{"id":1524,"date":"2016-11-29T19:14:38","date_gmt":"2016-11-29T19:14:38","guid":{"rendered":"http:\/\/www.icsuro.com\/?p=1524"},"modified":"2023-11-30T18:49:33","modified_gmt":"2023-11-30T17:49:33","slug":"licsuro-and-aecork-deliver-the-first-bursary-for-the-masters-degree-in-fermented-beverages-from-the-urv","status":"publish","type":"post","link":"https:\/\/icsuro.com\/en\/licsuro-and-aecork-deliver-the-first-bursary-for-the-masters-degree-in-fermented-beverages-from-the-urv\/","title":{"rendered":"ICSURO AND AECORK DELIVER THE FIRST SCHOLARSHIP FOR THE MASTER&#039;S IN FERMENTED BEVERAGES OF THE URV"},"content":{"rendered":"<p><strong>The grant has been awarded to Patricia Cereceda for a study on influence\u00a0<\/strong><strong>of the cork in wines and cavas.<\/strong><\/p>\n<p>Patricia Cereceda Ortega, Master&#039;s student in Fermented Beverages at Rovira i Virgili University (URV), has won the 1st ICSuro-AECORK Scholarship, within the framework of which she has carried out the Study on the effect of corks with different diameters and insertion on wine and cava. The awarding of the prize, endowed with 1,400 euros, took place during the opening ceremony of the academic year of the Faculty of Enology, held on Friday 25 November.<\/p>\n<p>The call for this scholarship is part of an agreement signed in February 2016 between <a href=\"https:\/\/icsuro.com\/en\/\">the Catalan Institute of Cork<\/a> (ICSuro), the<a href=\"http:\/\/www.aecork.com\">Association of Catalan Sugar Entrepreneurs<\/a> (AECORK) and the <a href=\"http:\/\/www.urv.cat\">Rovira i Virgili University,<\/a> through the Faculty of Enology, to promote knowledge about corking wines and cavas with corks. Among other actions, last March the oenology students of the URV carried out a teaching day visiting the entire Catalan cork sector: from the cork oak forest, passing through the manufacture of cork stoppers, and the Institut Catal\u00e0 del Suro and its laboratory where a sensory workshop on cork aromas was held. With this agreement, it is also intended to establish three-way relations in terms of training and R+D+i, as well as to give continuity to the completion of studies.<\/p>\n<p>From the research carried out by the student as part of the scholarship, it is concluded that the characteristics of a still wine and a sparkling wine are not affected by the compression force and the degree of insertion of the cork in the moment of bottling and after 3 months in the bottle. This fact opens the door to study the optimization of the dimensions of the cork for quick consumption wines.<\/p>\n<p>The event was chaired by the dean of the Faculty of Enology, Joan Miquel Canals; Albert Hereu, managing director of the Institut Catal\u00e0 del Suro, and Joan J. Puig, president of AECORK, and the rector of the Universitat Rovira i Virgili (URV) Josep Anton Ferr\u00e9.<\/p>\n<p>ICSuro is a public-private consortium whose mission is to promote the development of the entire value chain of the Catalan cork sector; AECORK is the association of entrepreneurs, located in Catalonia, which brings together companies that manufacture and\/or market cork products that export to the main world wine markets. At the URV, oenologists are trained, teaching the degree in Oenology and the master&#039;s degree in Fermented Beverages, among other courses.<\/p>","protected":false},"excerpt":{"rendered":"<p>The grant has been awarded to Patricia Cereceda for a study on the influence of the cork on wines and cavas. Patricia Cereceda Ortega, student of the Master&#039;s in Fermented Beverages of the Rovira i Virgili University (URV), has won the 1st ICSuro-AECORK Scholarship, in the framework of which she has carried out the Study on the effect of corks [...]<\/p>","protected":false},"author":4,"featured_media":7913,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[37],"tags":[17,66,15,9,10,8,26],"class_list":["post-1524","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticies-corporatives-2","tag-aecork","tag-estudiants","tag-formacio","tag-icsuro","tag-investigacio","tag-suro","tag-vins"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>L\u2019ICSURO I AECORK ENTREGUEN LA PRIMERA BECA DEL M\u00c0STER EN BEGUDES FERMENTADES DE LA URV - Icsuro<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/icsuro.com\/en\/licsuro-and-aecork-deliver-the-first-bursary-for-the-masters-degree-in-fermented-beverages-from-the-urv\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"L\u2019ICSURO I AECORK ENTREGUEN LA PRIMERA BECA DEL M\u00c0STER EN BEGUDES FERMENTADES DE LA URV - Icsuro\" \/>\n<meta property=\"og:description\" content=\"La beca s\u2019ha lliurat a Patricia Cereceda per un estudi sobre la influ\u00e8ncia\u00a0del tap de suro en els vins i caves. 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