Wine

Simone Bellassai, Chemist, oenologist and CDR WineLab® specialist, and Anne Flesch of Fermentis will be hosted by ATP Group for a pre harvest presentation. They will intoduce nutrition for fermentation and reliable easy to use analysis. Key points of the pre harvest presentation Understanding organic nutrition How to misure it How to affects fermentation Places of the

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Analyses of yeast assimilable nitrogen (YAN) and gluconic acid for optimum management of alcoholic fermentation

As is known, due to global warming, we are witnessing increasingly adverse and extreme weather conditions. The rise in average temperatures is in fact causing an increase in the frequency of hot and dry vintages alternating with rainy and cool years. 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. What are yeast assimilable nitrogen and gluconic acid? How can these analyses affect alcoholic fermentation? For further information on these important themes you can download the article: VINIFICATION IN THE ERA OF GLOBAL WARMING

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Vinitech sifel 2016 - Bordeaux wine industry exhibition

CDR WineLab® is at Vinitech Sifel, the important international exhibition for the wine industry specialists to be held in Bordeaux from 29th November to 1st December. You can find it at the stand AEB Group, that since this year is the exclusive distributor for France. As usual  il Dr. Simone Bellassai and Sebastien Chadeauze di AEB Group

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The rapid, simple and reliable solution for wine analysis will be distributed in USA by ATP Group June 2016 – CDR S.r.l. announces the new agreement with the company ATP Group for the exclusive distribution in USA of the CDR WineLab® analysis systems. CDR WineLab® provides an innovative solution in the quality control of wine,

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must analysis in grape harvest

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.

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