Details of the project EPI

Sulphur-free wine: innovative vineyard and winery technologies supporting the reduction of sulphur in grape wines

15-02-2021 do 31-12-2022

660 881,00

EFRROW; national public funds;

http://www.zdrowszewino.pl/

The overarching goal of the project, is to reduce free sulfur added as a disinfectant and microbial stabilizing product to wine. It will be realized in two research tasks. In the first part, an innovative technology of grapevine cultivation will be implemented, based on such sustainable management of plant protection products. This will reduce sulfur content on fruit. Another research task is related to the technology of wine production and reduction of sulfur content at the stage of must and wine production. The final result of the project will be the development of wine production technology (from the vineyard to the sommelier), in which the sulfur content will be significantly reduced compared to traditional products available on the market.

The technologies used in the project allow for the elimination of sulfur as a preservative. The proposed technological solutions can be tested and then implemented for use in other products: dried fruits, juices, beverages. Sulfurization is also a method of decontaminating parts of equipment in fruit and vegetable processing.

food quality / food processing and nutrition