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WINES

WINES

Sinatech offers the full range of parameters necessary to control the winemaking process in all its stages, from harvest to bottling: sugars, acids, color, sulphites, ions, …
Enzyme assays are extremely specific and allow a precise and specific measurement of each compound, even in complex matrices. The OIV recognizes as official methods some of the most used:

Method
Test
Type
L-MALIC (OIV MA-AS313-11:R2009)
Enzymatic L-MDH/GOT
Type III
D-LACTIC (OIV MA-AS313-07:R2009)
Enzymatic D-LDH/GPT
Type III
L-LACTIC (OIV-OENO 598-2018)
Enzymatic L-LDH/GPT
Type III
CITRIC (OIV MA-AS313-09)
Enzymatic CL/MDH/LDH
Type II
GLUCOSE+FRUCTOSE (OIV-OENO 600-2018)
Enzymatic HK/PGI/G6-PDH
Type III
GLYCEROL (OIV-MA-AS312-05)
Enzymatic GK/PK/LDH
Type IV
GLUCONIC (OIV-OENO 622-2019)
Enzymatic GK/6-PGDH
Type II
ACETIC (OIV-OENO 621-2019)
Enzymatic AK/PK/LDH
Type II
COLOR (OIV MA-AS2-07B:R2009)
Absorbance
Type IV
POLYPHENOLS (OIV MA-AS2-10:R2009)
Colorimetric Folin-Cicalteau
Type IV
Potography of dammaged wne

PREVENTION OF DEFECTS IN WINE

Different problems may appear along the wine making process that alter the desired characteristics, thus providing unwanted aromas, colour changes
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FUNGI INFECTIONS IN VINE

FUNGI INFECTIONS IN VINE

Climatology plays a fundamental role in the last stages of vine development. In particular, high humidity and temperature above 25
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VENDEMMIA

VERAISON AND VINTAGE

The final process in the development of grapes leads to a remarkable change, both physical and metabolic, which is very
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Ricezione

RECEPTION, PRESSING AND MACERATION

The reception of the grapes in the cellar is a time of great activity in which it is necessary to
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FERMENTAZIONI

FERMENTATION AND MALOLACTIC FERMENTATION

Fermentation is the process by which yeasts transform the sugars present in the must into alcohol. Very briefly, each sugar
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STABILIZZAZIONE E IMBOTTIGLIAMENTO

STABILIZATION AND BOTTLING

After fermentation, the wine is cloudy due to the presence of colloids, yeast residues (viable and decomposition), precipitated by supersaturation
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