The Oenolab offers contract research and consultancy in the field of wine production as well as technologies for the production of alcoholic beverages. In order to evaluate the quality of raw materials, intermediate products and finished products (grape must, wine, ingredients, materials and packaging) with respect to the production, conditioning and storage techniques, the following high-resolution instrumental chemical analyses are carried out:

• Two-dimensional gas chromatography in combination with time-of-flight mass spectrometry ‑ an emerging analytical technique in which two capillary columns are used in tandem to separate out the individual substances to be analysed. In contrast to conventional one-dimensional separation, GCxGC allows higher peak capacity (i.e., resolution of a higher number of peaks within a given time) and better separation of co-eluting compounds.
• LC-ICP-MS – an innovative technology that combines liquid chromatography with inductively coupled plasma mass spectrometry to identify organic compounds and simultaneously measure several elements
• Standard oenological analyses ‑ equipment needed for standard oenological analyses (sugar content, alcohol content, free and titratable acidity, sulphur dioxide), manual and automated enzymatic analyses (glucose, fructose, malic acid, lactic acid) and analysis of other qualitative parameters using HPLC, coupled with DAD and fluorimeter