ANALYTIC SERVICES
ANALYTIC SERVICES


Fermentation analysis


Over the years, our laboratory has conducted many experiments on various vinification techniques.
Throughout the fermentation process, it is important to conduct routine analytic assessments, as well as microbiological analyses that provide a quantitative and qualitative evaluation of the microbiotic flora present.
During the fermentation process of red wines, we also analyze the extraction and stabilization of the color by monitoring the anthocyanins and the tannins extracted from the skins and the seeds. This assessment is necessary in order to establish the technique and the duration of the maceration process as well as the duration of the aging of the wine.
Centro Riferimento Enologico