Promoting good practices that allow the protection of ecosystems through the reduction of CO2 emissions is one of the objectives of the Prosecco DOC Consortium. Indeed, in the presence of extreme calamitous events due to climate change, our production system intends to identify measures that could contribute to the mitigation of these unfavourable effects.
MORE, an acronym for Micro Organisms for Energy Saving in Oenology, aims to monitor energy consumption from the sparkling phase to the storage phase and, at the same time, understand what actions could be taken to safeguard the quality of the product by reducing energy consumption, first and foremost in temperature management.
The project, devised and coordinated by CREA (Viticulture and Oenology Research Centre) and the Prosecco DOC Consortium, financed through the Cascata iNest (Interconnected North-East Innovation Ecosystem, funded by NextGeneration EU)
with a contribution of € 355,000, which will be developed in 2025, involving scientific partners such as the University of Milan (UniMi) and seven wineries in the area, in particular Vinicola CIDE, Masottina, Cantina di Conegliano, Vittorio Veneto and Casarsa, Bosco Malera winery, Azienda Vitivinicola Ornella Bellia, Perlage winery, Pitars winery.
Planned actions:
- Monitoring of fermentation activity;
- Control of the cooling system and measurement of energy consumption during the second fermentation;
- Aromatic and sensory analysis of the products;
Expected results:
Energy saving during frothing by obtaining products with the same characteristics, through an innovative and sustainable protocol tested and validated during the project. The good practices identified will then be collected in a manual and disseminated to producers.
