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1st Meeting of "WILDWINE"

Kick Off Meeting of WILDWINE projectHosted by the Cooperative Winery of [...]

2nd meeting

The 2nd WILDWINE meeting took place in Bordeaux France on Thursday 20th of June 2013 hosted by the [...]

3rd meeting of WILDWINE

The 3rd project meeting hosted by ARALDICA and University of Turin at Il Cascinone, Acqui Therme, [...]

4th meeting

4th Meeting of WILDWINE project in Tarragona, Spain hosted by URV, DOQ Priorat and Ferrer Bobet  [...]

5th meeting

The 5th progress meeting of WILDWINE hosted by the Hellenic Agricultural Organisation "DEMETER" at [...]

6th meeting - workshop

The last meeting of the project hosted by the Cooperative Union of Peza in Herakleion Crete [...]


The main concept of the WildWine project is to exploit the indigenous microbial diversity in the development of original starter cultures to be used in the production of ‘wild-ferment’ terroir wines.

The innovative scope of the proposed project is to combine indigenous Saccharomyces with non-Saccharomyces cultures and indigenous Oenococcus oeni with LAB species in the formation of peculiar yeast and bacterial blends, respectively. These formulations will be carefully designed to fulfill all the essential and desirable winemaking properties, thus to serve as starter cultures in induced wild fermentations. Our goal is to assign a set of indigenous, novel and privileged strains to the respective PDO European districts to serve as “microbial signature” in the production of organic wines.

The ultimate goal is to enable the SME-AGs and their members to diversify and deliver innovative, safe and consumer driven wines of premium quality that will confront the forthcoming regulations on organic wine production and biogenic amine content for national and global markets. By these means the project will assist the SME-AGs from the leading wine producing countries in Europe (France, Greece, Italy, Spain) to enhance their marketing abilities towards a more competitive and sustainable wine industry.

The Project's targets

  1. Assessment of the indigenous yeast and bacterial diversity involving the isolation of the local yeast and bacterial biodiversity associated with the respective terroirs, the identification of isolates at the species level and the typing of isolates at the strain level with advanced molecular techniques
  2. Pre-selection of strains with enological potential based on the evaluation of the enological characteristics of yeasts and bacteria by in vitro tests, the assessment of the genetic stability of strains with enological potential through karyotype analysis and the evaluation of the key enological traits of yeasts and bacteria by genetic and molecular analyses. The generation of enological yeast and bacteria culture collections for the respective viticultural zones is also foreseen.
  3. Evaluation of the performance of pre-selected strains during micro-fermentations on the basis of fermentation kinetics, chemical and sensory characteristics of the finished wines
  4. Implementation of selected strains and blends as starter cultures in pilot scale wine production. The performance of indigenous yeast blends, bacterial strains and inoculation protocols will be assessed in pilot-scale production of ‘wild-ferment’ wines at the premises of the wineries
  5. Consumer studies will be implemented for evaluating the market potential for ‘wild-ferment’ terroir wines produced by the selected indigenous yeasts and bacteria
  6. Exploitation, dissemination and training activities will be carried out to support the exploitation and to protect the Intellectual Property Rights of the project results, to disseminate the knowledge resulting from the project both to the members of the SME-AGs of the consortium and beyond to a wider audience and to train the SME-AGs and their SMEs to facilitate the take-up of the project results


Event & Activities

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