Application
CDR WineLab® for the correct management of alcoholic fermentation
In extreme 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.
Check out:
How to manage alcoholic fermentation in years with high temperatures and high water scarcity
How to manage alcoholic fermentation in cool and rainy years
What are yeast assimilable nitrogen and gluconic acid
How can these analyses affect alcoholic fermentation
Download the article about how to avoid stuck fermentation in years with difficult climatic conditions: VINIFICATION IN THE ERA OF GLOBAL WARMING
Malolactic fermentation: chemical and biological aspects
Why is malolactic fermentation so important? How can the biological and organoleptic stability be enhanced? Which bacteria are responsible for malolactic fermentation? What conditions favour malolactic fermentation?
Follow up on the chemical and biological aspects of malolactic fermentation.
Download the full text of the article “Malolactic fermentation – chemical and biological aspects” written by Dr. Simone Bellassai, CDR WineLab® specialist.
Managing at best maceration and micro-oxygenation in the winemaking process
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.
Validation Report
CDR WineLab® validation by an important reference laboratory
The CDR WineLab® wine analysis system has been validated by the ISVEA reference laboratory.
Comparative assays between the method exploited by the CDR WineLab® analyzer and the reference methods were carried out using sequences of samples made up of different types of wine in order to verify the reliability of the results obtained with the CDR WineLab® system.
Reference methods used for the validation:
- Glucose and fructose – HPLC method
- Malic acid – HPLC method
- Volatile Free Fatty Acid (FFA) – Titration after distillation method EEC regulation 2676/1990 17/09/1990 ECC OJ L272 03/10/1990, Exhibit point 14, OIV MA-F-AS313-02-ACIVOL 2006
- Total sulphur dioxide – Titration after distillation method EEC regulation 2676/1990 17/09/1990 EEC OJ L272 03/10/1990, Exhibit point 25 par 2.2
The reference institute concluded that the tested CDR WineLab® methods are to be considered substantially valid. In fact, the reference methods are statistically equivalent (95%) to CDR WineLab® methods.
In this case, CDR WineLab® is the most appropriate professional wine analysis equipment for your business. 
CDR WineLab® is a true analysis laboratory. We have developed it to perform easy and fast chemical analyses right in the cellar or at the bottling plant without the support of staff with specific lab tech experience, and without relying on a dedicated external laboratory.
Marco Puleo – Œnotechnician at Cantina Sociale Colli Fiorentini
Sergio Parmeggiani – Winemaking consultant