Ricerca partner FAFB-EU-LCP-5
Richiesta di una Organizzazione no-profit portoghese alla ricerca di partner italiani da includere in un loro progetto nella tematica FAFB.

Contattare prete@apre.it facendo riferimento al codice RICERCA PARTNER FAFB-EU-LCP-5
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------- PARTNER SEARCH FAFB-EU-LCP-5 --------
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<Reference n.: FAFB-EU-LCP-5>
<Deadline: 11/09/2007>
<Programme: FAFB>
<Project Title: Sustainable Solutions for Residues from Wine
Processing>
<Financial Scheme: Large collaborative project>
<Description: call KBBE-2007-3-3-04:
USEFUL WASTE - Novel biotechnology approaches for utilizing wastes,
including aquaculture wastes, to make high added value products

INTRODUCTION:
The European Union is the biggest producer and exporter of wine.
Barrels have been extensively used to store and age wine and other
beverages for centuries (Waterhouse et al, 1994). Most casks used to
age wine, spirits and another wine derivative products are made of oak
(Pérez-Coello et al 1997) mainly from two sources: American Oak (Q.
alba) and French oak (Quercus robur and Quercus petraea).
The expected life of a barrel is a important factor for the aging on
wine. Although several factors such as wine composition, barrel
maintenance techniques, or barrel fermentation can affect the
extraction process, the age of the barrel is of primary importance in
the quality of wines (Towey et al, 1996), and decides the renovation
rate of barrels in a winery. Due to the fact that the extractable
compounds in oak is finite, the rate of extraction and the amounts of
compounds extracted decrease as the barrel is used in successive years
(Towey et al, 1996 and Rous et al, 1983). As the barrels become older,
they usually become contaminate with undesirable microorganisms that
promotes undesirable aromas to the wine. (Pérez-Prieto et al, 2002).
In average, each barrel has a shelf-life of 5 to 6 years. After this
period, they are considered as residues being stored by the company or
sold to other companies that produce lower quality wine.
Furthermore, the European Commission, in October 11 of 2006, changed
the regulation regarding the wine production, accepting the use of oak
wood chips to enhance the wine properties.
This regulation, which obliges that the pieces of oak must come
exclusively from Quercus genus, that can be used in natural state or
heated on a low, medium or high temperature and can not have suffered
any chemical, enzymatic or physical processes except the heating,
appeared after oak chips are already in use in some other countries,
as for example United States, Australia, Chile and New Zealand. The
usage of oak chips is increasing. However, after their usage they can
not be reused due to their microbiologic change.

PROJECT OBJECTIVES:
Waste resulting from wine processing, such as the already mentioned
oak barrels and oak chips are produced in large quantities. Until now,
few or none solutions after use were given.
The main objective of the project is to find sustainable solutions to
oak barrels and chips that result from wine processing.

During the project it's expected to:
-Identify and quantify the residues resulting from wine producing
-Characterize the residues (chemically, microbiologically...)
-Study alternative solutions for the residues, namely:
o biomass,
o valorization and reuse - e.g. in pavements, furniture, ...,
o energetic valorization

<Organisation Type: Altro>
<Partner Sought: SMEs>