Factors that influence the quality of the brandy and new systems for producing it, from the vineyard to the bottle

Factors that influence the quality of the brandy and new systems for producing it, from the vineyard to the bottle.

OBJECTIVEThe BESTBRANDY consortium project aims to undertake an integral I++D project 2016-2018 for the improvement of products and processes in vineyards, winemaking, distillation, ageing and bottling of brandy, in order to improve the competitiveness of participating companies through the generation of knowledge and the application of existing knowledge from a scientific/technical point of view. The following research centres are participating in the project as subcontractors: Polytechnic University of Madrid, CEBAS-CSIC Murcia, University of Cádiz, IFAPA Rancho la Merced and INIA, with the aim of promoting a public-private partnership for the 2016-2018 period that is able to meet the ambitious technical objectives established at the Innterconecta pluri-regional meeting in 2016.

CITATION: CDTI PROGRAMA FEDER-INNTERCONECTA 2016.

TITLE OF THE PROJECT: Factors that influence the quality of the brandy and new systems for producing it, from the vineyard to the bottle.

DATE OF COMPLETION: 1/7/2016 al 31/12/2018

ACRONYM: BESTBRANDY

Technical details of the project