Simone Bellassai

Simone Bellassai

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Chemist and oenologist, expert of chemical analyses on food and beverage - CDR FoodLab® Division Manager Simone is author of several article published on important magazine like Wines&Vines

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Case study: is it possible to reduce the mashing time improving the process efficiency with in-house brewing process control? The case study shows that it is possible to reduce the mashing time improving the process efficiency using CDR BeerLab® to perform chemical analysis of beer for in-house brewering process control.

Is setting up a quality control laboratory in the winery a determining factor for wine quality? What are the potential difficulties in carrying out quality control in the winery? What are the solutions for simple vinification control? For more information on this topic, download the article COMPLETE CONTROL OF VINIFICATION IN A SINGLE ANALYSIS INSTRUMENT.

As is known, due to global warming, we are witnessing increasingly adverse and difficult weather conditions. The rise in average temperatures is in fact causing an increase in the frequency of hot and dry vintages alternating with rainy and cool years. In difficult 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. What are yeast assimilable nitrogen and gluconic acid? How can these analyses affect alcoholic fermentation? For further information on these important themes you can download the article: VINIFICATION IN THE ERA OF GLOBAL WARMING

A wine’s distinguishing features arise from the must it is made from. The latter’s analytical monitoring during the pre-fermentation phase is an essential requisite to obtain a high quality wine. Total acidity, pH, sugar content, volatile acidity are just some of the tests that allow an accurate analytical monitoring of wine must, both before and during the alcoholic fermentation phase. These analyses might not be sufficient to achieve a quality wine if the grapes have been harvested in specific weather conditions, namely hot and dry, or cool and rainy. In such years it is of paramount importance to quickly and easily assay further parameters such as gluconic acid, yeast assimilable nitrogen and malic acid. Let us see when.

One of the most important processes impacting biological and organoleptic stability in wine is the so-called malolactic or secondary fermentation. Through this process, the wine sheds acidity, grows smoother and acquires more complex, mature flavours. Here you will find some key points to fully understand and control malolactic fermentation.

New analysis for CDR WineLab®. The wine and must analysis system by CDR can now monitor the parameter of acetaldehyde. The new test enebles wineries to monitor acetaldehyde values during the winemaking process. It is very useful and and significant for the micro oxygenation treatment. Read the introductin of Simone Bellassai, CDR WineLab® Specialist.

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