Laimburg - Drone view

Laimburg Report

The publication informs about current research projects and new scientific findings of the trial center Laimburg. The [Laimburg Report] ( appears every two years and is aimed at both professionals and all those who are interested in agriculture and food.

ImageFilm Test Center Laimburg


Tel.: +39 0471 959 500

Apple wine ("Cider")

Apple wine could be an interesting niche product for South Tyrol. In order to optimize its product sound, trials to different yeast strains, but also to new production processes such as bottling fermentation. Here the state of alcoholic fermentation is checked.


The distillation is a thermal separation method to separate two or more fabrics in a liquid mixture and then to be absorbed by condensation. One of the most famous distillates is the grappa (brandy) obtained by distillation of the fermented alcoholic press residues ("pomace").

Measurement of the pH value

During alcoholic fermentation, the pH must be constantly monitored. Desired is a slightly acidic pH, as this ensures better microbioligic stability.

Automatic micro-brewing unit

Beer is obtained by maceration starchy grain such as barley and subsequent alcoholic fermentation using various yeast strains. The aim of the test activity of the working group "Fermentation and Distillation" is to develop and improve processing protocols for beer production.

Malt is not malt

Among other things, the experts examine which paintings are best suited to brewing.

Fermented products

In fermentation, organic substances are converted into acid, gases or alcohol. This conversion process can be done either by adding bacterial, fungal or other biological cell cultures or by the addition of enzymes (fermentes). Alcoholic fermentation takes place from a sugary-containing must by the addition of yeast and is used to make alcoholic drinks such as wine, cider or beer. In lactic acid fermentation, bacteria build glucose to lactic acid. In this way, sour milk messages such. B. yoghurt produces.

Fryer plum fifth meat

The pulp is intended for the distillation for the production of spirits. At fermentation two different yeast strains were used. In this experiment, the aroma profiles of the two produced thereof are analyzed. & Nbsp;

Foam wine production in the autoclave

According to the Charmat method (IT. Metodo Martinotti), a second fermentation is performed in this pressure-resistant container through which the wines receives fruity notes. The method patented in 1895 is today standard in foam wine production.

Darring plant for the production of special maltes

Malzer is made from bridgering malz. The brewing rope is first moistened with water (soft), whereupon it germs. Thereafter, the sprouted green malt is dried (darren), whereby color and flavorings form in the grain. By means of various malting methods, various bra palms can be made, which in turn can be used to produce different beers. Through different heavily resisted Braum salts create bright to dark beers. With this system, special maltes such as caramel malt or chocolate malt are made. These are used to round off the powerful beer taste, to give the beer more body and aroma.

Fermentation Red wine

In the green glass balloons with large opening ferment the red wines. After the end of the alcoholic fermentation, the red wines are converted into glass balloons with small opening or in 100 l containers.


During the fermentation, the petrol (press residues) are mixed manually in the most. This broke the so-called "trester hat", promoting ventilation and fermenting fermentation.

Regulation of the fermentation temperature

A probe measures the temperature in the glass balloon. If the internal temperature does not correspond to the desired value, water is passed into the ring around the glass balloon. The water drains down on the surface of the balloon and cools or heats the wine inside.


Wide necks are necessary to pour mixtures with larger components (mash at red wine) into the glass balloons and remove it again.

Plant for temperature regulation

During the fermentation, the glass balloons are connected to a solenoid valve system. The temperature is preset and monitored using probes in the glass balloons. The temperature regulation is automatically via the solenoid valves, which can be controlled by the inlet of hot or cold water on the outer wall of the glass balloons.

Steel fermentation tank

For red wine fermentation and automatic mixing of the trester


Solid, made of nuclei, shells and stems consisting of layer, which rises to the surface of the Mosts during alcoholic fermentation

Two phases

During red wine fermentation, two phases form: top of the so-called "TRESTERHUT", below the liquid phase.

Fermentation cell for white wines

The white wines ferment in transparent glass balloons.


The Most is added dry yeast to favor the alcoholic fermentation.


Dodge carbon dioxide and prevents air from flowing in, resulting in oxidation.

White winegreen

In contrast to the red wine, white wine is not fermented on the mash. Therefore, only one - the liquid phase is available in white wine.

Cooling cell

to clarify and stabilize the test wines after fermentation

Electronic control system for temperature regulation

For each individual glass balloon in the fermentation cells, the desired fermentation temperature can be preset. To ensure the preset temperature, the system is connected to a probe inside the glass balloon.

Lighting and perception

In the tasting room, the lighting can be adjusted according to the purpose of tasting in different colors. For tasting of red wine is best sudden blue light, for white wine green light. In this way, the tasting persons are not influenced by the color of the product to be evaluated and releases more on the other senses.

Tasting of experimental wines

In a tasting session, either different wines are tasted and assessed taste or always the same wine, which was developed differently. Versus, the tasting personnel judge in a session between 10 and max. 18 different samples.

Defined test methods

The perceptions felt by the tailor panel are quantified and evaluated in defined test methods. This supplies food sensor to a scientific-analytical and statistically secured foundation.

The cellar master at work

Kellermeister Urban Piccolruaz regularly tastes the wines to determine the quality. To do this, he removes a sample from the barrique with a pipette.

Why are the barrels wearing a red belt?

When the cellar master removes samples from the barrels, it can come to splashes, which would be visible in particular in red wines. The hands with red color is an elegant way to deal with such small malthers.


Oak barrel with a capacity of 225 l. The thin longitudinal lumpers (dauben) allow a reinforced oxygen exchange during wine construction. Washer barrels are max. Used for 6-8 years. During this time, the woods turn off tannins (tannins) and thus influences the wine taste.

Inscription at the entrance to the white wine cellar

"Honor the Lord out of your deepest being and your kelters will overprise of wine" (free to Sophronius Eusebius Hieronymus 347-420, one of the four church fathers of late antiques)


Such a barrel called "Burgunderfass" has an average capacity of 500 l. In Landesweingut Laimburg, tonne is used approx. 10,115 years.

Vernacius solemnis

In this wooden barrel from South Tyrolean oak with a capacity of 1200 l, the Vernacius solemnism is expanded. The "solemn Vernatsch" was created on the occasion of the 40th anniversary of the experimental center Laimburg.

"Golden Hairtrae of the Dolasilla"

Dolasilla is a brave king's daughter from the Ladin Schlagenwelt, which protects her people, the fanes. The golden strand shown on the rock face runs to the steel column to which the bottle to be opened is set.


Some rarity also stores in the shelves such. B. the first ice cream South Tyrol (1970/71) or the first wine developed in the Barrique (beginning of 1980s).

Wine archive

Approximately 60,000 bottles store here with a natural constant room temperature. The wine archive consists of three areas: 1. Wines of the State Wenben Laimburg; 2. Test wines; 3. Vinothek.

Showcase of the South Tyrolean wine world

On the occasion of the inauguration of the rocky cellar in 1990, the South Tyrolean windings divorced the Laimburg Laimburg, two to three of their wines as a sign that the rock cellar represents the entire wine industry of South Tyrol.

Buffet room

For events with catering, the dining are offered in this room.

Bronze wine muses (Guido Anton Must, 1941-2003)

The two ladies represent the essence of the wine. The lady to the left stands for the elegant, fresh and fine white wine, the lady to the right pushes the opulence, the ease of red wine. They are wrapped in a stylized wine leaf, which shows the outlines of South Tyrol.


The barrels in the lower row are dedicated to personalities who have earned himself around South Tyrol and the South Tyrolean agriculture. This barrel, for example, is the South Tyrolean "state father" Silvius Magnago (1914-2010), which contributed crucial to obtaining the autonomy of South Tyrol. Also shown are personalities who visited the rock cellar, such as. B. Queen Beatrix of the Netherlands (* 1938) or the former Italian President Oscar Luigi Scalfaro (1918-2012).

The five senses

The barrels in the upper row are the five senses that are essential when you want to taste and experience wine [from Re.]: Hearing, odor, taste, feel and sight.

Zirm room

The tirol-style room of pine wood is used to meet meetings in a small circle.

The trial wines

Here, various wines store from the experimental cellar of the Department of Oenology. To protect the experimental data, the test wines are cataloged with codes. 20 bottles per experiment are stored. Overall, there are between 10,000 and 20,000 bottles.


The samples dried on the air are sieved to 2 mm grain size.

Soil samples

FT-IR ("Fourier transformation infrared") spectrometer

With this device, more than 20 different chemical parameters can be measured in no time and with minimal sample preparation. Even free sulfur and total defects can be determined. In addition to wine, distillates, liqueurs, most and gardening must be analyzed. An integrated software makes it possible to always determine new parameters and to carry out new calibrations to new matrices (eg cider or fruit juices).

Titrator to determine the "volatile acid"

In every wine, volatile acids are available; However, a reasonably prescribed limit may not be exceeded at any time the winemaking. There are various acids in wine; The majority makes the acetic acid. If too much acetic acid is included in the wine, one speaks of the wine error "estersque". This is noticeable by a penetrant thrilling smell and possible taste changes.

Amino acid analyzer

In the wine, various proteins include a neuris free amino acids. Amino acids make up 25 to 30% of the total nitrogen in the MOST. Yeast cells use amino acids as a source for ammonia nitrogen or as a source of organic carbon. The nitrogen affects various parameters and thus the quality of the wine.

Preparation of the samples for the analysis


Device for the analysis of sulfur dioxide and / or pH and acidity


Automatic, robotized analyzer that can analyze multiple parameters at the same time. By means of a sampling arm, the device picks up the sample independently, dilutes it and gives the necessary reagents. & Nbsp; Sample and reagents are added to a reaction cuvette in which they remain at a constant temperature until the chemical reaction has expired and the analysis process is completed. After the analysis, an automatic cleaning and optical control follows; Then the device is available for the next analysis. At least 180 anylsen per hour can be made with the hyperlab.

MALDI TOF (Matrix Assisted Laser Desorption Ionization Time of Flight)

With this innovative technology based on mass spectroscopy, microorganisms can be identified in foods.

Laimburg Journal

The experimental center Laimburg issues its own Open Access online magazine. The [Laimburg Journal] ( serves the knowledge transfer and the dissemination of expertise in the areas of agriculture and food science. Founded specialist information is published in the form of original works and reports in the languages __German, Italian and English.

The library in the rock

Control of sterility (germ-free)

For a long time to stay durable, foods must be microbiologically stable. For drinks, it is particularly important that the filtration and filling in the bottles proceed properly and hygienically properly.

Microbiological analyzes

These analyzes are fundamental to the quality control, the ease-of-examination of the hygienic state of the product, the production processes and to check the criteria of food safety.

Selective nutrient

Nydrates are selective, d. H. They allow the growth of certain bacteria to inhibit the growth of other bacteria. For example, if you add the antibiotic ampicillin to the breeding ground, the growth of all bacteria is inhibited, which are not resistant to ampicillin.



Mercury analyzer

With this device, traces of mercury can be detected in soil samples.

Sample handler

With this device, the samples can be redefitted and diluted automatically.

ICP-OES spectrometer

Optical emission spectrometry with inductively coupled plasma (ICP-OES) is a technique used to determine nutrients and heavy metals.

ICP-OES spectrometer

Optical emission spectrometry with inductively coupled plasma (ICP-OES) is a technique used to determine nutrients and heavy metals.

Discrete Analyzer

With this device, the concentration of a substance can be measured in a mostly liquid phase by a comparison measurement with a color scale, the & nbsp; corresponds to a known concentration of the substance, is employed (colorimetry). Nitrate nitrogen, ammonium nitrogen, hardness, chlorides and sulfates are measured. 450 tests can be carried out per hour.

Ionic chromatograph

With this device, fabrics can be separated based on your cargo. It serves to measure organic acids in silage or different anions in fertilizers to determine their quality.

Oven for drying the samples


Using the Kjeldahl method, fruit samples are mineralized and minerals are determined. The chopped fresh fruit is placed in the device and sulfuric acid is added. The contents are heated to 390 °C so that they dissolve. This solution is then examined with the ICRP-OES spectrophotometer and with the automatic analyzer.

Sedimentation apparatus according to Andreasen

This laboratory device can be used to determine the particle size of various substances. It is used to determine the filtering capacity or type of soil. The (pretreated) soil is placed in the containers and stirred. The soil then settles after varying periods of time. After a set time, part of the sample is taken and the clay content of the soil is determined. The same procedure is used to determine sand content but with different times. In this way, the drainage capacity of the soil can also be assessed.

NIRS spectrophotometer

The NIRS Technology (Near Infrared Reflectance Spectroscopy) is based on spectroscopy in the field of short-wave infrared lights. It is used for quantitative determination of ingredients in feed. Analyzes with NIRS technology are faster and cost-effective compared to the usual wet-chemical methods.

Weighing the sheet samples

Soil samples

Sheet samples

Before you can be analyzed, the samples & nbsp; Dried in the stove and finely ground.

Automatic pH meter

Measuring device for determining the pH value. Up to 48 soil samples can be examined at the same time.


With this device, nutrients can be extracted from the soil samples.

Filtration system

Filtering is an essential part of the analysis process. Once the solution is filtered, it can be quantified using an ICP-OES or SmartChem spectrophotometer.

Container for weighing samples

Automatic dosing pumps

They are used to quickly and accurately add the extraction solution to the soil samples.

Elemental analyzer

With the device, organic and inorganic carbon as well as nitrogen are measured in soil samples. These parameters are fundamentally for the fertility of the soil.

Elemental analyzer

The device measures nitrogen in leaf and feed samples.

Stoves for drying leaf and feed samples

Stoves for drying

Ovens for drying samples

Knife mill

Samples are ground.

Mill with cyclone

To ground leaf samples

Mill for cereals

Dried and ground feed samples

Samples while drying

Knife mill

Samples are ground.

Mortar mill

Here floor samples are finely ground or feed samples homogenized.

Automatic titrator

This device determines pH and total acid content in different drinks (wine, must, etc.).

Automatic titrator to determine the sulfur dioxide

Sulfur dioxide is used in the wineries due to its antimicrobial and oxidizing effect. In the production of red wines, it is used to extract the polyphenols (dyes, flavorings, tannins) from the shell of the grapes.

Gas chromatograph with flame ionization detector (GC-FID)

With this device, the methanol content is determined in wine and spirits.


With the distillation apparatus, the wine is distilled and made an alcohol-water mixture. The alcohol content of the mixture is determined with the electronic arometer and indicated on the label of the wine.

Electronic areal

By means of electronic density measurement, the device determines the alcohol content in wine, spirits and other alcoholic beverages.


To limit samples

Tribute to the founder fathers of the rocky cellar

Klaus Platter (then director of the estate administration Laimburg), Luis Durnwalder (then Landeshauptmann and Provincial Councilor for Agriculture) and Norbert Gruber (Geometer: Draft and Project)

Wine expansion in the Amphore

In Georgia, the cradle of viticulture, wine is traditionally expanded in the Amphore. In order to test the wine expansion in the Amphore with South Tyrolean wines, this amphora is used from screed mortar (Cocciopesto) with a capacity of 10 hl. At the moment a "Riesling X Sylvaner) is expanded.

So the stone comes in the wine

This show barrique shows it: if & nbsp; Naturally combined minerals such as potassium or calcium contained in wine such as potassium or calcium with tartaric acid arises. These tartrates crystallize and store them during fermentation and maturation in a barrel. The presence of Weinstein is neither a mistake of the wine nor a quality feature.

Open fireplace

Usually serves as additional room ventilation

Bring the character of the grape in the glass!

This motto of the national wine is being implemented here: The clear vineyard white wines receive their typical charm in large wooden barrels, because the strong contours of the grape varieties are attenuated. A & NBSP; Sauvignon, for example, which has many green notes and a present bouquet, gets new flavors here (exotic: Maracuja) and thus becomes softer in the palate.

The wines of the Laimburg Laimburg

The spectrum of wines includes all representative grape varieties of South Tyrols: Wei

Painting hall ("Stechersaal")

The room decorated with painted plates of Luis Stefan Stecher (* 1937) room is used for meetings and wine tastings. The panels show elements from Greek mythology.


Traditional, reseber-typical vintage wines that are expanded in stainless steel or large oak barrels


Individual, predominantly developed in the oak barrel and selects wines whose names are due to the Ladin legend of the Dolomites and thus also expression of the particular cultural heritage of South Tyrol.

Tirolensis Ars Vini (TAV)

The State Weingut Laimburg is a member of the [Association of South Tyrolean Quality Wines] ( & nbsp;

"Network wine"


Wine sale

In the shop, all wines of the Laimburg wines are available: Opening hours: Monday,


Bronze statue from Othmar Winkler (1907-1999). The task of the "Memory" was ES & NBSP; to bring the read grapes from the vineyards to the grape mill, where the grapes vegetable and the liquid mash was then transported in barrels into the basement. & Nbsp;

Why was the rock cellar built?

In the 1980s, the State Weingut Laimburg needed additional space & Nbsp; For the storage of barrels and wine bottles. It offered an extension in the adjacent Mitterberg. In the years 1989 to 1990, around 4,000 mps were blown up by 5,000 kg of dynamite from the red porphyr rock of the Mitterberg. This resulted in a barriquefass cellar and a bottle cellar in just 140 working days. In addition, a 300 m - large arched hall was created. To accommodate further wooden barrels, the rock cellar 2001 and 2004 has been extended by two studs (6,000 m³).


Room for preparation with wine tasting

Wines of the National Wenben Laimburg

In order to be able to observe the development of Laimburg wines over the years, about 100 bottles of each grape variety are stored annually.

The wine shop

Wines from the most important wine-growing areas in the world used to comparison tastings to measure the level of wines of South Tyrols at the world market

Small storage tanks for residual quantities

Laboratory for food microbiology

In this laboratory, the microbial status of food such as wine, beer and other fermented drinks is characterized. In the future, the offered analyzes are also extended to other South Tyrolean products such as fruits, meat, milk and cheese.

Laboratory for wine and drink analytics

The laboratory examines various chemical parameters to wine, grape must, distillates, fruit juices and grapes. In the future, the analyzes are also extended to fruit wine and beer.

Mature ripening test of grapes

Every year, the laboratory manufactures a [, with the help of its farmers and wineries observe the course of maturity of grapes and the optimal time can determine for the read.

Fermentation and distillation

This working group deals with the fermentation processes for the production and refinement of food & nbsp; and the examination of distillates, fruit fires and liqueurs. The experts develop or optimize processing protocols for the production of new fermentation products and distillates.

"Autumn and harvest"

The murals of Rudolf Maria Complojer shows apple harvest, vintage and tasting of the new wine.


Under the floor of marble, ground heating provides pleasant temperatures.


The relief of Rudolf Maria Complojer (1938-2021) shows the original scream, the desire, the greed and the power and also relates the glacier mummy

Barriquefass cellar (age tract)

Here 18 Barriques store.


In the Barriquefasskeller tire the red wines of the National Weingut Laimburg. The basement consists of an old and a new tract, here we are finished in 2004 new tract.

Hl. Urban

Protective patron of the vineyards, the wine, the winemaker (carved by the GRENDner sculptor Lothar dellago * 1940)


Mural of the Vinschger artist Sigrid Trojer


Greek goddess of love and beauty

"Acropolis Pelos"

"Laimburg" translated into Greek

Wine and seduction

Pan, the God of the forest and nature, is portrayed as a mixed system from man and Aries with a seven-tirer flute (panflute). His love is the moon goddess Selene.

Wine and winemaking

The silver-acidizations show the flow of winemaking; Unique from Karl Kusstatscher.

Fachschule Laimburg

A wooden barrel was reviewed by the Fachschule for Wine, Fruit and Horticulture Laimburg in 1987 on the occasion of its 25th anniversary.

Chairs with special form

The asymmetric shape of the chairs reminiscent of the outline of the ruin Laimburg facilitates the lacquer of the wine from the right.

The red chair

This chair was traditional Altlandeshauptmann Luis Durnwalder reserved.

Weinn names from the Ladin Schlagenwelt

The wines of "castle selection" are unmistakable, also thanks to their names from the Ladin Schlagenwelt. These are either compositions ("Col de R

The cycle of wine tasting

The relief of the Slovenian artist Oliver Marčeta illustrates the effect of wine: tensions are dissolved, shyness is dwindling, ease arises to exuberance and even lasciviousness.

Wine expansion

In the smaller barrique (225 l), the stertiary aromas (eg vanilla / butternotes at Chardonnay; tobacco, chocolate, leather notes in red wine) are created by the loves. In the larger tonneau (500 l), the contact with the laths is less strong. This forms less tertiary aromas and the fruit flavors are strongly present.

Upswing age craftsmanship

Through the increasing expansion of wines in the wooden barrel also have old wooden fiber productions such as the & Nbsp; Family company Mittelberger in Frangart got new power again and could maintain and develop the old craft.


The temperature in the rock cellar is constant. In the basement, natural air circulates. When it gets too cold, & nbsp; Warm air can be supplied via the tubes.

Stainless steel cellar

Here tires the white and rose wines as well as young to drinking red wines.

St. Stein urban

Protective patron of the vineyards, the wine, the winemaker

Crystal lamps

The patented prismatic lamps give pretty true the daylight and thus make it possible to precisely determine the color of the wine in wine tastings.

Dionysos teaches oinus the art of viticulture

From Li.: Oineus (King of City Calydon in Otolia) with his wife Althaia; Dionysos (Greek God of vegetation and vitality, fertility and ecstasy) with Kantharos (drinking vessel for wine) and thyrersosstab (fertility symbol)

Big wooden barrels

The barrels of oak wood were carved by Gr

Rehearsal room

The 300 m2 main hall is representation room of the land of South Tyrol. He is used for events that serve to promote wine culture and the presentation of South Tyrol as a wine country.

Archaeological finds

The place "Laimburg" has been populated for about 3,000 years. This shows archaeological finds: a necropolis (grave field) from the Iron Age (850-15 BC), bronze feverish, a radical house. In addition, one of the earliest evidence of viticulture in South Tyrol was discovered: 2,400 years old grape seeds. Other finds come from the Middle Ages, z. B. remains of crowns or animal bones.

Storage in the barrique

15, more months, the dark, tanned-fueled red wines store in the barrique. During this time, the maturation and refinement of the wines takes place: the tannins change and become soft, round and velvety. The oak wood gives lows ("tannins") to the wine. Thereby & nbsp; In addition, the fragrance and taste spectrum of the wine is changing: there are additional smoky, balsamic and vanilla-reminiscent fragrances.


Additional designation for quality wines that have longer aging than the corresponding wines without the addition. In addition, there are usually additional specifications on the type of storage.

White wine cellar

The white wine cellar was created between 2004 and 2005 for storage and expansion of wines, especially in the large wooden barrel.

Grand barrels from French oak

In the oak barrels with a capacity of 22 to 38 hl tires white wines (6.co8 months) and red wines (12 months) of the production line "Gutsweine".

Pyramid barrels

In fermentation of wine, yeast stores at the bottom of the barrel. Does this yeast influence body, structure and smell of the wine? This question is comparatively examined on the basis of the two oval barrels. When the barrel right (tip below) is the surface (and thus the proportion of yeast, which comes in contact with the wine) lower than the barrel left (tip top).

Controlled fermentation

For a constant fermentation of the wine, the temperature is important above all. Über a sophisticated cooling system and other technical devices can influence the oenologists on the fermentation intensity. For red wines, this controlled fermentation is possible to optimally extract color and tannins from the berry sleeves and expand the fragrance spectrum of the wine.

Classic stainless steel tanks

The tanks consist of stainless chrome-nickel-iron molybdenum steel and have a capacity of 10 hl to 80 hl. Here the wine is stored 3 to 4 months to bottling. The maturation, however, takes place in the wooden barrel.

Controlled fermentation at approx. 20 °C

& nbsp; the temperature in the tank can be accurately regulated, since in double coat cold and hot water can circulate.

Stainless steel tank with cooling plate

Fermentation and storage

Expansion for small wine quantities

White winegreen

The white wine fermentation takes place after pressing the grapes. Only the Most is fermented here.

Red winegreen in the piston tank

Red wine fermentation is done with berries, shell and cores (mash). This is necessary to extract the color and tannins during fermentation.


"Pull off"

After fermentation, the wine is cloudy and must be "deducted", d. H. You have to separate the two phases. The pumps are carried by a container in the others.

Rotor tank

Mash fermentation: When the fermentation uses, the carbonic acid expresses all solid constituents (petrol) upwards, but the gardening must remain below. The more color and tannins should be extracted, the more the mash must be moved.& nbsp;

Bottle filling machine

The State Weingut Laimburg completes 90,000 bottles each year.

Capsule machine

Here the capsule is set to the bottle neck.

Labeling machine


The bottles are manually packed in boxes.

Under Construction (Coming in 2021)

Bottle compartment room

Significant awards

The Quality Wines of the Laimburg Laimburg are regularly excellent in specialist wine currencies, etc. a. From "Vinibuoni d'Italia", "I Vini di Veronelli", "I Migliori Vini d'Italia", "Gambero Rosso", "Falstaff".

Tasting room

In this room, tastings of food and beverages are carried out according to international standards. For a tasting food is assessed for taste.

Food sensor

This scientific discipline deals with the examination, evaluation and description of food by human senses (smelling, tasting, seeing, listening and keys). It plays an important role in product and process development, eg. & Nbsp; b. In the quality assessment and assurance of food, recipe development, packaging or market research.


Depending on the subject matter, either laity (eg with the consumer test) or tasted panels with trained test persons are used as tasting personnel. These test persons have nature over pronounced sensory perceptions and can hold their impressions well into words. In special multi-month training sessions their senses are trained.


In order to describe the quality-determining properties of a food as comprehensively and objectively as possible, the results are merged from the sensory perception of the versterspanels with physical-chemical analysis.

Mobile tasting cabin

In order to be able to carry out consumer tests abroad, mobile tasting cabins are used.


Approximately 200 wines are microvinified in the test cellar every year, d. H. Removed in small containers to deduct different processing methods and different yeasts.



Vacuum filtration system

This automatic liquid filtration system under vacuum is used in certain procedures to remove small particles of up to 2 microns in size that could interfere during analysis.

Soil samples

pH measurement and conductivity meter

Sample preparation

Load elevator



for sample preparation


Capacity 10 l

Open Sesame!

Aula Magna

Different events take place in this hall, in which the researchers of the center pass on their findings to the practice.

Laboratory for feed analyzes

In the laboratory, the ingredients are analyzed in hay, silage and fuel food to ensure balanced and powerful feeding of the farm animals.

ZuteC Nirs

The rocky cellar

Colonial counter

With this device, the bacterial colonies grown on the plates are counted. The background is illuminated to facilitate the count. In addition, acoustic and optical signals are recorded when counting.

Special atmosphere

The hall was designed for the four principles "light, elegant, bright and functional" to make the wine experience not crushing in the rock, but easily and animating. The friendly atmosphere contributes significantly to: swinging chairs, the mosaic pattern of the floor, the modular design of the tables ...

"Wine temple"

When the rock cellar was expanded in 2004, this space originally emerged from the need to create a connection with the emergency exit. For special wine tastings, the last bottle is opened here.

Stylized corks

The structures of porphyrstein are corks modeled and loaded to lean and sit.

"Special wines"

This line includes, for example, the "Pustrissa", which is gained from the Pilziwstandable grape variety Solaris, or also the "Vernacius solemnis Kalternersee read out".

Experimental Center Laimburg

The experimental center Laimburg is the research institution for agriculture and food quality in South Tyrol. The experimental center Laimburg operates above all applied research with the aim of increasing the competitiveness and sustainability of South Tyrolean agriculture and to secure the quality of agricultural products. About 150 employees work annually at about 350 research projects from all areas of South Tyrolean agriculture, fruit and viticulture to Bergandwirtschaft and food technology. The experimental center Laimburg was founded in 1975.

Third-party product

The experimental center Laimburg leads every year numerous so-called ["third-party products"] (, which are financed by public or private contributions. Public contributions come from local, national or European sources, private financing is often order research.

Research network

Laboratory for crop creation and feed analyzes

Scientific library

The scientific library manages and opens up the scientific literature on all research areas of the experimental center. External users will provide the library your stocks in the reading room. The inventory is currently about 15,000 media and over 290 magazines, 120 titles of this are continuously sourced.

Library catalog

The media of the library of the Experimental Center Laimburg can be retrieved via the [Joint Online Catalog of the Science Library South Tyrol] (


The reading room of the scientific library is open to all interested parties.Opening hours Library:Mo.

Archive library

Room for sample preparation

Ecological cultivation

The "ecological" or "biological" cultivation pursues the goal of producing high quality foodstuffs under waiver of the use of chemical-synthetic crop protection agents. The working group "Ecological cultivation" supports the development of this extension with practice-oriented test activity and advice.