Study validates microvinification as reliable tool for wine research and product testing

A new study led by Penn State food scientists suggests that microvinification — fermenting just 50 milliliters of grape must — can yield consistent and accurate chemical profiles, making it a viable alternative to larger-scale pilot fermentations commonly used in wine research.

Traditionally, winemaking trials involve around five gallons per test batch, but these require more time, materials, and labor. The study, published in the American Journal of Enology and Viticulture, found that quarter-cup fermentations produced results comparable to standard pilot-scale fermentations across key metrics, including oxygen exposure, phenolic content, and aroma compound development.

“With proper replication, microvinifications can give trustworthy results,” says Misha Kwasniewski, associate research professor of food science at Penn State and senior author of the study. “They offer a cost-effective, scalable way to evaluate variables such as grape composition, fermentation temperature, and skin contact — factors that directly influence wine chemistry and quality.”

Researchers tested both Chambourcin and Noiret grapes using identical processing methods — de-stemming, hand crushing, and yeast addition — across both fermentation scales. Despite concerns in the industry that very small fermentations may be more prone to oxidation or variability, the study found no evidence of such drawbacks.

The authors say the findings challenge a common assumption in wine R&D that only full- or pilot-scale fermentations yield valid results. “This work shows that scale doesn’t have to be a barrier to experimentation or quality assessment,” Kwasniewski notes. “Microvinifications can help winemakers test interventions — like different yeast strains or harvest timings—more easily and at lower cost.”

The study highlights microvinification’s potential as a practical tool for both academic researchers and commercial winemakers seeking to optimize product quality or trial new processes without committing to large volumes. The research was funded by the USDA’s National Institute of Food and Agriculture, with contributions from fermentation consultant Alex Fredrickson of Terroir Consulting Group.