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
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 |
FUNGI INFECTIONS IN VINE
Climatology plays a fundamental role in the last stages of vine development. In particular, high humidity and temperature above 25
VERAISON AND VINTAGE
The final process in the development of grapes leads to a remarkable change, both physical and metabolic, which is very
RECEPTION, PRESSING AND MACERATION
The reception of the grapes in the cellar is a time of great activity in which it is necessary to
FERMENTATION AND MALOLACTIC FERMENTATION
Fermentation is the process by which yeasts transform the sugars present in the must into alcohol. Very briefly, each sugar
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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