{"id":5031,"date":"2022-07-07T10:30:55","date_gmt":"2022-07-07T10:30:55","guid":{"rendered":"https:\/\/www.icsuro.com\/?p=5031"},"modified":"2023-11-30T17:27:34","modified_gmt":"2023-11-30T16:27:34","slug":"sensovi-presentation","status":"publish","type":"post","link":"https:\/\/icsuro.com\/en\/sensovi-presentation\/","title":{"rendered":"Study of the second fermentation of sparkling wines with cork"},"content":{"rendered":"<p>The wine and cork sectors have joined forces in matters of sustainability and research through the <strong>Operating Group SensoVI<\/strong>, which wants to increase knowledge of the effect of the cork stopper in the second fermentation in the bottle (draft) of sparkling wines as opposed to the crown stopper used by most producers.<\/p>\n<p>The kick-off meeting of the project took place on July 1st in Sant Sadurn\u00ed d&#039;Anoia in the presence of all the members of the Operational Group: <strong>RECAREDO<\/strong>, -manufacturer specialized in long aging with natural cork for all of its production-, <strong>GRAMONA<\/strong>, -a family winery with a winemaking tradition, recognized for crafting long-aged sparkling wines with natural cork stoppers since the beginning of the 20th century, with a sustainable and environmentally friendly philosophy-, the cork manufacturing companies for sparkling wine <strong>LOOK<\/strong> i <strong>THESIS<\/strong> with the coordination of <strong>Catalan Institute of Cork Foundation<\/strong> (ICSuro).<\/p>\n<p>Research centers also participate in the project <strong>Catalan Institute of Vine and Wine (INCAVI)<\/strong>, the<strong>Institute of Agro-Food Research and Technology (IRTA)<\/strong> and the Institut Catal\u00e0 del Suro Foundation itself.<\/p>\n<p><strong>Improvement of quality and competitiveness<\/strong><\/p>\n<p>The objective of this pilot project 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.<\/p>\n<p>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.<\/p>\n<p><strong>Cork, a sustainable 100% material<\/strong><\/p>\n<p>The Operational Group wants to preserve the biodiversity of the cork forests (declared Natura 2000 Zones) and promote the replacement of non-recyclable auxiliary materials such as the crown cap, made of a multi-material aluminum and plastic, with natural and local materials such as cork, which is 100% sustainable, recyclable and biodegradable and contributes to the optimal maturation of the wine in the bottle.<\/p>\n<p>The GO SensoVI project has a global budget of \u20ac246,511.63 and is supported by the <strong>Department of Climate Action, Food and Rural Agenda of the Generalitat of Catalonia<\/strong> and of the <strong>European Union through FEDER funds<\/strong>.<\/p>\n<p><strong>The beneficiaries<\/strong><\/p>\n<p><a href=\"https:\/\/www.ollerfco.com\/#\/ca\/oller\">FRANCISCO OLLER<\/a>: company founded in 1892, specialists in producing sparkling wine caps<br \/>\nexclusively, with 300 million corks produced (2021), the only producer of champagne corks<br \/>\nin Champagne (recognized by the French label: Entreprises de Patromoine Vivant). presence<br \/>\nworldwide, certified company: ISO 9001:2015, ISO 14001:2015, ISO 22000:2018,<br \/>\nFSSC22000, FSC, Systecode Excellence and negative carbon footprint.<\/p>\n<p><a href=\"https:\/\/www.gramona.com\/\">GRAMONA<\/a>: Family winery with centuries-old winemaking tradition, located in the lands of the basins<br \/>\nof the rivers Anoia and Bitlles, in Sant Sadurn\u00ed d&#039;Anoia. Recognized for crafting<br \/>\nlong-aged sparkling wines with natural cork and based on the xarel\u00b7lo variety,<br \/>\nbackbone of its sparkling wines. They are faithful to a sustainable philosophy for their environment, and<br \/>\nthat&#039;s why they resort to organic agriculture and biodynamics in the cultivation of their vines and in<br \/>\nthe production of its wines.<\/p>\n<p><a href=\"https:\/\/www.recaredo.com\/\">RECAREDO<\/a>: a family of pioneer winegrowers specializing in biodynamic viticulture in the Pened\u00e8s<br \/>\nin Brut Nature vintage and long aging. They only grow their own vines planted 100%<br \/>\nwith traditional Pened\u00e8s varieties, with a more than decided bet on xarel\u00b7lo. The<br \/>\nRecaredo sparkling wines are the sublime expression of time, with minimal aging in<br \/>\nbottles ranging from 30 months to more than 15 years, always with a natural cork cap<br \/>\nfor the entire production.<\/p>\n<p><a href=\"https:\/\/tesa-cork.com\/\">THESIS<\/a> (Tapones y Especialidades del Corcho SA): Since 1958 specialized in the<br \/>\nmanufacture of corks with natural cork discs for Sparkling Wines, Caves and Champagnes.<br \/>\nPersonal advisor at the winery. It has ISO 9001, ISO certifications<br \/>\n14000, EMAS, SYSTECODE and HACCP.<\/p>\n<p>&nbsp;<\/p>\n<p><em><span style=\"font-weight: 400;\">Project co-financed by:<\/span><\/em><\/p>\n<p><a href=\"https:\/\/www.icsuro.com\/wp-content\/uploads\/2022\/07\/Captura-de-pantalla-2022-07-07-a-las-12.27.42.png\"><img decoding=\"async\" class=\"size-full wp-image-5033 alignleft\" src=\"https:\/\/www.icsuro.com\/wp-content\/uploads\/2022\/07\/Captura-de-pantalla-2022-07-07-a-las-12.27.42.png\" alt=\"Screenshot 2022-07-07 at 12.27.42\" width=\"372\" height=\"52\" \/><\/a><\/p>\n<p>&nbsp;<\/p>","protected":false},"excerpt":{"rendered":"<p>The wine and cork sectors have joined forces in matters of sustainability and research through the SensoVI Operative Group, which wants to increase knowledge of the effect of corking in the second fermentation in the bottle (draft) of sparkling wines as opposed to the crown cap used by most manufacturers. The kick off meeting [\u2026]<\/p>","protected":false},"author":5,"featured_media":7583,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[37],"tags":[445,8,11,466],"class_list":["post-5031","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticies-corporatives-2","tag-recerca","tag-suro","tag-tap-de-suro","tag-vi-escumos"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Estudi de la segona fermentaci\u00f3 d\u2019escumosos amb tap de suro - 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\/sensovi-presentation\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Estudi de la segona fermentaci\u00f3 d\u2019escumosos amb tap de suro - Icsuro\" \/>\n<meta property=\"og:description\" content=\"Els sectors vitivin\u00edcola i surer s\u2019han aliat en mat\u00e8ria de sostenibilitat i recerca per mitj\u00e0 del Grup Operatiu SensoVI, que vol augmentar el coneixement de l\u2019efecte del tapament amb suro en la segona fermentaci\u00f3 en ampolla (tiratge) dels vins escumosos en contraposici\u00f3 al tap corona utilitzat per la majoria d\u2019elaboradors. 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La reuni\u00f3 de kick off [&hellip;]","og_url":"https:\/\/icsuro.com\/en\/sensovi-presentation\/","og_site_name":"Icsuro","article_published_time":"2022-07-07T10:30:55+00:00","article_modified_time":"2023-11-30T16:27:34+00:00","og_image":[{"width":729,"height":343,"url":"https:\/\/icsuro.com\/wp-content\/uploads\/2022\/07\/Foto-GO-SensoVi-729x343-1.jpeg","type":"image\/jpeg"}],"author":"radmin","twitter_card":"summary_large_image","twitter_misc":{"Written by":"radmin","Est. reading time":"5 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/icsuro.com\/presentacio-go-sensovi\/#article","isPartOf":{"@id":"https:\/\/icsuro.com\/presentacio-go-sensovi\/"},"author":{"name":"radmin","@id":"https:\/\/icsuro.com\/#\/schema\/person\/fba4ff62aa22d709d8a2ac06f3f43f05"},"headline":"Estudi de la segona fermentaci\u00f3 d\u2019escumosos amb tap de suro","datePublished":"2022-07-07T10:30:55+00:00","dateModified":"2023-11-30T16:27:34+00:00","mainEntityOfPage":{"@id":"https:\/\/icsuro.com\/presentacio-go-sensovi\/"},"wordCount":772,"commentCount":0,"publisher":{"@id":"https:\/\/icsuro.com\/#organization"},"image":{"@id":"https:\/\/icsuro.com\/presentacio-go-sensovi\/#primaryimage"},"thumbnailUrl":"https:\/\/icsuro.com\/wp-content\/uploads\/2022\/07\/Foto-GO-SensoVi-729x343-1.jpeg","keywords":["recerca","Suro","Tap de suro","vi escum\u00f3s"],"articleSection":["Not\u00edcies corporatives"],"inLanguage":"en-GB","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/icsuro.com\/presentacio-go-sensovi\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/icsuro.com\/presentacio-go-sensovi\/","url":"https:\/\/icsuro.com\/presentacio-go-sensovi\/","name":"Study of the second fermentation of sparkling wines with cork stopper - 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