Consortium project

Innovation project for the use of mycorrhizal fungi in the production of high value wine in wineries of Castilla y León and La Rioja, in a scenario of climate change.

DEVELOPING SOLUTIONS FOR THE DIGITISATION OF WATER PROCESSES IN THE FOOD INDUSTRY

Study of new factors related to soil, plant and oenological microbiota that influence the acidity balance of wines and their quality assurance and stability in hot climates

Study of the application of treatments and technologies to the sustainable processing of agri-food waste to obtain elicitors and value-added chemical products

Aromatic evolution of red wine in wooden vats. Oxygenation and microbiological determinants.

Global solution to improve wine production in the face of climate change based on robotics, IT technology, biotech and vineyard management strategies