The European Commission has published a report indicating the prospects of the agricultural sector until 2030 in Europe, where it is indicated that agriculture will continue to play an important role in the economy during this period.
As far as wine is concerned, the production, as is logical, will depend on the climatic conditions, controlling 80% of the production between Italy, France and Spain, with stabilization in the production figures.
In the search for new technologies and products that help preserve food for longer, but without altering the organoleptic characteristics of food, a group of Valencian scientists creates a natural system to conserve wine and so be able to get to moderate or even eliminate the use of sulfites in wine.
It is a system based on the use of plants oil, (such as thyme or cinnamon), with antimicrobial capabilities. The researches try to achieve that essential oils can be used as antimicrobial agents, without altering the smell or taste of the food. The oils will go on materials allowed in food, such as silica and cellulose microparticles and cellulose membranes, so that the antimicrobials cannot pass into the food and, therefore, the smell cannot be perceived by the consumer.