SpoilControl

SpoilControl

SPOILCONTROL: Management and control of spoilage microorganisms in the production of fermented beverages

Logo Spoilcontrol
                 
Bandeau Spoilcontrol

Financement : MSCA - ITN - Doctoral Networks 2023

Coordinateur : Warren Albertin

Période de réalisation : 2025 - 2029

About the project:

SpoilControl is a Marie Sklodowska-Curie doctoral network funded by the EU’s Horizon Europe programme for research and innovation (2025-2029, grant agreement no 101168618).

SpoilControl will train the next generation of polyvalent researchers in the field of sustainable fermentation technologies, able to meet current and future challenges created by microbial spoilage and improve the quality & safety of fermented beverages.

Europe is the historical leader of fermented drinks, whose competitiveness is intensively challenged. Microbial spoilage in fermented food is a growing concern from a financial viewpoint (economic losses) and from a health perspective (increasing presence of pathogens, particularly in improperly homemade or artisanal productions). Such quality & safety issues are amplified by societal and environmental changes: the consumer trend toward low-input products, sustainable practices, small-scale productions and climate changes are associated with increased risks of microbial spoilage. In addition, the fermentation sector cruelly lacks a global framework & training between beverages, resulting in efforts duplication & investments partitioning.

SpoilControl will unfold an original strategy based on multiple beverages (wine, spirits, beer, cider, kombucha, kefir), multiple disciplines (from environmental & life sciences to engineering or economics), multiple solutions (development of sustainable biological, chemical and physical treatments). The consortium covers the whole fermentation chain from Fermentation to Glass with 34 partners including universities, SMEs, large companies, innovation cluster, start-up, analysis laboratories, technical institutes and homebrewers’ group.

SpoilControl will have multiple impacts: at the scientific level, the study of non-conventional microbial species will be useful besides the fermentation sector; at the societal level, SpoilControl will improve public awareness of safety issues in fermented food and promote best practices for all end-users (industrials, consumers); the development of innovative solutions and treatments will have immediate and long-term economic impact.

The partners

SpoilControl’s consortium includes 34 partners covering the whole fermentation chain, including universities, SMEs, large companies, innovation cluster, start-up, analysis laboratories, technical institutes and homebrewers’ group.

 

Sppoilcontrol partners

 

 

Partners

Consortium member

Short Name

Country

Department/division/laboratory

Scientist-in-Charge

Link

Beneficiaries

University of Bordeaux

UBx

FR

UMR Oenology, Institut des Sciences de la Vigne et du Vin (ISVV)

Warren Albertin

https://oeno.bordeaux-aquitaine.hub.inrae.fr/

University of Bordeaux

UBx

FR

Bordeaux School of Economics (BSE), Institut des Sciences de la Vigne et du Vin (ISVV)

Eric Giraud-Heraud

https://www.bse.u-bordeaux.fr/

Consiglio Nazionale delle Ricerche (CNR) – Istituto di Scienze delle Produzioni Alimentari

ISPA

IT

Istituto di Scienze delle Produzioni Alimentari (ISPA)

Vittorio Capozzi

https://www.cnr.it/it/istituto/077/istituto-di-scienze-delle-produzioni-alimentari-ispa

Technische Universiteit Delft

TUD

NL

Biotechnology

Jean-Marc Daran

https://www.tudelft.nl/tnw/over-faculteit/afdelingen/biotechnology/research-sections/industrial-microbiology/jean-marc-daran-group

University College Cork

UCC

IR

School of Microbiology

Jennifer Mahony

https://www.ucc.ie/en/microbiology/

University of Strasbourg

GMGM

FR

UMR7156 GMGM

Joseph Schacherer

https://gmgm.unistra.fr/

Barcelona Supercomputing Center - Centro Nacional de Supercomputacion

BSC

ES

Life Science

Toni Gabaldon

https://cgenomics.org/

Institut national de recherche pour l'agriculture, l'alimentation et l'environnement (INRAE)

SPO

FR

UMR 1083 – Sciences For Oenology (SPO)

Thibault Nidelet

https://spo.montpellier.hub.inrae.fr/

Univerza v Novi Gorici

WRC

SL

Wine Research Centre (WRC)

Guillaume Antalick

https://ung.si/en/research/wine-research-centre/about/

Instituto Superior de Agronomia (ISA) -Universidade de Lisboa

ISA

PL

Department of Sciences and Engineering of Biosystems (DCEB)

Alexandra Seabra Pinto

https://www.isa.ulisboa.pt/dceb/apresentacao

Universita Degli Studi Di Padova (UNIPD)

CIRVE

IT

Interdepartmental Centre for Research in Viticulture and Enology (CIRVE)

Matteo Marangon

https://cirve.unipd.it/en/research/enology/

Hochschule Kaiserslautern

HSKL

DE

Weincampus

Maren Scharfenberger-Schmeer

https://www.weincampus-neustadt.de/en/

Universitatea De Stiinte Agricole Si Medicina Veterinara Cluj Napoca

USAMV

RO

Faculty of Food Science and Technology

Elena Mudura

https://ingineriealimentara.usamvcluj.ro/

Associated Partners

Lallemand SAS

LAL

FR

Lallemand Oenology R&D department

Magali Deleris-Bou

www.lallemandwine.com

University of Modena and Reggio Emilia (UNIMORE)

UMORE

IT

Unimore Microbial Culture Collection

Maria Gullo

https://www.umcc.unimore.it/

Microbion srl

MBI

IT

 

Antonio Del Casale

http://microbion.it/

Institut Français de la Vigne et du Vin

IFV

FR

IFV Beaune

Angélique Mateo

https://www.vignevin.com/

Institut Français des Productions Cidricoles

IFPC

FR

IFPC

Rémi Bauduin

http://www.ifpc.eu/

Institut Français des Boissons, de la Brasserie et de la Malterie

IFBM

FR

R&D service

Marc Schmitt

https://ifbm.fr/

Hennessy

HSY

FR

 

Xavier Poitou

https://www.hennessy.com/

Vignerons Bio Nouvelle-Aquitaine (VBNA)

VBNA

FR

VBNA

Stephane Becquet

https://www.vigneronsbionouvelleaquitaine.fr/

Consorzio Vini Colli Euganei

CVCE

IT

Various associated wineries

Daniele Stenico

https://www.collieuganeidoc.com/

NIBIO

NIBIO

NO

Department of Horticulture

Ingunn Øvsthus

https://www.nibio.no/en/about-eng/our-divisions/division-of-food-production-and-society/horticulture

Immundiagnostik AG

IMM

DE

Immundiagnostik AG

Franz Armbruster

https://www.immundiagnostik.com/

BERE A LA CLUJ SRL

BALC

RO

Brewing unit

Vigh Ferencz

 

SANODEV

SAN

FR

SANODEV

Laure Sandoval

https://sanodev.com/

Institut Polytechnique de Bordeaux (INP)

ENSMAC

FR

ENSMAC (National Higher School of Materials, Agro-Food and Chemistry)

Isabelle Gosse

https://ensmac.bordeaux-inp.fr/fr

University Bordeaux Montaigne

UBM

FR

ISIC (Institut des sciences de l’information et de la communication)

Julien Dumercq

https://isic-bordeaux-montaigne.fr/masters/master-mediation-des-sciences-2/

University of Barcelona

UBa

ES

Dept. Biochemistry and Molecular Biomedicine

Josep Ll. Gelpí

https://www.bsc.es/gelpi-josep

Winespace

WIN

FR

Winespace

Sylvain Thibaud

https://www.winespace.fr/

BORDEAUX AQUITAINE INNO’VIN

INNOVIN

 

Innovin

Gilles Brianceau

https://innovin.fr/

Johannes-Gutenberg-Universität Mainz

JGU

DE

Biology – Institute of Molecular Physiology (imP)

Eckhard Thines

https://imp.biologie.uni-mainz.de/

Enoagrimm srl

ENOAGR

IT

Enoagrimm Winery

Giuseppe Petruzzellis

http://www.enoagrimm.it/

GEMSTAB

GEM

FR

GEMSTAB

Bertrand Collange

https://www.gemstab.com/

ADERA

ADERA

FR

Microflora

Julie Maupeu

https://www.microflora.wine/