Le analisi del vino per il controllo del processo della vinificazione in Rosso e in Bianco con CDR WineLab®, il Sistema semplice per il tuo controllo qualità.
Presentation of CDR WineLab®, Wine Analysis SystemCDR S.r.l.
CDR WineLab® system is an easy and fast tool for your wine making QC. You can realize a complete in house quality control of the process, so you can take decisions quickly in a few minutes about the wine making process.
The analyzer can be used by everyone. You don’t need any chemical expertise. You don’t need any glassware. With only a small desk you can check the whole production process.
2018 Oregon Wine Symposium | Understanding Control Points from Crush Pad to B...Oregon Wine Board
Low-intervention and ‘natural’ wines have carved out a category for themselves in the wine market, leading to increased interest in these practices among both consumers and producers alike. Within this wine segment, winemaking methods are widely variable, and the resulting wine styles diverse. This session will offer both scientific and experience-learned techniques that can be utilized from fruit reception through élevage. New research from Sydney Morgan at the University of British Columbia, will be presented on different concentrations of sulfur dioxide additions at crush and its effect on different Saccharomyces cerevisiae strain compositions during fermentation. Guest winemakers and consultants include Eric Texier from the Rhône Valley, Mike Roth from Santa Barbara, and Chad Stock from the Willamette Valley, who will offer insight and strategies that can be applied in the cellar to lessen the reliance on modern winemaking tools without sacrificing quality.
Determination of Wine Color and Total Phenol Content using the LAMBDA PDA UV/...PerkinElmer, Inc.
Historically, the earliest evidence of viniculture is approximately
8,000 years ago and worldwide it has become increasingly more prevalent in recent years. The expansion of markets and producers has resulted in an escalation in methods used to
guarantee product safety and quality of wine.
Wine contains over 600 nutritional substances including vitamins, organic acids and more importantly polyphenols. The seeds and skin of the grape provide a valuable source of polyphenols, and with increasing interest in their health-enhancing properties as antioxidants, research has gathered pace over the last 15 years. The key benefits found have been aiding age prevention and cardiovascular disease by preventing the oxidation of Low Density Lipoprotein (LDL).1
The versatility of PerkinElmer’s LAMBDA™ 265 and LAMBDA 465 PDA UV/Visible Spectrophotometers allows quantification of the total phenol content in the wines, and also wine color to be measured to determine quality and any potential contamination.
Presentation of CDR WineLab®, Wine Analysis SystemCDR S.r.l.
CDR WineLab® system is an easy and fast tool for your wine making QC. You can realize a complete in house quality control of the process, so you can take decisions quickly in a few minutes about the wine making process.
The analyzer can be used by everyone. You don’t need any chemical expertise. You don’t need any glassware. With only a small desk you can check the whole production process.
2018 Oregon Wine Symposium | Understanding Control Points from Crush Pad to B...Oregon Wine Board
Low-intervention and ‘natural’ wines have carved out a category for themselves in the wine market, leading to increased interest in these practices among both consumers and producers alike. Within this wine segment, winemaking methods are widely variable, and the resulting wine styles diverse. This session will offer both scientific and experience-learned techniques that can be utilized from fruit reception through élevage. New research from Sydney Morgan at the University of British Columbia, will be presented on different concentrations of sulfur dioxide additions at crush and its effect on different Saccharomyces cerevisiae strain compositions during fermentation. Guest winemakers and consultants include Eric Texier from the Rhône Valley, Mike Roth from Santa Barbara, and Chad Stock from the Willamette Valley, who will offer insight and strategies that can be applied in the cellar to lessen the reliance on modern winemaking tools without sacrificing quality.
Determination of Wine Color and Total Phenol Content using the LAMBDA PDA UV/...PerkinElmer, Inc.
Historically, the earliest evidence of viniculture is approximately
8,000 years ago and worldwide it has become increasingly more prevalent in recent years. The expansion of markets and producers has resulted in an escalation in methods used to
guarantee product safety and quality of wine.
Wine contains over 600 nutritional substances including vitamins, organic acids and more importantly polyphenols. The seeds and skin of the grape provide a valuable source of polyphenols, and with increasing interest in their health-enhancing properties as antioxidants, research has gathered pace over the last 15 years. The key benefits found have been aiding age prevention and cardiovascular disease by preventing the oxidation of Low Density Lipoprotein (LDL).1
The versatility of PerkinElmer’s LAMBDA™ 265 and LAMBDA 465 PDA UV/Visible Spectrophotometers allows quantification of the total phenol content in the wines, and also wine color to be measured to determine quality and any potential contamination.
Innovative at-line quality control methods in Food & Beverage industryCDR S.r.l.
In the last few years the quality and process control methods have acquired increasingly importance to ensure health and safety in the food and beverage products. In about 15 years CDR has developed a wide range of systems (CDR FoodLab range) able to perform analysis on the most diverse matrices such as milk, oils and fats, eggs, wine, beer, cider and so on. These systems, are developed and customized to have as much easy as possible, indeed they are used in QC laboratories but, most of all, they are used directly at-line by no analytical skilled people in the food and beverage industry.
Target variable: Quality
Parameters associated: Alcohol, pH, Acidity, Volatility
The following Quality can be achieved
Pricing based on the chemical and physiometric properties.
Segmentation: Defining new markets.
DFV Wines is steadfastly committed in crafting and representing wines of the highest quality produced in accordance with sustainable wine growing practice using data mining.
In this slide I have given brief knowledge about types of preservatives. This slide is recommended to students who are new to this particular topic or those who want notes for examination. I hope you will get benefit from this slide. Do comment for any improvement or want slides that i should prepare for you.
Sanitation is the Key
A properly managed sanitation program greatly reduces the risk of contamination.
The craft beer industry is fortunate, from a safety standpoint, that no pathogens can survive in beer with
normal alcohol content, bitterness, carbonation, and pH. However, sanitation is the first step in a great
brew process and a step that must be repeated as necessary throughout the process to protect your
brand. Whether it is manual cleaning or an automated process, sanitation is serious business—and
you need a sanitation partner who can ensure that you are cleaning effectively, efficiently, and safely.
Quality control is about inspecting products and trying to take the defective products out. The alternative is a thing called quality assurance. This isn't about inspection, its about putting business processes in place that assure the quality of outputs. Quality control and quality assurance sounds similar but they are quite different.
TY48 is the only yeast product that will ferment pure sugar to 20% ABV high quality alcohol base. The resultant alcohol base can be used to produce a whole range of alcoholic beverages and will provide your end drink with a more natural, smooth, fuller-flavour than using potable distilled alcohol (GNS).
This presentation describes the TY48 product and its uses
Emma Rice, director of production and sales of Hattingley Valley UK will moderate the panel and inform attendees on considerations for developing a luxury quality sparkling region. Belinda Kemp, research professor at Brock University, Ontario, will present research on exploring leaf-pulling techniques for quality and Pinot noir press cuts for quality traditional method sparkling production accompanied by a tasting of Adelsheim press-cut Pinot noir base wines. Nate Klostermann of Argyle Winery will present Chardonnay base wines fermented in three different vessels. Rob Stuart of R.Stuart & Co. will discuss his beginnings with developing a premium method traditional sparkling wine brand and will present along with Nate Klostermann of Argyle a base wine blending trial. Eglantine Chauffour of Enartis will also join this panel.
TY48 is the only yeast product that will ferment pure sugar to 20% ABV high quality alcohol base. The resultant alcohol base can be used to produce a whole range of alcoholic beverages and will provide your end drink with a more natural, smooth, fuller-flavour than using potable distilled alcohol (GNS).
This presentation describes the TY48 product and its uses.
Remote Sensing and Computational, Evolutionary, Supercomputing, and Intellige...University of Maribor
Slides from talk:
Aleš Zamuda: Remote Sensing and Computational, Evolutionary, Supercomputing, and Intelligent Systems.
11th International Conference on Electrical, Electronics and Computer Engineering (IcETRAN), Niš, 3-6 June 2024
Inter-Society Networking Panel GRSS/MTT-S/CIS Panel Session: Promoting Connection and Cooperation
https://www.etran.rs/2024/en/home-english/
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Innovative at-line quality control methods in Food & Beverage industryCDR S.r.l.
In the last few years the quality and process control methods have acquired increasingly importance to ensure health and safety in the food and beverage products. In about 15 years CDR has developed a wide range of systems (CDR FoodLab range) able to perform analysis on the most diverse matrices such as milk, oils and fats, eggs, wine, beer, cider and so on. These systems, are developed and customized to have as much easy as possible, indeed they are used in QC laboratories but, most of all, they are used directly at-line by no analytical skilled people in the food and beverage industry.
Target variable: Quality
Parameters associated: Alcohol, pH, Acidity, Volatility
The following Quality can be achieved
Pricing based on the chemical and physiometric properties.
Segmentation: Defining new markets.
DFV Wines is steadfastly committed in crafting and representing wines of the highest quality produced in accordance with sustainable wine growing practice using data mining.
In this slide I have given brief knowledge about types of preservatives. This slide is recommended to students who are new to this particular topic or those who want notes for examination. I hope you will get benefit from this slide. Do comment for any improvement or want slides that i should prepare for you.
Sanitation is the Key
A properly managed sanitation program greatly reduces the risk of contamination.
The craft beer industry is fortunate, from a safety standpoint, that no pathogens can survive in beer with
normal alcohol content, bitterness, carbonation, and pH. However, sanitation is the first step in a great
brew process and a step that must be repeated as necessary throughout the process to protect your
brand. Whether it is manual cleaning or an automated process, sanitation is serious business—and
you need a sanitation partner who can ensure that you are cleaning effectively, efficiently, and safely.
Quality control is about inspecting products and trying to take the defective products out. The alternative is a thing called quality assurance. This isn't about inspection, its about putting business processes in place that assure the quality of outputs. Quality control and quality assurance sounds similar but they are quite different.
TY48 is the only yeast product that will ferment pure sugar to 20% ABV high quality alcohol base. The resultant alcohol base can be used to produce a whole range of alcoholic beverages and will provide your end drink with a more natural, smooth, fuller-flavour than using potable distilled alcohol (GNS).
This presentation describes the TY48 product and its uses
Emma Rice, director of production and sales of Hattingley Valley UK will moderate the panel and inform attendees on considerations for developing a luxury quality sparkling region. Belinda Kemp, research professor at Brock University, Ontario, will present research on exploring leaf-pulling techniques for quality and Pinot noir press cuts for quality traditional method sparkling production accompanied by a tasting of Adelsheim press-cut Pinot noir base wines. Nate Klostermann of Argyle Winery will present Chardonnay base wines fermented in three different vessels. Rob Stuart of R.Stuart & Co. will discuss his beginnings with developing a premium method traditional sparkling wine brand and will present along with Nate Klostermann of Argyle a base wine blending trial. Eglantine Chauffour of Enartis will also join this panel.
TY48 is the only yeast product that will ferment pure sugar to 20% ABV high quality alcohol base. The resultant alcohol base can be used to produce a whole range of alcoholic beverages and will provide your end drink with a more natural, smooth, fuller-flavour than using potable distilled alcohol (GNS).
This presentation describes the TY48 product and its uses.
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Remote Sensing and Computational, Evolutionary, Supercomputing, and Intellige...University of Maribor
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https://www.etran.rs/2024/en/home-english/
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Since the loophole-free Bell experiments of 2020 and the Nobel prizes in physics of 2022, critics of Bell's work have retreated to the fortress of super-determinism. Now, super-determinism is a derogatory word - it just means "determinism". Palmer, Hance and Hossenfelder argue that quantum mechanics and determinism are not incompatible, using a sophisticated mathematical construction based on a subtle thinning of allowed states and measurements in quantum mechanics, such that what is left appears to make Bell's argument fail, without altering the empirical predictions of quantum mechanics. I think however that it is a smoke screen, and the slogan "lost in math" comes to my mind. I will discuss some other recent disproofs of Bell's theorem using the language of causality based on causal graphs. Causal thinking is also central to law and justice. I will mention surprising connections to my work on serial killer nurse cases, in particular the Dutch case of Lucia de Berk and the current UK case of Lucy Letby.
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Earliest Galaxies in the JADES Origins Field: Luminosity Function and Cosmic ...Sérgio Sacani
We characterize the earliest galaxy population in the JADES Origins Field (JOF), the deepest
imaging field observed with JWST. We make use of the ancillary Hubble optical images (5 filters
spanning 0.4−0.9µm) and novel JWST images with 14 filters spanning 0.8−5µm, including 7 mediumband filters, and reaching total exposure times of up to 46 hours per filter. We combine all our data
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30.3-31.0 AB mag (5σ, r = 0.1” circular aperture) in individual filters. We measure photometric
redshifts and use robust selection criteria to identify a sample of eight galaxy candidates at redshifts
z = 11.5 − 15. These objects show compact half-light radii of R1/2 ∼ 50 − 200pc, stellar masses of
M⋆ ∼ 107−108M⊙, and star-formation rates of SFR ∼ 0.1−1 M⊙ yr−1
. Our search finds no candidates
at 15 < z < 20, placing upper limits at these redshifts. We develop a forward modeling approach to
infer the properties of the evolving luminosity function without binning in redshift or luminosity that
marginalizes over the photometric redshift uncertainty of our candidate galaxies and incorporates the
impact of non-detections. We find a z = 12 luminosity function in good agreement with prior results,
and that the luminosity function normalization and UV luminosity density decline by a factor of ∼ 2.5
from z = 12 to z = 14. We discuss the possible implications of our results in the context of theoretical
models for evolution of the dark matter halo mass function.
2. CDR svolge la propria attività nell’ambito di settori eterogenei
CDR, a “workshop” of ideas and continuous innovation
La Telematica
Dispositivi per
l’esazione automatica
del pedaggio
Diagnostica Medica
Sistemi di ematologia e
emostasi
Diagnostica Alimentare
Sistemi di analisi per
alimenti e bevande
Sensoristica
Sensori e Sonde per QC
Settori
3. CDR FoodLab® CDR WineLab®
CDR BeerLab®
CDR CiderLab
CDR KombuchaLab
CDR FoodLab®
CDR OxiTester
CDR PalmOilTester
Latte e prodotti caseari
Ovoprodotti
Pomodoro e derivati
Prodotti da forno
Vino
Birra e Acqua
Sidro
Kombucha
Tutti i tipi di olii
Tutti i tipi di grassi
Frutta secca a guscio
4. Canada
USA
Mexico
Guatemala
Jamaica
Trinidad and Tobago
Colombia
Ecuador
Suriname
Perù
Chile
Argentina
Brazil
Paraguay
Uruguay
Ireland
Belgium
France
United Kingdom
Netherland
Germany
Monaco
Italy
Spain
Portugal
Greece
Island
Finland
Norway
Sweden
Denmark
Russsia
Austria
Switzerland
Estonia
Latvia
Lithuania
Poland
Cezh Republic
Ukraine
Slovakia
Hungary
Romania
Bulgaria
Serbia
Slovenia
Croatia
Albania
Morocco
Algeria
Tunisie
Libya
Egypt
Sudan
Uganda
Ivory Coast
Togo
Ghana
Nigeria
Cameroon
Gabon
Congo
Turkey
Azerbaijan
Cyprus
Syria
Iraq
Kuwait
Iran
Jordan
Lebanon
Israel
Palestine
Saudi Arabia
Emirates
Baharain
Seychelles
Kenya
Tanzania
Burundi
Ruanda
Botswana
South Africa
China
Mongolia
Japan
South Korea
Philippines
Mauritius
Myanmar
Vietnam
Thailand
Taiwan
Bangladesh
India
Pakistan
Indonesia
Malaysia
Singapore
Sri Lanka
Australia
New Zeland
New Caledony
Papua New Guinea
Più di 100 paesi
5. CDR WineLab® è un sistema a tecnologia fotometrica composto da analizzatore, reagenti
pre-infialati e pronti all’uso e pipette
CDR WineLab® è disponibile anche nella
versione Jr.
Entrambi sono strumenti termostatati a
37°C e utilizzano LED come sorgenti di
radiazioni a una specifica lunghezza d’onda
I reattivi sono costituiti da buste contenenti
10 provette pre-infialate, pronte all’uso e
“calibrate”
Pipetta per il prelievo del campione
Il sistema
6. Nessuna manutenzione
Nessuna calibrazione strumentale da fare
Tecnologia fotometrica a LED con range di assorbanza
da 0.000 – 6.000
16 analisi eseguibili in sessione
Modalità MULTITASKING (differenti analisi allo stesso tempo)
3 anni di garanzia
Touch screen sul quale seguire le metodiche passo-passo
Celle incubazione
Celle di lettura
LED come
lunghezze d’onda
Parte di incubazione e
lettura termostatata a 37°C
Caratteristiche dello strumento
Stampante
7. Reagenti pre-infialati
NESSUNA CALIBRAZIONE DA FARE
Reagenti pronti all’uso
Lunga shelf-life dei reattivi (da 6 mesi a 1 anno e
mezzo)
Caratteristiche dei reattivi
8. Il sistema CDR WineLab®
Configurazione con il pannello di analisi a scelta
Configurazione con il pannello di analisi
completo
• No stampante
• Si possono effettuare fino a 3 analisi
contemporaneamente dello stesso
parametron
• No modalità multitasking
• Stampante a bordo
• Si possono effettuare fino a 16 analisi
contemporaneamente dello stesso paramentro
• Si possono effettuare più analisi sullo stesso campione
(modalità multitasking)
CDR WineLab® CDR WineLab® Jr.
9. Analisi su Mosto
Analisi su Vino
Analisi su Uva
Si può analizzare l’intero processo di vinificazione dall’uva al vino finito
10. Antociani totali
Indice dei Polifenoli Totali
Acidità Totale
pH
Glucosio e fruttosio
Acido gluconico
Azoto prontamente
assimilabile
Acido L-malico
Acido L-lattico
Acido acetico
Rame
Glicerolo
Catechine
Intensità and Tonalità
Alcol
Acetaldeide
Acido glucoronico
Calcio
Indice di HCl
Tannini
Antociani Polimerizzati
Solforosa libera
Solforosa totale
11. Prima dell’ammostamento vero e proprio si possono effettuare analisi sulle UVE
con un campionamento in vigna e un ammostamento manuale.
Questo permette di valutare lo Stato di maturazione Tecnologica e Fenolica
Vinificazione in rosso
Le analisi sulle UVE
Maturazione Tecnologica
Maturazione Fenolica Metodo di Glories (estraibilità degli antociani sulle uve)
𝑍𝑢𝑐𝑐ℎ𝑒𝑟𝑖 (
𝑔
𝐿
)
𝐴𝑐𝑖𝑑𝑖𝑡à 𝑇𝑜𝑡𝑎𝑙𝑒 (
𝑔
𝐿
)
12. Per un’analisi accurata del mosto si deve centrifugare. Se il mosto
è in fermentazione si deve prima degassare con bagno a
ultrasuoni e successivamente centrifugare.
Vinificazione in rosso
Il mosto
Il Mosto è un liquido ad alta concentrazione zuccherina (circa 200g/L) con elevata torbidità prodotto dalla fase di
pigio-diraspatura dell’uva
Centrifuga Bagno a ultrasuoni
Per chiarificare il mosto
(3 minuti)
Per degassare il mosto
(2-3 minuti)
Sul mosto verranno
poi aggiunti lieviti per avviare
la FERMENTAZIONE ALCOLICA
13. Vinificazione in rosso
Le analisi su mosto con CDR WineLab®
Zuccheri fermentescibili (metodo di riferimento)
CDR WineLab® determina unicamente gli zuccheri fermentescibili glucosio e fruttosio mediante l’utilizzo di due
kit differenti
In questo caso il kit diluizione/inversione è
compreso
230 g/L
120 g/L
110 g/L
250 g/L
con aggiunta di
20 g/L di saccarosio
glucosio fruttosio saccarosio
Zuccheri Fermentescibili
Glucosio e fruttosio
Zuccheri Fermentescibili
(Incluso saccarosio)
Kit diluizione/inversione non incluso
14. Vinificazione in rosso
La fine della fermentazione alcolica
Concentrazione
Zuccheri
(g/L)
Tempo
(giorni)
La fine della fermentazione alcolica
è determinata mediante l’analisi degli
zuccheri i quali devono essere inferiori a
2.0 g/L se si esegue un’analisi per
Titolazione o inferiore a 0.1 g/L se utilizzo
CDR WineLab®
Il range degli zuccheri alla fine della
fermentazione alcolica 0.1 – 18.0 g/L
Fermentazione Ottimale
Fermentazione In arresto
ARRESTO DI FERMENTAZIONE
Con il test «Glucosio e fruttosio» si determinano
gli zuccheri residui separatamente scegliendo
quindi il lievito opportuno per il riavvio della
fermentazione
15. Acidità Totale (metodo correlato a quello di riferimento)
E’ un indice che stima il contenuto in acidi organici del mosto/vino.
E’ un parametro molto importante ai fini del gusto e può essere corretto con aggiunte di acido tartarico al mosto.
CDR WineLab® determina l’acidità totale in un range 0,5 –10 g/L. Il dato è espresso in acido tartarico.
La configurazione CDR WineLab® per la Francia prevede il dato in acido solforico
Acido Tartarico Acido L- malico Acido Acetico
Vinificazione in rosso
Le analisi su mosto con CDR WineLab®
16. Acido acetico (metodo di riferimento)
E’ un parametro legato alla presenza di un inquinamento batterico. Il suo aumento costituisce un’alterazione
organolettica non recuperabile. Il suo monitoraggio è quindi molto importante per tenere sotto controllo l’intero processo
di vinificazione.
CDR WineLab® determina l’acido acetico in un range 0,05 – 1,20 g/L.
Acido Acetico Acido L-Malico
Acido L-malico (metodo di riferimento)
E’ il parametro fondamentale per lo svolgimento del processo di fermentazione malo-lattica. Questa analisi può essere
talvolta eseguita anche sul mosto in pre-fermentazione per impostare un opportuno protocollo fermentativo.
CDR WineLab® determina l’acido L-malico in un range 0,05 – 5,00 g/L.
Solforosa Totale
In fase pre-fermentativa viene aggiunta con l’obiettivo di limitare i batteri acetici, ridurre al minimo lo sviluppo dei lieviti indigeni e
selvaggi e di proteggere il mosto dall’ossidazione.
Durante la fermentazione si attesta su valori relativamente bassi 30-50 mg/L
Vinificazione in rosso
Le analisi su mosto con CDR WineLab®
Solforosa
17. Azoto Prontamente Assimilabile (metodo di riferimento)
L’azoto prontamente assimilabile costituisce la concentrazione di azoto assimilabile dai lieviti per condurre la fermentazione.
E’ costituito da due componenti l’azoto inorganico (azoto ammoniacale) e
l’azoto organico (α-amminoacidico).
CDR WineLab® permette di determinare entrambe le componenti di azoto
separatamente e quindi ottimizzare le aggiunte di nutrienti al mosto
Acido gluconico (metodo di riferimento)
E’ un parametro legato all’azione della Botrytis Cynerea sull’uva. L’aumento della sua concentrazione nel mosto
determina una difficoltà di protezione del futuro vino in quanto è legato a un aumento delle sostanze
che combinano l’SO2
Parametro fondamentale per la produzione di Champagne/Spumante
Ampiamente utilizzato dai nostri clienti nello Champagne:
Moet Chandon, Veuve Cliquot e Laboratoire du Champagne
Ammonio Amminoacido
Prolina e idrossi-prolina amminoacidi
largamente presenti nel mosto e non
fermentabili dai lieviti non sono determinati. Il
vecchio metodo per l’APA (Titolazione con
formaldeide) risente di questa interferenza
Vinificazione in rosso
Le analisi su mosto con CDR WineLab®
18. Il processo di macerazione che avviene durante la fermentazione alcolica può essere monitorato mediante:
• Analisi del colore (ABS 420, 520, 620nm)
• Antociani Totali
• Indice dei Polifenoli Totali
Centrifuga Bagno a ultrasuoni
Vinificazione in rosso
La macerazione
19. Acido L-malico
(g/L)
Tempo
(giorni)
Per valutare l’inizio della fermentazione
malo-lattica è il test dell’acido L-lattico a dover
essere usato e non quello dell’acido L-malico!!!
Per individuare la fine della fermentazione
malo-lattica si usa il test dell’acido L-malico
CDR WineLab®, limite di rilevazione 0,05 g/L
Vinificazione in rosso
Fermentazione malo-lattica
+ CO2
Acido L-malico Acido L-lattico
Acido L-lattico
Acido L-malico
Acido L-lattico
(g/L)
20. Barrique and Tonneau
(affinamento in legno)
Vasche in acciaio
(affinamento in acciaio)
Vasche in ceramica
(affinamento in ceramica)
Vasche in acciaio
(MICROSSIGENAZIONE)
La vinificazione in rosso
Stabilizzazione del colore e affinamento
• Antociani
• Indice Polifenoli Totali
• Polifenoli Totali (Folin Ciocalteu)
• Colore
Il monitoraggio dei Polifenoli
21. CDR WineLab® - PARSEC
• Antociani Totali
• Antociani Polimerizzati
• Indice di Polifenoli Totali
• Tannini
• Indice HCl
• Colore
• pH
22. Prima dell’ammostamento vero e proprio si effettuano solitamente le sole
analisi di maturazione tecnologica.
Maturazione tecnologica
𝑍𝑢𝑐𝑐ℎ𝑒𝑟𝑖 (
𝑔
𝐿
)
𝐴𝑐𝑖𝑑𝑖𝑡à 𝑇𝑜𝑡𝑎𝑙𝑒 (
𝑔
𝐿
)
Buona parte dei vini bianchi sono sensibili alla muffa grigia dovuta allo sviluppo della BotrytisCinerea.
L’analisi dell’Acido Gluconico in via preventiva permette all’enologo la valutazione dello stato sanitario
delle uve.
La determinazione dell’acido gluconico è fondamentale per valutare la qualità dei mosti bianchi atti
a divenire champagne o spumanti
Vinificazione in bianco
La maturazione delle uve
23. Le operazioni pre-fermentative (su uva e mosto) sono fondamentali per la
determinazione della qualità del prodotto. Si dovrà quindi:
•esercitare una bassa pressione sul vendemmiato
•limita releazioni meccaniche per non alterare le bucce
•aumentare la pressione suvendemmiato in modo lento e progressivo
•utilizzare una temperatura di estrazione del succo non superiore a 20°C
•ridurre al minor numero possibile le operazioni di rivoltamento delle
vinacce
•mettere al riparo dall'aria (e in particolare dall'ossigeno) il mosto appena
estratto
L’imbrunimento dei mosti può
essere valutato con la lettura
dell’ABS a 420nm
L’estrazione dei composti fenolici
può essere valutata con l’analisi
dell’Indice dei Polifenoli Totali
Controllo dell’estrazione
con CDR WineLab®
Vinificazione in bianco
L’estrazionedel mosto
24. Vinificazione in bianco
Fermentazioni
L’evoluzione della fermentazione alcolica è solitamente un po’ più lunga nei vini bianchi rispetto ai rossi
in quanto solitamente le temperature sono mantenute un po’ più basse per preservare gli aromi.
Dal punto di vista del controllo degli zuccheri con CDR WineLab® valgono le stesse caratteristiche viste
nella vinificazione in rosso.
La fermentazione malo-lattica solitamente non viene eseguita lasciando l’acido L-malico che apporta
acidità e freschezza a un vino bianco.
Il Kit Malolattica permette la determinazione di entrambi gli acidi L-malico e L-lattico
e viene utilizzato da quelle cantine che producono vini bianchi nei quali la fermentazione malo-lattica
viene svolta parzialmente
Es risultato analisi:
1,21 g/L di acido L-malico
0,45 g/L di acido L-lattico
25. Imbottigliamento del vino
Nella fase finale di imbottigliamento sono importanti i seguenti controlli analitici
• SO2 libera
Costituisce la effettiva protezione del vino dal punto di vista sia microbiologico che chimico
• SO2 totale
Importante ai fini del valore legale non deve superare 200 mg/L nei vini bianchi
• Grado alcolico
Il grado alcolico finale è importante per l’etichettatura del vino
I test di CDR WineLab® SO2 Totale e Libera
hanno un reagente che non viene influenzato
dal colore del vino e dall’acido ascorbico
27. Conclusioni
• CDR WineLab® è un Sistema semplice per il tuo controllo qualità
• Possibilità di prendere decisioni in modo tempestivo in pochi minuti durante il
processo di produzione del vino
• Possibilità di realizzare un controllo completo del processo di produzione
• L’analizzatore può essere utilizzato da chiunque. Non sono necessarie competenze
tecniche
• Assenza di utilizzo di vetreria. Con un solo banco puoi controllare il processo di
produzione completo.