In the context of contemporary oenology, technical innovation increasingly requires an approach based on verifiable data and rigorous experimental validation. The introduction of new yeast strains, changes to nutrition protocols or the differentiated management of fermentations inevitably entail a certain degree of risk when applied directly to large-scale production runs.
Modern wineries therefore face a fundamental challenge: testing new winemaking strategies without compromising the safety of the production process and without disrupting the operational flow of the harvest.
In this context, microvinification represents an invaluable technical tool, capable of predicting fermentation behaviour and evaluating different operational strategies under controlled and replicable conditions.
Ever Wine Lab was created to meet these needs: it is the applied research service developed by Ever to support wineries in the development and validation of winemaking protocols that can be scaled up to industrial levels..
Ever Wine Lab: a synergy of expertise.
Ever Wine Lab provides wineries with scientific tools and technical expertise to analyse, test and optimise fermentation strategies.
Born out of a strategic partnership with the Italiana Biotecnologie research centre, the service acts as a vital link in the transfer of biotechnology to practical industrial applications. Ever Wine Lab offers not only state-of-the-art equipment, but a genuine ecosystem of expertise aimed at the practical optimisation of fermentation processes.
Each project begins with a technical consultation with the client and a preliminary analysis of the characteristics of the must or wine under study. The aim is to pinpoint precisely the critical issues in the production process or opportunities for improvement relating to the wine’s style, fermentation management or the introduction of new biotechnologies.
On this basis, a bespoke programme is developed, enabling the comparison of different operational strategies and the identification of the most suitable conditions for managing the process at winery scale.
Microvinification and control of fermentation variables.
The experimental studies are carried out using microvinification protocols designed to realistically replicate the operating conditions in the winery.
Primary fermentations are conducted to ensure the statistical significance of the results, using systems developed by Italiana Biotecnologie with 500 ml bottles containing 350 ml of product. This volume allows for the maintenance of an optimal headspace for monitoring fermentation parameters and assessing fermentation kinetics.
In the case of protocols relating to the second fermentation or refermentation, microvinification is carried out in 750 ml bottles, enabling the assessment of pied de cuve management, pressure trends and the reproducibility of results.
Each inoculation is preceded by analytical checks on cell viability and concentration via microscopic counting, ensuring precise control of the initial conditions of the fermentation process.
Chemical and aromatic analyses and interpretation of the results.
Ever Wine Lab’s work is not limited to the production of experimental samples, but focuses primarily on generating data useful for winemaking decisions.
The microvinification sessions are accompanied by:
· chemical analyses of fermentation parameters,
· analysis of the aromatic profile,
· monitoring of fermentation kinetics,
· comparative sensory evaluations.
The results obtained are interpreted by the Ever technical team and presented to the client in the form of a comprehensive technical report, accompanied by a comparative tasting of the various experimental trials. It is precisely at this stage that the added value of the service becomes apparent: the producer recognises the identity and sensory profile of their own wine in the sample, thus having the certainty that the results obtained in the laboratory are perfectly consistent with the potential expressed by their grapes in the winery.
This process enables the most effective strategies to be identified with precision and operational protocols to be defined that can be scaled up to production levels.
From experimentation to the winery: validated operational protocols.
One of the most innovative aspects of Ever Wine Lab is its ability to transform experimental results into winemaking protocols that can be applied directly in the winery.
At the end of the experimental process, the client receives not only an analytical report on the findings, but also precise operational guidelines on the conditions for using the various products and on how to implement the selected protocol.
To support the implementation phase, Ever also provides samples of the technical solutions identified during the experimental phase, facilitating the transition from laboratory scale to production scale.
A competitive advantage for the modern winery
In an increasingly competitive wine market characterised by climatically variable harvests, the ability to validate technical choices in advance represents a strategic advantage for wineries.
Ever Wine Lab enables wineries to:
· optimise the use of oenological biotechnologies,
· simulate the experience of multiple harvests in a single controlled test,
· compare different fermentation strategies,
· develop customised and replicable winemaking protocols.
Microvinification thus becomes a vital tool for managing complex harvests, experimenting with new production styles and introducing technical innovations whilst maintaining maximum control over production risks.
To find out more about the potential of Ever Wine Lab or to launch a pilot project tailored to the specific needs of your business, please email us at everwinelab@ever.it.
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