Wine Analysis

From Berry to Glass

Winemaking is a most fascinating and complex transformation process of a raw plant material. It starts with the arrival of the harvest at the cellar and ends with the most active and decisive fermentation steps.

After this, for some wines, comes the long aging period of the wine, during which the bouquet and taste of the wine is developed and refined. The transformation of grape must in wine is a priori a spontaneous phenomenon.

The microbial complex present on the grape berry is exposed to a new ecosystem when the grapes are crushed and pressed. It then evolves spontaneously following the conditions dictated by both the nature of the microorganisms present and the composition of the community.

Without the skill and attention of the oenologist and winemaker, the system would evolve into a fermented product, the quality of which would have little chance of satisfying the consumer. This expertise is based on scientific knowledge of the phenomena that occur in this complex environment.

After its beginnings mainly based on observation and empiricism, oenology now uses scientific data derived from research in chemistry, biochemistry and microbiology.

Capella Innovation inc. is able to analyze your wine at all the stages -the juices pre and post-fermentation to the wine pre and post-bottling.

Parameters on wine and must that we can determine. We use the Compendium of international methods of Wine and Must analysis.

Also Capella Innovation can offer wine microbiology at his laboratory.