Research and Development
Aware of the importance of research for sustainable growth and looking for quality: work in different protocols in partnership with institutions such as INTA, the University of Cuyo, etc.
1.Relationship between Micro oxygenation and Polyphenolic composition in Malbec wine.
El objetivo de este trabajo es utilizar la técnica de microxigenación, en vinos de variedad Malbec, en distintas dosis y en distintos momentos, de manera de poder determinar un rango apropiado de dosis de oxígeno para un vino tinto de una específica composición polifenólica.
2. Comparative test of impact of commercial yeasts
We have tested different brands of yeasts, on different varieties of grape (Malbec, Syrah, Sauvignon Blanc, Cabernet Sauvignon, etc.) and studied its aromatic profile, fermentative kinetics, alcohol production and consumption of sugar.
3. Integral studio of the process of preservation of Malbec and Torrontés Riojano wines.
This joint project with the National Institute of Agricultural Technology of Mendoza (INTA), seeks to establish appropriate and controlled conservation conditions, measured by analysis of the chemical, physical, and sensory phenomena that occur during this crucial phase of the winemaking process. This is a 3 years study, as different forms of conservation (bottle/caps, barrels/time and temperature) affect the particular characteristics and the stability of the Malbec and Torrontés Riojano wines. In addition, this project is intended to assess the reuse of barrels in the conservation of wine.
4. Alternative to reduce the alcoholic degree and content of ph in wines.
The impact of global warming in some wine regions of Mendoza implies in many cases important delay in the date of harvest to achieve appropriate varietal characteristic, especially in seeds and phenolic maturity resulting in high levels of sugar and low acidity. These parameters lead to the production of wines with high levels of alcohol and high pH, which generates certain rejection in good part of consumers and disadvantages of chemical and microbiological stability. Together with INTA, we are working in the vinification of grapes harvested during the ripening period. The incidence of this practice on the chemical composition and organoleptic properties of the final product will be evaluated.
5. Bilateral cooperation with Spain Winery
Tapiz signed an agreement of R & D with a winery in Rioja, Spain, to study and develop together and in different varieties, techniques of preparation, guard and conservation of wines in order to increase and optimize the aging.
6. Study seeking for protein Clarifiers of plant origin
Search for a protein organic clarifier of vegetal origin, to replace egg that causes allergies in some consumers.
7. Insulation of indigenous yeast for use in production of organic wines
For our organic wines, we began to isolate, identify, characterize and select yeast in the organic vineyard, making sure that there is any genetic manipulation on them or non-organic component. The work take place in Las Uvas organic vineyard in Tupungato, where Malbec and cabernet sauvignon is planted.