Work groups




The objective of this workgroup is to prepare network projects.

The group is actively involved in oenology, engineering innovations and processes challenges with several approaches.

The main subjects of work are:

  • Sulfur dioxyde alternatives in oenology
  • Grapes cleaning treatment
  • Grapes and wines quality control, innovative analysis and markers, sensorial aspects (aromas, phenolics, polysaccharides ...)
  • Organic grapes and wines
  • New innovative technologies, processes and treatment during winemaking and ageing
  • Wine stabilization (Protein hazing in white wines, aroma compounds interactions with (wine) proteins and processing aids)
  • Alcohol Reduction in Wines
  • Oxygen and Wines
  • Vines and Wines Bio-refineries
  • Food safety and health of consumers



Possible OENOVITI projects in the fields of grapes breeding:

Identifying the pedigree of traditional Viti vinifera varieties

In contrast to most other crops, grapevine varieties are rather old; riesling more than 500 years, Pinot noir possibly 2000 years and some of the older table grape varieties, e.g. Sultana or Afus Ali even more than that. Many of these varieties are natural hybrids of others. The knowledge of varieties' ancestry could help to unravel their parentage and geographic origin and understand the development and spread of viticulture in history. A lot of work in this field has already been conducted by a number of work groups using microsatellites. This work is not fully completed, plus a link with archeology is still missing. The idea of the project is to complete picture of varieties' parentage and geographic origin.

Pest and disease tolerance mechanisms

The three major pests and diseases in viticulture are phylloxera, downy and powdery mildew. All three originate from North America and were introduced into Europe in the middle of the 19th century, where in particular phylloxera devastated huge areas. The phylloxera problem could be overcome by the development and use of American rootstocks, while downy and powdery mildew are controlled by fungicides. Resistance breeding has the potential to provide a biologic alternative to fungicide application, but is time consuming. This is the reason that only now the first mildew tolerant varieties with high wine quality enter the market. If resistance is based on one mechanism only, there is always the threat of resistant pathogens developing. A possible solution is the combination of several resistance mechanisms in a variety, called pyramidising. This requires the understanding of the various resistance mechanisms and the use of molecular markers to identify their presence in a possible parent and hybrid. The aim of the project is to investigate resistance mechanisms for phylloxera, downy and powdery mildew and develop of markers for marker assisted selection in resistance breeding of grapevines to enable the development of multi-resistant rootstocks and scions.



The greenhouse effect is a natural process by which the atmosphere traps some of the sun’s energy, warming the Earth and moderating our climate. However a human-driven increase in ‘greenhouse gases’ has increased this effect artificially in ways that are now causing significant problems for wine producers.

The objectives of this workgroup are to prepare network projects and to bring innovations to climate changes consequences on vines, grapes and wines. The group is actively involved in modelisation, innovations challenges with several approaches.

The main subjects of work are:

  • Modelisation of vines growing and climate changes approaches
  • Maintain grape quality for table grapes and wine grapes
  • Climate changes incidence on grapes maturity, metabolites, biosynthesis, hormones, levels
  • Vine plants stress including modelisation, Grapes ripening, hydric and abiotic stress
  • Sustainability in climate change
  • Incidence of grape composition affected by climate change on wine quality, (e.g. : Wine quality changes: molecular composition and sensorial evolution ; Adapted yeasts and engineering processes for alcohol control of wines).

Several aspects can be explored:

1) temperature and water

2) new pest and pathogens

3) genetic variations of breeding

4) strategies at oenological levels

5) viticulture landscape in danger



The main objective of this working group is to create a network proposing a global industrial transfer to the wine business companies in the world. Today, already 15 members from 9 countries are part of this group.

For industrial topics, it appears necessary to combine the labor of two or more different labs or institutes.


  • Extension services, consulting, expertise
  • Developing applications of research for companies. Innovation.
  • Provide tools and methods for professionals (sensory method simplified for example)
  • To bottom up the request of professional
  • Organizing congress for professionals, communication, books excepts Scientific publication
  • Training programme for professional, including extension officers, except formal students
  • Transfer science to lay audience
  • Conference for companies’ communication to their clients
  • Professional or scientific thesis (doctorate) linked with professionals issues (industrials)
  • Licensing and patent. Adding value of a transfer activity (not research activity)
  • Communication of Transfer units (private units backed by labs for industrials)



The working group on "Wine management" of the OENOVITI network has been created on 2013 and involves the partners from five different wine-producing countries: Spain, France, Romania, Italy and Greece. The participating partners possess strong expertise in the field of wine marketing and wine economics, wine tourism and wine distribution channels. They are involved in wine education through several Master programmes, and are developing new forms of cooperation on management and wine tourism issues. They are focusing on three streams of collaboration:

1) "Wine Tourism" focuses on the development of bilateral exchanges between partners of the network and the organization of the International Summer School on wine tourism for oenologists in 2014-2015 leaded by the Greek partners,

2) "The perception of Low Alcohol wines by consumers" to be included as a part of a joint OENOVITI project on low alcohol wines (sensory analysis issues; aroma changes, analysis per type of wines; consumers perception; consent to pay; etc.;

3) "Collective (Europe) versus individual (by country) reputation and branding". The topic initiated by the Italian researchers which could be extended to analyze the collective promotion of European wines axis. The group expresses strong interest in putting programmes in place to enable exchange of students and professors, development of joint research activities and participation in high-level European and international projects and conferences.



The aim is this work group is to discuss and develop research collaborations around the relation between wine and health questions. 


The main objectives of this workgroup are:

Exchange of knowledge and good practices in cooperation, mobility, internationalization, strategic monitoring of opportunities for funding, comparison of procedures and administrative rules for degree delivery, mobility and accreditation, comparison of organization of international departments and their missions to help researchers and students, main obstacles of the cooperation...