Less Time in the Lab: More Time in the Vineyard

Sugar content plays a big role in the early part of wine production, while acid profile and ethanol content are important during and after fermentation. Multiple parameters are rapidly screened throughout the complete production process via a combination of FTIR spectroscopy and chemometric models. An FTIR analyzer reduces the time between sample arrival at the lab and reception of an analysis report by up to 90 % compared to traditional methods. With the included models for must, must in fermentation, and wine, a single Lyza 5000 FTIR analyzer can be used for all samples, and custom models are easily created with the help of an integrated workflow. The instrument easily combines with Anton Paar’s density, alcohol, and turbidity meters into a single powerful wine analyzing system measuring all parameters in a few minutes.
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