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  • Improving quality with non-Saccharomyces yeasts: new technologies
    Cristian Varela, AWRI (AUS) ; Anthony Heinrich, AB Biotek (AUS)
    Wine is a complex beverage, which includes thousands of metabolites produced by the action of a great variety of yeasts and bacteria during the fermentation of grape must. These microbial communiti...
    Published on: 02/07/2019

To improve the quality of your wine and control vinification in the winery

To improve the quality of your wine and control vinification in the winery

The characteristics of a wine originate from the must that produced it. Its pre-fermentative analytical control is an essential requirement for obtaining a quality wine.

Total acidity, pH, sugars and volatile acidity are just a few examples of analysis that allow precise analytical control of the must before and during alcoholic fermentation. However, in the case of harvesting in particular weather conditions, it is essential to be able to quickly and easily determine gluconic acid, YAN and L-malic acid in order to obtain a quality wine.

Performing controls quickly and easily throughout the wine-making process is critical to obtaining a quality product.

CDR WineLab® is a rapid analysis system that allows performing of the entire necessary quality control in the winery from the grapes to the finished wine.

It's easy to use: Its extreme ease of use makes it useful for those who have no experience in laboratory techniques.

The reagents are ready to use.

The wine sample does not require any kind of preparation, while in the case of the must a short treatment to remove turbidity is all that is required.

The analysis times are reduced, the methods are optimised and the results are provided in real time.

The system does not require any maintenance or calibration.

With just one tool it is possible to determine numerous parameters on the grape, on the must and wine.  As such it is no longer necessary to acquire and learn how to use the many analytical tools.

With CDR WineLab® it is possible to determine:

  • Fermentable Sugars
  • Free Sulphuric Anhydride
  • Total Sulphuric Anhydride
  • L-Malic acid
  • L-Lactic Acid
  • Malolactic fermentation
  • Total Acidity
  • Acetic acid
  • Ph
  • Alcohol
  • Yeast Assimilable Nitrogen (YAN)
  • Acetaldehyde (Ethanal)
  • Glycerol
  • Gluconic Acid
  • Copper
  • Anthocyanins
  • Total Polyphenols (Folin Ciocalteu)
  • Catechins
  • Total Polyphenols Index (TPI)
  • Analysis Intensity of colour and tone

For further information on CDR WineLab® visit

Published on 11/07/2017
Item available in italiano francais spagnolo
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