Institut Català de la Vinya i el Vi ACTIVITIESACTIVITIES ofof APPLIEDAPPLIED RESEARCH,RESEARCH, TECHNOLOGICALTECHNOLOGICAL DEVELOPMENTDEVELOPMENT andand EXPERIMENTATIONEXPERIMENTATION
Anna Puig [email protected] WHAT IS INCAVI
Autonomous organization of the? Government of Catalonia: Public Research center at the service of Catalan and Spanish vitiviniculture activity
TechnologicalTechnological centercenter ofof TECNIOTECNIO NetworkNetwork (Food(Food Technology)Technology) -- ACC1Ó ACC1Ó
ItIt isis oneone ofof thethe registeredregistered centerscenters withwith OfficeOffice forfor TransferTransfer ofof ResearchResearch Results,Results, OTRIOTRIofof MICINNMICINN
MainMain officeoffice andand enologicalenological SchoolSchool ofof ViticultureViticulture andand centercenter atat VilafrancaVilafranca deldel EnologicalEnological centercenter atat ReusReus Enology,Enology, MercèMercè Rossell Rossell ii PenedèsPenedès Domènech,Domènech, atat SantSant SadurníSadurní d’Anoiad’Anoia R+D+I PLANT MATERIAL and GENETIC RESOURCES (I) Identification and conservation of wine-growing heritage
Location and identification of Vitis Location, sampling and identification vinifera varieties in Pyrenees area of minority or endangered Vitis vinifera (Consell Comarcal del Pallars varieties (CRDOs of Catalunya, city Sobirà. 2009 -…). hall of Ulldecona, private collections)
Selection and genetic improvement of varieties, evaluation of clones and multiplication of plant material
Clonal and sanitary selection of: Xarel·lo, Garnatxes blanca, roja i negra, Picapoll, Trepat,.. (CRDO Penedès, Empordà, Pla de Bages, Conca de Barberà) PLANT MATERIAL and GENETIC RESOURCES (II) Assessment of the level of adaptation of the autochthonous and foreign varieties
Study of the inclusion of new Study of agronomic and varieties in the catalog of varieties oenological behavior of minority classified in Catalonia: Caladoc, autochthonous varieties: Picapoll Tannat, Vermentino, Muller-Turgau, n.,Trepat bl., Sumoll bl, Carinyena Incrozio Manzoni, Verdejo, Malbec, bl, Morenillo, Xarel·lo vermell Marselan,... (All AO) (All AO)
Detection, validation and cataloguing of traditional varieties of Tarragona AOs
Study of traditional Characterization of Sumoll varieties from DOQ wines from Tarragona DO (CR Priorat (CR DOQ Priorat, DO Tarragona, Coop de Clos Mogador) Rodonyà) VITICULTURAL PRODUCTION (I)
Study of preservation techniques for soil sustainability
Study of the establishment of cover crop in Conditioned aversion: application of sheep the vineyard. Influence on vegetative grazing in vineyards (Plan Nacional I+D+i: development, production and quality. VI-OVI AGL2010-22178-C02-01 (Raventós i Blanc, UE “REDBIO”) (UAB, EVENA)
Application and use of pesticides
Comprehensive strategy for using pesticides safely and efficiently. Intelligent spraying in vines. (Plan Nacional I+D+i: SAFESPRAY-AGL2007-6093-C04-02/AGR) (UPC)
Comparative trials of treatments with KDOS® (new formulation of cupric fungicide) and bordeaux mixture on ripening, fermentation and quality of wines (DuPont Protecció de Cultius) VITICULTURAL PRODUCTION (II)
Effects of irrigation strategies
Control strategy of the vine rationalizing the use of the water and optimizing the production quality in front of the climate change (Solfranc, CERPTA- UAB, CDTI-CENIT Deméter)
Evaluation of the use of different irrigation monitoring systems in the conditions of cultivation of Cava DO (Gramona, CDTI-CENIT Deméter)
Study of vegetative behavior of the vine and its impact on the wine
Study on the effect of different Nitrogen inputs to the soil in the cultivation of the vine. Evaluation of the concentration of N in must as an index of vigor in the vineyard. (Gramona, CDTI-CENIT Demeter) VITICULTURAL PRODUCTION (III)
Implementation of geographic areas zoning as precision viticulture technique
Zoning of DO Montsant and DO Tarragona (CR DO Montsant and Tarragona)
Homogeneous production Macabeu distribution at DO Tarragona distribution map at DO Montsant
Macabeu N Límits zones 1:320000 ORGANIC PRODUCTION
Key points of the wine production from organic farming grapes
Network on experimentation, exchange and development of organic farming transfer (EU "REDBIO") SUSTAINABILITY and FOOD SAFETY Preparation of the guide "Best environmental (Dept. de Medi Ambient i Habitatge, available techniques for the CERPTA-UAB) wine sector”
Preparation of a guide to auto-control and good (ACSA, CERPTA-UAB) practices in wine production based on HACCP system Environmental improvements for grape growing and winemaking
Lower by 20 % the use of waste products in the vineyard, increase by 10% the treatment and the recycling of the waste, decrease the use of water in the cellar 30% (“Winenvironment EU ECO/2008/239045) INNOVATIONS IN PROCESSES (I)
Study of technological pathways and their qualitative implications
Microbiological stabilization of musts and sweet wines by applying high pressure (UHPH) (CERPTA-UAB)
Study of the process of tartaric stabilization of wines and pH modification by cation exchange resins INNOVATIONS IN PROCESSES (II)
Monitoring of malolactic fermentation by ultrasound
Plan Nacional I+D+i: WINESONIC (DPI2009-14468-C02-01) (UPC - Enginyeria Electrònica)
Study of the efficacy of a colloidal silver based complex in the process of wine and cava production
Replacement of
SO2 as antiseptic (Laboratorios ARGENOL) MICROBIOLOGY BIOTECHNOLOGY(I)
Optimization of a yeast bio-immobilization system for innovation and improvement of winemaking and cava elaboration
Influence of new strains of yeast immobilized on biocapsules on the process of making cava. Optimizing their use and study of their behavior under different conditions of wine fermentation. (Plan Nacional MICINN-INIA RTA2011-00020-C02-01) (Dept Microbiologia UCO) MICROBIOLOGY BIOTECHNOLOGY(II) Selection of microorganisms of oenological interest
Isolation and Isolation, characterization selection of and maintenance of indigenous yeasts indigenous yeasts from from Garnatxa organic and biodynamic Blanca of Terra Alta vineyards (RECAREDO (CRDO Terra Alta, Mata Casanovas S.A., Laffort S.A.) GRAMONA S.A.)
Enological study of the behavior under different conditions of growth of yeasts and lactic bacteria (LB) in wine fermentations
Co-inoculation studies of LB, sequential inoculation No Sc-Sc, (Lallemand, S.A) NEW ANALYTICAL TECHNIQUES
Application of Application of electrochemical electrochemical and optical and optical biosensors for sensors for the classification analytical control during and differentiation of wines winemaking
(Plan Nacional I+D+I TEC2007- (Plan Nacional I+D+I TEC2011-29045-C04- 68012-C03-C03) (IMB-CNM) 04) (IMB-CNM, Univ. Sevilla)
Study of isotopic ratios of (MARM – Laboratorio Agroalimentario) wines from Catalonia DOs (MARM – Laboratorio Agroalimentario)