Since 1993 the research group of the CEAS has been closely linked to the Wine & Spirits Industry, through research projects, consultancies and services.

For Chilean Pisco industry several R&D project have been done related to the characterization of aromatic Muscat grape varieties, optimization of the aromatic content of juices, musts, wines and spirits, distillation optimization, among others, working closely with the private sector and co-founding by the government (see research projects Piscos) (see research projects Piscos)

For the wine industry R & D projects include technologies for wine production, fermentation capacity, characterization and optimization of aromas of varieties, such as Carménère, Cabernet Sauvignon and Sauvignon blanc, off-flavour detection and control, consumer preferences studies, among others, now through the model of Consortium Wine Vinnova and consultancy on various issues relevant to the industry, both domestic and international customers.(see research projects Wines).

About our services, CEAS provide chemical and sensory analysis, supported by state of the art infrastructure and equipment, as well as a highly specialized team, which in addition to our Quality Policy, accreditations and participation in international laboratory rounds, bring to the industry a unique offer.

Among services are: identification and quantification of aromatic defects, varietal aromatic compounds, sensory profiling, training panels, consumer preferences test, and chemical-sensory benchmark.