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flecha MURUA HUB

«A space for research, meetings, connecting, learning, exchange and inspiration.»

Wine is not just about the grape; the barrel plays an essential role in the ageing process, although more important are the people who participate in creating the wine. For all of these reasons, Tonelería Murúa incorporates a key concept that accompanies it in the cooperage process, known as the HUB. A space for research, meetings, connecting, learning, exchange and inspiration.

The culmination of this space is all the research lines presented below, which Murúa has led and which guarantee the know-how that characterises this cooperage through analytical data.


actividades
estudios
actividades de terceros






Study about white varieties in different types of wood.

Collaborators: University of Zaragoza analysis laboratory of the LAAE aroma and oenology. Tobía winery. ADER










Design and development of hybrid wood/plastic systems for wine fermenting and ageing.

Project leader: Tonelería Murúa in collaboration with AITIIP Technological Centre Castillo de Maetierra, Tecnopakaging and Ribawood.










The influence of types of wood, toasting and drying (24-36-60 months) in Graciano ageing.

Collaborators: University of Zaragoza LAAI aroma laboratory and Viña Herminia Wineries.










The influence of height while drying the wood and micro-oxygenation through the slats in American oak barrels.

Collaborators: Bodegas ARZUAGA (Ribera del Duero – Spain).










Influence of immersion in water in French oak wood.

Collaborators: La Rioja University, Campo Viejo Wineries Laboratory of Excellence and ADER.










INFLUENCE OF THE TONALITY OF AMERICAN OAK ON WINE AGEING

Collaborators: La Rioja University – Department of Chromatography, Campo Viejo Wineries Laboratory of Excellence and ADER.










OPTIMISING DRYING OF THE OAK AND ITS REPERCUSSION ON THE BARREL PRODUCTION PROCESS AND ON THE QUALITY OF RIOJA WINES.

Collaborators: INIA (National Institute of Farming and Food Research and Technology) and ADER.










DETERMINING THE TEMPERATURE CURVE DURING BARREL TOASTING.

Collaborators: Advanced Centre for Technological innovation and ADER.










IMPROVED ORGANOLEPTIC CHARACTERISTICS OF WINE AGED IN BARRELS.

Collaborators: Advanced Centre for Technological innovation, ADER and Corral Wineries.







SITE METHOD
Exclusive Murua process
MURUA HUB
Activity and study centre

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