What methods are usually employed to perform wine sugar analysis? What are their strong and weak points? What differences are there between these methods? A comparison between enzymatic method, chromatographic method and Fehling test.
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.
At the Wine Day, which was held in Ljubljana last November, Simone Bellassai showed how CDR WineLab® simplifies and speeds the analysis of wine and must to the public of oenologists, producers and technicians
On 19th November at Ljubljana, in Slovenia, Dr.Simone Bellassai, CDR WineLab® Specialist, will attend in the Wine Day illustrating to the audience of oenologists, wineries and technicians how CDR WineLab® system can optimize their work, enhancing wine quality.