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PID2021-126380OB-C33

Financiado

OPTIMIZACION DE FERMENTACIONES VINICAS SOSTENIBLES A TRAVES DE APROXIMACIONES IN...

OPTIMIZACION DE FERMENTACIONES VINICAS SOSTENIBLES A TRAVES DE APROXIMACIONES INNOVADORAS: ANALISIS MULTI-OMICO SPAIN IS AT THE EPICENTRE OF WORLD WINE PRODUCTION: THE LEADER IN VINEYARD AREA AND EXPORTS IN VOLUME, THE THIRD PRODUCER AFTER ITALY AND FRANCE, AND THE WORLD'S THIRD-LARGEST EXPORTER BY VALUE. DESPITE THESE IMPRESSIVE RESULTS, T... ver más

01/01/2021

114K€

Presupuesto del proyecto: 114K€

Líder del proyecto

UNIVERSITAT DE VALÈNCIA (ESTUDI GENERAL) No se ha especificado una descripción o un objeto social para esta compañía.

Sin perfil tecnológico

Financiación concedida El organismo AGENCIA ESTATAL DE INVESTIGACIÓN notifico la concesión del proyecto el día 2021-01-01

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29-11-2024: ECE En las últimas 48 horas el Organismo ECE ha otorgado 2 concesiones

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Líder del proyecto

UNIVERSITAT DE VALÈNCIA (ESTUDI GENERAL)

Sin perfil tecnológico

Presupuesto del proyecto 114K€

Descripción del proyecto SPAIN IS AT THE EPICENTRE OF WORLD WINE PRODUCTION: THE LEADER IN VINEYARD AREA AND EXPORTS IN VOLUME, THE THIRD PRODUCER AFTER ITALY AND FRANCE, AND THE WORLD'S THIRD-LARGEST EXPORTER BY VALUE. DESPITE THESE IMPRESSIVE RESULTS, THE SPANISH WINEMAKING INDUSTRY NEEDS TO FACE THE FOLLOWING CHALLENGES: 1) THE EFFECTS OF CLIMATE CHANGE ON GRAPEVINES MATURATION AND THE CONSEQUENT ALTERATION OF THE WINE COMPOSITION, 2) THE NEW TRENDS IN CONSUMERS' PREFERENCES FOR WINES WITH LOWER ALCOHOL CONTENT AND RICH AROMA AND FLAVOUR PROFILES, AND 3) THE NEED TO REDUCE THE ENVIRONMENTAL IMPACT BY OPTIMISING PROCESSES TO REDUCE ENERGY CONSUMPTION WHILE IMPROVING PRODUCT QUALITY AND DIVERSITY.THE USE OF ADEQUATE YEAST STARTERS IN WINEMAKING IS CRITICAL TO ACHIEVE END-PRODUCT PROPERTIES ON DEMAND AND TO MINIMISE ENERGY CONSUMPTION. IT IS POSSIBLE TO OBTAIN YEASTS THAT CAN MODULATE ETHANOL PRODUCTION OR IMPROVE AROMA PROFILES BY SCREENING THE AVAILABLE YEAST METABOLIC DIVERSITY. MANY OF THE VOLATILE COMPOUNDS SYNTHESISED BY YEASTS CHANGE IN RESPONSE TO THE NITROGEN SOURCES AND CONCENTRATIONS. THUS, NITROGEN MANAGEMENT OF WINE FERMENTATION CAN EFFECTIVELY MODULATE WINE AROMA COMPOSITION AND STYLE. FINALLY, THE TEMPERATURE IS ONE OF THE MOST INFLUENTIAL ABIOTIC FACTORS IN FERMENTATION PERFORMANCE, AND TEMPERATURE CONTROL REQUIRES A CONSIDERABLE AMOUNT OF ENERGY. REMARKABLY, ENERGY CONSUMPTION IS ONE OF THE MAIN ENVIRONMENTAL ISSUES RELATED TO SUSTAINABLE WINE PRODUCTIONS. OPTIWINE AIMS TO PROVIDE TOOLS TO THE WINE INDUSTRY TO DESIGN SUSTAINABLE PROCESSES TOWARD HIGHER QUALITY PRODUCTS WHILE EXPANDING OUR KNOWLEDGE ABOUT THE INTERACTIONS BETWEEN GENOTYPE (GENOMIC SEQUENCES) AND PHENOTYPE (PHYSIOLOGICAL AND METABOLIC PROPERTIES). FOR THIS PURPOSE, THE PROJECT WILL INTEGRATE MULTI-OMICS DATA AND MATHEMATICAL MODELS INTO YEAST PREDICTIVE METABOLIC MODELS (DIGITAL TWINS) FOR THE WINE FERMENTATION INDUSTRY. IN SUBPROJECT 3, WE WILL ANALYSE THE GENOMIC AND TRANSCRIPTOMIC DATA OF STRAINS OF SACCHAROMYCES CEREVISIAE, S. KUDRIAVZEVII, AND S. UVARUM UNDER STUDY, FOR THOSE GENES INVOLVED IN THE METABOLIC DIFFERENCES AMONG THESE YEASTS TO DECIPHER THE GENETIC BASES OF THEIR METABOLIC DIFFERENTIATION. ALL THIS INFORMATION WILL SUBSEQUENTLY BE USED TO BUILD MULTI-SCALE MODELS (OR DIGITAL TWINS). WE WILL BUILD KINETIC MODELS, ACCOUNTING FOR THE ROLE OF TEMPERATURE AND NITROGEN, TO AUTOMATICALLY DESIGN OPTIMAL FERMENTATION CONDITIONS AS WELL AS GENOME-SCALE MODELS TO BUILD GENOTYPE-PHENOTYPE MAPPINGS FOR FURTHER COMPARISONS AMONG THE SELECTED STRAINS. TO SHOWCASE THE BENEFITS OF THE PROPOSED OPTIWINE APPROACH, WE WILL FINALLY SCALE UP OUR LAB RESULTS TO INDUSTRIAL CONDITIONS AT THE NEW IATA-CSIC OENOLOGY PILOT PLANT. OUR MULTI- AND INTERDISCIPLINARY APPROACH TO BUILDING A REPOSITORY OF YEAST STRAINS AND DIGITAL TWINS IS A SIGNIFICANT CHALLENGE AND AN AMBITIOUS PROPOSITION TO SHIFT HOW WINE FERMENTATION DESIGN IS PERFORMED. OPTIWINE RESULTS WILL DRIVE THE RENEWAL OF THE WINE INDUSTRY, MODERNISE PRODUCTION SYSTEMS, PROTECT THE ENVIRONMENT, AND ENHANCE BIODIVERSITY. IVERSIDAD DE LEVADURAS\SOSTENIBILIDAD\OPTIMIZACION BASADA EN MODELOS\GEMELOS DIGITALES\ANALISIS MULTIOMICO\DIFERENCIAS METABOLICAS\SACCHAROMYCES\FERMENTACION VINICA

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