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Set up a laboratory for quality into the winery

What are the difficulties? How to make the vinification control in the cellar simple and effective?

Set up a laboratory for quality into the winery

For an effective quality control throughout the winemaking process it is necessary to set up a chemical laboratory in the winery.

In fact, to make the best decisions during the vinification process in a timely manner, it is necessary to be able to determine in real time the most useful parameters for the winemaker, such as sugars, L-malic acid, total and volatile acidity, pH, alcohol content, free and total sulphur content, readily assimilable nitrogen, gluconic acid and total polyphenols index.

But a chemical laboratory for oenological analysis that uses traditional instrumentation must foresee the use of various and very different instruments such as:

  • a pH-meter and a titrator for determining pH, total acidity and sulphur
  • a photometer with UV lamp for performing common enzymatic analyses, YAN and for determining Total Polyphenol Index
  • a distiller for analysis of alcohol content and volatile acidity.


The development of a traditional analysis laboratory cannot disregard profound knowledge of the analysis methods, good skills in the field of chemistry and the use of classic glassware to be washed and of chemical/enzymatic reagents that need continuous monitoring and calibration.

We must also consider the work for the preparation of samples of must that have a high turbidity and samples of red wine characterized by a high polyphenolic content.

The automatic instruments for oenological analysis, in addition to requiring specialized technical personnel for their use, also require specific maintenance that inevitably affects the daily costs of analysis. Calibration and maintenance of photometers for oenological analysis necessary to obtain accurate and precise results, inevitably take time away from the execution of the analyses that serve to monitor the winemaking process.

Obviously, a high economic investment related to the purchase of different instruments for the execution of the numerous oenological analyses must also be taken into account.

Therefore, to obtain an effective control of the winemaking process in the winery, it is advisable to equip oneself with systems that are easy to use and that provide immediate results, thus giving the oenologist the opportunity to make timely decisions.

It is recommended the use of analysis systems that greatly reduce all the negative aspects inherent to the creation of a wine analysis laboratory inside a winery, and that allow the execution of chemical analyses even to personnel without any technical or chemical knowledge.

To learn more about these issues download the article

The CDR WineLab® analysis system allows the execution of a complete panel of analysis on wine and on must also to personnel without any chemical knowledge or laboratory techniques, greatly reducing the intrinsic negative aspects to the realization of an enological analysis laboratory inside a winery.

CDR WineLab® awaits you at SIMEI Hall 11 stand T22

Published on 11/07/2019
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