Description of wine analysis

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Viticulture / wine analysis

FTIR characterization

Characterization of the compounds of a sample by Fourier Transform Infrared Spectrometry.

Method: Physics according to internal protocol
Equipment: Infrared spectroscopic
Matrix: Corks, wine, cava, chemicals.
Quantity: To agree
Time: 2 days
Test No.: 121

Extractable haloanisoles analysis

1. Determination of 2,4,6-Trichloroanisole (extractable TCA), 2,3,4,6-Tetrachloroanisole (extractable TeCA), Pentachloranisole (extractable PCA) and 2,4,6-Tribromoanisole (extractable TBA) in samples of wine

Budget request

Method: Chemistry according to UNE
Equipment: Chromatograph - GC/MS, Chromatograph - GC/MS/MS, Chromatograph - GC/ECD
Matrix: Wine and alcoholic beverages
Quantity: To consult
Time: 3 days
Test No.: To consult

pH determination

pH measurement

Budget request

Method: Physical according to internal protocol
Equipment: pHmeter pHScan WP2
Matrix: wine
Quantity: To consult
Time: 1 day
Test No.: 600

Characterization of the aromatic hazard

Scanning of the sample with the chromatograph and comparison according to chromatographic databases

Budget request

Method: Chemist according to internal protocol
Equipment: GC/MS chromatograph
Matrix: wine
Quantity: To consult
Time: 30 days
Test No.: 418

Free and total sulfur dioxide content

Determination of free and total sulfur dioxide content.

Budget request

Method: Chemist according to internal protocol
Equipment: Volumetrics
Matrix: wine
Quantity: To consult
Time: 10 days
Test No.:

Characterization of the aromatic profile

Identification of the majority aromatic compounds in wine samples.

Budget request

Method: Chemist according to internal protocol
Equipment: Chromatograph - GC/MS
Matrix: Wine samples
Quantity: To consult
Time: 30 days
Test No.: 418

cloudiness

Determination of the amount of material in suspension

Budget request

Method: Physical according to internal protocol
Equipment: Turbidimeter HI93703
Matrix: wine
Quantity: 100 ml
Time: 1 day
Test No.: 602

Quantification of polycyclic aromatic hydrocarbons (PAHs)

Budget request

Method: Chemist according to internal protocol
Equipment: GC-MS chromatograph, GC-MS-MS
Matrix: wine
Quantity: To consult
Time: 30 days
Test No.: 121

Microbiological analysis by filtration method

Count the number of mesophilic aerobic bacteria and the number of filamentous fungi and yeasts present in wine samples.

Budget request

Method: Microbiological according to UNE
Equipment: Autoclave, sterile material, vacuum filter ramp, biological control oven for bacterial and fungal growth and growth media
Matrix: wine
Quantity: 100 ml
Time: 4 days
Test No.: 300

Quantification of compounds that generate fungal aromas

(geosmin, 1-Octen-3-one, 1-Octen-3-ol, 2-Methylisoborneol)

Budget request

Method: Chemist according to internal protocol
Equipment: GC-MS chromatograph, GC-MS-MS
Matrix: Wine samples
Quantity: To agree
Time: 20 days
Test No.: 121

conductivity

Determine the ability to conduct electric current.

Budget request

Method: Physics according to internal
Equipment: Conductivity meter
Matrix: wine
Quantity: 100 ml
Time: 1 day
Test No.:

Sensory analysis

Describe the smell, sensation and intensity.

Budget request

Method: Physical according to internal protocol
Equipment:
Matrix: wine
Quantity: 500 ml
Time: 1 day
Test No.: 604

Majority fungi identification

Identification of filamentous fungi and yeasts present in wine samples.

Budget request

Method: Microbiological internal protocol
Equipment: Autoclave, sterile material, biological growth control oven for fungi and growth media
Matrix: wine
Quantity: To consult
Time: 10 days
Test No.: 302

Pesticides, organochlorines and/or complementary pesticides

Determine the organochlorine pesticide content of a wine sample

Budget request

Method: Chemist according to internal protocol
Equipment: GC-MS chromatograph, GC-MS-MS
Matrix: Wine samples
Quantity: 300 ml
Time: 3 days
Test No.: 608

Descriptive tasting

Smell, sensation and intensity to detect the absence of defects

Budget request

Method: Physical according to internal protocol
Equipment:
Matrix: wine
Quantity: 500 ml
Time: 1 day
Test No.: 604

Oxygen permeability

This test measures the rate of oxygen transmission through the cap. This information gives an idea of the barrier properties of the different types of caps, related to the oxidation/reduction processes of the products they seal.

Budget request