Enology

The Enology department promotes wine-making in South Tyrol through baseline and applied research. To this end, it:

  • continues viticultural experiments in the wine cellar
  • conducts wine-making tests
  • offers consultation and training services

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A wide variety of agricultural practices can have an effect on grape quality. It is therefore essential to evaluate the impact of various farming methods on wine as detected through analysis and tasting. The Centre offers:

  • tests to determine how suitable international and native grape varieties are for cultivation in South Tyrol
  • research on the suitability of new grape varieties for viticulture in South Tyrol
  • selection of new clones of native grape varieties
  • tests to determine the quality of wine from new grape clones
  • studies on the impact of plant protection products and plant fortifiers on fermentation and wine quality

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Processing and Knowledge Transfer

The quality potential in grapes should always be used to the full, and one way to ensure that is by optimising the procedures throughout vinification. With the aim improving the typicity, mouth-feel and ageing potential of wines, Laimburg Research Centre produces a wide range of wines and analyses them both chemically and at sensory level – with the help of taster panels – and studies their fermentative behaviour in nano-vinification projects.

The knowledge gained is directly incorporated into the Centre's consultation and specialist training activities for wine producers. Swift and expert guidance can help to solve a whole host of problems which winemakers encounter during vinification – problems that, if ignored, can diminish the quality of the product. Laimburg Research Centre makes its consultation services available to all wine producers in South Tyrol.

The task group's activities and services include:

  • optimisation of the alcoholic and malolactic fermentation
  • optimisation of primary fermentation processes
  • assessment of new clarification and stabilisation methods
  • optimisation of the availability of nitrogen and other nutrients for yeasts
  • quantification of phenolic maturation in red wine varieties
  • consultation services regarding wine-making and quality improvement
  • organisation of specialist training covering the latest developments in enological research

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