Bench research

In the laboratories at Enosis, numerous studies are conducted on secondary metabolites, those molecules that are responsible for tastes, aromas, colours and that determine the varietal profile and quality of different wines.

Bench research technology such as spectrofotometry and acid mass-gas chromatography coupled with spectrometry and olfactometry are employed in order to investigate the characteristics of grape due to soil and type.

Furthermore, in the “psychedelic” laboratory, equipped with the aid of the University of Montpellier, the biology and cellular biochemistry of yeasts are studied.

Applied science

Enosis holds a deep rooted belief in applied science, conducting research directly in the field. Chemical and organoleptic analyses and comparisons are performed as well as experimenting with new and innovative vinification techniques that have reatly accellerated investiative research protocols that previously required microvinifications of 2-3 years duration..

Current research projects include:

• fermentation studies with specific yeasts, analyses of maturation and ripening indices and the aromatic components that are linked and a consequence of the various subzones in the province of Alessandria, in collaboration with the Universities of Turin, Milan, Palermo, and Montpellier,

• quality vinification in the Gobi in collaboration with the University of Turin and the government of China

• the maintenance of the aromatic qualities and character of Asti, in collaboration with the Consorzio dell’Asti.