Testing and evidence

The UK's Centre of Excellence for Wine

The evidence from centre confirms Vinalchemy significantly improves colour density, optimises phenolics and tannins, harmonises acidity and reduces volatile acidity and produces wines statistically closer to naturally aged exemplars.

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Plumpton evaluation - tested & certified

36 wines. 108 bottles. Reported treatment differences.

36Wines

108Bottles

p < 0.05Selected chemical metrics

4Reported analytical approaches

Test context

Reported methods

Treated and control samples
Chemical profiling
Analysis of variance (ANOVA)
Principal component analysis (PCA)
Hierarchical clustering

Within the tested conditions

Signed conclusion

The evaluation reported statistically significant treatment differences at p < 0.05 in selected chemical metrics and concluded that Vinalchemy accelerated ageing-related reactions under those conditions.

Operational meaning

Wine-specific responses matter.

The Plumpton evaluation reported different responses and estimated chemical-age changes across example wines.

That variation is operationally important: a programme should be developed for the actual wine, not assumed from a different wine or vintage. However once in use over several vintages, certain parameters can be recalled and applied, reducing testing times.

The VL250 sits between evidence and production, allowing the winery to test, taste, refine and approve before scale.

TrialMeasureApprove

Double-blind sparkling sensory test

Significantly different. Preferred by 13 of 15 participants.

The Technical Data Sheet reports a double-blind triangle sensory test on Plumpton Sparkling Rosé wine, comparing treated and untreated base wine.

p < 0.05Treated wine significantly different

13 of 15Preferred the Vinalchemy-treated wine

87%preferred the Vinalchemy-treated sparkling wine in this reported test.The brochure identifies the preference question as anecdotal within the test.

The 87% result refers specifically to 13 of 15 participants in this test and should not be generalised to every wine or audience.

A wine-specific starting point

Put the evidence into the context of your wine.

Read the summary, then test the actual wine and let the winery’s own sensory and analytical review decide whether the result should progress.

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