We make wine analysis easy

This sector requires rigorous analysis throughout the fermentation process.

Analytics include hygiene, quality or labeling parameters, among others:

• Sugars (glucose, fructose, sucrose)

• Organic acids (lactic, malic, acetic ...)

• Sulphites (free and total)

• Polyphenols, anthocyanins, catechins

• Ions (calcium, copper, iron, potassium ...)

• Allergens (casein, ovalbumin and lysozyme) and histamine

• Ocratoxin A