VINEYARDS, VINIFICATION, CONSUMER PRODUCT MATCHING, TRIALS AND R&D.
Wine X Ray offers the ability to measure the essential compounds that are being extracted into your developing red wines and to visualize their trends over time.
We deliver this information to you in time to enable you to make better decisions about what actions to take next in crafting your wines. Wine X Ray is uniquely qualified to interpret the significance of the measured values that we report to you, and we can use our expert knowledge - working in close collaboration with your operating staff - to make the right short-term modifications or the appropriate long-term changes to accomplish your ultimate goals.
Listed below are several viticulture, vinification, product development, and investigative application areas where Wine X Ray’s measurements, expertise, and approach have resulted in key technical advancements and business efficiency improvements.
Assess grower lots and grower performance - finally an objective tool for assessing wine and grape quality.
Determine highest value fermentors early in the fermentation process.
Monitor cellar activities. “See” that your work orders are being followed, and that they are having the desired effect.
Drain and press fermentors based on real-time knowledge of the phenolic concentrations in the wines.
Understand early what the expected oak aging duration will be. Also, base the percentage of new oak or toast level on the phenolic “size” of the wine.
Blend for desired style and quality.
Increase confidence level when blending wines early to maximize cooperage and reduce cellar and laboratory costs associated with maintenance of multiple lots.
Gage free run versus press fractions for blending.
VINTAGES AND WINEMAKING REGIONS
Obtain early insights into relative ‘size’ of wines from a given vintage, and compare to historical vintages.
SALES & MARKETING
Create wines that meet pre-determined stylistic parameters of a wine type, including tannins and total phenolics levels.
Assess bulk wines: measure the ‘size’ of a bulk wine sample to see if it is in line with style targets.
For wine produced for sale as bulk wine, match customer’s phenolics profile style. Have data to support contract approval and strengthen relationship between bulk wine supplier and client.
Growing a brand? Maintain phenolics style over time and over increasing demand.
TRIALS AND RESEARCH & DEVELOPMENT
Assess real impact of enological enzymes, specifically ones that claim to increase extraction of phenolic compounds and fix color.
Establish effectiveness of cold soaking in extracting anthocyanins; determine quantitative influence of maceration variables.
Determine which fining agents to use for which wines and in what quantities. What phenolic components are actually removed or modified, and to what extent?
Viticultural trials: assessment of practices’ and techniques’ impact on fruit quality.
Benchmarking for wine style and quality target parameters.