In the context of contemporary winemaking, technical innovation increasingly requires an approach based on verifiable data and rigorous experimental validation. The introduction of new yeast strains, changes to nutrient protocols, or the differentiated management of fermentation processes inevitably entail a certain degree of risk when applied directly to large-scale production lots.
Modern wineries therefore face a key challenge: testing new winemaking strategies without compromising the safety of the production process and without disrupting the operational workflow of the harvest.
In this context, microvinification is a highly valuable technical tool, capable of predicting fermentation behaviour and evaluating different operational strategies under controlled and reproducible conditions.
Ever Wine Lab was established to meet these needs; it is an applied research centre developed by Ever to support wineries in the development and validation of winemaking protocols that can be scaled up for industrial production.
An applied research centre at the service of the winery
Ever Wine Lab is a dedicated centre for applied oenological research, providing 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.
Every project begins with a technical consultation with the client and a preliminary analysis of the characteristics of the must or wine to be studied. The aim is to identify precisely the critical issues in the production process or opportunities for improvement relating to the style of the wine, fermentation management or the introduction of new biotechnologies.
On this basis, a bespoke programme is developed that enables the comparison of different operational strategies and the identification of the most suitable conditions for managing the process at the winery level.
Micro-vinification 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 carried out in triplicate to ensure the statistical significance of the results, using systems developed by Italiana Biotecnologie with 500 ml flasks containing 350 ml of product. This volume allows for an optimal headspace to be maintained for monitoring fermentation parameters and evaluating fermentation kinetics.
The reliability of this approach is backed by solid scientific evidence: studies conducted in collaboration with the Politecnico di Milano [1] have in fact demonstrated a strong correlation between laboratory data and industrial data. This scientific validation of scalability ensures that every tested protocol can be transferred to the production environment with the utmost precision.
In the case of protocols relating to the prise de mousse or refermentation, small-scale vinifications are carried out in 750 ml bottles in duplicate, allowing for the assessment of the management of the pied de cuve, the pressure trend and the reproducibility of the results.
Each inoculation is preceded by analytical checks on cell viability and concentration, carried out by counting under a microscope, 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 to aid winemaking decisions.
The microvinification trials are accompanied by:
- chemical analysis of fermentation parameters,
- analysis of the aroma profile,
- monitoring of fermentation kinetics,
- comparative sensory evaluations.
The results obtained are analysed 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 samples. 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 gaining the certainty that the results obtained in the laboratory are perfectly consistent with the potential expressed by their grapes in the winery.
This process makes it possible to identify precisely the most effective strategies and to define operational protocols that can be scaled up to production level.
From the laboratory to the winery: validated operating protocols
One of the most innovative aspects of Ever Wine Lab is its ability to translate experimental results into winemaking protocols that can be directly applied in the winery.
At the end of the trial period, the client receives not only an analytical report on the findings, but also precise operational guidelines on how to use the various products and how to implement the selected protocol.
To support the implementation phase, Ever also provides samples of the technical solutions identified during the trial, thereby facilitating the transition from the laboratory scale to the production scale.
A competitive advantage for the modern winery
In an increasingly competitive wine market characterised by harvests subject to climatic variability, the ability to validate technical decisions in advance represents a strategic advantage for wineries.
Ever Wine Lab enables wineries to:
- reduce decision-making uncertainty,
- optimise the use of oenological biotechnology,
- simulate the experience of multiple harvests in a single controlled and scalable test,
- compare different fermentation strategies under controlled conditions,
- develop customised and replicable winemaking protocols.
Microvinification thus becomes an essential tool for managing complex harvests, experimenting with new production styles and introducing technical innovations whilst maintaining maximum control over production risks.
To explore the potential of Ever Wine Lab or to launch a pilot project tailored to the specific needs of your business, please contact the Ever technical team.
Contacts
Tel.: +39 0421 200455
Email address: info@ever.it
Bibliography:
Innocenti R., Pavanello E. (2022). Analysis and experimental validation of mathematical models of wine fermentation. Tesi di Laurea Magistrale in Automation and Control Engineering, Politecnico di Milano.
