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

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 due to the oxidation of glucose. This situation leads to deterioration of the health status of

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

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®, the new analysis system for wine and must

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®, the new analysis system for wine and must

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®, 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-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®, the new analysis system for wine and must

Anthocyanins are chemical compounds present in the peel of grapes, whose color changes depending on the acidity of the surrounding environment. They are part of the polyphenol group. The method of CDR WineLab®, that is based on the same principle of the Glories method, simplifies and speed the procedure of extraction and the analytical process.

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

The chromatic features of a wine are defined by two analytical parameters: tonality and intensity Through appropriate mathematical formulas, calculating the absorbance of the wine at 420nm, 520nm and 620nm, is possible to determine intensity and tonality value in wine. These two elements, which represent “the chromatic profile”, change with the evolution of wine and

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

Alcohol content is the measurement of ethanol content etanolo in an alcoholic beverage. In wine constitutes an important quality parameter. The determination of alcohol by volume with CDR WineLab® is simpler and more rapid than OIV method, OIV methods: it consists in a simple photometric reading and operates on a small sample of wine as

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

Polyphenols are compounds contained in the grape peel and their presence in wine depends on the wine-making technique. Phenolic compounds produced by grapes play an important role in the characterization of different red wines, not only because they determine their color, but also because they significantly influence their fragrance and above all taste. The polyphenol

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