CDR WineLab is the fast, simple and reliable wine analysis equipment

Tannins are relatively large phenolic polymers that derive from the polymerisation reaction of phenolic monomers. Their reaction with glycoproteins present in saliva determines the sensory sensation of astringency. They are present in all the solid parts of the grape (skins, seeds and stalks), flow into the must during the maceration phase and end up in

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CDR WineLab is the fast, simple and reliable wine analysis equipment

The HCl index is an indicator of the tannin polymerisation state and provides an indication of how these develop over time. The evolution during the micro-oxygenation of tannins involves an increase in their volume and this index tends to decrease during this phase while it decreases more significantly after fining or during ageing. The CDR

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CDR WineLab is the fast, simple and reliable wine analysis equipment

The CDR method for determining the degree of polymerisation of anthocyanins optimises the method developed by Parsec. The results of this analysis, together with those of the analysis of total anthocyanins, tannins and HCl index are used by the MoxEasy (Parsec) software to determine the optimal oxygen dose for micro-oxygenation. The CDR WineLab® method is used,

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CDR WineLab is the fast, simple and reliable wine analysis equipment

Analyzers Method Correlation Ref Method Test Principle Reagents Test Kits Test in-depth Sample Preparation Measuring Range Musts and wines from grapes affected by grey mould may contain varying concentrations of gluconic acid depending on the severity of the attack. In fact the enzymatic action of mould on grapes results in the generation of gluconic acid

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CDR WineLab is the fast, simple and reliable wine analysis equipment

Acetaldehyde, in alkaline environment, is oxidized enzymatically to acetic acid with the consequent production of NADH. The increasing of the absorbance, measured at 366 nm in end-point, is proportional to the concentration of acetaldehyde in the sample. The Analyzers CDR WineLab® for determining Acetaldehyde (Ethanal) in Wine and Must The system is supplied pre-calibrated and

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CDR WineLab is the fast, simple and reliable wine analysis equipment

The polyphenols are a very broad class of compounds whose electronic spectra have an absorption peack at 280nm. The photometric reading at 280nm is then proportional to the amount of the polyphenols present in wine or must sample. The Analyzers CDR WineLab® for determining Total Polyphenols Index in Wine and Must The system is supplied

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CDR WineLab is the fast, simple and reliable wine analysis equipment

Among the polyalcohols which are formed during the fermentation there are mannitol, sorbitol, butylene glycol and glycerol. The latter is particularly interesting because the wine can be present with values ranging between 5-18 g/L and is also produced in large quantities by noble rot during the production of passito wines. This explains the softness and

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CDR WineLab is the fast, simple and reliable wine analysis equipment

By analyzing L-Malic acid and L-Lactic acid, it is possible to assess the correct progress of the malolactic fermentation. The Analyzers CDR WineLab® for determining L-Lactic Acid in Wine and Must The system is supplied pre-calibrated and ready for use. Results are expressed in accordance with the reference method. It is also possible to standardize the

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CDR WineLab®, the new analysis system for wine and must

By analyzing L-Malic acid and L-Lactic acid, it is possible to assess the correct progress of the malolactic fermentation. The Analyzers CDR WineLab® for determining L-Malic Acid in Wine and Must The system is supplied pre-calibrated and ready for use. Results are expressed in accordance with the reference method. It is also possible to standardize the

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CDR WineLab is the fast, simple and reliable wine analysis equipment

Anthocyanins, the pigments of the red grapes, are extracted during the grape maceration phase during alcoholic fermentation and then also in the case of possible post-fermentative maceration. The CDR WineLab® method for the determination of anthocyanins was developed on the basis of the reference method (Ribéreau-Gayon and Stonestreet 1965). The CDL WineLab® method is simpler

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