Coordination

Partners

ITAI (FOOD TECHNOLOGY INSTITUTES)
BNIC
IFBM
IFPC
IFV
EDUCATION AND RESEARCH
Changins haute école de viticulture et œnologie
ISVV
Laboratoire de génie chimique (CNRS, INP Toulouse, université Toulouse 3)
Lycée agricole de Charente
Lycée agricole de Montreuil-Bellay (Edgard Pisani)
UMR SayFood (AgroParisTech, Inrae)
UMR SPO (Inrae, Montpellier Supagro, université de Montpellier I)
PROFESSIONAL ORGANISATIONS
BNIA
Inter Rhône

Objectives

The fermented and distilled beverage industry is an important sector in France in terms of image, job creation, and turnover; contributing strongly to the external balance of trade and public finances.

The Quadiferm joint technological network represents major French players of the alcoholic beverage industries (wine, beer, cider, cognac, Armagnac, Calvados, and brandy).  For the 2020-2024 period, it aims to:
- conduct research on improving manufacturers' quality, profitability, and food safety in the face of sustainability and competitiveness issues in a globalised market;
- pool knowledge, resources, and initiatives, as well as systematically associating research and innovation with technology transfer and training.

Actions

It has three areas of activity related to the processing stages shared by the different industries:

Quality of raw materials
Safety of raw materials.
Biological control of raw materials.
Impact on the organoleptic quality of finished products.

Fermentation and quality of fermented products
Sensory quality of finished products (impact of microorganisms and management of fermentation).
Integration of environmental challenges and meeting societal expectations (climate change, reduction of pesticide/fertiliser use, "natural" products).

Quality of products post-fermentation and distillation
Post-fermentation stages:  managing spoilage flora and oxidation.
Distillation: sustainability, organoleptic quality.