Tenders Are Invited For Testing The Effect Of Selected Closures On The Quality Of Wine During Their Maturation In The Bottle.

The Subject Of The Contract Is The Services Of Research Work Focused On Testing The Effect Of Selected Types Of Closures On The Quality Of Wine During Their Maturation In The Bottle. The Aim Will Be To Compare On The Basis Of Analytical And Sensory Parameters And Determine The Suitability Of The Plug On Selected Wines Over Time. The First Step Of The Research/Service Will Be The Choice Of Wines And Tested Types Of Closures, The Next Step Is To Turn Wines Into Bottles And Their Closure With Selected Variants Of The Plugs. It Is Assumed To Test On Five Different Styles Of Wines (Botrytic Wine, Red Wine, White Aromatic Wine, Dry White Wine, White Wine With Residual Sugar). At Least 10 Different Types Of Closures Will Be Selected. The Potential Supplier Of The Service Must Be Provided By A Laboratory With Capacities Capable Of Regularly Performing Analytical Measurements, Including: Measuring The Dissolved Oxygen Content (O₂) (Oxygen Analysis Will Be At Least 10 And Will Take Place At The Maximum 30 -Day Intervals), Sulfur Dioxide (So), Redox Potential Alcohol, Residual Sugar, Acids And Density. The Analyzes Of Individual Parameters Will Always Be Carried Out For Three Bottles Of Each Variant And Will Be Realized At Regular Intervals, And It Is A Prerequisite For Implementing Six Cycles Of Such Analyzes Over The Project. The Potential Supplier Must Demonstrate The Ability To Research And Develop In The Field Of Enological Procedures By Proving An Overview Of Relevant Scientific Publications, And At Least Eight Professional Articles Are Required (The Applicant Will Prove An Extract Of Articles With Complete Quotation) And At Least Two Applied Results Published In The Last Ten Years (The Applicant Will Submit An List Of Applied Results). Another Qualification Of A Potential Supplier Is To Ensure A Tasting Committee Composed Of At Least 5 Trained Evaluators, Which Will Regularly Monitor Sensory Properties (Taste Profile, Aromatic Profile, Overall Impression) Of Individual Samples According To The 100 -Point Oiv System. It Is Necessary To Submit A Copy Of The Certificate Of The Expert Assessor For Sensory Analysis Of Wines According To Čsn En Iso 8586 (So -Called Exams Ii) And Signed Affidavit Confirming That Employees Of The Potential Supplier, Or That They Cooperate With It On The Base Of Another Contractual Relationship.