What is it for?

Actions directed towards the obtainment of high quality drink, from the selection of raw materials, hygiene of the installations, equipment and of the adequate fermentation process, stabilization, maturation and bottling. This way, the viticulturist may obtain a product of excellent standard, in accordance with the valid legislation.

By means of practical-theoretical meetings, and in loco visits, which aim for the technological contribution and technical interventions, the producer receives information and training for:

• Management adjustments and solutions in conformity with the established problems and traced objectives.
• Adequacy of the activity management, in conformity with the rational techniques of management.
• Application of principles of quality production. Stimulate the increase in productivity, with emphasis on quality control.
• Implant a system of operational controls of the activity, for better decision making.
• Systemic actuation in the development of production planning, looking to reach commercial objectives of quantity adjusted to demand, quality and regularity.

Based of the knowledge of the viticulture sector, the IBS develops projects directed towards systems of red wine production, white wine and sparkling wine.

How does it work?

The work is developed in practical-theoretical applications, making use of two main tools: Collective Service and Individual Service.

Collective Service: Group service with transfer of agricultural production technology in periodic meetings, where practical and theoretical aspects of the activity shall be developed.

Individual Service: In loco service, with periodic visits by the consultancy to the properties, for the proposal of management adjustments and solutions according to the verified problems and traced objectives.

Check the programmatic content:

• Demonstrate the potential of different grape cultures.
• The art of serving and tasting wine.
• Structuring of wine-cellars for better utilization. Preparation for vinification, such as equipment, inputs, labor, sterilization and sanitizing of the wine cellars.
• Selection of raw material and receiving the grape. Adequate milling for positive organoleptic results in the final product.
• Controlled alcoholic fermentation, assuring the quality and avoiding irreversible damage.
• Pigeage, racking off, cuts.
• Production costs.
• Elaboration Logistics.
• Legislation.
• Analytical techniques.
• Elaboration of dry wines, demi sec and sweet, eradicating the risk of posterior fermentation.
• Bottling of ready wines for the consumption or wines for maturation.

Besides the described actions to the side, there is that for sparkling wine:

• Vinification of a base wine for sparkling wine. Characteristics of a base wine in order to obtain a fermentation and adequate “formation of CO2”. Preparation of yeast.
• Preparation of the wines for the second fermentation, bottling and closing.
• Maturation, stabilization and expedition liquor, Definite closing.