research on organic wine consumers

8 Partner Name and Acronym C 1 I.T. 2 AIAB Associazione Italiana per lAgricoltura Biologica IOM UNIUD Università degli Studi di Udine - Dipartimento di Scienze degli Alimenti IU ITAB Institut Technique de lAgriculture Biologique FOM ECOVIN Federal Association of Organic Wine Producers DOM FiBL Forschungsinstitut für Biologischen Landbau CHRI ITV Centre Technique Interprofessionnel de la Vigne et du Vin FRI SRIG State Research Institute Geisenheim - Department of Microbiology and Biochemistry DRI UCSC Università Cattolica del Sacro Cuore - Istituto di Chimica Agraria ed Ambientale IU VIN VINIDEA s.r.l. ISME IFOAM- EU International Federation of Organic Agriculture Movements- EU Group EUOM INRA Institut National de la Recherche Agronomique FRI 1 Country; 2 Institution Type ORWINE: Participants

9 Stuttgart, April 23 rd 2007 Università degli Studi di Udine Dipartimento di Scienze degli Alimenti ORWINE duration: 38 months, from February 1 st 2006 ORWINE duration: 38 months, from February 1 st 2006 Stakeholder involvement Stakeholder involvement Project website: Project website:


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