Laboratory for Technology and Analysis of Wine is engaged in education, scientific research and professional support in the field of oenology. Through teaching at undergraduate and graduate studies, students are enabled to acquire contemporary theoretical knowledge and practical competencies in wine technology, sensory analysis and instrumental methods.
The scientific research activities of the Laboratory are focused on the development and application of innovative and sustainable technologies in wine production, with special emphasis on preserving wine quality in the context of climate challenges and optimizing various oenological procedures. The effect of applied technologies is assessed through the analysis of polyphenolic compounds and aroma compounds, using modern chromatographic techniques, as well as through their importance in defining the sensory characteristics of wine and monitoring wine stability during production, maturation and aging. Recent research includes the application of advanced membrane processes (reverse osmosis and forward osmosis, nanofiltration), non-thermal technologies (ultrasound, high pressure, pulsed electric field, microwaves) in various stages of wine production, and the valorization of wine industry by-products.
In addition to applied research, the Laboratory actively cooperates with the wine industry through the development of technological solutions and implementation of innovations, as well as comprehensive professional support to winemakers (professional education, oxygen control during vinification and bottling, sensory analysis, analysis of polyphenolic compounds and aroma compounds, cork quality analysis, control of undesirable microorganisms such as the genus Brettanomyces, etc.).