The aim of the project is to improve the quality and the image of Tuscan wine: - By obtaining a naturally more stable wine, thus avoiding unwanted precipitation and turbidity in the bottle - Reducing the use of chemical-physical treatments on wine, with less removal of positive compounds and a decreased concentration of possible allergens in the finished product - Reducing the overall environmental impact of wine, with lower consumption of energy and water resources for wine stabilization treatments and for its inadequate transport and distribution protection. - Reducing production costs The specific objectives of the project are: - to develop a stability test and to use it to identify the winemaking practices that mostly affect the macromolecular stability of a wine; - perform experimental activities on a new additive for tartaric stabilization; -to draw the guidelines for the production of naturally stable wines; - to perform specific actions for prompt introduction of the innovation in the production process of Operational Group partners, and to disseminate the new findings to a wide number of Tuscan wineries; - to develop a training program targeting cellar and vineyard
