Test Laboratory > Wine Industry tests
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Technical description of the services |
Wine analysis established by INV (Instituto Nacional de Vitivinicultura) and OIV (Organisation Internationale de la Vigne et du Vin):
- Ethanol Percentage - alcohol content
- Dry Extract
- Sugar
- Methanol limit
- Sorbitol
- Sorbic acid
- Total acidity as tartaric acid
- Volatile Acidity as acetic acid
- Ash / Ash alkalinity
- Chlorides, Sulphates
- Calcium, Sodium surplus
- Metals (copper, lead, arsenic, zinc, cadmium)
- Total and Free Sulphurous Anhydride
- Absence of sucrose and synthetic sweeteners
- Phthalates (detection and quantification)
- Microbiological Testing
Raw materials and must analysis: density, turbidity, conductivity, pH, total nitrogen, metals (Mercury, potassium, iron, magnesium, antimony, etc.)
Beer analysis (malt and hops) according to ASBC (American Society of Brewing Chemists) method: alcohol, dry matter, density, viscosity, pH, moisture, protein, diastatic power, a and ß acids in hops, a-amylase, sugar reducing agents, dextrins, etc.
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