Factors influencing the quality of brandy and new systems for brandy production, from the vineyard to bottling

OBJECTIVE: The BESTBRANDY consortium project aims to undertake a comprehensive 2016-2018 R&D Project on the improvement of products and processes in the vineyard, vinification, distillation, ageing and packaging of brandy, with the aim of improving the competitiveness of the participating companies by generating knowledge and applying what already exists from a scientific-technical point of view. The following research centres are participating in this project as subcontracted entities: Polytechnic University of Madrid, CEBAS-CSIC Murcia, University of Cadiz, IFAPA Rancho de la Merced and INIA, with the aim of boosting public-private collaboration for the 2016-2018 period, capable of meeting the ambitious technical objectives set out in the technical report submitted to the Innterconecta multi-regional 2016 call for proposals.


TITLE OF THE PROJECT: Factors influencing the quality of brandy and new systems for brandy production, from the vineyard to bottling

REALIZATION DATE: 1/7/2016 to 31/12/2018


Interview with Mar Albendea Roa, Laboratory Manager – AGROVIN:

“This project will be a huge step forward in the production of quality Brandy due to the research carried out in vineyards and focused on production techniques”.

1. What is Agrovin’s contribution and involvement in the project? 

Agrovin is involved in developing strategies to obtain quality brandy while reducing production costs. Specifically, our company’s technical specialists have contributed their knowledge regarding oenological microbiology, yeast nutrition and cutting-edge techniques in the sector, such as the use of ultrasound.

2. What is your role in the project within the Agrovin company’s technical team?

I am a project manager. I have been directly involved in the development of each of the activities, monitoring the analyses and the drafting of the reports.

3. What does it mean for Agrovin to participate in a project of this magnitude?

Agrovin’s participation in this project is evidence of our company’s firm commitment to investing in R&D&I projects as a driving force for innovation and continuous improvement in the wine sector.

4. What are your specific objectives within the framework of Bestbrandy?

To develop new winemaking strategies to increase the alcoholic yield of wines and to develop strategies to accelerate the ageing of Brandy in barrels.

5. How do you coordinate your work with all the companies that are part of the consortium and with the research centres?

Through follow-up meetings, via e-mail and telephone. 

6. What do you think the contribution of Bestbrandy will mean for the Spanish Brandy sector?

This project will mean an enormous advance in the production of quality Brandy due to the research carried out in vineyards and winemaking techniques. In addition to this added value, production costs will be reduced by using cutting-edge techniques and technologies in the sector to reduce energy consumption and the work of winery operators. And for the wine industry in general? Continuous improvement in the quality of all the processes involved in the production of wines destined for Brandy production. 


7. Finally, a few months before the project comes to an end, what objectives do you think have been achieved?

The use of new techniques to reduce the ageing time of Brandy in barrels. The ultrasound technique (Perseus System) makes it possible to obtain ‘pre-aged’ products in just a few hours, which will require less time in casks. The use of this technique is seen as a competitive advantage in the production of these distillates by reducing production costs.

8. Personally, for you and your professional career, can you discuss the most positive aspects for you in regard to your participation in the Bestbrandy project.

Collaboration with research centres and prestigious Spanish wineries.
Find more information about the project at:
agrovin ue
CDTI 350x100 1