BNIC
Bureau national interprofessionnel du Cognac
Managing director
Headquarters
23 allées Bernard-Guionnet
B.P. 90018
16101 Cognac Cedex
Tél. : 33 (0)5 45 35 61 00
Fax : 33 (0)5 45 35 61 45
station@bnic.fr
Sectors
Wine and spirits:
Cognac, Pineau des Charentes, liqueurs.
Fermented and distilled products.
Skills
Sustainable production of grapes, wines and spirits of quality
Wine agronomy, plant material, vine growing, oenology, distillation
Knowledge and defense products
Physico-chemical and sensory analyses, food safety, product authenticity, intelligence and regulatory expertise
Environmental issues and Sustainable development
Waters, air, energy, climate, biodiversity, landscapes...
Services
Services of R&D in viticulture, oenology, distillation, environment, .
Officials analyses, sanitary safety and characterization of products.
Consulting and technical assistance in viticulture and œnology.
Training in viticulture, œnology, distillation, hygiène, quality...
Pre-multiplication of the vine.
Accreditations
Food technology institute (ITAI).
ISO 17025 : Wines programs (78) and 115 (spirits) phtalates.
Good experimental practices (GEP) : (phytosanitary products on the vine).
CTPS: Centre of pre-multiplication of the vine.
DGCCRF : delivery of certificates for exporting food products.
Expertises
International Organisation of Vine and Wine (OIV), Spiritts Europe, Food and Drinks Europe, Bipea, FranceAgriMer, Scientific and technical board for the viti-viniculture sector, like of the vine
Equipments
Experimental vineyard
Pilots of wine-growing experiment vinification and distillation
Laboratories of analysis physico-chemical and sensory evaluation
Contact
Other sites
Numbers of employees
Joint technological unit
Joint technological network
European projects
Scientific partnerships
Adria Normandie, AgroParisTech, CNRS Poitiers, IFV, Inra Montpellier, Bordeaux, Colmar
ISVV Bordeaux, UNGDA.
Project examples
Regional network for the acquisition of technical, wine-growing and oenological references (55 plots).
Creation ans selection of resistant vines.
Compiling and annual updating of a «phytosanitary product» database.
Study on nitrogenous food of yeasts (programs ANR).
Selection with yeast strains for the production of distillation wines.
Realization of the carbon® assessment of the Cognac sector.
Identification of new fragrant compounds in brandies of Cognac.
Evaluation inter laboratories of the performance of methods analytical.
Guide of good pratice «Food contact material».
