Fast and Accurate Sugar, Acid, and Sulfite Analysis Using Automated Discrete Analyzers

This presentation was recorded on June 11, 2015.


Monitoring the levels of sugars, acids, and other components at various stages of the wine production process improves productivity and ensures a high quality finished product. Winemaking has evolved from an art into a science focused on growing premium grapes and extracting the maximum amount of flavor from the fruit. Sugars such as glucose and fructose provide sweetness and play a major role in the fermentation process, whereas acids such as tartaric and malic are important structural components that contribute crispness and tartness to the wine. If required, malolactic fermentation can be induced to lower the residual acidity of wine. Sulfur dioxide is also added as an enzyme inhibitor and a microbiological control agent preventing the browning of juice and oxidation in the finished product. In this webinar, we will discuss the wine production process and identify where potential issues might occur. We will also overview the typical testing parameters for wine samples and discuss methods developed for the winemaking laboratory. We will demonstrate the advantages of using the Thermo Scientific Gallery and Arena discrete photometric analyzers for their speed, flexibility, and precision in colorimetric and enzymatic testing.


Tommy Jimenez
Associate Winemaker
Merryvale Family of Wines

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