{"id":6726,"date":"2023-07-10T13:11:20","date_gmt":"2023-07-10T11:11:20","guid":{"rendered":"https:\/\/www.jvigas.com\/?p=6726"},"modified":"2024-09-24T12:00:44","modified_gmt":"2024-09-24T10:00:44","slug":"the-cork2wine-project-comes-to-an-end","status":"publish","type":"post","link":"https:\/\/www.jvigas.com\/en\/the-cork2wine-project-comes-to-an-end\/","title":{"rendered":"The CORK2WINE project comes to an end"},"content":{"rendered":"

[et_pb_section fb_built=”1″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.jvigas.com\/wp-content\/uploads\/2023\/06\/Fin-Cork2Wine.jpg” title_text=”Fin Cork2Wine” _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.21.0″ _module_preset=”default” custom_padding=”88px|||||” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

RESEARCH PROJECT<\/strong><\/p>\n

The CORK2WINE comes to an end<\/h1>\n

<\/h3>\n

We carry out the last tasting of the project for the integral approach to cork research<\/span><\/p>\n

<\/h5>\n
July 2023<\/h5>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.21.0″ _module_preset=”default” custom_padding=”0px|||||” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.21.0″ _module_preset=”default” header_2_font=”|||||on|||” header_3_font_size=”16px” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

<\/h3>\n

Although, generally, the cork stopper has been considered a secondary actor in wine production, this material plays a fundamental role<\/strong> in upgrading quality wines, since it facilitates a better evolution of the wine and its maintenance in optimal conditions<\/strong>.<\/p>\n

One of the aspects of the CORK2WINE<\/strong><\/span><\/a> project has been tastings carried out throughout the years of the project, from 2019 to 2023, in which we have analyzed different parameters of interest in terms of interaction between the cork stopper and the wine.<\/p>\n

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Throughout the project we have carried out these tastings at the Muga headquarters in Haro, La Rioja, and the LAAE, at the University of Zaragoza.<\/p>\n

For the last tasting, given that it coincided with the extraction season, which is from mid-June to mid-August (although each year varies depending on the weather), ICSuro and J\u00b7Vigas wanted to invite our colleagues to carry out this last tasting in Palafrugell, so that they could see a sample live, since no one had ever seen one, except for Mario Fern\u00e1ndez, from Muga.<\/p>\n

So, during the stay in Palafrugell of our project partners, in addition to the final tasting of the project and visits to the two facilities of the ICSuro Foundation and J\u00b7Vigas, we were able to see a demonstration of a bag in Llofriu, a district of Palafrugell.<\/p>\n

The demonstration was carried out by the cork-extractor and biologist <\/strong>Marc Coloreu, who explained, in great detail, what must be taken into account when extracting the cork so as not to damage the tree and jeopardize future production since, if it occurs a wound in the lower layer of the trunk, in the affected area cork does not grow back.<\/p>\n

 <\/p>\n

ABOUT CORK2WINE<\/strong><\/p>\n

CORK2WINE responds to the need to develop a sectoral and strategic R+D+i initiative that affects the entire cork production chain, generating scientific knowledge<\/strong> in each of its phases. In addition, some technological challenges in the sector will be addressed that will allow a significant improvement in the processes for obtaining, preparing and transforming the cork, paying special attention to the best stopper-wine interaction in sparkling and still wines.<\/p>\n

J\u00b7Vigas<\/strong> participates in this project, which is led by the company Francisco Oller, together with other companies such as Amorim Forestal, Quimivita, Muga and Vilarnau. In addition, it has the collaboration of various research groups: the Fundaci\u00f3 Institut Catal\u00e0 del Suro, the IATA-CSIC, the University of Zaragoza-LAAE, CICYTEX, GRAG and IMIDRA. Within the framework of the CIEN Strategic Program, CORK2WINE has a budget of almost 5,000,000 euros, financed by the Center for Industrial Technological Development (CDTI), and in part, with FEDER Funds from the European Union. The execution works are carried out between July 2019 and June 2023.<\/p>\n

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The Cork2Wine project comes to an end after four years of research<\/p>\n","protected":false},"author":2,"featured_media":6743,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"aside","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[49,61],"tags":[],"class_list":["post-6726","post","type-post","status-publish","format-aside","has-post-thumbnail","hentry","category-jvigas-en","category-innovation-en","post_format-post-format-aside"],"yoast_head":"\nThe CORK2WINE project comes to an end - J\u00b7Vigas<\/title>\n<meta name=\"description\" content=\"The Cork2Wine ends after four years of research\" \/>\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\/the-cork2wine-project-comes-to-an-end\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The CORK2WINE project comes to an end - 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