Activities: project coordination; partners and lenders interaction; reporting management.

Activities: a twofold system composed by a docking station and a drone is employed in vineyards to monitor their conditions and forecast their productiveness. The survey is integrated by the estimation of grapes maturation through an experimental device, by holding a smartphone. Tests on new devices are run in select parcels of the vineyards. In the same areas vines and grapes conditions are measured with traditional lab analysis in order to establish correlations with data collected by robotic devices and smartphone. A cloud data center is created to gather and store information from vineyards and winery.

Objectives: monitoring vineyards with robots and drones equipped with visual sensors and automation systems; accurate determination of selected parameters of vine and grapes with smartphone; development of innovative monitoring protocols; comparative analysis of vineries based on the overall information available in cloud.

Activities: concerned by the adverse health effects of high levels of SO2 (sulfur dioxide) in wines, researchers test and select the most effective way – namely: the use of alternative adjuvants, exchange resins and appropriate procedures – to produce free SO2 wines (<10 ppm). To combact the raising of wine alcoholic degrees due to global warming, it can be appropriate to decrease their alcoholic content and produce new oenological beverages whose sensorial analysis show potential consumer appreciation. Unlike other fruit, grape juice are not.

Objectives: sustainable systems at environmental and economic level, without allergens to reduce the amout of SO2 in oenology; sustainable production of nice wine with low amount of not pasteurized grape juices; selected removal of polyphenol with effective/sustainable environmental and economic systems.

Activities: characterization of subproducts of the supply wine chain (stalks, stillage, etc.); production of bioplastics; enhancement of the solid and insoluble residue that comes from wine production, that find its use in the production cycle of the building sector (solid surface, packages, etc.); development of leftovers to realize lighter ceramic materials with higher thermal and acoustic insulation; enhancement of residues coming from trimming, with energetic and agricultur aim.

Objectives: design and production of composite building materials from by-products and of ceramic materials with controlled porosity; recovery of substances reguarding the health sector and the bioplastic materials production; design and realization of fixed-bed gasifiers to produce thermic and electric energy, and biochar – the latter capable of carbon sequestration and useful for the enhancement of soil fertility. 

Activities: measurement problem analysis; choice of the devices, mode of measuremnt and network structure; projection and development of a prototype network; development of a web platform related to the IoT; functional control on the laboratory and field study; monitoring the optimization.

Objectives: wireless smart sensor network to monitor the quality control and processes parameters; web platform related to the IoT; supplement and presentation from aquired informations to subproducts and leftovers processing.

Activities: drafting the plan of use/dissemination of results; planning 2 workshops and at least 10 meetings with firms; promotional material and website organization; studies on the actual feasibility aimed at organizing project propositions.