The SensoVI Operative Group wants to increase the knowledge of the effect of the cork cap in the second fermentation in the bottle (draft) of sparkling wines as opposed to the crown cap used by most producers.

Its objective is to improve the competitiveness of wine farms based on the study of the positive contribution of the cork stopper in the drawing process instead of the crown stopper. In addition, it involves the expansion of the cork sector market with the development of a new cork cap adapted to the conditions of the second fermentation or draft. The validation of the new cap is carried out analytically and sensorially. Finally, a study of the perception of the final consumer will be carried out.

In addition, the GO SensoVI wants to increase the volume of business in the Catalan cork sector from the development of a new cork stopper specific to the circulation. This dynamism will have a positive impact on the amount of sustainably managed cork forest area in Catalonia.

The members who are part of the project are: the RECAREDO and GRAMONA wineries, the companies producing corks for sparkling wine FRANCISCO OLLER and TESA and the research centers Catalan Institute of Vine and Wine (INCAVI), the Institute of Agro-Food Research and Technology (IRTA) and the Institut Català del Suro Foundation, which is also in charge of coordination.

Project financed through Operation 16.01.01 Cooperation for innovation of the Rural Development Program of Catalonia 2014-2022.