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Preparation for packaging wine - bottles or BIB

A complete analysis of the wine before the important packaging step. The parameters tested correspond to instability factors and regulatory analytical requirements : actual alcohol strength by volume, glucose & fructose, total acidity, pH, malic acid, volatile acidity, total SO2, free SO2,CO2, copper content (white wines), iron content, instable proteins (whites and rosés), cold stability.  This analysis should be done at least 10 days before bottling, taking care to ensure that the sample accurately represents the prepared wine.  The addition of CO₂ and SO₂ and possible stabilisation adjuvants must be carried out with care, insuring perfect homogenisation.

Sample size :

250ml of wine

Results in :

3 days

 

Filterability Index

The CFLA filterability index measures filterability irrespective of the condition of the wine.  In this way, filtration can be streamlined by tailoring treatments for upstream processing or by choosing the optimum filtration media for downstream processing.

Sample size :

750ml of wine

Results in :

1 day

 

Casein Dosage

Since 2012, European regulations stipulate that the presence of “substances or products likely to cause allergies or intolerances”, such as milk-based products, must be mentioned on the label if residues are detected in the wine.  For wines treated with casein, the residual quantity present can be measured (using the Elisa test), which means that if the results are negative, it is not necessary to mention the phrase above on the label. 

 

Sample size :

250ml of wine

Results in :

5 days

 

Pinking Test

Pinking is an oxidative process in which white wines take on hints of pink, and is linked to the oxidation of small, easily oxidised phenolic compounds.

 

Sample size :

250ml of wine

Results in :

1 day

 

Post bottling control

Batch control after bottling is essential, whether for HACCP reasons, in-house monitoring or controlling processes in the production of organic wines.

 

Sample size :

packed sample

Results in :

1 day

 

Risk estimation OTA

This analysis estimates the risk of an illegally high presence of Ochratoxin A in wine, and can be carried out as soon as fermentation is complete.

Sample size :

250ml of wine

Results in :

1 day

 

Fining tests

Before any fining is undertaken, it is recommended that fining tests be carried out to determine the most effective product and dose, and to ensure stabilisation, clarification and an improvement in gustatory qualities.

 

Sample size :

750ml of wine

Results in :

varies according to type of fining