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.
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.
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.
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.
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.
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.
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 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.
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 (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.
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 (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.
The following application note describes a simple way to analyze the sulfur dioxide in wine using a Thermo Scientific 9778BNWP or 9678BNWP ORP Electrode and the Ripper titration method.
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