Kokeiltaviin

Kokeiltaviin is a Finnish neologism used to describe wines produced for experimental evaluation in oenology and related fields. The term is used informally to distinguish experimental batches from commercially released products, and it covers wines produced for research into grape varieties, fermentation methods, or aging techniques. In practice, kokeiltaviin may be produced by wineries, academic laboratories, or collaborative industry projects, and is often accompanied by systematic sensory analysis and chemical profiling.

The word combines kokeilla, to try or experiment, with viini, wine. The suffix -in is related to the noun formation in Finnish; in this context the term designates wines intended for testing.

Usage and characteristics: Kokeiltaviin are typically small-batch productions, often not intended for general sale; labeling is provisional and non-standard, and outcomes feed into product development. The scope includes pilot fermentations, yeast strain comparisons, alternative pressing or aging regimes, or climate-adapted grape selections. Data collected from tasting panels and chemical analyses accompany these wines.

History and distribution: The term appears in Finnish oenology discourse during the 21st century, notably in academic papers, industry reports, and media coverage of experimental wines. It remains largely confined to Finland or Finnish-language contexts, though comparable concepts exist globally under terms such as pilot batch or experimental wine.

See also: Oenology, sensory analysis, pilot batch, experimental design.