AGROVIN has a fully equipped testing laboratory accredited by ENAC, where a variety of microbiological and chemical determinations are made for the oenological industry.
Agrovin’s testing laboratory is staffed by a highly qualified technical team with years of experience supporting the oenological industry. Agrovin’s technicians help winemakers around the world interpret test results and determine solutions for problems in the winery.
• Phenolic ripening
• Aromatic ripening
Knowledge and quantification of sugars and acids, with the evolution of polyphenols and precursors of aroma, allow winemakers to know the optimal time of grape ripening.
• Alcoholic fermentation
• Malolactic fermentation
A slowed or stopped fermentation process will have serious organoleptic and analytical consequences for wine. The study of fermentation kinetics allows winemakers to prevent or minimize these consequences, making opportune treatments as soon as possible.
The determination of oenological parameters in must and wines allows winemakers to see the status and evolution of these parameters, while also predicting possible alterations.
Knowing yeasts and bacteria populations present in wine or must allows winemakers to predict its stability, monitor its evolution over time by adjusting treatments and filtering processes, and avoid risks in the bottling of wine.
The color and phenolic compounds are the most important organoleptic aspects of wine; not only because it establishes the first and immediate impression of wine, but it also is an indicator of other wine characteristics related to aroma and flavor.
Enzyme analysis is a fast and reliable methodology, whose quantification allows winemakers to effectively follow-up on the wine-making process.
Precise methodology to identify compounds detrimental to consumer’s health or whether wine has been seriously altered. Many of these compounds are legislated to allow maximum permissible limits.
Presence of these allergens are determined by he requirements and criteria of the OIV for the ELISA methods. The detection of these allergens can be used to detect proteins with allergenic potential (i.e. egg protein and casein: regulation of Implementation (EU) 579/2012).