At BRI, we have an experienced team who will take the time to understand the purpose for your research and design a trial that meets your needs and budget. We are used to working with both new and repeat clients and are very happy to walk you through trial variables.

Variables include how many fermenters may be required and of what size (we currently have 17L and 200L temperature controlled tanks, and the 200L tanks can be adjusted for smaller amounts), and any additional services that might benefit your research.

Please fill in the enquiry form via our website and a member of our team will contact you promptly to discuss your trial needs.

BRI research trials can help you meet changing consumer preferences, improve winemaking processes and outcomes, achieve greater yield and quality, and solve current and emerging challenges.

At our purpose-built research winery, we provide all staff required for trials. This includes staff to complete winemaking and cellar work. We tailor trials to your needs and our scientists conduct rigorous trials free from the variables that may be difficult to minimise in-house. This means your results are reliable. Our Research Winemaker Ngarita Warden is also on hand to interpret any findings and analysis, helping with your real-world application of results.

Red fruit 

• For a 17L fermenter, a minimum of 25kg whole cluster or 20kg destemmed/machine harvested.
• For a 200L tank, a minimum of 190kg whole cluster or 170kg destemmed/machine harvested.

Rose or white fruit 

• For a 17L fermenter, a minimum of 40kg whole cluster or 35kg destemmed/machine harvested.
• For a 200L tank, a minimum of 300kg whole cluster or 270kg destemmed/machine harvested.

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If you are a grower or a winery with access to fruit, then ideally you would source your own fruit to meet your trial needs.  If you are a supplier or do not have a direct contact to source fruit, we can assist you. 

We accept unclarified and clarified juice for trials. We require 18-20L per 17L ferment. Containers can be provided if needed however for 200L fermenters, we ask that you organise the transport of the juice to our facility where it will be immediately transferred to a tank.

We process fruit using a commercial sized Pellenc Selectiv Process Winery S de-stemmer and a Pellenc Extractiv 2 Dynamic crusher. We also have a sorting table and a vibrating table available if required.

To press fruit, we use four small-scale Diemme Enologia Membrane Presses that operate using the same software as a large scale.  The performance of the presses has been optimised and deliver extraction rates comparable industry standards.

Only if your trial requires special additives.  BRI has a variety of winemaking additives available including a varied selection of yeasts and nutrients.

As part of our winemaking service, standard lab analysis is provided, and we are happy to assist with interpretation. 

• Juice composition includes pH, TA, YAN, L-Malic acid, Lactic acid, Glucose, Fructose, Density, Extract, Glycerol, NTU and °Brix
• Wine composition includes pH, TA, L-Malic acid, Lactic acid, Glucose, Fructose, Density, Extract, Glycerol, VA, Alcohol, Total sugars, Total and Free SO₂
• The °Brix is monitored and recorded daily.

We offer a variety of additional analytical services to meet trial needs. A price list can be forwarded to you by request via our enquiry form.

BRI has a customized filtration system that can include 3.0, 1.2, 0.6 and 0.45 micron filtration.

Currently, BRI does not have oak barrels available, but we are very open minded about discussing trials that may require them. Oak alternatives are also an area we would like to explore. 

Yes, you are welcome to come in and check on trial wines by appointment. When the trial is complete, we typically dispatch all wines back to clients.  We are SWNZ accredited and are registered under WSMP. All outputs belong to our clients and that includes intellectual and physical property. 

The most popular time for trials is over vintage. However, we encourage people who want to conduct a trial outside of this busy time to discuss our frozen juice options. The same winemaking services are provided, and we can organise the storage of your frozen juice.

We offer in-house filtering and bottling and independent wine sensory evaluation. BRI have several temperature-controlled rooms where wines can be stored once bottled. 

We have an Officine Pesce Bottling System which is ideal for bottling small volume wines.  Wines can be bottled and capped in 750ml or 375mL.  

Our Sensory services use expert panellists and usually include quality assessment, difference test assessment, descriptive analysis, and preference studies. We will work with you to create a sensory trial design that is fit for purpose for your trial’s objectives.

We are keen to discuss thoughts around how our fermenters can be utilised outside of vintage.  Please contact us with your ideas through our enquiry form on the website.

Research is tailored to suit wineries of all sizes. Every trial we run is bespoke with the cost varying depending on what we are investigating and the subsequent requirements and inputs.

The BRI team are available now to talk through what you’re looking to investigate and co-design trials that will get the best research outcomes for your budget. 

Please contact us through our enquiry form and the appropriate member of our team will be in touch.