Thanks to research programs and experiments carried out in enology for a decade, the Enology team has enriched his knowledge and developed his expertise on various aspects related to wine quality. Various services and offers have thus been developed, in direct link with this unique knowledge.
For example, through our collaborative research program with well-known institutes and universities on oxygen impact on wine quality and thanks to the development of the NomaSense O2 analyzer , we could identify at which stage of the winemaking process oxygen management is crucial. Based on these findings it is now possible to propose solutions to optimize wine sensory characteristics and stability. This helped develop a range of audits and specific studies related to oxygen management before, during or after bottling. We also developed a comprehensive protocol to study bottle to bottle variations by collecting batches of wine directly on the market. This method allows assessing the variability level of the studied batch and also, through the identification of the origin of these variations, proposing solutions to the producer to improve wine consistency.
In our team, the integration of complementary skills and expertise in various fields such as chemistry, applied enology or sensory analysis, is used to encompass a wide range of missions and allows proposing relevant solutions based on the wineries preferred objectives. The complexity of the enological matters requires the association of scientific and enological skills covered in our Enology Team. These skills also allow responding to certain types of “à la carte” requests, as for example outsourcing R&D services or missions centered on the validation of enological products for specific applications.
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