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Maturity Control

Analysis to be carried out on a representative grape must sample, using individual berries or bunches, taken from a parcel or a part thereof. The quality of the sampling process is important.  This control may consist of a basic analysis (sugar, potential alcohol strength by volume, total acidity, pH, organic acids) or a more global analysis (280nm absorbance, anthocyanins, nitrogen, potassium, indicators of disease). It is an invaluable tool when determining harvesting date.

Sample size :

200 berries or 250ml of juice

Results in :

½ to 1 day

 

Fermentation Monitoring

A complete analysis in order to follow the evolution of alcoholic and malolactic fermentations. It includes volatile acidity, total SO2, glucose & fructose, actual alcohol strength by volume, probable alcohol strength, total acidity, pH, malic acid, lactic acid, tartaric acid, 280 nm absorbance.  At the end of the fermentations, an analysis report is systematically drawn up, or a complete analysis to include free SO2, absorbance at 420, 520 and 620 nm, and organoleptic analysis.

Sample size :

250ml of juice

Results in :

½ to 1 day

 

Ageing and Storage of Wines

This analysis allows regular monitoring of the wines (monthly for clients with a contract), and consists either of a simple analysis (volatile acidity, free SO2,  total SO2) or a complete analysis which also includes actual alcohol strength by volume, glucose & fructose, total acidity, pH, malic acid, lactic acid or CO2  if required.

Sample size :

250ml of wine

Results in :

1 day