Wine Analysis with CDR WineLab^®

CDR WineLab^® is the Wine Analysis System to perform In-House fast and easy Quality Control.

It can be used right in the winery during any winemaking phase, from harvesting to bottling even by personnel with no previous specific lab tech experience.

With CDR WineLab^® you can perform a wide panel of chemical analyses on wine and must in a simple and fast way, both in laboratory and at winemaking plant in winery.

You no longer need to rely on dedicated external laboratories, the results of the tests are available in real time so you can promptly take key decisions during the winemaking process.

Find out how easy it is with CDR WineLab^®

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How is CDR WineLab^® System composed?

Instruments

CDR WineLab^® Analysis System uses an analyzer based on photometric technology, available in two versions, and a dedicated kit of pipettes.

The ease and reliability of the system is based on exclusive technical features:

CDR WineLab® is the all-inclusive intuitive system to perform chemical analyses for qualitycontrol of eggs and egg products.

reading cells are equipped with state-of-the-art LED emitters;
reading and incubation cells are thermostated at 37 ° C;
the analyzer is supplied pre-calibrated, no further calibration or maintenance is required;
instruments can be equipped with a printer or PC connection.

Reagent Kits

CDR WineLab^® Analysis Systems use low toxicity disposable pre-vialed reagents, specifically developed by the research laboratories of CDR.

The use of pre-vialed reagents and dedicated analytical procedures allows:

CDR FoodLab® Analysis Systems use disposable pre-vialed reagents specifically developed by the research laboratories of CDR.

a sample preparation that is quick and easy, when needed at all;
making analytical procedures extremely fast and easy;
removing all needs for complex calibration procedures;
removing all needs to handle toxic or carcinogenic agents;
making the amount of chemical waste generated only a fraction of the waste generated by standard methods.

Reagents come in packages containing 10 test tubes each, to perform 10 tests (or packages for 100 tests containing 10 single packages of 10 test tubes each).

What people say about CDR WineLab^®

Watch the video to check what Chris Missick says about using CDR WineLab^® in Bellangelo Winery

Save your time

CDR WineLab^®allow performing several analyses at the same time on the same sample or sixteen different assays for the same parameter on a batch of different samples.

Furthermore, CDR WineLab^® Multitasking Mode allows to manage the determination of several analytical parameters at the same time, even on different wine samples.

For example, the Multitasking Mode enables to quickly determine the complete analytical profile of a wine. In a single testing session, in just 10 minutes, CDR WineLab^® can determine:

Acetic acid
L-malic acid
L-Lactic acid
Sugars
pH
Total acidity
Free SO2
Total SO2
Alcohol by volume

The Multitasking Mode allows the system to process one analysis and to start another one at the same time, with the possibility to go back to the first one at any moment.

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Validation and Studies

CDR WineLab^® validation by an important reference laboratory

The CDR WineLab^® wine analysis system has been validated by the ISVEA reference laboratory.
Comparative assays between the method exploited by the CDR WineLab^® analyzer and the reference methods were carried out using sequences of samples made up of different types of wine in order to verify the reliability of the results obtained with the CDR WineLab^® system.

Reference methods used for the validation:

Glucose and fructose – HPLC method
Malic acid – HPLC method
Volatile Acidity – Titration after distillation method EEC regulation 2676/1990 17/09/1990 ECC OJ L272 03/10/1990, Exhibit point 14, OIV MA-F-AS313-02-ACIVOL 2006
Total sulphur dioxide – Titration after distillation method EEC regulation 2676/1990 17/09/1990 EEC OJ L272 03/10/1990, Exhibit point 25 par 2.2

The reference institute concluded that the tested CDR WineLab^® methods are to be considered substantially valid. In fact, the reference methods are statistically equivalent (95%) to CDR WineLab^® methods.

CDR WineLab^® for the correct management of alcoholic fermentation

In extreme climatic conditions, in addition to the usual analysis of sugar, total acidity, pH and acetic acid, yeast assimilable nitrogen and gluconic acid are the fundamental parameters available to the oenologist to better manage the fermentative process, an essential starting point to obtain a quality wine.

Download the article: VINIFICATION IN THE ERA OF GLOBAL WARMING

Check out:
How to avoid stuck fermentation in years with high temperatures and high water scarcity
How to avoid stuck fermentation in cool and rainy years
What are yeast assimilable nitrogen and gluconic acid
How can these analyses affect alcoholic fermentation

Malolactic fermentation: chemical and biological aspects

Why is malolactic fermentation so important? How can the biological and organoleptic stability be enhanced? Which bacteria are responsible for malolactic fermentation? What conditions favour malolactic fermentation?
Follow up on the chemical and biological aspects of malolactic fermentation.

Download the full text of the article “Malolactic fermentation – chemical and biological aspects” written by Dr. Simone Bellassai, CDR WineLab^® specialist.

Features of Analytical Methods

Wine is analyzed as it is, while must just requires an easy and rapid preparation developed by CDR.

Analytical procedures and dedicated pre-vialed reagents specifically developed by the research laboratories of CDR allow:

making analytical procedures extremely fast and easy;
not to get in touch with toxic or carcinogenic compounds;
to avoid using extractor hoods;
not to wash either containers or traditional glassware.

CDR WineLab^® Reduces Waste Costs: the amount of chemical waste generated is only a fraction of the waste generated by standard methods.

Analysis
Analytical kits

Wine and Must

Test type	Number of tests	Code	Measuring Range
Acetic acid (Volatile Acidity)	10	*300360	0,05 -1,20 g/L acetic acid
Acetic acid (Volatile Acidity)	100	*300359	0,05 -1,20 g/L acetic acid
Total Acidity	10	*300320	0,05 -1,20 g/L acetic acid
Total Acidity	100	*300315	0,05 -1,20 g/L acetic acid
L-Lactic acid	10	*300280	0,1-3,6 g/L lactic acid
L-Lactic acid	100	*300279	0,1-3,6 g/L lactic acid
Malic acid	10	*300340	0,05 – 2,9 g/L malic acid
Malic acid	100	*300332	0,05 – 2,9 g/L malic acid
Free sulphur dioxide (SO2)	10	*300345	1 – 60 mg/L SO2
Free sulphur dioxide (SO2)	100	*300333	1 – 60 mg/L SO2
Total sulphur dioxide (SO2)	10	*300350	White wine 15 – 250 mg/L di SO2 Red wine 20 – 250 mg/L di SO2
Total sulphur dioxide (SO2)	100	*300334
Glucose and Fructose	10	*300355	0,1 – 400 g/L glucose/fructose
Glucose and Fructose	100	*300335	0,1 – 400 g/L glucose/fructose
Fermentable sugars GF (glucose – fructose)	10	*300384	0,1 – 350 g/L
Fermentable sugars GF (glucose – fructose)	100	*300380	0,1 – 350 g/L
Fermentable sugars GFS (glucose – fructose – saccharose)	10	*300815	0,1 – 350 g/L
	100	*300810	0,1 – 350 g/L
Alcohol by volume	10	*300603	4 – 22 %vol
Alcohol by volume	100	*300600	4 – 22 %vol
pH	10	*300310	3 – 4
pH	100	*300305	3 – 4
Antocyanes in Wine	10	*300553	10 – 1000 mg/L di Cyanidin 3-O – glucoside
Antocyanes in Wine	100	*300550	10 – 1000 mg/L di Cyanidin 3-O – glucoside
Antocyanes in Must	10	*300459	10 – 1180 mg/L di Cyanidin 3-O – glucoside
Antocyanes in Must	100	*300336	10 – 1180 mg/L di Cyanidin 3-O – glucoside
Polyphenols	10	*300488	150 – 3300 mg/L gallic acid
Polyphenols	100	*300485	150 – 3300 mg/L gallic acid
Glycerol	10	*300515	2 – 15 g/L Glycerol
Glycerol	100	*300520	2 – 15 g/L Glycerol
Malolactic fermentation	10	*300287	0,5 – 5,00 g/L
Malolactic fermentation	100	*300285	0,5 – 5,00 g/L
Acetaldehyde	10	*300417	1 – 300 g/L Acetaldehyde
Acetaldehyde	100	*300415	1 – 300 g/L Acetaldehyde
Gluconic acid	10	*300583	0,05 – 1,00 g/L
Gluconic acid	100	*300580	0,05 – 1,00 g/L
Copper	10	*300577	0,005 – 1,00 mg/L
Copper	100	*300575	0,005 – 1,00 mg/L
Total polyphenol index (IPT)	10	*300495	2 – 3000 mg/L gallic acid
Total polyphenol index (IPT)	100	*300505	2 – 3000 mg/L gallic acid
Intensity and color	10	*230063	1,00 – 20,00
Intensity and color	–	*	1,00 – 20,00
Catechins	10	*300593	1 – 30 mg/L
Catechins	100	*300590	1 – 30 mg/L
YAN – Yeast Available Nitrogen	10	*300435	30 – 300 mg/L inorganic nitrogen and 30 – 300 mg/L organic nitrogen
YAN – Yeast Available Nitrogen	100	*300430

CDR WineLab^® Analyzers for wine and must

	CDR WineLab^®	CDR WineLab^® Junior
Tests	Wine and Must: Alcohol by Volume Acetic acid (volatile acidity) Fermentable Sugars Total Acidity L-Lactic Acid L-Malic Acid Free sulfur dioxide Total sulfur dioxide Yeast Assimilable Nitrogen (YAN) Galacturonic Acid Calcium Copper Catechins Gluconic Acid Acetaldehyde (Ethanal) pH Total Polyphenols Index Glycerol Colour (tonality and intensity) Total Polyphenols (Folin Ciocalteu) Anthocyanins Extraction on Grapes Total Anthocyanins Polymerised Anthocyanins HCl Index Tannins	Configurable analysis panel^*
Simultaneous analyses	16	3
Multitasking Function		–
Incubation module	37˚C thermostatic block with 16 slots	37˚C thermostated reading block with incubation function
Internal memory to store analysis results
Touch Screen Display
Printer		–
USB port to connect to a PC
Ethernet (LAN) port		–
Connection with barcode and QR code scanner via bluetooth		–
Calibration Free
Maintenance Free
Reduced Waste Costs
Wireless link for external printer	–
Dimensions and weight	32 X 29,5 X 13 cm (L x P x H) – 2,8 Kg	15 x 22 x 8,3 cm (L x P x H) – 0,80 Kg
Otional Lithium ion battery	–

^*Analyses not available with CDR WineLab^® Junior: Total anthocyanins, Anthocyanins Extraction on Grapes, Polyphenols FC, Catechins, Total polyphenol index, HCl index, Polymerized anthocyanins, Tannins, Intensity, Tonality

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CDR WineLab® is the Wine Analysis System to perform In-House fast and easy Quality Control.

Find out how easy it is with CDR WineLab®

How is CDR WineLab® System composed?