The laboratory is equipped with the necessary instrumentation for the chemical and instrumental analysis of the fixed and volatile fraction of musts, wines, beer and other fermented and non-fermented beverages and distillates. It is equipped with gas chromatographs, gas chromatography-mass spectrometry systems, high-performance liquid chromatography, as well as sample preparation equipment and innovative extraction technologies. It also has IR analysers, and a PSD (particle size distribution) meter.

Contact: Prof. Piergiorgio Comuzzo 

The section has a microvinification winery located at the University Farm. The winery allows experimental microvinifications on volumes ranging from a few litres up to 1 hL. It is equipped with cold rooms, thermo-conditioned rooms for the fermentation of small volumes and a battery of 28 thermo-conditioned tanks, operating under inert gas, for vinification of volumes of up to 100 L. 

Contact: Prof. Piergiorgio Comuzzo 

The plant has a capacity of 150 L and is a two-vat system (mashing - filtration in the first vat and cooking - whirlpool in the second). The other available equipment is a mill, a heat exchanger, hot and cold water tanks, two 380 L fermenters (double boiler), a refrigerating unit and an electric heating system. 

Contact: Prof. Stefano Buiatti 

Nano brewery with a capacity of 23 L (Braumeister). The Braumeister is a reduced-capacity system that allows laboratory-scale testing with control of all key parameters, in particular mashing and fermentation temperatures (two 25 L capacity fermenters, temperature-controlled with a refrigeration unit). 

Contact: Prof. Stefano Buiatti 

A plant (500 kg capacity) that enables the transformation of barley caryopsis into malt (used for beer production) through five operations: grading, wetting/drying, germination, drying and brushing. The group offers consultancy services both in the region and outside; it performs chemical and physical analyses to control the quality of malt and beer. It carries out malting of different varieties of distichous barley and wheat. 

Contact: Prof. Stefano Buiatti 

The section can rely on the university's sensory analysis laboratory, located at the Lab Village complex (Campus area Rizzi). The laboratory is equipped with a fully equipped kitchen and two sensory analysis rooms, one with 24 and the other with 5 stations. 

Contact: Prof. Franco Battistutta

The laboratory includes a pilot plant for supercritical fluid extraction (SFE).

Contact: Prof.ssa Carla Da Porto

The group is currently equipped with a laboratory where several pieces of equipment are kept, including: a smoke analysis system, a vibration and noise measurement system, an environmental microclimate measurement unit, and a variety of other equipment to measure technical parameters of sprayers and tractors.

Contact: Prof. Rino Gubiani