Obtaining the highest concentration of polyphenols in grapes is one of the main agronomic objectives that has a positive influence on the entire course of red wine making, giving the winemaker the possibility to obtain a wine of certainly higher quality. For this reason, it is important to identify the moment when the concentration of phenolic compounds in grapes is at its highest to start the harvest.
Are there methods to quickly and easily determine when grapes should be harvested in order to maximise the extraction of phenolic compounds?
Download the article “Analyses for control of the brewing process” to explore the issues related to the chemical analysis, useful to implement a control of the process of producing effective beer to obtain a craft beer without defects while ensuring high production standards.
Micro-oxygenation and maceration are two very important phases of winemaking that influence the stability and quality of the wine. Both processes are related to the content and characteristics of the polyphenols present in wine. Monitoring the evolution of these compounds over time is a fundamental tool in the hands of the winemaker to better manage winemaking processes and guarantee the quality of the finished product.
Download the article “Managing at best maceration and micro-oxygenation in the winemaking process” to find out which are the most effective methods to monitor the parameters that influence these processes and carry out the necessary operations to obtain both a stable and quality product.
When does the fermentation process end? How much sugar do you need to add in the priming phase? Researchers at the CDR chemical lab “Francesco Bonicolini” conducted a study on brewing with the aim of:
• understanding which is the best method to determine the end of the fermentation process;
• determining the residual sugar concentration in order to avoid problems in the priming phase.
For this purpose we studied the evolution of fermentable sugars as well as the variation of wort density during fermentation.
The reuse of yeasts requires particular attention to recovered cell efficiency, in order to ascertain just how much sediment is required to achieve suitable fermentation for the type of beer you are looking to produce.
Determining viability, the number of live cells in yeast sediment available for reuse, is a solution to this problem, but it will be not enough.
It is important to assess recovered yeast in terms of VITALITY.
Vitality analysis indicates yeast cell health, enabling us to ascertain to what extent cells are capable of feeding and reproducing so that alcoholic fermentation can take place.
provides results in acidification power.
Therefore the CDR BeerLab® method for determining is simple to use, provides rapid results, is reliable and usable by any operator directly at the brewery on the production line.
Check out the key points about yests vitality in brewing process
What is the diacetyl taste? What is the effects of diacetyl and other VDKs on the organoleptic profile of a beer? Download the article to check out the key points about Diacetyl and VDKs in brewing process.
How can yeast assimilable nitrogen and gluconic acid determination affect alcoholic fermentation in the entire winemaking process?
For information in-depth on this important theme click and read WINEMAKING IN THE ERA OF CLIMATE CHANGE, the article of Simone Bellassai CDR WineLab® specialist published on Wines&Vines
Case study: It has been thought that late-hopping and dry-hopping do not contribute to IBUs in beer. In Hackney Brewery, contrary to popular belief they have demonstrated a considerable increase in IBU value from both late and dry-hopping.