Monitoring and controlling the chemical reactions in the winemaking process is part of the science and artistry of producing an exceptional balanced product.
We've been delivering liquid sensing solutions for over 50 years to ensure your winery is equipped with reliable, easy-to-use instrumentation and support them with detailed application notes.
Determination of Acrolein and Other Process Contaminants in Beer, Wine, and Potato Chip Matrices by Liquid Chromatography-Single Quadrupole Mass Spectrometry
The method presented describes the determination of low molecular weight and very reactive food process contaminants in three different matrices, including wine, by application of in-situ derivatization reaction and fast chromatographic determination by LC-MS instrumentation.
Compendium: Winemaker’s Guide to Chemistry Analysis
From grape to glass, great winemaking starts with a commitment to quality. Wine’s unique attributes, like color, taste and smell, are all highly dependent on a series of chemical reactions and equilibriums throughout the various stages of winemaking. Here are recommended electrochemistry instrumentation and detailed application notes for winemaking.
Titratable Acidity of Red Wine by Manual Titration (Potentiometric)
Because grapes contain significant amounts of organic acids, TA analysis is one of the most basic analyses in a winery lab. This application note demonstrates a simple TA titration method using an Orion pH electrode and meter to signal the endpoint.
Measuring pH in Wine and Juice
Since pH plays a critical role in wine making, measurements are taken throughout the winemaking process, from juice to finished wine. The following application note includes the recommended equipment, procedures and maintenance for accurate pH readings.
Measuring Clarity in Wine
The analysis of wine turbidity may be used to evaluate chill haze, protein stability, and wine clarity. In this note, the evaluation of wine clarity is described.
Measuring the Dissolved Oxygen of Wine in the Bottle
Monitoring and controlling the oxygen incorporation at different stages of the wine-making and bottling process is becoming a growing concern for wineries. The following application note describes how to reliably measure the oxygen content of wine directly in the bottle.
Measuring the Dissolved Oxygen of Wine in Tanks
Wineries have become increasingly concerned with the oxygen incorporation in the wine during the bottling process. This is an extremely important issue that influences wine quality, stability, and longevity. The following application note describes how to reliably measure the oxygen content of wine directly in the tank.
Nitrogen Measurement in Wine
Nitrogen compounds in juice, must, and wine affect not only the fermentation, but the clarification, aroma, and final chemical composition of the wine. The following application note explains the importance of nitrogen testing in the winemaking process.
Standardization of Iodine Titrant for Ripper Titration of Wines
Since the concentration of the iodine titrant changes over time, for best accuracy, determine the true concentration of the iodine titrant by standardizing with a standard solution of sodium thiosulfate. The following application note explains how to determine the true concentration of the iodine titrant used for Ripper titration of wine.
Sulfur Dioxide in Wine by Enhanced Manual Ripper Titration with Platinum and Iodide Electrode
Sulfur dioxide (SO2) is widely used in wine production as a chemical antioxidant and inhibitor of microbial activity. The following application note explains how to analyze sulfur dioxide in wine using a Ripper titration.
Turbidity in Wine
The Orion AQ3010 Turbidity Meter allows quick and simple determinations of the clarity of white, rose, and red wine samples. Because the light source is infrared, the turbidity measurement is independent of color.
Titratable acidity in wine by automatic titration
Titratable acidity (TA), is a measure of the organic acid content in wine, juice, or must. These organic acids come from the grapes, the fermentation, and the bacterial activity. The acidity can affect the flavor, color, and stability of the wine. TA in wine, juice, or must is determined using the preprogrammed method T1A TA Wine.
Food and Beverage Resource Library
Access a targeted collection of scientific application notes, case studies, videos, webinars and white papers for food microbiology, manufacturing and processing, beverage testing, analytical testing, and authenticity information.
