Analysis of alcoholic, distilled, fermented beverages and vinegars

Chemical analysis is one of the best tools available in oenology to control and understand the reactions which are the base of the production of wines and musts, vinegars, beers, distillates and liquors.

Chemical determinations in this context have the goal of determining the genuineness of the product, the absence of alterations, the effective compliance to the characteristics required by the regulations in force.

The most common determinations are:

• Alcoholic strength by volume
• Reducing sugars (Reducing substances)
• Total dry extract
• Net dry extract
• Density
• Volatile acidity
• Total Acidity
• Fixed Acidity
• Ash

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