CDR WineLab® is a reliable, complete and fast system of wine analyses. It enables you to carry out analyses for the control of the winemaking process both in the laboratory and in the wine cellar without the need for specialised personnel.
Product Information.
CDR WineLab®
With CDR WineLab® you no longer have to send wine and must samples to external laboratories, you can have the results of analyses in autonomy and in real time so that you can promptly make the most important decisions during winemaking process.
| Available Pack Sizes | 1 pcs |
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Gallery
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Determination of Total Polyphenol Content (Folin Ciocalteu) in Wine
ART. ID.: CDR300488/CDR300485
Polyphenols are compounds contained in the grape peel and their presence in wine depends on the wine-making technique.
Attributes: Kit
Determination of Total Sulfur Dioxide (SO₂) in wine/ must and vinegar
ART. ID.: CDR300350/CDR300334
Sulfur dioxide (SO2) is used in oenology mainly as preservative, but also for other purposes (for example for antiseptic, antioxidant, antioxidasic, solubilizing, combining and clarifying functions).
Attributes: Kit
Determination of Total Acidity in Wine and Must
ART. ID.: CDR300320/CDR300315
With CDR WineLab®, device for wine analysis, it's possible to determine Total Acidity with a simple photometric reading of a sample of wine or must as is dispensed in a cuvette that is prepared with the reagent and alre…
Attributes: Kit
Determination of the Catechins in wine
ART. ID.: CDR300593/CDR300590
Catechins are colorless phenolic compounds belonging to the group of flavan-3-oils or flavanols, which are present in numerous woody plants including the grapes.
Attributes: Kit
Determination of the Gluconic acid in must and wine
ART. ID.: CDR300583/CDR300580
Musts and wines from grapes affected by grey mould may contain varying concentrations of gluconic acid depending on the severity of the attack.
Attributes: Kit
Determination of the Copper in wine
ART. ID.: CDR300577/CDR300575
The must always contains relatively high doses of copper deriving from downy mildew treatments.
Attributes: Kit
Determination of TPI – Total Poliphenols Index in wine and must
ART. ID.: CDR300495/CDR300505
The polyphenols are a very broad class of compounds whose electronic spectra have an absorption peack at 280 nm.
Attributes: Kit
Determination of L-Lactic acid in Wine and Must
ART. ID.: CDR300280/CDR300279
By analyzing L-Malic acid and L-Lactic acid, it is possible to assess the correct progress of the malolactic fermentation.
Attributes: Kit
Acetaldehyde (Ethanal) analysis in beer, wine and must
ART. ID.: CDR300417/CDR300415
Acetaldehyde is a by-product of yeast metabolism formed during alcoholic fermentation.
Attributes: Kit
Determination of Fermentable Sugars in beer/wort and wine/must
ART. ID.: CDR300355/CDR300335
In the fermentation yeasts use only fermentable sugars, glucose, fructose, maltose, sucrose (eventually added) and in some cases maltotriose as well, to produce ethanol.
Attributes: Kit
Determination of Yeast Assimilable Nitrogen (YAN) in Must
ART. ID.: CDR301445/CDR301440
Yeast assimilable nitrogen (YAN) is a test to manage correctly the alcoholic fermentation.
Attributes: Kit
Determination of Yeast Assimilable Nitrogen (YAN) in Must
ART. ID.: CDR301435/CDR301430
Yeast assimilable nitrogen (YAN) is a test to manage correctly the alcoholic fermentation.
Attributes: Kit
Determination of Citric Acid in Beverages
ART. ID.: CDR301225/CDR301220
Citric acid occurs naturally in must and its concentration decreases during fermentation.
Attributes: Kit
Determination of the Calcium in wine and must
ART. ID.: CDR301355/CDR301350
Calcium levels at values of around 70 – 80 mg/L expose wines to tartaric instability.
Attributes: Kit
Determination of the Galacturonic Acid in must and wine
ART. ID.: CDR301040
Together with gluconic acid, uronic acids such as galacturonic acid and glucuronic acid are products that form in botrized grapes and that combine sulphur dioxide therefore lowering the level of free SO₂ with the…
Attributes: Kit
Determination of Total Anthocyanins in Wine and Must
ART. ID.: CDR301025
Anthocyanins, the pigments of the red grapes, are extracted during the grape maceration phase during alcoholic fermentation and then also in the case of possible post-fermentative maceration.
Attributes: Kit
Determination of the HCl index in wine and must
ART. ID.: CDR301035
The HCl index is an indicator of the tannin polymerisation state and provides an indication of how these develop over time.
Attributes: Kit
Determination of polymerised anthocyanins in wine and must
ART. ID.: CDR301005
The CDR method for determining the degree of polymerisation of anthocyanins optimises the method developed by Parsec.
Attributes: Kit
Determination of tannins in wine and must
ART. ID.: CDR301015
Tannins are relatively large phenolic polymers that derive from the polymerisation reaction of phenolic monomers.
Attributes: Kit
Anthocyanins Extraction on Grapes
ART. ID.: CDR300459/CDR300336
Anthocyanins are chemical compounds present in the peel of grapes, whose color changes depending on the acidity of the surrounding environment.
Attributes: Kit
Determination of colour (Tonality and Intensity) in wine/must and vinegar
ART. ID.: CDR230063
The chromatic features of a wine are defined by two analytical parameters: tonality and intensity.
Attributes: Kit
Determination of Fermentable Sugars in beer/wort, vineagar and wine/must
ART. ID.: CDR300384
Beer/Wort: In the fermentation yeasts use only fermentable sugars, glucose, fructose, maltose, sucrose (eventually added) and in some cases maltotriose as well, to produce ethanol.
Attributes: Kit
Determination of Alcohol by Volume (ABV)
ART. ID.: CDR300735/CDR300740
The test allows to measure alcohol by volume (ABV) inall kinds of beverages, including beer, wine, cider, soft drinks, kombucha vinegar, bakery products and many more.
Attributes: Kit
Determination of free sulfur dioxide in wine
ART. ID.: CDR300345/CDR300333
Sulfur dioxide (SO2) is used in oenology mainly as preservative, but also for other purposes (for example for antiseptic, antioxidant, antioxidasic, solubilizing, combining and clarifying functions).
Attributes: Kit
Determination of pH in wine
ART. ID.: CDR300310/CDR300305
CDR WineLab® allows to determine the pH in wine and must thanks to a colorimetric reaction, whose results are correlated to the OIV results, based on an electrochemical reaction.
Attributes: Kit
Determination of the Acetic acid (volatile acidity) in Wine, Kefir and Plant-based Beverages
ART. ID.: CDR300360/CDR300359
Acetic acid, often referred to volatile acidity, can be produced by several yeasts and bacteria present in wine.
Attributes: Kit
Determination of Glycerol in beer/wine/cider
ART. ID.: CDR300515/CDR300520
Glycerol is a natural by-product of alcoholic fermentation.
Attributes: Kit
Determination of L-Malic acid in Beverages
ART. ID.: CDR300340/CDR300332
By analyzing L-Malic acid and L-Lactic acid, it is possible to assess the correct progress of the malolactic fermentation.
Attributes: Kit