New RDI projects launched at RIBM

Since the beginning of 2019, the RIBM with its partners has begun to address new RDI projects that had succeeded in public tenders and are therefore supported from public sources.

 

QK 1910197, Strategy for minimizing the impact of drought on sustainable production and malting quality of barely, 2019-2023, provider Ministry of Agriculture

Partners in project:  Výzkumný ústav rostlinné výroby, v.v.i. , Agrotest fyto, s.r.o., Limagrain Central Europe Cereals, s.r.o., Mendelova univerzita v Brně – Agronomická fakulta, Ústav výzkumu globální změny AV ČR, v.v.i., Výzkumné centrum Selton, s.r.o., Výzkumný ústav pivovarský a sladařský, a.s. (RIBM)

The project solves the problem of preserving sustainable malting and brewing using a multidisciplinary approach. It includes the search for genetic resources using molecular biology techniques and classical methods of evaluation of the initial varieties and lines, in order to create their own combinations. The aim is to obtain materials for the creation of new resources with the declared properties and semi-products usable for the direct creation of varieties capable to reach good qualitative parameters even under stress conditions, especially during drought periods. In the case of spring barley, genotypes able to cope with drought and at the same time be carriers of malting quality will be sought. In the case of winter barley, genotypes with a malting quality will be searched, in which the rapid development in spring due to the possibility of using winter moisture provides a greater chance to escape drought at the time of the caryopses formation and maturation.

 

TH04030119,  Senzomics as the control element of wine technology, 2019 – 2022, provider Technology Agency of the Czech Republic (TAČR)

Partneři v projektu:  EPS Biotechnology, s.r.o., Výzkumný ústav pivovarský a sladařský, a.s. (RIBM)

The goal of the project will experimentally determine the scope of sensomics application within the entire wine production technology. Unlike sensory analysis of finished wine that passively evaluates the final product, it is expected to be able to actively exploit the potential of a modern analytical field with a clear intention to improve the wine production technology by focusing on product attractiveness, reproducibility and sustainability in a technical and technological way. The aim of the project is the concept of sensory-influenced winemaking technology, adaptation and improvement of sensory methods for these purposes and the modification of technical systems of winemaking and sampling, which will ensure the application of the findings obtained by interpretations of sensomics data.