Must - Wine

We undertake 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
  • Total phenolics, hydroxycinnamic acid derivatives, flavonoles, anthocyanins and tannins
  • Percentage of free, co-pigmented and polymerized anthocyanins (aging index)
  • Indexes of phenolic substances, color (tension/tinge), ionization (estimation of color intensity), hydrochloric acid (polymerization degree of tannins), gelatin (astringent sensation), bitterness, ethanol
  • Grapes maturation with regard to the juice and anthocyanins potential
  • Phenolic ripening of grapes
  • 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, proetinaceous, 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

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