Must - Wine

We conduct analysis and tests on grapes, musts, and wines with a final aim to control, optimize and certify products from vineyard to bottling.

Routine analyses include:

  • Specific gravity – density, sugars in oBe degrees
  • Degrees of alcohol (alcohol content per volume)
  • Total and volatile acidity
  • Free and total sulfite content
  • Yeast Assimilable Nitrogen
  • pH (active acidity)
  • Total and reducing sugars
  • Malic and lactic acid
  • Indicators of flavor, color, and aging
  • Estimation of phenolic profile (tannins, anthocyanins, etc.) and antioxidant capacity of wines
  • Grape ripening concerning the contained juice and the concentration of anthocyanins, tannins, and phenolic components
  • Heavy metals (i.e., Cu, Fe, Pb, Cd, As, etc.)
  • Microbiological tests
  • Toxins (aflatoxins Β1, Β2, G1, G2 and ochratoxin Α)
  • Pesticide residues

Routine tests include:

  • Clarification – Sizing (haze removal)
  • Haze prediction (copper-like, proteinaceous, brown, blue or white haze, crystalline aggregates)
  • Detection of wine’s microbial lesions: aerobic (i.e., flowering, acidification) and anaerobic (i.e., bitterness, oiliness, ropiness, mannite fermentation)
  • Detection of enzymatic lesions
  • Sensory examination
  • Grapes’ ripening, malolactic fermentation, racking, sulfation
  • Protein and tartrate stabilization
  • Metal removal (i.e., Fe, Cu)
  • Monitoring of microbial fermentation
  • Molecular detection of wild yeast strains (Candidaglabrata, Candidaalbicans, Candidakefyr, Candidaintermedia, Candidaparapsilosis, Candidasake, Candidatropicalis, Naumovozymadairenensis, Pichiaguilliermondii, Zygosaccharomycesbailii, Zygosaccharomycesrouxii) in grapes and wines

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