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Innovation project for the use of mycorrhizal fungi in the production of high-value wine in wineries in Castilla y León and La Rioja, in a climate change scenario. (GO MYCOWINE)

  • Type Operational group
  • Status In progress
  • Execution 2024 -2027
  • Assigned Budget 602.295,44 €
  • Scope Supraautonómico
  • Autonomous community Castilla y León; Madrid, Comunidad de
  • Main source of financing PEPAC 2023-2027
  • Project website https://www.mycowine.com/
Abstract

The Spanish wine sector enjoys a prominent global position, being the world leader in vineyard surface area, the third largest producer and the leading exporter in volume, with wine being an extremely important product in the Spanish rural economy. However, as drought and temperatures increase, many of the producing areas are suffering a process of soil loss and are at risk of desertification. In addition, the use of chemical fertilizers and phytosanitary products has worsened the biodiversity and biology of the soil.

In order to combat the effects of climate change, organic farming and regenerative viticulture have become an alternative to regenerate soils in recent years. Consequently, the MYCOWINE project is aimed at improving and enhancing the quality of wine and the resources that make its production possible.

Description

The MYCOWINE project aims to innovate in vineyard nutrition to obtain, on the one hand, a higher quality product (grapes and wine) and, on the other hand, more biodiverse soils with greater resilience to the impacts of climate change, thus obtaining new products that provide added value to the consumer from a sensorial and commercial point of view, in line with the objectives of sustainability and transition towards the circular economy established in European and national policies.

Description of activities
  • Conducting a study of the different soil biodiversity in different wine-growing geographical areas.
  • Preparation of a practical manual for sustainable vineyard management, which will serve as a reference when implementing management techniques that promote the sustainable management of soil biodiversity and as a training tool for professionals.
  • Development of specific biofertilizers based on mycorrhizal fungi and local bacteria, which may be patentable; and the creation of a sustainable soil management label.

Through the development of a rigorous plan for the transfer of results and dissemination, the project will be recognised and identified at a national level and will enable the wine sector to highlight its strong commitment to promoting innovation to improve its sustainability and competitiveness, as well as the quality of its products.

Contextual description

The Spanish wine sector enjoys a prominent global position, being the world leader in vineyard surface area, the third largest producer and the leading exporter in volume, with wine being an extremely important product in the Spanish rural economy. However, as drought and temperatures increase, many of the producing areas are suffering a process of soil loss and are at risk of desertification. In addition, the use of chemical fertilizers and phytosanitary products has worsened the biodiversity and biology of the soil.

In this global situation in which the Iberian Peninsula is on the border between the Atlantic climate and the desert climate of North Africa, the risk to Mediterranean crops such as vines is very high. In order to combat the effects of climate change, in recent years, organic farming and regenerative viticulture have become an alternative to regenerate soils. It should be noted that, currently, sustainability is one of the major levers that drive innovation in the food industry and the wine market, highly competitive in terms of quantity and quality, is no stranger to this macro trend.

The MYCOWINE project aims to innovate in vineyard nutrition to obtain, on the one hand, a higher quality product (grapes and wine) and, on the other hand, more biodiverse soils with greater resilience to the impacts of climate change, thus obtaining new products that provide added value to the consumer from a sensorial and commercial point of view, in line with the objectives of sustainability and transition towards the circular economy established in European and national policies.

Objectives

MYCOWINE aims to generate new biological tools to obtain higher quality wine, enhancing biodiversity and generating greater resilience of the vineyard to external factors. It seeks differentiation through the production of sustainable, high-quality wines, focusing on the soil and how, by properly managing this resource, unique to each winery (terroir), a higher quality and complexity grape is achieved, as well as a final product with high added value.

Results

A reference manual will be available for implementing sustainable management models in vineyards, aimed at preserving the microbiological biodiversity of soils, which will lay the foundations for the design of a professional training program. On the other hand, the physicochemical and microbiological characterization of the soil in different geographical areas will allow the design of prevention strategies against external factors that may compromise the productivity and quality of the grapes.

The aim is to obtain a biofertilizer product that can be patented and marketed globally, adapted to local environmental conditions. All of this will reduce the use of phytosanitary products in vineyards and increase the microbial biodiversity of the soil, obtaining soils with greater resilience to the impacts of climate change and a higher quality wine.

In addition, added value will be granted to wineries or vineyards that meet specific standards of sustainable agricultural practices, through the creation of a new Sustainable Management Seal that will promote access to environmentally conscious markets.

Contact information
  • Name of coordinator/entity: CASTILLA Y LEÓN FOOD INDUSTRY ASSOCIATION VITARTIS
  • Postal address: AVDA. FRANCISCO VALLÉS, 8, 1ST FLOOR, DOOR 22, 47151 BOECILLO (VALLADOLID)
  • Coordinator/entity email: director@vitartis.es
  • Telephone: 983024442
Additional information

Practical manual for Sustainable Viticulture and/or Mycoviticulture. The Manual will allow field technicians and winegrowers to have a permanent reference, with detailed instructions based on scientific knowledge and shared experiences, to take as a reference when implementing sustainable management models for the preservation of the biodiversity of their farms, obtaining a higher quality product. It will also serve as an educational resource for the training of new workers and students in sustainable practices and will promote innovation and continuous improvement by acting as a starting point for new research and technological developments for sustainable vineyard management. On the other hand, the implementation of the recommendations will lead to a reduction in the use of fertilizers, pesticides and/or insecticides, which not only benefits the environment by promoting healthier and less contaminated soils and ecosystems, but also has important economic advantages by reducing operating costs and attracting new consumers concerned about environmental sustainability. Physicochemical and microbiological characterization of the soil in different vineyard plots. Knowing the quantity and diversity of microorganisms that live in the soil, which is called "microbial terroir", allows us to know the health status of a vineyard and its degree of distinction with respect to surrounding vineyards. This information will help participating wineries to design sustainable management models based on biological tools and will facilitate decision-making regarding the most appropriate viticultural and oenological practices based on the microbial potential of the grape and the style of wine to be made.

In addition, it will allow preventive action against external factors that may compromise the production and quality of wines, minimizing the risk of production losses, as well as efficiently managing resources (fertilizers and other agricultural inputs), reducing the costs associated with their purchase and application. This characterization will also allow us to know the frequency and distribution of these microorganisms in different geographical areas and the common factors that influence their composition. Isolation and purification of mycorrhizal fungi and local bacteria capable of generating a specific biofertilizer to improve wine quality. The production of mycorrhizal fungi on a large scale will allow us to have a biological tool, marketable at a global level, to combat the effects of climate change and increase the resilience of wine crops. It is a procedure adaptable and scalable to other geographical areas, which will allow more sustainable agricultural development while producing high-quality grapes from which to make wines of high complexity, quality and price on the market. Creation of a Sustainable Management Seal for vineyard soils. This Seal, which did not exist until now, will certify that a winery or vineyard complies with specific standards of sustainable agricultural practices, increasing credibility among consumers, distributors and international markets, demonstrating a commitment to environmental conservation, biodiversity and the responsible use of resources. In addition, it gives added value to products in a highly competitive market, strengthening the reputation of the brand as a leader in responsible agricultural practices, allowing it to obtain higher sales margins. Design and development of a training program for sustainable soil management.

The program will directly benefit the participating wineries, which will have highly qualified personnel in sustainable soil management practices, ensuring the continuity of the knowledge acquired over time. At the same time, it provides significant value to the wine sector by providing specialized knowledge that can be applied by any winery interested in improving the sustainability and quality of its vineyards, and will allow the development of new technological applications to increase agricultural productivity. Registration and protection of the microorganisms themselves as an improvement in the intangible asset of the project partners. The final result will be a biofertilizer product, specific for each type of soil and location, optimally adapted to local environmental conditions, which can be registered with the CECT at an international level. Its application will contribute to the sustainability of the vineyards and their resilience in the context of climate change and will provide added value for each of the wineries by improving the productivity of the vine (greater plant vigor) and the quality of the grape and the final product: wine. These biofertilizer products are also a sustainable use of a natural resource with high potential, soil microorganisms, and their production is 100% sustainable, since it does not generate waste.

Outreach results. The MYCOWINE project outreach plan will contribute to strengthening the wine and agri-food sector as a whole, communicating its values to society as an essential sector made up of sustainable, competitive and responsible companies. It will promote greater awareness and education on sustainable agricultural practices and highlight the importance of preserving soil biodiversity, educating professionals in the sector and the general public on the benefits of sustainable viticulture. Furthermore, by transferring the results to the agents of the science and research system (universities, R&D&I centres, technological platforms, etc.), it will promote continuous research and development, driving innovation in the agri-food sector.

Coordinators
  • ASOCIACIÓN DE LA INDUSTRIA ALIMENTARIA DE CASTILLA Y LEÓN VITARTIS
Beneficiaries
  • ASOCIACIÓN DE LA INDUSTRIA ALIMENTARIA DE CASTILLA Y LEÓN VITARTIS
Outsourced
  • BIOTECNOLOGÍA FORESTAL APLICADA, S.L.
  • BODEGAS BILBAÍNAS, S.A.
  • PAGO DE CARRAOVEJAS, S.L.U.
  • BODEGAS FARIÑA, S.L.
  • BODEGA MATARROMERA, S.L.
  • REAL SITIO DE VENTOSILLA, S.A.
  • BODEGAS GRUPO YLLERA, S.L.