The IVAGRO has from the beginning of the building of the CAIV that currently houses many of its researchers, integrated in the building of Research Institutes (2nd floor plus the ground floor of the industrial building) located in the Campus of Puerto Real, as well as all the scientific equipment available, obtained through the actions requested by its researchers in recent years.

The building occupies an area of 2,500 m2. This space includes 13 laboratories equipped with basic material of about 50 m2, 1 tasting room with 30 useful and standardized stalls for wine and food products, as well as preparation room for tastings, 1 warehouse (50m2), industrial warehouse double height and bridge crane of 200 m2 with equipment for the development of small-scale winemaking, cameras (freezing, cold and climatic) and recently has been added an extension of 200 m2 for various pilot plants, as well as a greenhouse that is in a differentiated area in the Campus of Puerto Real.

It also has a dispatch area (approximately 300m2), for the address, secretary and administration, researchers offices, library and computer room, offices of the Campus of International Excellence Agroalimentario (CeiA3), boardroom, seminar (equipped with screen and video projector) and room for multiple uses suitable for the development of teledocencia and / or videoconferences (these last three spaces shared with the CACYTMAR).

As for the scientific equipment (Annex V) to be provided by the IVAGRO, this comes from the center’s own equipment, some of the equipment recently obtained by the call of CeiA3, another part is the equipment that comes from the research groups of the integrating researchers of IVAGRO, as well as the scientific equipment of the Approved Services of the UCA and of the Central Service of Science and Technology, of habitual use of the investigators members of the Institute.

In the IVAGRO there are researchers from non-experimental areas, who develop their work in other Campus (Cádiz and Jerez). There are also other ICT research groups that develop their research in the Algeciras and Jerez Campus. In the future it is also possible to concentrate much of the IVAGRO equipment in the Science and Technology Park Jerez.

1. EQUIPMENT FOR COMMON USE AND PROVISION OF SERVICES

This equipment has been acquired by different public calls (FEDER and Junta de Andalucía) and lately by CeiA3.

1.1 PILOT PLANTS AND TECHNOLOGICAL SERVICES

VINIFICATION PLANT.

• Elaboration of white wines (usual process).
• Elaboration of red wines (usual process).
• Pre-fermentative maceration.

FERMENTATION PLANT

• Small volume multipliers
• Deposits different volumes.

MICROOXYGENATION PLANT

• Hyperoxidation of musts.
• Micro-oxygenation
• Aging (usual and alternative process).

FILTRATION PLANTS

• Filtration (land and tangential).

CLIMATIC CHAMBER

• Artificial grazing of grapes.

ACETIFICATION PLANT

• Acetification of wines (8L)

DISTILLATION PLANTS

• Alembic 50 and 100L (pilot)
• Rotary cones (semi-industrial)

EXTRACTION PLANT

• Supercritical fluid (for separation of solid samples).
• Pressurized fluid
• Supercritical fluid

MIXING PLANT

Obtaining sauces

1.2 THEMATIC LABORATORIES AND SERVICES

CHROMATOGRAPHY

Equipment: UPLC; UPLC; HPLC with conductivity detector; HPLC with fluorescence detector and PDA; CG-MS with twister head space system

Services: acid gluconic; organic acids (tartaric, malic, succinic, acetic, citric,
lactic); amino acids (22 compounds); individual anthocyanins: 10 glucosides and derivatives; individual polyphenols (benzoic, cinnamic acids and their aldehydes); catechin, epicatechin; melatonin; Ochratoxin; resveratrol and derivatives; Volatile compounds (alcohols and esters, headspace, volatile phenols).

CONTROL PARAMETERS

Equipment: Hydrometer, Distiller, Sulfur Tester, Infrared spectroscopy, FT-IR / UV-VIS; Near Infrared Spectroscopy NIR

Services: Total acidity; Volatile acidity; Gluconic Acid (by Biosensor); Total anthocyanins
(UV / Vis spectrophotometry); Total polyphenols (UV / Vis spectrophotometry); Total tannins
(UV / Vis spectrophotometry); Free sulfur, Total sulfur, Volumetric alcohol content
(by densimetry), Volumic mass (by densimetry), General parameters by FT-IR and NIR.

PREPARATION OF SAMPLE.

Equipment: Distiller and extractor.

Services: Previous distillation for determination of alcoholic strength and volatile acidity; extraction of solid samples for the determination of compounds by chromatographic techniques.

DEVELOPMENT OF ANALYSIS METHODS

Equipment: Basic laboratory equipment.

Services: Development of methods of analysis of parameters not included in the previous list.

1.3 OTHER INFRASTRUCTURE AND SERVICES

GREENHOUSE.

Equipment: Automated greenhouse

Services: Testing of plants under controllable conditions (temperature, light, humidity, etc.)

SENSORIAL LABORATORY

Equipment: Approved tasting room

Services: Sensory evaluation of products, Preparation of specific tastings, Use of the tasting room.

COMMON USE

Photoperiod culture chamber

Chilled incubation chamber with agitation

Laminar flow cabins

2 EQUIPMENT PROVIDED BY OTHER ROADS

2.1 Available at the current CAIV facilities (provided by CAIV researchers)

2.2 Available at the researchers’ own facilities (Dept.)

2.3 Available at the Central Science and Technology Services