Analysis of wine and musts
The ever-increasing demands on the quality of food products require a rapid and sufficiently accurate analysis of raw materials, intermediate products and final products in the wine industry. We can determine the improtant parameters of musts, fermenting musts and still wines obtained using spectra obtained by infrared spectroscopy (FT-IR and FT-NIR). Tempered transmission or ATR attachments can be used to measure them. The analysis is performed within a few seconds, from a small sample volume, usually with no prior treatment.
Wine analysis includes the determination of content of alcohol, total sugars, glucose, fructose, sugar-free extract, total acids, volatile acids, malic, lactic and tartaric acid, glycerin, density and pH. The total sugars, total acids, pH and nitrogen content usable in fermentation (YAN - Yeast Assimilable Nitrogen) are determined using the must. In addition, it is possible to measure the conductivity and monitor the possible presence of mold. Depending on the number of your samples, the measurement can be performed manually or using an autosampler. Do not hesitate to contact us to select a suitable spectrometer according to your application.