RECEPTION AND CONTROL OF RAW MATERIAL

 

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.

ANALYSES TO MEASURE THE AMOUNT OF ALCOHOL

 

This analysis is necessary to determine the amount of alcohol present in a wine before acetification.


ANALYSES TO MEASURE THE AMOUNT OF TOTAL AND FREE SO

 

It is important to know these parameters in order to carry out a smooth acetic fermentation. 


PH ANALYSES

 

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.


VINEGAR PRODUCTION AND NUTRIENT SUPPLY

 

Because nutrient deficiencies will slow vinegar fermentations, the ACETI range includes ACETIVIN for wine and cider vinegars and ACETIACTIV for spirit vinegars.

ACETIACTIV

 

Titolo del documento Complete nutrient to efficiently produce spirit vinegars with high levels of acetic acid.


ACETIVIN

 

Titolo del documento Nutrient supplement.


CLARIFICATION

 

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.

ACETIBENT

 

Titolo del documento Specially activated montmorillonite
Fining of vinegar with high amount of proteins.
Treatment before filtration.


ACETICASE

 

Soluble casein.
Removes oxidized and oxidizable polyphenolic compounds.


ACETIGEL

 

Liquid gelatin for white or red wine vinegars in combination with ACETISOL with white wine vinegars.


ACETISOL

 

Colloidal silica sol.
Clarification of difficult wine vinegars.


ACETIGREEN

 

Plant proteins.
Red wine, white wine and cider vinegar clarification.
Pea protein based fining agent.


FILTRATION

 

The ACETI range offers a large selection of Kieselguhr and filter plates to carry out light or tighter filtrations.

PADS OR KIESELGUHR

 

To obtain limpid, brilliant vinegars, ready for the market.


STABILIZATION

 

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.

ACETISTAB

 

Titolo del documento Solution of selected gum arabic.
Colloidal stability of vinegars.


ACETIBAK

 

Potassium bisulphite E228.
Antiseptic, Antioxidant.


BAKTOL P

 

Potassium bisulphite.
Antiseptic, Antioxidant.


BOTTLING

 

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.

ACETIBAK

 

Potassium bisulphite E228.
Antiseptic, Antioxidant.


BAKTOL P

 

Potassium bisulphite E228.
Antiseptic, Antioxidant.


QUALITY CONTROL

 

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 AND WINERY EQUIPMENT

 

Laboratory glassware and chemical products to perform all your titration analyses. Winery equipment: pump, hoses, valves, cleaning products…


ANALYSES TO MEASURE THE AMOUNT OF RESIDUAL ALCOHOL

 

We will measure the amount of residual alcohol for you in order to ensure that your vinegars comply with the regulation.


ANALYSES TO MEASURE THE AMOUNT OF ACETIC ACID

 

Acetic acid levels in vinegars are controlled during production and before bottling.


ANALYSES TO MEASURE THE AMOUNT OF TOTAL AND FREE SO2

 

To be able to export to certain countries, you will need to control the amount of SO2 in order to comply with local regulations.