Physical Chemical Laboratory

SAG Authorised laboratory for exporting newsletters and designation of origin.

Complete analysis to musts, wines, juices, beers and distillates

  • Routine enological analysis
  • Enzymatic analysis
  • Wine stability tests and assays
  • Wine special treatment tests and assays

Rountine analysis

  • Total Acidity
  • Volatile Acidity
  • Reducing Material (Residual Sugar) Density
  • Alcoholic Degree
  • Saccharose
  • Glucose/Fructose (Enzymatic method)
  • Free and total SO2 (Vacuum method)
  • Molecular SO2
  • pH
  • Malic Acid (Enzymatic method)
  • Lactic Acid (Enzymatic method)
  • Citric Acid (Enzymatic method)
  • Ascorbic Acid (White wine) (HPLC Method)
  • Tartaric Acid, Malic, Lactic (HPLC Method)
  • Antiseptics (Sorbic acid or Sodium Benzoate) (HPLC)
  • Tartaric stability (Conductivity Method)
  • Proteic stability (80ºC Method)
  • YAN Assimilable Nitrogen (Enzymatic NH4 + Nopa)
  • IOV Color Determination (Spectrophotometric Method)
  • Hue Determination (Spectrophotometric Method)
  • Total Polyphenols Determination
  • NTU (Turbidimeter)
  • Optic Density
  • Ochratoxin A (OIV Method)
  • Biogenic Amines (Histamine and Tyramine)
  • Ashes Alkalinity
  • Sulfates
  • Chlorides
  • Artificial Dyes (Arata Method)
  • Ferrocyanide
  • Hybrids
  • Carbon Dioxide
  • Brix Gade (Alcohol Likely)
  • Dry Extract (By Weight)
  • Dissolved Oxygen In Wine
  • Multiresidues
  • Methanol and Ash
  • Lead
  • Sorbate
  • Cadmium
  • Arsenic
  • Mercury
  • Copper
  • Calcium
  • Potassium
  • Uron
  • Sodium
  • Water Analysis NCh 409
  • Others

Others

  • Specific analysis in other matrix such as juices, concentrates and beers.