Agro-food cooperatives Valencian community Hubs, Platforms and networks Platform for institutional representation, cooperative promotion, training, communication and business representation … Agro-food cooperatives Valencian …
Preparation of experimental Mencía vinegars Operational group This Task Force aims to develop new agri-food products to make agricultural products, in this case those from grapes, more sustainable and competitive. The development of these new products will allow to cover a demand for a product that is produced by …
Recovery of the Tinta Castañal variety, making a differentiated wine Operational group Recovery of the Tinta Castañal variety, making a differentiated wine …
Sustainable production of Vermouth in La Rioja and improvement of environmental protection, through research on Ecoindicators of Life Cycle Analysis (LCA)-ACVer Operational group This Task Force aims to categorise grape varieties and determine their adaptation to current climate conditions, as well as determining the best time to harvest the grapes based on phenolic ripeness, allowing the definition of the characteristics of the …
New agrovoltaic systems for the intelligent and sustainable production of vines (GO SOLARWINE) Operational group Thanks to the GO SOLARWINE innovation project, it is expected to achieve an energetic and agronomic evaluation of the agrovoltaic system, while increasing the economic benefit for the farm. … New agrovoltaic systems for the intelligent and sustainable …
Products derived from quince fruit Operational group The contribution to the objectives of the European Innovation Partnership is to create added value through a closer relationship between research and agricultural practices, encouraging greater use of available knowledge. … Products derived from quince …
Differentiating techniques in Andalusian wine production: use of native yeasts Operational group The Andalusian wine sector is faced with the problem of a market that is unable to absorb a very standardized and poorly differentiated wine with a low price due to oversupply. The use of yeasts to aid fermentation is a technology that is little developed …
Report on Spanish supra-autonomous EIP-AGRI projects 2017-2022 Multimedia content The report summarizes the first funding period (2014-2022) of the European Innovation Partnership for Agricultural Productivity and Sustainability (EIP-Agri) operational groups, implemented at supra-autonomous level in Spain. Since the launch of EIP-Agri …
Grups operatius a Catalunya. Call 2018 (Catalan) Multimedia content The Technical Dossier no. 123: “Grups operatius a Catalunya. Call 2018” is dedicated to the Groups Operatius developed within the framework of the CAP Strategic Plan (PEPAC 2023-2027), and includes the Agricultural Knowledge and Innovation Systems, also …
Operational Groups in Catalonia. Call for 2018 Multimedia content "Technical Dossier No. 123: “Operational groups in Catalonia. Call 2018” is dedicated to the Operational Groups developed within the framework of the CAP Strategic Plan (PEPAC 2023-2027), and taking into account the Agricultural Knowledge and Innovation …
Dossier of supra-autonomous innovation projects Multimedia content Inventory of innovative projects implemented by supra-regional operational groups of the European Innovation Partnership for agricultural productivity and sustainability of the National Rural Development Programme (PNDR) 2014-2022, submeasure 16.2. …
Automatic sensor for continuous density control in wine fermentation (GO WINESITY) Operational group The WINESITY Operating Group has been created, whose members have signed a Collaboration Agreement to develop the WINESITY project, which includes the design and production of a prototype of an automatic densitometer to continuously monitor the evolution …
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) Operational group 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 …
Sustainable strategies from the vineyard to the winery to obtain grapes with low sugar concentration and non-alcoholic wine (GO UBAVIDA) Operational group Low alcohol and dealcoholized wines can be produced at different stages of wine production (pre-fermentation, fermentation and post-fermentation stages) using various methods, such as the reduction of fermentable sugars in the must before fermentation, …
