Beyond tradition, data guided winemaking: 4 real cases with CDR WineLab®

Variable climate, heterogeneous grape deliveries, tight decision times. In this context, measuring critical parameters directly in the winery turns intuition into process control. The four cases below show how a few targeted analyses can change the outcome of a harvest, from preventing defects to standardizing quality.

The winery produced a premium Sauvignon whose aromatic profile was intermittently inconsistent. Some lots exhibited an unpleasant egg note, particularly after hot seasons on sandy soils. Must analysis revealed a deficiency of nitrogen, also known as yeast assimilable nitrogen (YAN), which stressed the yeast during fermentation and led to the formation of unwanted sulfur compounds.
The solution was to measure the exact YAN level with CDR WineLab® before fermentation, enabling the winemaker to add only the necessary nutrients. This approach preserved the delicate Sauvignon aromas and prevented the occurrence of the egg note.
Autonomous monitoring of malolactic fermentation in each oak cask, without relying on external laboratories, made it possible to establish a constant and simplified control protocol.

Concrete benefit: prevention of the defect, more regular fermentations, fewer corrective actions.

A cooperative winery received grapes that appeared healthy, yet crushed berries with Botrytis infections were often found at the bottom of bins, affecting both color and stability. Assessing the fruit only by sugar content proved misleading, since spoiled grapes can paradoxically show higher sugar levels.
Introducing gluconic acid testing at intake with CDR WineLab® made the presence of Botrytis clearly visible. This chemical marker reliably detects infection and enables an objective assessment of grape quality.
The result was twofold: critical lots were identified and diverted before crushing, and growers were encouraged to adopt more careful harvesting practices. The receiving line thus became a true control point rather than a mere formality.

Concrete benefit: more accurate raw material selection, reduced risks to color, stability, and fermentations.

A renowned organic sparkling wine producer faced one of the most subtle challenges in crafting premium bubbles. Phenolic compounds—especially catechins extracted from skins during pressing—were not evident in musts but evolved during vinification, leading to lingering bitterness and astringency in the finished wine. The effect was amplified by CO₂ in sparkling wines, which heightened the sensory perception.
By using CDR WineLab®, the cellar implemented real-time catechin measurements on press fractions and established operational thresholds. Fractions exceeding these limits were separated and directed to specific treatments, such as hyperoxidation or alternative fining agents—crucial in organic production, where PVPP is not permitted.

Concrete benefit: cleaner sensory profile in base wines, tighter control of press fractions, and fewer downstream corrections.

In a biodynamic winery facing challenges in controlling volatile acidity, a typical issue in biodynamic contexts - CDR WineLab® provided simple, rapid, and precise monitoring that minimized the risk of exceeding limits and safeguarded wine quality.
The same winery also needed to detect the onset of spontaneous malolactic fermentation, essential for both microbiological stability and the wine’s sensory balance. In biodynamic conditions, MLF starts slowly and naturally, making it complex to monitor multiple tanks and barrels. The traditional method, frequent measurement of malic acid alone, was labor-intensive and often inconclusive, since its early decline is slow and difficult to interpret.
The solution was simple yet effective. Instead of tracking malic acid decrease, the cellar measured the increase in lactic acid with CDR WineLab®. Even a slight rise clearly indicated the start of MLF, allowing the winemaker to wait a few weeks before rechecking malic acid. This analytical shift focused on the most efficient progress indicator, saving time and reducing uncertainty.

Concrete benefit: early confirmation of MLF activity, fewer repetitive analyses, and more confident management of volatile acidity risks.

These cases highlight the key shift from reacting to problems to preventing them through simple, rapid and reliable indicators measured in the winery. On site analysis puts the winemaker in control, enabling decisions based on objective measurements that consistently raise quality. Analytical technology like CDR WineLab® does not replace experience, it amplifies it with timely data that can mean the difference between a merely correct wine and an excellent one.

• YAN in must to prevent sulfur-related defects and ensure regular fermentation.
• Gluconic acid at intake to detect Botrytis infections and safeguard downstream quality.
• Catechins during pressing to guide press cuts and define targeted treatments.
• Lactic acid for early confirmation of malolactic fermentation (MLF) onset.
• Malic acid to verify the progress of MLF.
• Volatile acidity for regulatory compliance and microbiological stability.

Adopting rapid, reliable and easy to use analytical systems like CDR WineLab® supports an essential protocol that standardizes the process, reduces quality risks and improves sensory repeatability. Working with clear operational thresholds and real time measurements leads to faster decisions, fewer corrections and more value in the finished wine.

We thank Andreas Willersinn, distributor of CDR WineLab® in Austria, for the data and operational materials provided at the first CDR Global Distributors Online Meeting in December 2024, which were useful for preparing the case studies presented here.