In a context of decreasing consumption of wine and cider on the French market, the two sectors must react to innovate and adapt to the expectations of the markets. Interest for wine « without sulphites » appears to be increasing, as the number of linear references, press articles and blogs on the subject show. This tendency is undoubtedly comforted by the social demand for healthy, more natural products, which are made with less additives. However, very little research exists relating to the consumer’s perception, or even that of professionals from the wine and cider sectors regarding these products « without added sulphites ».
The project aims to a accompany professionals from the wine and cider sectors in changing their practises towards the production of wines and ciders without added sulphites. The selected strategy is based on identifying the incentives and obstacles in actions to develop these products, the acquisition of new technical knowledge and the analysis and appropriation of the consumer market expectations. The approach is to co- develop the technical itineraries with the actors of production and to accompany them on certain selected experimental sites
The project takes place in 4 actions with a strong interaction, as the information from each action enriches and enlightens the content of the other actions.
The first two actions (I and II) hope to evaluate the demand and acceptance of products « without sulfites » from a supply and demand point of view.
Action III consists of co-developing and testing innovative elaboration itineraries enabling us in fine to produce wines and ciders without added sulphites.
Action IV hopes to efficiently transfer the techniques of production and elements relative to the market through different formats of valorisation for the actors of each sector.