{"id":139049,"date":"2023-08-31T12:12:04","date_gmt":"2023-08-31T10:12:04","guid":{"rendered":"https:\/\/eurecat.org\/?post_type=avada_portfolio&p=139049"},"modified":"2023-08-31T12:13:27","modified_gmt":"2023-08-31T10:13:27","slug":"mcr-local","status":"publish","type":"avada_portfolio","link":"https:\/\/eurecat.org\/en\/portfolio-items\/mcr-local\/","title":{"rendered":"MCR LOCAL"},"content":{"rendered":"

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Concentration and rectification of grape must in situ to replace imported sugars in the production of sparkling wines.<\/strong><\/p>\n

The MCR LOCAL<\/strong> project demonstrates the technical and economic feasibility of a compact and mobile process for the concentration of rectified concentrated must (RCM)<\/strong> in the wineries of the Pened\u00e8s area, reducing economic costs and the associated carbon footprint in comparison to the use of sugar, or to the RCM produced outside the territory of application.<\/p>\n

The pilot will consist of three technological modules: ultrafiltration, ion exchange resins, and evaporation<\/strong>. The presence of the pilot at the cellars at the time of the harvest would eliminate the need of stabilization of the must with sulphite reducing the economic cost of the reagents used in the regeneration of the resins, which are saturated with sulphite very quickly.<\/p>\n

For this reason, the project includes a treatment phase for sulphite must and one for non-sulphite must. During the project a theoretical scale-up of the technology will be carried out in order to assess the technical, economic and environmental feasibility of its implementation on a full scale.<\/p>\n

The production of cava requires the addition of sugar for the second fermentation and the expedition liqueur usually sourced from outside the European continent. At the same time, in the Pened\u00e8s region, there is an overproduction of grapes leading to significant economic losses. By processing the surplus grapes, rectified concentrated must (RCM) can be obtained. RCM is a dense, colorless, clean, physically and chemically stable liquid with a high sugar content.<\/p>\n

This product can substitute sugar in the cava production process, resulting in positive environmental and economic impacts and promoting a circular economy. Currently, the majority of Catalan wineries rely on RCM produced by companies located outside Catalonia, specifically in Castilla-La Mancha, sometimes processing the surplus grape must from Catalan wineries.<\/p>\n

The distance between the wineries and RCM producers requires must stabilization (sulphitation) and the transportation of must and RCM, resulting in a considerable environmental impact on the sector.<\/p>\n

Eurecat participates in the LOCAL MCR project through its units of Water, Air and Soil (WAS)<\/a> and Waste, Energy and Environmental Impact (WEEI)<\/a>, in charge of the definition of requirements, design and construction of the prototype, as well as of the study of the technical, economic and environmental feasibility of the technology.<\/p>\n

The project is coordinated by the Catalan wine cluster INNOVI<\/a>. The operational group is led by Gonz\u00e1lez Byass<\/a> and counts with the participation of Juv\u00e9 y Camps<\/a>, Gramona<\/a> and with the support of Eurecat<\/a>.<\/p>\n<\/div>

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General details<\/h3><\/span>
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Project<\/strong><\/p>\n

MCR LOCAL \u2013 Creation of a mobile pilot plant prototype for the concentration and rectification in situ of grape must to replace imported sugars in the production of sparkling wines<\/p>\n

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Project reference<\/strong><\/p>\n

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56 21 090 2021 3A<\/p>\n<\/div>\n

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Programme and call for tender<\/strong><\/p>\n

Project funded through Operation 16.01.01 (Cooperation for innovation) through the Rural Development Program of Catalonia 2014-2022<\/p>\n

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Project website<\/strong><\/p>\n

www.innovi.cat\/news\/mcr-local<\/a><\/p>\n

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Related SDG<\/strong><\/p>\n

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<\/i><\/i><\/span>9. Industry, innovation and infrastructure<\/span><\/a><\/h4><\/div>
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Promotion of greater efficiency of productive systems with innovative technology for decentralized local production of MCR.<\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>13. Climate action<\/span><\/a><\/h4><\/div>
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Reduction of CO2<\/sub> emissions due to the transport of the surplus and the MCR and derived from the production and transport of sugar. Improvement of circularity in the productive processes of the food chain.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

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