Key services

Special authenticity testing 

• Detection of over-chaptalisation
• Detection of water addition (wetting)
• Detection of alcohol (with control of botanical origin), tartaric acid or exogenous glycerol in wines and other wine products
• Verification of the geographical origin and vintage of wines 
• Verification of the type of carbonation for sparkling wines
• Authenticity control of woody aromas 
• Profiling of wines by ¹H-NMR, enabling comprehensive analysis of grape varieties, geographical origin and the conformity of around fifty quantitative parameters.

Compositional and oenological analyses 

Identification and quantification of the major and minor compounds and the classic regulatory or export parameters: 

• Alcoholic strength by volume
• Dry extract (calculated)
• Density
• PH
• Sugars (fructose, glucose, sucrose)
• Total and free SO2
• Total acidity
• Volatile, and calculated fixed acidity
• Tartaric acid
• Malic and lactic acids
• Compositional analyses according to the official OIV methods or according to the rapid IRTF methods

Residues and contaminants 

• Pesticides with broad-spectrum screening and single-residue analysis (e.g. amitrole, glyphosate, dithiocarbomates, etc.)
• Organic contaminants 
  • Polycyclic aromatic hydrocarbons (PAHs) 
  • Bisphenol A and plasticisers
  • Mineral oil (MOSH/POSH/MOAH) 
  • Dioxins, furans and dioxin-like PCB
• Inorganic contaminants 
• Heavy metals, such as lead, cadmium, arsenic, mercury, iron and copper

Allergens

• Detection of specific allergens in wine: sulfites, casein, albumin, lysozyme, etc.
• Monitoring regarding manufacturing and washing processes

Microbiological safety

• General hygiene control of the production environment
• Specific microbiological analyses, such as Brettanomyces, lactic acid bacteria, acetic acid bacteria, and various microorganisms

Additional services

• Labelling checks, including international labelling
• Development of customer-specific testing methods