Must and wine analyses

Analyses and tests are carried out on musts and wines in order to monitor the production process gradually, from the beginning to the end, in order to make the appropriate corrections/improvements for the best taste and quality result.

In particular, the following are identified:

• Specific gravity – density, sugars in degrees Baumé
• Refractive index, weight, sugar content, sugar content in degrees of sugar content (degrees of sugar content in degrees of sugar content)
• pH
• Alcoholic strength (alcohol content by volume)
• Total and volatile acidity
• Free and total sulphite
• Sensory Analysis

Our laboratory monitors the production process from must to wine, controls the product, providing advice, instructions and also all the necessary materials such as resin, metabisulphite, tartaric and citric acid, calcium carbonate, activated carbon to improve and correct the product when necessary.