Collaborations and research: to face the future of oenology together
We work together with prestigious laboratories to predict the future of oenology and ensure continuous improvement of techniques and products.
Our main collaborations:
We have always been attentive to the proposals and requests of researchers, institutes and universities and wine schools. In these institutions, we have identified the best resources and skills for the development of projects of oenological interest.
The R&D and the technical area of Ever actively participate in technical meetings with students on various winery applications and solutions, from winemaking to microfiltration.
University of Udine
In 2002, we started a fruitful collaboration with Professor Emilio Celotti, Professor of Oenology at the University of Udine. We have worked together on numerous projects which he has co-ordinated, in collaboration with students and other professors of the Research Group in Viticulture and Oenology of the University of Udine.
MYCOSTART protocol
We have added rigorous quality control on the ranges of Selected MyCoferm Yeasts, MyCoferm It and MyCoferm Cru, certified by CSQA, one of the main Italian certification institutes which works in collaboration with the Vitienological and Agri-Food Chemistry Unit of the Edmund Mach Foundation – Agricultural Institute of San Michele all’Adige.
University of Padova
Ever has funded a project at the University of Padua concerning the protein extract of grape seeds. During Enoforum 2015, this project won an award for its innovative contribution in the clarification of musts and wines, as an alternative solution to animal or vegetable proteins.
IT