An innovation project for the use of mycorrhizal fungi in high-value wine production

IN CASTILLA Y LEÓN AND LA RIOJA WINERIES, WITHIN A CLIMATE CHANGE SCENARIO

In a climate change and globalization context impacting the wine industry, MYCOWINE aims for differentiation by producing high-quality sustainable wines. The project focuses on soils and how properly managing each winery's unique terroir leads to higher-quality, more complex grapes, resulting in a final product with significant added value.

Funded by the Ministry of Agriculture, Fisheries and Food (MAPA) and the European Agricultural Fund for Rural Development (EAFRD).

Total grant amount: €595.003,19 (80% EAFRD co-financing rate).

Objectives
Operational Groups
Activities

Main objective

MYCOWINE aims to ensure the production of high-quality wine through a range of biological tools, among which mycorrhizal fungi stand out.

01

Improve the quality and complexity of compounds in the grape to produce a higher-quality wine.

02

Promote a sustainable viticulture model while enhancing soil biodiversity.

03

Increase vineyard resilience to climate change through efficient use of natural resources.

THIS COMPREHENSIVE APPROACH IS DESIGNED TO:

Contribute to climate change adaptation in wine industry.

Promote environmental sustainability and biotechnological innovation.

Position participating companies as leaders in innovative and sustainable practices.

Increase the competitiveness of Spanish wine in national and international markets.

Operational Group

MYCOWINE project is characterized by a strong collaboration between various stakeholders from the wine sector, biotechnology, and research, encompassing a multidisciplinary and innovative approach.

Castilla y León and La Rioja, the vineyard of Europe.

SUPRANATIONAL CONSTITUTION

The participating wineries are strategically located in four of the Spanish wine scene's most important wine-growing designations of origin (DOP).

Activities

Wine, Spain's emblematic and globally recognized product, is facing soil loss and desertification in various production areas because of climate change, aggravated by the use of fertilizers and pesticides. MYCOWINE seeks to innovate in vine nutrition by using local mycorrhizal fungi and bacteria to promote biodiversity and improve soil and vineyard resilience.

1

Preparation of a practical guide to sustainable viticulture and mycoviticulture.

Collection of knowledge on soil management techniques in vineyards, to enhance biodiversity by applying sustainable practices in wine production. The manual will serve as a guide to implementing sustainable strategies in the wine sector and adapting to the challenges of climate change.

2

Physicochemical and microbiological characterization of soil vineyard plots.

Definition of a physicochemical and microbiological profile in the selected vineyards soils, to apply and evaluate new sustainable management techniques that enhance soil biodiversity.

3

Application of mycorrhizal fungi and microorganisms in vineyards.

Isolation, multiplication, and integration of local mycorrhizal fungi and associated microorganisms into vineyard management, optimizing their application at the most effective time for root development. To measure the effectiveness of interventions and evaluate changes in the soil's microbiological and physicochemical profiles, as well as the quality of the grapes and wine, analyses will be conducted after each harvest.

4

Creation of a Sustainable Vineyard soil Management Seal.

Creation and promotion of a Sustainable Soil Management Seal, aimed at certifying and communicating sustainable practices implemented in vineyards to enhance the soil's microbiological biodiversity.

5

Design of a training program for sustainable soil management.

Design and development of a training program on sustainable soil management in vineyards, aimed at training the technical staff of the participating wineries.

6

Results protection: strain registration and patentability assessment.

Registration of microorganism strains in the Spanish Type Culture Collection (CECT), evaluation for potential registration as biofertilizers, and patentability study for their application in viticulture.

News

elsa.alvarez@vitartis.es

Vitartis, IDForest, and Six Wineries from Castilla y León and La Rioja Promote a Sustainable Vineyard Management Model for High-Quality Wine Production.

17 October 2024


Castilla y León Food Industry Association (Vitartis) has taken a significant step towards sustainability in viticulture by launching the innovative 'GO Mycowine’ project. In collaboration with IDForest and six renowned wineries from Castilla y León and La Rioja, this project aims to promote a sustainable vineyard management model that ensures the production of high-quality wines in a climate change scenario.

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