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.
Nacional Consortium Project | MYCOWINE | September, 2024 – March, 2027
MYCOWINE is an innovation project whose objective is to generate new biological tools that allow the double e ect of achieving higher wine quality by enhancing biodiversity and generating greater resilience of soils and plants to climate change.
The MYCOWINE project focuses on the basis of product generation, the soil. The work with local microorganisms (mycorrhizal fungi and bacteria) in vineyards is highly innovative. Endomycorrhizal fungi are the soil microorganisms most closely related to the plant and are involved in its nutrition and water absorption. Once isolated and purified, they can act as ZERO residue biofertilizers, improving soils and producing higher quality fruit, while contributing to preserve and increase biodiversity in the vineyard soil. Faced with a scenario of climate change, mitigation measures must be taken in a highly a ected sector such as Mediterranean viticulture and the production of high quality wine. The project firstly enhances the quality and complexity of compounds in the grape for the production of a better wine, and in parallel shows a model of sustainable viticulture making e cient and responsible use of natural resources and inputs, resulting in more resilient vineyards.
Consortium:
VITARTIS Asociación de la Industria Alimentaria de Castilla y León (Representative); Biotecnología Forestal Aplicada S.L. (Coordinator); Pago de Carraovejas S.L.U.; Bodegas Bilbaínas S.A.; Bodegas Fariña S.L.; Bodega Matarromera S.L.; Real Sitio de Ventosilla S.A.; Bodegas Grupo Yllera S.L.; Gestinver S.L.; Timtul Technologies S.L. and Taller de Comunicación S.L.
