Results achieved

Following the completion of the second phase of 4EVERWINES, the influence of the interactions between vineyard management and oenological biotechnologies on the final wine profile has been confirmed. The strategy applied at pilot scale has resulted in wines with a more favorable malic profile, while also highlighting new challenges in the implantation of acidifying yeasts. This underscores the need to continue adjusting fermentation conditions in order to optimize product performance.

Specifically, the strategy applied during this project phase has induced significant changes in grape composition, including: frescura organoléptica. 

higher sugar content, increased malic acid, higher pH, and lower total acidity. These changes translate into wines with higher alcohol content and improved organoleptic freshness. At the fermentation level, the use of non‑Saccharomyces yeasts has been particularly noteworthy, as they helped preserve the varietal profile of these wines while contributing more herbal and balanced nuances. Additionally, the co‑inoculations applied (Lt+Mp and Lt+Pk) showed better aromatic results compared to other fermentations, although fermentation conditions — especially temperature and tank type — influenced the appearance of reductive defects.

A qualitative leap forward

The development of the 4EVERWINES project represents a qualitative leap in viticulture and winemaking R&D. It not only seeks greater freshness but also greater stability of this freshness and of other key properties in Verdejo wines. Moreover, it applies a combination of innovative viticultural and oenological strategies that will enhance the characteristics of these wines. To support this work, the project has a budget of €700,024, co‑funded by the Centre for Technological Development and Innovation (CDTI Innovación) and European Union FEDER funds (2021–2027). Bodegas José Pariente leads the initiative, with participation from the Polytechnic University of Madrid and the company GIVITI.