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Enological Techniques

None of the quality potential of the grape should be lost during the wine production process. This is accomplished by optimising enological procedures throughout vinification. The aim is to improve typicity and mouth-feel, as well as ageing potential. In order to achieve this goal, Laimburg produces a wide range of wines and analyses them chemically. The results of the fermentation process performed in nanovinification complete the study. 

• Optimisation of the fermentation process
• Assessment of new clarification and stabilisation techniques
• Optimisation of the availability of nitrogen and other nutrients for yeasts
• Research into the effects of cold maceration and enzymes on the organoleptic features of wine
• Quantification of phenolic maturation in red wine varieties
• Assessment of current filtration methods