The Oenology Service of the Centre for Research on Desertification (CIDE, CSIC-UV-GVA). offers a wide range of physical and chemical analyses of grapes, musts and wines, aimed at quality control, monitoring the production process and supporting technical decision-making in wineries and vineyards; as well as specialised technical advice for other CSIC centres, universities and public research organisations, wineries, winegrowers and professionals in the wine sector.
Our analyses enable the control of ripening, evaluation of wine quality and stability, supporting technical decision-making throughout the production process.
Physical-chemical analysis of musts (FTIR)
The determinations are carried out using Fourier transform infrared spectroscopy (FTIR) OenoFoss2, which provides fast, accurate and reproducible results for the main oenological parameters:
- pH
- Total acidity
- Volatile acidity
- Malic acid
- Tartaric acid
- Gluconic acid
- Density
- ºBrix
- Ammoniacal nitrogen
- Amino nitrogen
- Easily assimilable nitrogen (NFA)
- Potassium
Physical-chemical analyses in wines (FTIR)
Determination of key parameters for analytical control of wine and evaluation of its evolution:
- lcohol content (% v/v ethanol)
- Glucose + fructose
- Malic acid
- Total acidity
- pH
- Volatile acidity
- Total polyphenols
Chromatic and phenolic analysis (UV-Vis)
The following determinations are made using UV-Visible spectrophotometry:
- Colour intensity
- CIELAB colorimetric parameters
- Hue
- Total Polyphenol Index (TPI)
Technical advice on viticulture and oenology
The CIDE Oenology Service offers personalised technical advice on viticultural management and oenological practices, aimed at:
- Optimising grape quality
- Improving fermentation control
- Wine stability and typicity
- Technical support in winery decision-making
