Fruity wines have gained popularity in the last years. For this reason, grapevine growers and winemakers need to adapt their current practices and strategies to obtain wines with specific sensory profiles to satisfy consumer preferences. Since optimal berry quality and the alcoholic fermentation process are dependent of nitrogen availability, the management of nitrogen in the vineyard and the winery plays a significant role on wine aromatic composition and taste. Thus, monitoring and optimizing nitrogen management from the vineyard to the winery is extremely important to obtain wines with the desired sensory and aromatic profile.
The main objective of the project is to propose an integrated nitrogen management plan from the vineyard to the winery to obtain wines with specific sensory profiles using the following tools:
Decision support tools (DST)
to manage and monitor nitrogen fertilization (DST vine) and nitrogen supply during the fermentation (DST winery) with intelligent communication between both DSTs.
New organic fertilizers and biostimulants
allowing optimal nitrogen inputs to enhance crop yield and obtain the desired berry composition and aromatic quality.
Innovative yeast and nutrient
strategies adapted to obtain specific wine aromatic profiles.
Fast and efficient protocols and chemical analyses
to precisely monitor wine style and quality throughout the whole winemaking process: from the vineyard to the winery.
WP1: Management and coordination
Objective : to coordinate, encourage and support the link between project partners, favor high quality outputs from each workpackage and facilitate decision making process and communication within the consortium. Particular attention will be paid to sharing the results obtained between all the stakeholders.
WP2: Technical and agronomical requirements
Objective : to identify vine growers and winemakers’ needs regarding organic fertilizers, biostimulants, and nutrients for the fermentation process, as well as existing tools to manage nitrogen inputs in the vineyards and the winery.
WP3: Development of protocols to monitor soil, berry, must and wine chemical composition
Objective : to develop, and make available to vine growers and winemakers, monitoring tools to assess chemical composition of soils, raw materials (berries and musts) and the final product (wine). Innovative protocols to release additional information from soil, berries, musts and wines samples to improve the wine making process.
WP4: Assessment of nitrogen impact on vine
Objective : to assess the impact of different types of nitrogen fertilizers (organic vs. mineral), applications (soil vs. foliar application) and biostimulants application on vine growth, yield, and berry and must quality.
WP5: Assessment of nitrogen input and yeast selection on fermentation process
Objective : to select the most appropriate wine yeast and to optimize nitrogen management (in terms of type, quantity and timing) during fermentation process to guide wine’s aromatic profile considering initial must characteristics.
WP6: Elaboration of decision support tools (DST) for nitrogen management in the vineyard and the winery
Objective : to compile, synthetize and integrate results from WP4 and WP5 into two prototypes of DST to manage nitrogen fertilization in the vineyard and the winery.
- The Vineyard DST will help vine growers manage nitrogen fertilization according to specific yield and quality objectives, taking into account fertilizers’ types (organic, inorganic…), the effectiveness of application, and reactions in the soil that may influence vine nitrogen availability as well as protocols to reduce environmental.
- The winery DST will help winemakers predict wine profiles taking into account initial must chemical and aromatic characteristics as well as different combinations of nitrogen and yeast inputs during the alcoholic fermentation.