The goal of the „Enology“ research area is to support the South Tyrolean wine industry with applied research and consulting services. For this purpose, studies in the vineyard are followed up by enological studies in the wine cellar by carrying out technological experiments and offering enological consulting and professional training programs. Since cultivation methods can affect grape quality, the experts investigate the interrelations between winegrowing measures and the resultant quality and taste of the wine. This includes studies focusing on varieties and terroirs as well as the testing of new grape clones with regard to their wine quality. In this context, the goal is to make the most of the quality potential inherent in the grapes. For this reason, the experts perform studies in the experimental cellar to determine how the wine maturation process can be optimized. The aim is to improve especially the typicity and mouth feel – but also the shelf life of the wines. To achieve this, a large number of different wines are matured and then subjected to chemical analysis and a sensory evaluation by our tasting panels.
Ulrich Pedri
Head of laboratory