The technologies available for wine analysis can sometimes prove misleading, thus baffle the wine expert when having to choose between the process which is presented as the easiest, the cheapest, the most accurate or the fastest. For this reason, the first step towards success definitely consists in a mindful choice among the various solutions available on the market.
In order to clarify the various analytical possibilities, it is important to bear in mind that some data are the direct result of testing based on selected techniques not affected by any matrix, for example enzyme analysis, potentiometric titration, distillation and density measurement. Other data are the result of comparative techniques, for example FTIR, based on a spectrum comparison between unknown samples and reference samples from a library through the processing of predictive statistical models.
Enzymatic testing, based on the spectrophotometric reading of absorbance directly associated with concentration, provides extremely accurate results on sugars and organic acids, allowing for optimal control of main fermentations and for monitoring of wine throughout all production phases. This is why, according to OIV, they should be considered official methods for significant assessments, including Glucose/Fructose, Acetic Acid (volatile acidity), Malic Acid, Gluconic Acid values, etc...
Nowadays, moreover, the combination between liquid and stable kits and direct automatic reading systems has really changed the ability to monitor wine production, as well as providing essential support for any wine expert.
Titration is a direct testing method based on a stoichiometric reaction between the substance to be analysed and a reagent (titrant) with a known concentration. It is the official method to measure total acid, widely used also for the measurement of free and total sulphur dioxide. The complete automation of testing, thanks to the use of potentiometric titrators combined with a self-sampler, is a best practice for any oenology lab, because it guarantees accuracy and reproducibility, given that it is not associated with the operator, which is instead the case for manual titration.
In comparative testing, for example FTIR, identification of analytes is carried out through a statistical comparison of the processed spectrums with known samples found in the database; process reliability here is thus related to the quality of both the reference samples included in the relevant statistics and of the instrument, most notably of its interferometer.
It is also worth noting that direct and comparative techniques are not in competition; on the contrary, in most cases, they serve complementary purposes. Wine production includes several phases during which it is sufficient to have data that are quickly available, even if less accurate, for monitoring a changing trend in the product; in other cases, data need to be as definite and accurate as possible, for example in respect of final fermentation or pre-bottling.
Steroglass, with its more than sixty years’ history, is the only Italian company on the market which includes in its sales programme all major testing techniques in the wine sector.
Thanks to its extensive product portfolio, it is able to advise any wine expert with regard to the most appropriate testing technique for individual requirements.
The enzyme testers of the HYPERLAB series, FLASH automatic titrators and FTIR BACCHUS are among the most widespread and valued testing systems, in Italy as well as worldwide. The Steroglass partner network currently covers more than 30 countries, being most active in Spain, France, United States, Greece, Australia, etc...
The Oenology Division at Steroglass also avails itself of highly specialised and extremely competent staff for any family of testing systems, ensuring a highly qualified and efficient after-sales service, with valuable support both from an application and a technical perspective.
For all these reasons Steroglass is an enterprise which guarantees expertise, know-how and reliability with regard to major testing techniques in the wine sector.