Presentation of CDR WineLab®, Wine Analysis System
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CDR conducts business in various sectors including food and beverage analysis. The document discusses CDR WineLab, an analyzer used for wine quality control and analysis. It can test for various parameters in grapes, must, wine and bottled wine like sugars, acids, yeast nutrients, and sulfur levels. The analyzer is easy to use with pre-filled reagents and provides fast, accurate results to help monitor the winemaking process from grapes to finished wine.
Presentation of CDR WineLab®, Wine Analysis System
- 1. Simone Bellassai CDR FOODLAB® division manager
- 2. CDR conducts its business in heterogeneous sectors CDR, a “workshop” of ideas and continuous innovation TELEMATIC SYSTEMS Automatic Toll collection terminals MEDICAL DIAGNOSTICS Hematology and hemostasis systems FOOD DIAGNOSTICS Analysis systems for food and beverage SENSORING SYSTEMS Sensors and probes for QC SECTORS
- 3. ➢ CDR FoodLab® ➢ CDR WineLab® ➢ CDR BeerLab® ➢ CDR CiderLab ➢ CDR KombuchaLab ➢ CDR FoodLab® ➢ CDR OxiTester ➢ CDR PalmOilTester • Milk and Dairy Products • Egg Products • Tomato/Vegetable puree • Bakery products • Wine • Beer and Water • Cider • Kombucha • All kind of oils • All kind of fats • Nuts/hard-shelled fruits
- 4. Canada USA Mexico Guatemala Jamaica Trinidad and Tobago Colombia Ecuador Suriname Perù Chile Argentina Brazil Paraguay Uruguay Ireland Belgium France United Kingdom Netherland Germany Monaco Italy Spain Portugal Greece Island Finland Norway Sweden Denmark Russsia Austria Switzerland Estonia Latvia Lithuania Poland Cezh Republic Ukraine Slovakia Hungary Romania Bulgaria Serbia Slovenia Croatia Albania Morocco Algeria Tunisie Libya Egypt Sudan Uganda Ivory Coast Togo Ghana Nigeria Cameroon Gabon Congo Turkey Azerbaijan Cyprus Syria Iraq Kuwait Iran Jordan Lebanon Israel Palestine Saudi Arabia Emirates Baharain Seychelles Kenya Tanzania Burundi Ruanda Botswana South Africa China Mongolia Japan South Korea Philippines Mauritius Myanmar Vietnam Thailand Taiwan Bangladesh India Pakistan Indonesia Malaysia Singapore Sri Lanka Australia New Zeland New Caledony Papua New Guinea More than 100 countries
- 5. CDR WineLab® is the sytem composed of an analyzer based on photometric technology and pre-filled ready to use reagents Also available CDR WineLab® Junior version. Both are thermostated analyzers at 37°C that use LED emitters as light sources, to specific wavelengths Reagents are supplied in bag of 10 pre-filled vials, ready to use and “calibrated” Pipette for the sample collection
- 6. ✓ No maintenance ✓ No calibration of the analyzer is required ✓ LEDs wavelentghs with an Absorbance range 0.000 – 6.000 ✓ 16 analyses in the same working session ✓ MULTITASKING mode (different tests at the same time) ✓ 3 years warranty ✓ Touch screen on which methods are explained step by step INCUBATION PART READING PART made by LEDs wavelenghts The two parts dedicated to incubation and reading are thermostated at 37°C ANALYZER FEATURES PRINTER
- 7. ✓ Pre-filled reagents ✓ NO CALIBRATION REQUIRED ✓ Ready to use reagents ✓ Long shelf-life (from 6 to 18 months) REAGENTS FEATURES
- 8. CDR WineLab® system It can be tailored with 3 analyses of your choice with the possibility to add the others later You can do all the analyses of the panel • No printer • You can carry out 3 analyses at the same time of the same parameter • Printer on board • You can carry out 16 analyses at the same time of the same parameter • You can carry out different analyses at the same time (multitasking mode) CDR WineLab® CDR WineLab® Jr.
- 9. Analysis on GRAPE JUICE Analysis on WINE Analysis on GRAPES We can analyze the whole winemaking process, from grape to finished wine
- 10. Total anthocyanins Total Polyphenols Index (TPI) Total acidity pH Glucose and Fructose Gluconic acid Yeast Assimilable Nitrogen (YAN) L-Malic acid L-Lactic acid Acetic acid Copper Glycerol Catechins Tonality and intensity Alcohol by volume Acetaldehyde Galacturonic acid Calcium HCl index Tannins Polymerised anthocyanins Free sulfur dioxide Total sulfur dioxide
- 11. Before starting the pressing phase you can determine Technological ripeness and Phenolic maturity 𝑆𝑢𝑔𝑎𝑟𝑠 ( 𝑔 𝐿 ) 𝑇𝑜𝑡𝑎𝑙 𝐴𝑐𝑖𝑑𝑖𝑡𝑦 ( 𝑔 𝐿 ) Winemaking –red wine Ripeness of grapes Technological ripeness Phenolic maturity With CDR WineLab® it is possible to follow the phenolic maturity of grape measuring the anthocyanins
- 12. For accurate analyses, it is required to centrifuge the must. If must is fermenting, it is required to degas it with an ultrasonic bath, and then to centrifuge it. Winemaking - red wine Analysis on grape juice Grape juice is a liquid with a high sugar content (about 200g/L) and a high turbidity, formed during the phases of destemming and crushing of grapes Centrifuge Ultrasonic bath to clarify the grape juice (3 minutes) to degasing the grape juice (2-3 minutes) Yeasts will be added to the must for starting ALCOHOLIC FERMENTATION
- 13. Winemaking - red wine Analysis on grape juice with CDR WineLab® Fermentable sugars (reference method) CDR WineLab® detects only the two fermentable sugars - glucose and fructose - with three different kits In this case, the dilution/inversion kit is included 230 g/L 120 g/L 110 g/L 250 g/L with addition of 20 g/L of sucrose Glucose Fructose Sucrose Fermentable sugars Glucose and fructose Fermentable sugars (sucrose included) Easy dilution kit is used
- 14. Winemaking – red wine The end of alcoholic fermentation Sugars concentration (g/L) Time (days) With CDR WineLab® you can detect the end of the AF, with a sugar detection limit of 0.1 g/L Sugar range at the end of AF 0.1 – 18.0 g/L Optimal fermentation Stuck fermentation STUCK FERMENTATION Glucose and Fructose kit detects the two residual sugars separately, allowing the choice of the most suitable yeast to be used for restarting the fermentation process
- 15. Total acidity (method correlated to the reference one) It detects the content of organic acids in must/wine. It is a very important parameter for the wine taste and it can be adjusted by the addiction of tartaric acid to the must. CDR WineLab® detects the total acidity in the range 0.5 – 10.0 g/L; the result is expressed as tartaric acid CDR WineLab® configuration for France foresees the result as sulfuric acid. Tartaric acid L-Malic acid Acetic acid Winemaking - red wine Analysis on grape juice with CDR WineLab®
- 16. Acetic acid (reference method) Parameter referred to the presence of bacterial contamination. Its increasing represents a not recoverable organoleptic alteration. Its detection is very important in order to monitor the whole winemaking process. CDR WineLab® determines acetic acid in the range 0.05 – 1.20 g/L. Acetic acid L-Malic acid L-Malic acid (reference method) Fundamental parameter for the malolactic fermentation process. This analysis can be done on the pre-fermented must also, in order to plan the proper fermentation protocol. CDR WineLab® determines L-malic acid in the range of 0.05 – 5.00 g/L. Total sulfur dioxide It is added before fermentation in order to reduce acetic acid bacteria and the development of indigenous and wild yeasts as much as possible, and to protect the grape juice from oxidation. Winemaking - red wine Analysis on grape juice with CDR WineLab® Sulphur dioxide
- 17. Yeast assimilable nitrogen (reference method) Parameter that represents the concentration of assimilable nitrogen from yeasts during the fermentation process. It is composed of inorganic nitrogen (ammoniacal nitrogen) and organic nitrogen (α-amino nitrogen). CDR WineLab® allows to detect both nitrogen components separately, in order to optimize the addiction of nutrients to the must Gluconic acid (reference method) and Glucoronic acids Parameter referred to the action of Botrytis Cynerea on grapes. The increasing of its concentration in the determines a more difficult protection of the wine as finished product, because gluconic acid is related to an increase of subtances that combine with SO2 Fundamental parameter for the production of Champagne/Spumante, widely used by our customers located in the region of Champagne: Moet Chandon, Veuve Cliquot and Laboratoire du Champagne Ammonium Amminoacid Proline and hydroxy-proline acids, widely present in must but not fermentable by yeasts, are not detected. On the contrary, the old method (titration with formaldehyde) is affected by this intereference. Winemaking - red wine Analysis on grape juice with CDR WineLab®
- 18. The maceration occurs during the alcoholic fermentation and can be analyzed by: • Color analysis (ABS 420, 520, 620nm) • Total Anthocianins • Total Polyphenols Index Centrifuge Ultrasonic bath Winemaking – red wine Maceration
- 19. L-Malic acid (g/L) Time (days) L-Lactic acid test - not L-Malic acid test - has to be used for detecting the beginning of the malolactic fermentation!!! L-Malic acid test is used for detecting the end of the malolactic fermentation CDR WineLab® detection limit is 0.05 g/L Winemaking – red wine Malolactic fermentation + CO2 L-malic acid L-lactic acid L-lactic acid L-malic acid L-Lactic acid (g/L)
- 20. Barrique and Tonneau (aging in wood) Steel vessels (aging in steel) Concrete vessels (aging in concrete) Steel vessels (MICRO-OXIGENATION) Winemaking – red wine Color stabilization and aging • Total anthocyanins • Polymerised anthocyanins • Total Polyphenols Index (TPI) • Tannins • HCl index • Color • pH
- 21. Before starting the real mashing phase, standard analyses for checking the technological ripeness of grapes are performed Technological ripeness 𝑆𝑢𝑔𝑎𝑟𝑠 ( 𝑔 𝐿 ) 𝑇𝑜𝑡𝑎𝑙 𝐴𝑐𝑖𝑑𝑖𝑡𝑦 ( 𝑔 𝐿 ) Most of the white wines are sensible to grey mould, due to the development of Botrytis Cinerea. The preventive analysis of gluconic acid and galacturonic acid, allows the oenologist to better evaluate the health condition of grapes The quantification of gluconic acid and galacturonic acid are very important parameters in order to evaluate the quality of white grape juice that will become champagne or spumante Winemaking - white wine Ripeness of grapes
- 22. All the operative steps before fermentation (on grapes and must) are of huge importance for the evaluation of the product quality. It is necessary to: • gently press the grapes • reduce the mechanical pressure that can affect the skins • increase the pressure in a slow progressive way • do not apply a temperature over 20°C for extracting the juice • reduce the turning over of pomace as much as possible • keep away from air (from oxygen in particular) the extracted must The must browning can be evaluated by ABS reading to 420nm The extraction of phenolic components can be evaluated by the Total Polyphenols Index test Checking during extraction phase with CDR WineLab® Winemaking - white wine grape juice extraction
- 23. The evolution of alcoholic fermentation is usually slower in white wines that in red wines, because in this case the temperature is kept lower, in order to better preserve the aromas. As far as the sugars detection with CDR WineLab® is concerned, this is performed as already explained for red wines. The malolactic fermentation usually is not done in this case, because L-Malic acid gives acidity and freshness to a white wine. Malolactic kit – allows the determination of both L-Malic and L-Lactic acids It is used by those winery that produce white wines in which the malolactic fermentation is partially performed Example of result: 1,21 g/L of L-Malic acid 0,45 g/L ofL-Lactic acid Winemaking - white wine Fermentation
- 24. Wine bottling At the end of the winemaking process for the bottling SO2 free and total are two very important parameters • Free SO2 It represents the real protection, from both microbiological and chemical points of view, for wine • Total SO2 Related to the legal limit CDR WineLab® for Total and Free SO2 use a reagent not affected neither by wine color nor ascorbic acid
- 25. CDR WineLab® correlation with the reference method
- 26. In conclusion… • CDR WineLab® system is an easy and fast tool for your wine-making QC • You can take decisions quickly in a few minutes about the wine making process • You can realize a complete in-house quality control of the process • The analyzer can be used by everyone. You don’t need any chemical expertise • You don’t need any glassware. With only a small desk you can check the whole production process
- 27. Let’s see right now how CDR WineLab® works!!! Simone Bellassai CDR FOODLAB® division manager