In-depth

Wines and vinegars

Wines and Vinegars analysis
for food consumption

The chemical analysis of wine is indispensable for oenologists, producers and wineries during the various stages of production. Analyses are carried out to:

Establish the degree of quality;
Prove the absence of alterations;
Confirm the required organoleptic characteristics;
Identify any critical points that may arise during the various processing, preparation, and conservation phases;
Prove the absence of contaminants;
Prove the wine’s suitability for marketing in compliance with current regulations.

Below are the relevant analytical parameters for analysing wines and vinegars for food consumption:

Alcoholic streght by volume;
Free and total sulphur dioxide;
Volatile and total acidity;
Volumic mass and relative density;
Metals (Cadmium, Copper,Iron, Nickel,Lead, Zinc);
Determination of pH;
Reducing sugars: glucose and fructose;
Montitoring of pesticide residues.

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