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ORWINE : Goals and Structure of the Project

Università degli Studi di Udine Dipartimento di Scienze degli Alimenti. Stuttgart, April 23 rd 2007. ORWINE : Goals and Structure of the Project. Roberto Zironi Università degli Studi di Udine, Dipartimento di Scienze degli Alimenti via Marangoni, 97 - 33100, Udine (Italy)

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ORWINE : Goals and Structure of the Project

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  1. Università degli Studi di Udine Dipartimento di Scienze degli Alimenti Stuttgart, April 23rd 2007 ORWINE: Goals and Structure of the Project Roberto Zironi Università degli Studi di Udine, Dipartimento di Scienze degli Alimenti via Marangoni, 97 - 33100, Udine (Italy) tel. +39 0432 590 741; fax +39 0432 590 719 roberto.zironi@uniud.it

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

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

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

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

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

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

  8. ORWINE: Participants

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

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