In order to elaborate an excellent vinegar, it is essential to analyze and taste the wine upon reception at the vinegar plant.
The vinegar producer must know the amount of alcohol, free SO2 or the pH of the wine he received. These measurements can be carried out by our wine analytical laboratories.
This analysis is necessary to determine the amount of alcohol present in a wine before acetification.
It is important to know these parameters in order to carry out a smooth acetic fermentation.
Fermentation problems may occur when a pH is too low or too high. Thus, it is important to know the pH of a wine or cider.
Because nutrient deficiencies will slow vinegar fermentations, the ACETI range includes ACETIVIN for wine and cider vinegars and ACETIACTIV for spirit vinegars.
Just after elaboration, vinegars contain a considerable amount of proteins and dead bacteria. The ACETI range proposes ACETIGEL in combination with ACETISOL to clarify your vinegar and thus, facilitate filtration.
In addition, ACETIGREEN, an allergen-free plant based fining agent, can fine your vinegars without the use of gelatin.
Fining of vinegar with high amount of proteins.
Treatment before filtration.
Removes oxidized and oxidizable polyphenolic compounds.
Liquid gelatin for white or red wine vinegars in combination with ACETISOL with white wine vinegars.
Colloidal silica sol.
Clarification of difficult wine vinegars.
Once the vinegar is ready to be stored in tanks, it should be treated with SO2 through the application of ACETIBAK in order to prevent the growth of unwanted microorganisms and avoid oxidation.
Colloidal stability of vinegars.
Once the vinegar is ready to enter the market, it has to be stable and without deposit. Thus, it is crucial to add SO2 through the application of ACETIBAK and stabilize the colour through the utilization of ACETISTAB, specifically with regards to red wine and cider vinegars.
In our laboratory, we will measure the acidity, free and total SO2 levels of your vinegars as well as the amount of residual alcohol.
Laboratory glassware and chemical products to perform all your titration analyses. Winery equipment: pump, hoses, valves, cleaning products…
We will measure the amount of residual alcohol for you in order to ensure that your vinegars comply with the regulation.
Acetic acid levels in vinegars are controlled during production and before bottling.
To be able to export to certain countries, you will need to control the amount of SO2 in order to comply with local regulations.