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The winemaking sector faces the challenge of adapting to climate change and producing quality wines in a sustainable manner.. We offer consultancy comprehensive covers from the vineyard until the vinification, optimizing operations, controlling the quality of grapes and securing the traceability, via the estimation and control of grape quality for each plot, planning of harvest and vinifications, and development of point records control and traceability.
In addition, we respond to the demand market demand for wines without defects organolepticof high quality, concentration y harmony. Nuestro service of consulting oenology trains personnel at the operations warehouse operations, optimizes processes y guarantees standards high from the processing to to bottling, including the setting tuning of the analysis winemaking and development of critical control point and traceabilityrecords.
We work together with wineries to overcome challenges and achieve the desired quality in their wines. We apply innovative and sustainable techniques in We also provide advice on all stages of winemaking.
We work with companies in the wine and brewery sector in experimentation contracts, carrying out development activities in their facilities. Supported from our own Fully equipped laboratory with ICP-OES inductively coupled optical plasma emission spectrometer, atomic absorption spectrophotometer, automatic titrators , scales, ovens, pH-meters, conductivity meters, density meters, among others, which allow it to perform analyses of mycotoxins, winemaking evolution parameters and microbiologicalparameters in general.
We also have a walk-in climatic chamber, which allows you to carry out in-vitro cultures in-vitroemulating extreme crop conditions. In particular, we have a high-capacity portable ozone generator, with a 100-liter tank and an ozonated water cooling system, which allows disinfection and microorganism removal processes to be carried out in winery facilities and in other environments related to the production of alcoholic beverages. and elimination of microorganisms in winery facilities and other environments related to the production of alcoholic beverages.
