VitiVino Services
Vitivino helps vineyards and wineries innovate production, refine wine styles, and solve technical challenges. Providing expert wine research consultancy to turn complex data into actionable strategies. Whether you are optimising yields or crafting your next vintage, VitiVino is your trusted scientific partner.
✦ How I Help
Research and Analysis
Trial Design: From small-scale testing to large-scale research.
Project Delivery: End-to-end research management.
Data Analysis: Analysing and interpreting laboratory results.
Desk Research: Technical reports and literature reviews.
Education and Communication
Event Design: Wine conferences, masterclasses, and workshops.
Thought Leadership: Writing blogs, books, and white papers.
Public Speaking: Industry events.
Workforce Development: Custom staff training.
Microbiome Analyses
VitiVino are exploring options to provide a complete microbiome analyses service. This will be for soil, juice and ferments and profile bacterial and fungal (including yeasts) communities from DNA sequencing.
Prof Mat Goddard is involved in this service: working with the New Zealand wine sector, Mat was the first to suggest the concept of ‘a microbial aspect to terroir’1 and then provide evidence for this 1,2,3. Working with the renowned Michael Brajkovich at Kumeu River, Mat also discovered the Pichia kluyveri 4 yeast that is sold in the FrootZen product.
Please contact Belinda@vitivino.co.uk if you are interested in exploring this microbial terroir service.
References
1. Geographic delineations of yeast communities and populations associated with vines and wines in New Zealand. https://doi.org/10.1038/ismej.2011.195
2. Regional microbial signatures positively correlate with differential wine phenotypes: evidence for a microbial aspect to terroir. https://www.nature.com/articles/srep14233
3. Mixed yeast communities contribute to regionally distinct wine attributes. https://doi.org/10.1093/femsyr/foad005.
4. Co-fermentation with Pichia kluyveri increases varietal thiol concentrations in Sauvignon Blanc. https://doi.org/10.1111/j.1755-0238.2008.00031.x
✦ Tailored Solutions
For National and International Wine Producers
Robust data and emerging techniques to protect your brand, reduce waste, and improve productivity.
Evidence-Based Winemaking: Make production decisions backed by robust chemical and sensory data.
Efficiency & Cost Reduction: Stay ahead of the curve with insights into new and emerging technologies to cut costs and streamline operations.
Vintage Consistency: Learn precise blending and testing methodologies to improve consistency from year to year, securing long-term consumer brand loyalty for blends.
Market-Driven Innovation: Remain competitive with my global wine market trends report to develop commercially successful products.
For Grape Growers and Viticulturists
Data-driven vineyard management to improve resource efficiency and build climate resilience.
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Climate & Variety Trialling: Gain the latest data on disease-resistant varieties. I evaluate performance from "vineyard to bottle," assessing ripeness, flavour, aroma, and aging potential specifically for cool-climate still and sparkling wine production.
Established in the UK, Connected Globally
Based in the heart of the UK’s wine region, VitiVino serves producers and growers both locally and overseas. Dr Belinda Kemp has extensive hands-on experience and scientific knowledge from working in the cool-climate wine regions of the UK, New Zealand, and Canada.
Let's Work Together
If you’re looking for a research specialist to help translate complex science into practical recommendations to help your business remain competitive, get in touch today.
VitiVino can work with you to tailor a scientific solution to address your specific challenge and fit your budget and timeline.
Fill out the form for a no-obligation discussion.