Services

Chemical & Physical Analysis
Colour - Glories' index, CIELab index, Intensity of Colour and Sudraud’s index;
Phenolic compounds – phenolic acids, anthocyanins, tannins;
Ochratoxine A;
Aroma compounds - free fraction, glycoconjugated precursors or compounds families (terpenes, norisoprenoids, superior alcohols, etc.).


                       Grape variety Alvarinho Chromatogram

Microbiological Analysis
Characterization of wild yeasts involved in spontaneous fermentation;
Implementation studies of commercial strains of Saccharomyces cerevisiae;
Contaminant yeasts detection and identification.

Sensorial analysis
Simple testing;
Descriptive testing;
Triangle test, Duo – Trio test (difference tests).

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