Wine Industry


Wine is a regional product, so their characteristics depend mainly on the cultivation area (ground, temperature, altitude and inclination of the terrain, etc.) and grape selection. However the quality of grapes depends on the production care; from grape to bottling, trough must and fermentation. Each step must be controlled by experts and a laboratory capable of providing fast and reliable results.


Wine and must have a different composition depending on the ground type, the grape strain, location, climate and treatment. For the quality control is essential to perform an analysis of various components of the fermented mash (such as sugar and organic acids) and wine.


The organic deacidification (conversion of L-Malic acid into L-Lactic Acid) can be controlled by the enzymatic determination of those acids. Also it is possible to determine the content of D-Lactic acid, which aims to detect an impure fermentation and microbiological changes.


The total sugar content is required to classify the taste type of wines (dry, semi-dry, semi-sweet) and the calculation of total alcohol. The determination of Glucose / Fructose ratio can be used to calculate the total amount of fermentable sugars of the must.


A good wine also has to be tasty. It shouldn’t contain harmful components such as natural toxins produced by fungi (mycotoxins) or chemicals added by human, either to combat pests or commercial fraud. Wineries must assure consumers the absence of these harmful substances in wine, controlling every step of production, from farm to bottling.


Industria Vitivinícola