Cultivation Analyses

The laboratory offers support to the customer starting from the management of vineyard, grapes, and musts quality by providing the following services:

  • Soil analysis and characterisation, with possible related fertilizing plan
  • Leaves diagnosis through the analysis of micro- and macro elements
  • Technology and phenolic maturity of grapes
  • Determination of contaminants such as residues of pesticides and heavy metals
  • Microbiological analyses for wine-making control and to verify the presence of undesired microorganisms
  • Yeasts isolation
  • Fermenting processes control
  • Polyphenols
  • Wine tests
Sommelier sampling red wine from oak barrel, bottles in the background

Product Analyses

The laboratory is able to provide a full service on the final product as for wine analyses, and it also offers the following services:

  • Basic physical-chemical characterisation
  • Organoleptic analysis
  • Detection of olfactory defects, including volatile phenols, anisoles, geosmine, guaiacol
  • Allergens (sulphites, casein, ovalbumin, lysozyme, beta-lactoglobulin)
  • Contaminants (pesticides, heavy metals, methanol, ochratoxin A, biogenic amines, glycols, and volatile organic compounds such as toluene, styrene, and xylenes)
  • Chromatic features
  • Anthocyanins characterization
  • Pre-bottling stability test and dosing tests with wine adjuvants
  • Assessment of compliance with production specifications
  • Certificates of analysis for export
  • Specific microbiological analyses (search for lactic and acetic bacteria, plate count of Brettanomyces spp. and qPCR count of B. bruxellensis, yeasts vitality assessment)
  • Sediment analysis and characterisation

Moreover, the laboratory performs analyses on other alcoholic and non-alcoholic beverages such as spirits and distillates, beers, vinegars, and juices and on products related to the whole production chain, such as cork stoppers and wine products.

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