Analysis
Thanks to a state-of-the-art technological equipment and a qualified staff, we accompany you throughout the elaboration of your wines.
The BURGUNDIA OENOLOGIE Laboratory is accredited by the Cofrac since June 1993 under the n°1-1676 (scope available on www.cofrac.fr). It carries out your official certificates of analysis under accreditation for export, competitions and the approval of your wines.
In a logic of precision and freliability, BURGUNDIA ŒNOLOGIE adheres to circuits of interlaboratory controls (UOEF and BIPEA) and has internal controls for the measurement of each parameters.
control
fermentation
Ageing
stabilization
analysis
Tests carried out on wine samples with a minimum volume of 18.7 cL.
Results returned on average within 24 to 48 hours of receipt.
THE WINE QUALITY IS INTEMATELY LINKED TO THE QUALITY OF THE GRAPES...
Technological maturity
It shows the acid/sugar balance and helps determine the optimum harvest date.
Total sugars, Potential alcoholic degree , Total Acidity, pH
Malic and Tartaric acidity, Potassium, Assimilable nitrogen
Phenolic maturity
completes the technological maturity of red grapes, in order to evaluate the composition of the skin (tannins, anthocyanins...) and its evolution. It also gives an indication of the next step in the wine-making process.
Total Polyphenols Index (TPI), Extractable anthocyanins, Extractibility of anthocyanins, Contribution of tannins in peps.
MONITORING ALCOHOLIC FERMENTATION TO ENSURE WINE QUALITY...
Must
Start point of the vinifications, the must analysis is a primordial step to lead the alcoholic fermentation.
Total sugars, Potential alcoholic degree, Total Acidity, pH, Tartaric and Malic acidity, Potassium, Assimilable nitrogen, Iron/Cooper, Total SO2, TPI / OD, Turbidity
Chaptalization
Some years, chaptalization is a necessary step in the winemaking process. In this case, a control when the density is close to 1.010 makes it possible to refine the decision and to modulate the extractions at the end of the maceration.
Reducing sugars / Glucose and Fructose, Alcoholic graduation, TPI, OD, Volatil Acidity.
End of alcoholic fermentation
At the end of the alcoholic fermentation, a complete review allows us to serenely consider the maturation of new wines, and to position ourselves for the new vintage.
Alcoholic graduation, Reducing sugars / Glucose and Fructose, Total Acidity, pH,
Volatil acidity, Tartaric acid, Malic acid, Potassium, Total SO2, TPI, Brettanomyces**
** Enumeration of Brettanomyces bruxellensis by PCR. This enables contamination to be prevented and treatment to be considered before bad tastes develop.
The latency period between alcoholic fermentation and malolactic fermentation is often beneficial, especially in red wines, to stabilize the constituents of the Pinot noir and to enrich the aromatic expression. But it is also a period of risk for the development of alterations. It is therefore important to remain vigilant!
Malolactic fermentation, Volatil acidity, Total acidity, pH,
Reducgin sugars or Glucose and Fructose, Total SO2, Brettanomyces**.
** Enumeration of Brettanomyces bruxellensis: by agar culture or PCR. This enables us to monitor suspected cases and, if necessary, consider treatment.
During this part of the growing process, the wine will evolve and harmonize. It is necessary to remain attentive to its progress.
Volatil acidity, Free and Total SO2,, Brettanomyces**
**Enumeration of Brettanomyces bruxellensis: by agar culture or PCR. This enables us to monitor suspected cases and, if necessary, consider treatment.
Stabilize and refine to reveal the purity of wines
Fining is an important step in preparation for bottling. For whites, it clarifies and stabilizes the wine's protein content. For red wines, fining acts on structure, refining the grain of tannins.
Depending on analytical results and tasting, our oenologists set up trials in the laboratory. Together, we taste the methods to determine the best treatment to adopt.
Free and Total SO2, CO2, Iron, Copper, Protein (for white wines), Alcoholic strength, Volatile acidity, pH, Total acidity, tasting of fining tests.
Tartaric precipitation being one of the main deposits observed in bottles, we propose a risk assessment, as well as the implementation of cold tests to determine the good treatment to adopt.
Saturation temperature, mini-contact test,
To perform this analysis, a minimum volume of 37.5 cL is required.
Our oenologists will assist you in selecting the most appropriate stabilization solution. During cold testing, yeast mannoproteins, CMC or potassium polyaspartate solutions are systematically tested with you in the laboratory. Together, we taste the stable modalities to determine the best choice.
Cold resistance test (6 days at -4°C).
This is the last delicate operation before bottling. This is why a personalized test in the laboratory allows us to anticipate possible filtration difficulties, to compare and select the filtering media best suited to the wine, from a mechanical and sensory point of view
Turbidity before and after filtration, testing of different filter media
Official analysis
Exports (Japan, Asia, Multi-destination, Brésil, or others...)
Approvals
Competitions
Analyses under COFRAC accreditation bulletin, according to specific requests linked to the export destination or the type of competition.
Deposits
Benefiting from modern equipment, our team of analysts is able to diagnose the origins of a disorder in the bottle. Our reports are accompanied by photos that allow you to ensure the traceability of our observations.
Subcontracted analyses of aromas/ pesticides / TCA defects.
