{"id":8040,"date":"2024-10-14T13:17:55","date_gmt":"2024-10-14T11:17:55","guid":{"rendered":"https:\/\/www.jvigas.com\/?page_id=8040"},"modified":"2024-10-14T13:17:57","modified_gmt":"2024-10-14T11:17:57","slug":"innovation-in-other-topics","status":"publish","type":"page","link":"https:\/\/www.jvigas.com\/en\/innovation-in-other-topics\/","title":{"rendered":"Innovation in other topics"},"content":{"rendered":"

[et_pb_section fb_built=”1″ _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_row _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_text disabled_on=”on|on|off” _builder_version=”4.24.2″ _module_preset=”default” header_font=”|700|||||||” header_font_size=”48px” header_2_font=”|600|||||||” header_2_font_size=”30px” global_colors_info=”{}”]<\/p>\n

Other topics<\/strong><\/h1>\n

Internal structure, carbon footprint, eco-friendly finishes\u2026<\/span><\/h2>\n

 <\/p>\n

[\/et_pb_text][et_pb_text disabled_on=”off|off|on” _builder_version=”4.24.2″ _module_preset=”default” header_font=”|700|||||||” header_2_font=”|600|||||||” header_2_font_size=”16px” global_colors_info=”{}”]<\/p>\n

Other topics<\/strong><\/h1>\n

Internal structure, carbon footprint, eco-friendly finishes\u2026<\/span><\/h2>\n

 <\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”3_4,1_4″ disabled_on=”on|off|off” _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”3_4″ _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.24.2″ _module_preset=”default” text_font_size=”16px” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

CURRENT PROJECTS:<\/strong><\/p>\n

GRAPERTE:<\/strong> A flagship wine project in which J\u00b7Vigas participates in the sub-project Research and development of new materials to improve cork as a winemaking tool<\/strong><\/em>. Learn more<\/a><\/strong><\/span>
<\/span>
Study of alternative products in our production process, such as the use of natural surface treatment<\/strong> products with BIO certification.
<\/span>
Leveraging the principles of HACCP implemented for many years within the organization, implementation of the ISO 22000<\/strong> standard for Food Safety.<\/span><\/p>\n

 <\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.jvigas.com\/wp-content\/uploads\/2024\/04\/JVIGAS_MARBRE_TAPS_05_baixa.png” title_text=”JVIGAS_MARBRE_TAPS_05_baixa” _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_4,3_4″ disabled_on=”off|on|on” _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”1_4″ _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.jvigas.com\/wp-content\/uploads\/2024\/04\/JVIGAS_MARBRE_TAPS_05_baixa.png” title_text=”JVIGAS_MARBRE_TAPS_05_baixa” _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”3_4″ _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.24.2″ _module_preset=”default” text_font_size=”16px” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

CURRENT PROJECTS:<\/strong><\/p>\n

GRAPERTE:<\/strong> A flagship wine project in which J\u00b7Vigas participates in the sub-project Research and development of new materials to improve cork as a winemaking tool<\/strong><\/em>. Learn more<\/a><\/strong><\/span>
<\/span>
Study of alternative products in our production process, such as the use of natural surface treatment<\/strong> products with BIO certification.
<\/span>
Leveraging the principles of HACCP implemented for many years within the organization, implementation of the ISO 22000<\/strong> standard for Food Safety.<\/span><\/p>\n

 <\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ inner_shadow=”on” disabled_on=”on|off|off” _builder_version=”4.24.2″ background_color=”#000000″ background_image=”https:\/\/www.jvigas.com\/wp-content\/uploads\/2019\/12\/80.jpg” min_height=”400px” custom_margin=”||-1px|||” custom_padding=”0px||0px|||” locked=”off” global_colors_info=”{}”][et_pb_row _builder_version=”4.20.2″ _module_preset=”default” custom_padding=”173px|||||” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.20.2″ _module_preset=”default” header_font=”|||on|||||” header_text_align=”center” header_text_color=”#FFFFFF” header_font_size=”48px” header_line_height=”1.4em” global_colors_info=”{}”]<\/p>\n

LAST PROJECTS<\/h1>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ inner_shadow=”on” disabled_on=”off|on|on” _builder_version=”4.24.2″ background_color=”#000000″ background_image=”https:\/\/www.jvigas.com\/wp-content\/uploads\/2019\/12\/80.jpg” min_height=”400px” custom_margin=”||-1px|||” custom_padding=”0px||0px|||” locked=”off” global_colors_info=”{}”][et_pb_row _builder_version=”4.20.2″ _module_preset=”default” custom_padding=”173px|||||” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.24.2″ _module_preset=”default” header_font=”|||on|||||” header_text_align=”center” header_text_color=”#FFFFFF” header_font_size=”40px” header_line_height=”1.4em” global_colors_info=”{}”]<\/p>\n

LAST PROJECTS<\/h1>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.24.2″ _module_preset=”default” custom_padding=”1px|||||” locked=”off” global_colors_info=”{}”][et_pb_row column_structure=”1_3,1_3,1_3″ _builder_version=”4.24.2″ _module_preset=”default” custom_padding=”55px|||||” global_colors_info=”{}”][et_pb_column type=”1_3″ _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.24.2″ _module_preset=”default” text_font_size=”16px” header_4_font=”|||||on|||” header_4_font_size=”22px” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

Internal structure<\/h4>\n

<\/span><\/p>\n

Feasibility study of a treatment for the reduction and\/or elimination of sensory deviations<\/strong> and their potential impact on the internal structure of the cork stopper after such treatment.<\/span><\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.24.2″ _module_preset=”default” text_font_size=”16px” header_4_font=”|||||on|||” header_4_font_size=”22px” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

Bottling with different densities<\/span><\/h4>\n

In collaboration with one of our clients.<\/span><\/p>\n

We study the correct technical functionality during bottling and the sensory evolution of the wine based on the density of the cork.<\/strong><\/span><\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.24.2″ _module_preset=”default” text_font_size=”16px” header_4_font=”|||||on|||” header_4_font_size=”22px” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

Sensory and chromatographic study<\/strong><\/h4>\n

<\/span><\/p>\n

Sensory study and analysis of the chromatographic profiles of the stoppers during the various manufacturing processes.<\/strong><\/span><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_3,1_3,1_3″ _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”1_3″ _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.24.2″ _module_preset=”default” text_font_size=”16px” header_4_font=”|||||on|||” header_4_font_size=”22px” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

Carbon footprint<\/strong>
<\/span>\u00a0<\/h4>\n

We calculated the carbon footprint of our stoppers from the forests to the end of their useful life.
<\/span><\/p>\n

More information in the <\/span> Sustainability<\/a><\/strong><\/span> section of our website<\/span><\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.24.2″ _module_preset=”default” text_font_size=”16px” header_4_font=”|||||on|||” header_4_font_size=”22px” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

Cork2Wine<\/h4>\n


A project aimed at applying a new integrated approach<\/strong> to cork research to address advances and overcome the current technological challenges of the national cork sector to ensure competitiveness, sustainability, international positioning, and future viability of the sector.
<\/span>
J\u00b7Vigas participated in CORK2WINE<\/a><\/strong><\/span>, which was led by Francisco Oller’s company, alongside others like Amorim Forestal, Quimivita, Muga, and Vilarnau.<\/span><\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.24.2″ _module_preset=”default” text_font_size=”16px” header_4_font=”|||||on|||” header_4_font_size=”22px” global_colors_info=”{}”]<\/p>\n

Hidden defects of the cork<\/h4>\n

<\/span><\/p>\n

We test different technologies<\/strong> in development phases or that are already on the market. <\/span><\/p>\n

We objectively study the technology for potential purchase when it meets J\u00b7Vigas’s requirements.<\/span><\/p>\n

<\/span><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

Other topics Internal structure, carbon footprint, eco-friendly finishes\u2026  Other topics Internal structure, carbon footprint, eco-friendly finishes\u2026  CURRENT PROJECTS: GRAPERTE: A flagship wine project in which J\u00b7Vigas participates in the sub-project Research and development of new materials to improve cork as a winemaking tool. Learn moreStudy of alternative products in our production process, such as the […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-8040","page","type-page","status-publish","hentry"],"yoast_head":"\nInnovation in other topics - J\u00b7Vigas<\/title>\n<meta name=\"description\" content=\"Other innovation projects by J\u00b7Vigas in relation to the improvement of the natural cork stopper for wines. Other R&D&i topics\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.jvigas.com\/en\/innovation-in-other-topics\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Innovation in other topics - J\u00b7Vigas\" \/>\n<meta property=\"og:description\" content=\"Other innovation projects by J\u00b7Vigas in relation to the improvement of the natural cork stopper for wines. 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