Laimburg - Hauptgebäude
Laimburg Report
Laimburg Report: This publication provides information about current research projects and new scientific findings from Laimburg Research Centre. The [Laimburg Report](https://www.yumpu.com/en/document/read/68750870/webversion-laimburg-report-22-23-en) appears every two years and is aimed both at industry specialists and anyone with an interest in agriculture and food.
Image film Laimburg Research Centre
https://youtu.be/bOKe-QtNa-E?si=npIiQESoPI8sUET7
Switchboard
Phone: +39 0471 959 500
Cider
Cider may represent an interesting niche product for South Tyrol. In order to optimise its production, tests are being conducted into different yeast strains, as well as new production methods such as bottle fermentation. The status of the alcoholic fermentation is currently being tested here.
Distillation apparatus
Distillation is a thermal separation process, used in order to separate two or more substances from one another in a liquid mixture and then collect them through condensation. One of the best known distillates is grappa (brandy), which is obtained by distilling the fermented alcoholic residues of pressed grapes (pomace).
Measuring the pH value
The pH value must be constantly measured during alcoholic fermentation. A slightly acidic pH value is desirable, as this ensures better microbiological stability.
Automatic microbrewery plant
Beer is obtained by the maceration of starchy cereals such as barley and subsequent alcoholic fermentation using different strains of yeast. The aim of the experimental activity by the “Fermentation and Distillation” working group is to develop and improve processing protocols for beer production.
Not all malts are equal
Among other things, the experts here are investigating which varieties of malt are best suited to brewing beer.
Fermented products
During fermentation, organic substances are transformed into acid, gases or alcohol. This transformation process can take place either through the addition of bacterial, fungal or other organic cell cultures but also through the addition of enzymes (ferments). Alcoholic fermentation starts with a sugary grape juice with the addition of yeast and is used to produce alcoholic drinks such as wine, cider or beer. During lactic acid fermentation, bacteria break down glucose into lactic acid. This is how sour milk products such as yoghurt are made.
Fermented plum pulp
The pulp was intended for distillation in order to produce spirits. During fermentation two different strains of yeast were used. In this experiment, the flavour profiles of the two resulting products were analysed.
Sparkling wine production in the autoclave
In accordance with the Charmat or Martinotti method, a second fermentation is undertaken in this pressure-resistant container; this gives the wine fruity notes. Today, the method, which was patented in 1895, is the standard for sparkling wine production.
Kilning plant for the production of special malts
Malt is produced from brewing grain through the process of malting. At the beginning of this process, the brewing grain is moistened with water (softening). The germinated green malt is then dried (kilning), as a result of which colouring and aromatic substances are formed in the grain. Using different malting methods, different brewing malts can be produced, which, in turn, can be used to make different types of beer. The brewing malts are kilned to differing degrees, thus producing light to dark beers. Special malts such as caramel malt or chocolate malt are produced with this plant. These are used to round off the strong beer flavour and give the beer more body and aroma.
Fermentation cell for red wines
The red wines ferment in the green glass demijohns with large openings. After the end of alcoholic fermentation, the red wines are decanted into demijohns with small openings or into 100 litre steel containers. .
Mixing
During fermentation, the pomace (pressing residues) are manually mixed into the grape juice. This results in the so-called “pomace cap” being broken, which assists with aeration and promotes fermentation.
Fermentation temperature regulation
A sensor measures the temperature in the demijohn. If the internal temperature does not match the desired value, water is piped into the ring around the demijohn. The water drips down onto the surface of the demijohn and cools or heats the wine inside.
Bottle necks
Wide necks are necessary for pouring mixtures with larger components (mash in the case of red wine) into the demijohns and also being able to remove them again.
Temperature regulation system
During fermentation, the demijohns are connected to a solenoid valve system. The temperature is predefined and monitored with the help of sensors in the demijohns. The temperature is regulated automatically via the solenoid valves, via which the inflow of warm or cold water to the external wall of the demijohn can be controlled.
Steel fermentation container
For red wine fermentation and automatic mixing of the pomace
Pomace cap
Solid layer consisting of seeds, skins and stems, which rises to the surface of the must during alcoholic fermentation
Two phases
Two phases form during red wine fermentation: above, the so-called “pomace cap” and below, the liquid phase.
Fermentation cell for white wines
The white wines ferment in transparent glass demijohns with small openings.
Must
Dried yeast is added to the must in order to promote alcoholic fermentation.
Fermentation lock
Lets carbon dioxide escape and prevents air from flowing in, which would result in oxidation.
White wine fermentation
In contrast to red wine, white wine is not fermented on the mash. That is why with white wine there is only one - liquid - phase.
Cooling cell
For clarification and stabilisation of the trial wines after fermentation.
Electronic monitoring system for temperature regulation
The desired fermentation temperature can be predefined for every individual demijohn in the fermentation cells. In order to ensure the predefined temperature, the system is connected to a sensor inside the demijohn.ph. Laimburg Research Center/ivo corrà
Lighting and perception
The lighting in the tasting room can be adjusted to different colours depending on the purpose of the tasting. Blue light is most suited for the tasting of red wine, whilst for white wine, green light is best. In this way, the tasters are not influenced by the colour of the product that they are evaluating and have to rely more on their other senses.ph. Laimburg Research Center/ivo corrà
Tasting of trial wines
Either different wines are tasted and their flavour evaluated in a tasting session, or the same wine which, however, has been produced in different ways, is assessed. Usually, the tasters assess between 10 and a maximum of 18 different samples.
Defined test processes
The perceptions of the tasting panels are quantified and evaluated in defined test processes. This provides sensory science with a scientifically analytical and statistically secure foundation.
The cellar master at work
Cellar master, Urban Piccolruaz tastes the wines regularly in order to determine their quality. To do so, he removes a sample from the barrique using a pipette.
Why do the barrels have a red belt?
When the cellar master takes samples from the barrels, there may be slight spillages that would be visible, especially with red wine. Painting the barrel with red paint is an elegant way of dealing with such mishaps.
Barrique
Oak barrel with a capacity of 225 litres. The thin horizontal pieces of wood (staves) enable a greater exchange of oxygen as the wine matures. Barrique barrels are used for a maximum of 6-8 years. During this time, the wood gives off tannins, thus influencing the flavour of the wine.
Inscription
“Honour God from the depths of your being and your wine presses will overflow with wine” (freely adapted from Sophronius Eusebius Hieronymus, 347-420, one of the four church fathers of the late antiquity).
Tonneau
This kind of barrel, also known as a “Burgundy barrel”, has an average capacity of 500 litres. At the Laimburg Winery tonneaus are used for approx. 10-15 years.
Vernacius solemnis
Vernacius solemnis wine is aged in this wooden barrel made from South Tyrolean oak which has a capacity of 1200 litres. The “celebratory Vernatsch” was created in honour of the 40th anniversary of the founding of Laimburg Research Centre.
“Strands of Dolasilla’s golden hair”
Dolasilla is a brave king’s daughter from Ladin legend, who protects her people, the Fanes. The golden strands of hair depicted on the rocky wall run as far as the steel column on which the bottle that is to be opened is placed.
Rarities
Wine Archive
Approx. 60,000 bottles are stored here at a natural and constant room temperature. The wine archive consists of three areas: 1. Wines from the Laimburg Winery; 2. Trial wines; 3. Vinotheque.
Showcase of South Tyrol's wines
When the Stone Cellar was inaugurated in 1990, the South Tyrolean wine cellars each gifted the Laimburg winery two or three of their wines as a symbol that the rock cellar represented the whole of the South Tyrolean wine industry.
Buffet room
Food is served in this room during events with catering.
Wine muses in bronze (Guido Anton Muss, 1941-2003)
The two ladies represent the essence of wine. The lady on the left represents the elegance, freshness and sophistication of white wine, whilst the lady on the right embodies the opulence and luxuriance of red wine. They are enfolded in a stylised vine leaf, which portrays the outline of South Tyrol.
Notable people
The barrels in the bottom row are dedicated to noteworthy personalities who have rendered important services to South Tyrol and South Tyrolean agriculture. This barrel, for example, is dedicated to the “father” of the region of South Tyrol, Silvius Magnago (1914-2010), who made a vital contribution to South Tyrol gaining autonomous status. Well-known individuals who have visited the rock cellar are also depicted, such as Queen Beatrix of the Netherlands (*1938) or the former Italian President, Oscar Luigi Scalfaro (1918-2012).
The five senses
The barrels in the top row represent the five senses, which are essential for tasting and experiencing wine [from r.]: hearing, smell, taste, touch and sight.
Little Pine Parlour
The pine wood parlour kept in the Tyrolean style is used for small meetings.
The experimental wines
Various wines from the trial cellar of the Oenology Department are stored here. To protect the trial data, the trial wines are catalogued with codes. Twenty bottles are stored per trial. Overall, there are between 10,000 and 20,000 bottles in storage here.
Sifting
The air-dried samples are sifted to a particle size of 2 mm.
Soil samples
The fresh soil samples are placed in cardboard boxes, identified and afterwards dried and sifted.
FT-IR Spectrometer ("Fourier Transformation Infrared")
More than 20 different chemical parameters can be measured in only a short time with this device and with minimal sample preparation. Free sulphur and total sulphur can also be determined. In addition to wine, distillates, liqueurs, must and fermenting must can also be analysed. An integrated software programme enables new parameters to be determined and new calibrations to be carried out on new matrices (e.g. cider or fruit juices).
Titrator for determining “volatile acidity”
Every wine contains volatile acids; however, a statutory limit may not be exceeded at any time during the wine production process. There are different acids in the wine; acetic acid makes up the majority. If there is too much acetic acid in the wine, this flaw is known as “acescence”. It is noticeable because of a penetrating smell of vinegar and possible changes in the flavour.
Amino acid analyser
Wine contains different proteins and free amino acids. Amino acids account for 25 to 30 % of the total nitrogen in the musts. Yeast cells use amino acids as a source of ammonia nitrogen or as a source of organic carbon. The nitrogen influences various parameters and thus the quality of the wine.
Preparation of samples for analysis
Auto sampler
Device for analysing sulphur dioxide and/or pH value and acid content.
HyperLab
automatic, robotised analytical device that is able to analyse several parameters at the same time. Using a sampling arm, the device independently picks up the sample, dilutes it and adds the required reagents. Sample and reagents are placed in a reaction cuvette, in which they remain at a constant temperature until the chemical reaction has run its course and the analytical process is complete. After the analysis, it is cleaned automatically and visually inspected; the device is then available for the next analysis. At least 180 analyses per hour can be undertaken with the HyperLab.
MALDI-TOF (Matrix-Assisted Laser Desorption Ionisation Time Of Flight)
This innovative technology, which is based on mass spectroscopy, is used to identify and classify micro-organisms in foods.ph. Laimburg Research Center/ivo corrà
Laimburg Journal
Laimburg Research Centre publishes its own open access online journal. The Laimburg Journal is used for knowledge transfer and to disseminate specialist knowledge in the fields of agriculture and food. In-depth specialist information is published in the form of original works and reports in the German, Italian and English languages[https://journal.laimburg.it/index.php/laimburg-journal](https://journal.laimburg.it/index.php/laimburg-journal)
The library in the rock
Sterility control (absence of germs)
To achieve a long shelf life, foods have to be microbiologically stable. In the case of beverages it is especially important that the filtration and bottling is done correctly and hygienically.
Microbiological analyses
These analyses are fundamental for quality control, for ensuring that the product is in a hygienic condition, verifying the production processes and to test food safety criteria.
Selective culture media
Culture media are selective, that means they permit the growth of certain bacteria whilst inhibiting the growth of others. If, for example, the antibiotic ampicillin is added to the culture medium, the growth of all bacteria that are not resistant to ampicillin is inhibited.
Microscope
Sample acceptance
ph. Laimburg Research Center/ivo corrà
Mercury analyser
Traces of mercury in soil samples can be checked with this device. Mercury occurs naturally in the ground; this device is used to determine possible differences between the mercury content in the soil sample and the naturally occurring concentration.
Sample handler
The samples can be automatically decanted and diluted using this device.
ICP-OES spectrometer
Optical emission spectrometry with inductively coupled plasma (ICP-OES) is a technology that is used to identify nutrients (phosphorous, potassium, magnesium, sulphur) and heavy metals (aluminium, nickel, cadmium, cobalt).
ICP-OES spectrometer
Optical emission spectrometry with inductively coupled plasma (ICP-OES) is a technology that is used to identify nutrients (phosphorous, potassium, magnesium, sulphur) and heavy metals (aluminium, nickel, cadmium, cobalt).
Discrete analyser (SmartChem 450)
This device can be used to measure the concentration of a substance in a mostly liquid phase by making a comparative measurement with a colour scale, which corresponds to a known concentration of the substance (colorimetry) Nitrate-nitrogen, ammonium-nitrogen, hardness, chlorides and sulphates can be measured. 450 tests can be carried out every hour.
Ion chromatograph
Substances can be separated on the basis of their charge using this device. It is used for measuring the organic acids in silage or the different anions in fertilisers, in order to determine their quality. It is possible to determine whether or not the silaging process has worked optimally using the profile of the organic acids.
Oven for drying the samples
The oven is used to determine the moisture content of samples at 105 °C.
Mineralizer
Fruit samples are mineralised and the mineral nutrients are determined according to the Kjeldahl method. The chopped fresh fruit is fed into the device and sulphuric acid is added. The content is heated to 390 ºC so that it dissolves into a solution. This solution is then examined with the ICRP-OES spectrophotometer and with the automatic analyser.
Andreasen sedimentation apparatus
This laboratory apparatus is used to determine the particle size of different substances. It is used to calculate the filtering capacity and/or the type of soil. The (pre-treated) soil is placed in the container and agitated. After different periods of time, the soil settles. After a defined period, a part of the sample is removed and the clay content of the soil determined. The same process is used to determine the sand content, however over different time periods. The drainage capacity of the soil can also be evaluated in this way.
NIR spectrophotometer
NIRS technology (near infrared reflectance spectroscopy) is based on the spectroscopy in the field of short-wave infrared light. It is used for quantitatively ascertaining the constituent ingredients of animal feeds. Analyses with NIRS technology are faster and more cost-effective in comparison with the conventional wet chemical methods.ph. Laimburg Research Center/ivo corrà
Leaf samples
After weighing, the leaf samples are mineralised in a microwave. The mineralisation is a necessary step for the analysis: the organic part of the sample is destroyed and the concentration of nutrients can be analysed using the IPC-OES spectrophotometer.
Soil samples
ph. Laimburg Research Center/ivo corrà
Analysis of leaf samples
The analysis of the leaves (plant organs) makes it possible to determine the current status of the nutrients contained in the plant. This helps to diagnose deficiencies or excesses of nutrients in plants at an early stage. Before being analysed, the samples are dried in an oven and finely ground.
Automatic pH meter
Measuring device for determining the pH value. Up to 48 soil samples can be examined here at the same time.
Agitator
Nutrients can be extracted from the soil samples using this device. To do this, an extraction solution that is specific to the nutrients to be extracted is added.
Filtration equipment
Filtration is an essential part of the analytical process. Once the solution has been filtered, it can be quantified with an ICP-OES or SmartChem spectrophotometer.
Container for weighing samples
After weighing the sample, the specific extraction solution is weighed to extract the nutrients.
Automatic metering pumps
These are used to quickly and precisely meter the extraction solution into the soil samples.
Elementary analysis device
This device is used to measure organic and inorganic carbon and nitrogen in the soil samples. These parameters are fundamental for the fertility of the soil.
Elementary analysis device
This device is used to measure the nitrogen in leaf and fodder samples, in order to diagnose any nutrient deficiencies.
Ovens for drying leaf and fodder samples
They are used for the preparation of samples that need to be dried at a temperature of 60 °C before being analysed.
Ovens for drying
Ovens for drying samples
Knife mill
Samples are ground.
Mill with cyclone
For grinding leaf samples
Mill for cereals
It is used to grind cereal samples for laboratory analyses (protein content, starch…).
Dried and ground fodder samples
Samples drying
Knife mill
Samples are ground.
Mortar grinder
Here soil samples are finely ground or fodder samples homogenised.
Automatic titrator
This device is used to calculate the pH value and total acid content in different beverages (wine, must etc.).
Automatic titrator for determining sulphur dioxide
Sulphur dioxide is used in the cellars due to its antimicrobial and oxidising effect. During the production of red wines it is used to extract the polyphenols (colours, flavours, tannins) from the skin of the grapes.
Gas chromatograph with flame ionisation detector (GC-FID)
This device is used to determine the methanol content of wines and spirits.
Distilling apparatus
With this distilling apparatus, the wine is distilled and an alcohol-water mixture produced. The alcohol content of the mixture is determined with the electronic hydrometer and indicated on the wine bottle label.
Electronic hydrometer
Using electronic densimetry, this device determines the alcohol content of wine, spirits and other alcoholic drinks.
Laboratory scales
For weighing samples
Tribute to the founding fathers of the Stone Cellar
Klaus Platter (former director of Laimburg Estate Management), Luis Durnwalder (former provincial governor and provincial minister for agriculture) and Norbert Gruber (surveyor: design and project)
Wine aging in amphora
In Georgia, the cradle of wine-making, wine is traditionally aged in an amphora. This amphora made of screed mortar (cocciopesto) with a capacity of 1000 l is used to test the ageing of South Tyrolean wines in amphorae. At present, a “Rieslaner” (Riesling x Sylvaner) is being aged.
How the stone gets in the wine
This demonstration barrique shows how when minerals that are naturally contained in the wine such as potassium or calcium combine with the acids in the wine, tartar, known in German as “weinstein” is produced. These tartars crystallise out and accumulate in the barrel during fermentation and maturation of the wine. The presence of tartar is neither a flaw nor a quality feature of the wine.
Open fireplace
now used for additional room ventilation
Aging in large wooden barrels
Maturation in large wooden barrels promotes the development and maturity of the wine without the introduction of large amounts of oxygen and tannins due to the larger wine volume. This is particularly preferable when aging delicate and elegant white wines.
The wines of the Laimburg state winery
The range of wines comprises all of the typical grape varieties in South Tyrol: Pinot blanc, Sauvignon blanc, Gewürztraminer in the case of white wines; Lagrein, Pinot noir, Schiava in the case of red wines. The quality wines of the winery can be divided into three wine ranges: (1) the Estate wines, (ii) the “Manor Selection” wines and (iii) the “Special Wines”.
Painting Hall (“Stechersaal”)
This hall, which is decorated with painted panels by Luis Stefan Stecher (*1937) is used for meetings and wine tastings. The panels show elements from Greek mythology.
Estate wines
traditional, varietal vintage wines that are aged in stainless steel or large oak barrels.
Manor Selection
selected, individual wines that are predominantly aged in oak barrels, whose names are derived from the Ladin legends of the Dolomites and thus express the special cultural heritage of South Tyrol.
Tirolensis Ars Vini (TAV)
Laimburg Winery is a member of the [Association of South Tyrolean Quality Wine Estates](http://www.tirolensisarsvini.it/en/).
“Netzwerk (Network) Wine”:
Blend of three Pinot blanc wines from three regions: Joint projects by Laimburg Winery (South Tyrol), Silberberg College of Fruit Growing and Viticulture (Styria, Austria) and the State Education and Research Institute for Viticulture and Pomology in Weinsberg (Baden-Württemberg, Germany)
Wine sales
All of the wines produced by Laimburg Winery are available: Opening times: Monday - Friday, 8.30 am - 12.00 noon / 1.30 - 5.00 pm Contact: Tel. +39 0471 969 706
"Zummenträger"
(Grape basket carrier): Bronze statue by Othmar Winkler (1907-1999). The job of the “Zummenträger” was to carry the harvested grapes from the vineyards to the grape mill where the grapes were mashed and the liquid mash transported in barrels to the cellar.
Why was the Stone Cellar built?
In the 1980s, Laimburg Winery needed additional space for storing its barrels and wine bottles. The opportunity arose to expand into the neighbouring Mitterberg. Between 1989 and 1990, with the help of 5000 kg of dynamite, around 4000 cubic metres of rock were blasted out of the red porphyry cliffs of the Mitterberg. In this way, a barrique barrel cellar and a bottle cellar came into being in just 140 working days. In addition, a 300 m2 vaulted chamber was also created. To accommodate further wooden barrels, in 2001 and 2004 the rock cellar was extended again to include two more tunnels (6,000 m3).
"Kitchen"
Room for preparation with pre-tasting of the wine
Wines from the Laimburg Winery
In order to observe the development of Laimburg’s wines over the years, every year around 100 bottles of wine made from each grape variety are placed in storage.
Vinotheque
Wines from the most important wine growing areas of the world, which are used for comparative tastings, in order to measure the level of South Tyrol’s wines on the world market.
Small storage tanks for residual quantities
LABORATORY FOR FOOD MICROBIOLOGY
The microbial status of foods such as wine, beer and other fermented drinks is characterised in this laboratory. In future, the analyses offered will also be extended to other products such as fruit, meat, milk and cheeses.
LABORATORY FOR WINE AND BEVERAGE ANALYSIS
Various chemical parameters of wine, grape must, distillates, fruit juices and grapes are examined in this laboratory. In future, the analyses will also be extended to fruit wine and beer.
Ripening process of grapes
Every year the laboratory produces a ripening process test for grapes, with the help of which farmers and cellars can observe the wine grape ripening process and determine the optimum time for harvesting.
FERMENTATION AND DISTILLATION
This working group explores the fermentation processes involved in the production and refinement of foodstuffs and tests distillates, fruit brandies and liqueurs. The experts develop and/or optimise processing protocols for the manufacture of new fermentation products and distillates.
"Autumn and Harvest"
The mural by Rudolf Maria Complojer depicts the apple harvest, grape harvest and tasting of the new wine.
Floor
Under the marble floor, underfloor heating ensures pleasant temperatures.
Relief
The relief by Rudolf Maria Complojer (1938-2021) represents the primal scream, lust, greed and power and also includes Ötzi the mummy from the glacier, which was discovered when the relief was created in 1991.
Barrique barrel cellar (old wing)
200 barrique barrels are stored here.
Barrique barrel cellar
The red wines from the Laimburg winery mature in the barrique cellar. The cellar consists of an old wing and a new one; here we are located in the new wing, which was completed in 2004.
St. Urban
Patron saint of vineyards, wine and vintners (carved by the Val Gardena sculptor, Lothar Dellago *1940)
“Spring”
Mural by the Vinschgau artist, Sigrid Trojer
Aphrodite
Greek goddess of love and beauty
"Akropolis pelos"
"Laimburg" translated into Greek
Wine and seduction
Pan, the god of the forest and nature, is depicted as a hybrid of man and ram with a seven-pipe flute (pan flute). The object of his affections is the goddess of the moon, Selene.
Wine and wine-making
The silver engravings show the process of wine-making; one-off piece by Karl Kusstatscher.
Laimburg Technical College
One wooden barrel is dedicated to the Technical College for Wine, Fruit-Growing and Horticulture in recognition of the 25th anniversary of its founding in 1987.
Special shaped chairs
The asymmetric shape of the chairs, which is evocative of the contours of the Laimburg ruins, makes it easier to serve the wine from the right.
Wine names from the Ladin legends
The wines of the “Manor Selection” are unmistakable, not least thanks to their names which are taken from the Ladin legends. They are either compounds (“Col de Réy” - mountain of the king) or slightly altered original names (“Elyònd” - princess with the golden hair)
The wine tasting cycle
The relief by the Slovenian artist, Oliver Marčeta, illustrates the effect of wine: Tensions are released, shyness disappears, feelings ranging from lightness through to exuberance and even lasciviousness bubble up.
Vinification
In the smaller barrique (225 l), due to the tannins, tertiary aromas such as hints of vanilla / butter in the case of Chardonnay and tobacco, chocolate and leather notes in the case of red wine are produced. In the larger tonneau (500 l), the contact with the tannins is less intensive. As a result, fewer tertiary aromas are formed and the fruit flavours remain predominant.
Revival of ancient craftsmanship
Through the increasing use of wooden barrels to age wines, old wooden barrel producers such as the Mittelberger family business in Frangart have been revitalised and able to preserve and develop the ancient handicraft.
Ventilation technology
The temperature in the Stone Cellar is constant. Natural air circulates in the cellar. When it becomes too cold, warm air can be added via the pipes.
STAINLESS STEEL CELLAR
This is where the white and rosé wines mature, as well as red wines for drinking young.
St. Urban carved from stone
Patron saint of vineyards, wine and vintners.
Crystal lights
The patented, prism-shaped lights faithfully reflect the daylight and allow tasters to accurately determine the colour of the wine during wine tastings.
Dionysos teaches Oeneus the art of wine-making
from l.: Oeneus (King of the city of Calydon in Aetolia) with his wife Althaia; Dionysos (Greek god of vegetation and wine-making, fertility and ecstasy) with a kantharos (drinking vessel for wine) and a thyrsos stick (symbol of fertility)
Large wooden barrels
The oak barrels were carved by Pante Demetz, the wood carver from Val Gardena. They are filled with wine or sulphurated water to prevent them from becoming porous or losing tension.
CEREMONIAL HALL
The 300 m² main hall is a ceremonial room of the province of South Tyrol. It is used for events that help promote wine culture and the concept of South Tyrol as a wine-producing region.
Archaeological finds
The “Laimburg” area was already occupied around 3,000 years ago. This is shown by archaeological finds: a necropolis (burial field) from the Ice Age (850-15 BCE), bronze brooches, a Rhaetian building. In addition, some of the earliest evidence of wine making in South Tyrol has been discovered: 2,400 year-old grape seeds. Other finds date from the Middle Ages, e.g. remains of jugs and animal bones.
Storage in barriques
The dark, tannin-rich red wines are stored in barriques for between 15 and 20 months. During this time the wines mature and improve. The tannins alter and become soft, round and velvety. The oak transfers tannins into the wine. This alters the aroma and flavour spectrum of the wine. Additional smoky, balsamic and vanilla-like fragrances are produced.ph. Laimburg Research Center/ivo corrà
“Riserva”
Additional descriptor for quality wines that have a longer ageing period behind them than the equivalent wines without the designation. Furthermore, there are usually also additional specifications concerning the type of storage.
WHITE WINE CELLAR
The white wine cellar was created between 2004 and 2005 for the storage and ageing of wines in large wooden barrels in particular.
Large barrels made from French oak
The oak barrels with a capacity of 2200 to 3800 l are used to mature white whines (6-8 months) and red wines (12 months) from the “Estate Wines” production line.
Pyramitt® barrels
During fermentation of wine, yeast is deposited on the bottom of the barrel. Does this yeast have an influence on the body, structure and smell of the wine? A comparative investigation into this question is being conducted using two oval barrels. In the barrel on the left (apex pointing down) the surface (and thus the share of yeast that comes into contact with the wine) is less than in the barrel on the right (apex pointing upwards).
Controlled fermentation
Temperature is especially important for ensuring a constant fermentation of the wine. Oenologists are able to influence the intensity of the fermentation process via a sophisticated cooling system and other technical devices. In the case of red wines, it is possible via this controlled fermentation, to extract the optimum amount of colourings and tannins from the grape skins and to expand the array of aromas of the wine.
Traditional stainless steel tanks
The tanks consist of rust-free chromium-nickel-iron-molybdenum steel and have a capacity of between 1000 and 8000 l. The wine is stored here for 3 to 4 months until it is bottled. Ageing, in contrast, takes place in wooden barrels.
Controlled fermentation at approx. 20 ºC
The temperature in the tank can be precisely regulated, as cold and hot water can circulate in the double jacket.
Stainless steel tank with cooling plate
Fermentation and storage
Wine ageing in small quantities
White wine fermentation
White wine fermentation takes place after the grapes have been pressed out. In this case, only the must is fermented.
Red wine fermentation in the piston tank
Red wine fermentation takes place with the berries, skins and seeds (mash). This is necessary for extracting the colourings and tannins.
Fermentation cellar (red and white wine)
“Drawing off”
After fermentation the wine is cloudy and needs to be “drawn off”, i.e. the two phases need to be separated. The must / wine is pumped from one container to another.
Rotor tank
Mash fermentation: At the onset of fermentation, the carbon dioxide pushes all of the solid components (pomace) upwards, whilst the fermenting must, in contrast, remains underneath. The more colourings and tannins that are to be extracted, the more the mash needs to be moved.
Bottle filling machine
Laimburg Winery fills 90,000 bottles every year.
Capsule machine
Here the capsule is placed on the bottle neck and rolled on.
Labelling machine
Packaging
The bottles are packaged manually in boxes.
BOTTLE FILLING ROOM
Major awards
Laimburg Winery’s quality wines regularly receive awards at specialist wine tastings, among others from "Vinibuoni d'Italia", "I vini di Veronelli", "I migliori vini d'Italia", "Gambero Rosso” and "Falstaff".
TASTING ROOM
Tasting of food and beverages is carried out to international standards in this room. A tasting is used to assess the flavour of foods.
Sensory Science
This scientific discipline is concerned with the testing, evaluation and description of foodstuffs using the human senses (smell, taste, sight, hearing and touch). It plays an important role in product and process development, e.g. in the quality assessment and assurance of foods, and in the development of recipes, packaging and market research.
Tasters
Depending on the object of the investigation, either lay people (e.g. for a consumer test) or tasting panels with trained testers are used as tasters. The sensory perception of these testers is naturally well-developed and they are highly capable of expressing their impressions in words. Their senses are trained in special training sessions over several months.
Laboratory
To be able to describe the characteristics that determine the quality of a foodstuff as comprehensively and objectively as possible, the sensory perception results from the tasting panels are combined with physical and chemical analyses.
Mobile tasting cabin
Mobile tasting cabins are used to enable consumer tests to be carried out in the field.
TRIAL CELLAR
Approx. 200 wines are microvinified in the trial cellar every year; this means that they are produced in small containers in order to test out various processing methods and different yeasts.
Auto sampler
In preparation for spectrometric analyses, the device automatically takes up to 480 samples.
Bain-marie
Samples that require mild heat treatment at temperatures below 100 ºC are prepared for analysis with this device.
Vacuum filtration system
This automatic filtration system for liquids under vacuum is used with certain processes to remove small particles of up to 2 micrometers in size, which might disrupt the analysis.
Soil samples
pH and conductivity measuring
This device is used to determine the pH value and salt content of soil samples and samples of irrigation water.
Sample preparation
Cargo lift
Sample acceptance
Centrifuge
For sample preparation
Brewing equipment
Capacity 10 l
Open Sesame!
AULA MAGNA
This room is the venue for various events where the researchers from the centre share their findings with industry practitioners
LABORATORY FOR FODDER ANALYSIS
The constituent ingredients of hay, silage and concentrated feeds are analysed in the laboratory in order to ensure a balanced and performance-focused feed for livestock.
Zeutec NIRS
It is used to determine parameters such as protein content, cereal starch and malt. This instrument is used by the "Arable Crops and Aromatic Plants" and "Fermentation and Distillation" working groups.
THE ROCK CELLAR
Colony counter
The bacterial colonies that have grown on the plates are counted using this device. The background is illuminated in order to make counting easier. In addition, acoustic and optical signals are recorded during counting. ph. Laimburg Research Center/ivo corrà
Special atmosphere
The hall was designed according to the four principles of “light, elegant, airy and functional”, in order to make the wine experience in the rock light and stimulating rather than oppressive. The design makes a decisive contribution to the friendly atmosphere with swivel chairs, the mosaic pattern on the floor and the modular construction of the tables, etc.
“Wine temple”
When the rock cellar was extended in 2004, this room originally came into being out of the need to create a link to the emergency exit. During special wine tastings, the last bottle is opened here. ph. Laimburg Research Center/ivo corrà
Stylised corks
The formation of porphyry rock are based on corks and are a great place to lean against and sit.
"Special wines"
This range includes, for example, "Pustrissa", which is produced from the fungus resistant grape variety, Solaris, or "Vernacius solemnis Kalterersee Auslese".
LAIMBURG RESEARCH CENTRE
Founded in 1975, Laimburg Research Centre is the research institution for agriculture and food quality in South Tyrol. First and foremost, it conducts applied research with the aim of increasing the competitiveness and sustainability of South Tyrol’s agricultural sector and ensuring the quality of agricultural produce. Over 150 employees work year round on approximately 350 research projects in all areas of the South Tyrolean agricultural industry, from fruit and grape growing through to mountain agriculture and food technology.
Third-party projects
Every year Laimburg Research Centre carries out countless “third party projects”, which are financed by public or private funding. The public funding comes from local, national or European sources, whilst the private financing is often contract research.
Research network
LABORATORY FOR PLANT NUTRITION AND FODDER ANALYSIS
SPECIALIST SCIENTIFIC LIBRARY
The specialist scientific library manages and indexes the scientific literature on all research areas of the Research Centre. The library makes its collections available to external users in the reading room. At present, the collection comprises around 15,000 media and over 290 journals, of which subscriptions are currently held for 120 titles.
Library catalogue
The media in the library at Laimburg Research Centre can be accessed via the joint online catalogue of the Scientific Library South Tyrol.
Reading room
The reading room of the specialist scientific library is open to all interested parties. Library opening times: Mon - Thur: 08.00 - 12.00 hrs, 13.00 - 17.00 hrs Fri: 08.00 - 12.00 hrs, 13.00 - 16.00 hrs Contact: library@laimburg.it
Archive Library
Sample preparation room
Organic Cultivation
“Ecological” and “organic” cultivation aims to grow high quality food without using chemical and synthetic plant protection products. The “Organic Farming” working group supports the development of this type of cultivation with practical experimental work and advice.
Pressing room
Destemmer
Can be used for both red and white grapes. This process separates the berries from the stems.
Pneumatic presses in which the white grapes are pressed
The grapes drop continuously from the dispensing drum onto a slide and then into the presses. During pressing, the must is separated from the solid parts of the berries.
Trough in which the must is collected
From here, the must runs into a container for settling.
Pneumatic presses
Can be used for whole grapes, squashed grapes or destemmed grapes.ph. Laimburg Research Center/ivo corrà
Destemmer
Ph. Laimburg Research Center/ivo corrà
