Raise a Glass to Reliable Quality Control
Stay on the Safe Side with Sartorius - Spoilage Detection for Winemakers
The art of winemaking is a challenging business. It can take generations to create an exceptional wine but you only have a few weeks to produce it. No errors should occur in this short phase so the wine can mature without any complications.
From vine to barrel, to bottle, to cellar – Sartorius’ dedicated Quality Control solutions for wine testing help you create the perfect vintage for generations to come.
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Discover the different steps in the wine workflow and click on the icon „+“ to get to know the variety of applications and solutions Sartorius offers for testing during your vinification process.
Upon filling the wine bottles, the fill volume should be verified via check weighing. Additionally, final verification your wine should include microbiological and analytical testing.
Applications step:
Spoilage Detection
Analytical QC
Check Weighing
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During the bottle filling process, you need to maintain a contamination-free area for your filling heads for long term quality and shelf-stability of your wine. Our microbiological, analytical testing and air monitoring tools ensure clean bottling of your wine.
Air Monitoring
Whether you further age your wine in bottles, barrels, or tanks—or you move directly to final bottling, you need to test once more for pH, alcohol content, flavor, aroma, and color. Our microbiological and analytical testing tools ensure efficiency with your final testing before packaging.
Applications:
Once a month, you test your wine during the clarification steps—racking and fining. Our microbiological and analytical testing tools ensure accuracy, efficiency and effectiveness in your monthly testing for such characteristics as pH, alcohol content, flavour, aroma and color.
If you are barrel-aging your wine, you need to test for the development of spoilage-inducing microorganisms. To ensure the quality and consistency of your wine, our microbiological testing tools ensure your wine is free from contamination with spoilage-inducing bacteria, like Lactobacillus and non-intended yeasts, like Brettanomyces.
To reuse must and juice, the level of moisture and potential microbiological contamination should be tested. Our analytical and microbiological testing tools can determine the moisture content and microbiological safety of your must and juice.
Moisture Determination
The overall flavor of your wine depends on the acidity and sweetness of your grapes, and the acidity in your grapes is determined by their moisture content. Our sample preparation and analytical tools determine the moisture content and microbiological content of the most important ingredient of wine, your grapes.
*This workflow may not exactly represent your wine workflow however generalizes the QC checkpoints
In Accordance with EN ISO 7704:2023
Explore how the latest balance technology from Sartorius can be used for quality assurance in the Food and Beverage Industry.
A millennia-old tradition meets state-of-the-art technology: wine production has experienced many trends and developments throughout its history. Here...
You are committed to creating high-quality wine with consistent look, smell, feel and flavor from one bottle to the next. We are committed to providing you the products you need to ensure your wine’s taste, aroma and quality. For wine processing QC, we have solutions for the following applications:
A fast alternative to the classic oven drying method. Compact design for routine winery applications in production and incoming inspection. Ideal for additives, sugar, solid process waistes and any organic sample.
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Rugged design, 100% reliable with small space requirements and easy operation in the winery.
Optimize spoilage detection workflows and save time. Dispense filters automatically eliminating the need for manual operation. Benefits include for wine production include:
Automatically dispense membrane filters for spoilage detection by touch of a button, hands-free motion detection or a foot switch to minimize risk of secondary contamination. Benefits for spirits production include:
Facilitate routine spoilage detection of spirits by selecting the manifold size (1, 2 3 and 6 branch). Compatible with all Sartorius reusable and single use funnels and filtration unts. Benefits for wine production include:
New Video: Microsart® Manifolds: Adaptable to Your Needs - Watch Now
Liquid transfer pump connects to Microsart® Manifold as the vacuum source for filtration of water samples. Benefits for wine production include:
Reusable 250 ml funnel for use with a membrane filter on the Microsart® Manifold. Benefits for wine production include:
Single use 250 ml funnel for use with a membrane filter on the Microsart® Manifold. Benefits for wine production include:
Ready-to-use sterile filtration unit combines a 100 ml funnel, lid, filter base, gridded membrane filter and a cellulose pad in one unit. After filtration, simply add nutrient media and remove the funnel to convert the monitor into a petri dish, eliminating the need to manipulate the membrane. Benefits for wine production include:
Sterile ready-to-use liquid media in 2.5ml ampoules. For use with Biosart Monitors or Cellulose Pads in Petri dishes. Benefits for wine production include:
Ready-to-use sterile filtration unit in 100 or 250ml sizes. Combine a funnel, filter base and gridded membrane filter in one unit. Benefits for wine production include: :
As alternative to agar plates, NPS are dehydrated media pads in petri dishes, packed in a double layer aluminium protective bag. Available with membrane filters for economical, time-saving spoilage detection. Benefits for wine production include:
Robust design and high-quality materials provide accurate and precise dispensing in the wine production workflow.
Quality control of wine is essential for consumer safety. The water used for highly sensitive chromatographic analysis such as HPLC, GC-MS, or ICP must always be high quality. Arium® Mini lab water system is a compact ultrapure water system for labs with requirements up to 15 liters per day. The option UV lamp (185/254 nm) removes TOC levels down to < 5 ppb. Key advantages:
Many analytical QC tests in brewery labs require a filtration step prior to the testing procedure to pre-process the sample. Circular, pleated filter papers of different grades are placed into a funnel leading to a receptacle and are used to remove turbidity from wort, to remove yeast cells after fermentation and to reduce CO² or degas the sample prior to tests such as density measurement or specific gravity.The filter papers fitting best into your beer process are these types:
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Precision Balances offer the highest performance for wineries. Fully configurable hardware and software ensure connectivity, compliance and confidence in results.
Featuring the highest performing weighing technology available in Precision Balances for wineries.
Robust design and high-quality materials provide accurate and precise dispensing during wine production.
A portable device to monitor microbiological air quality in your beer production area and at the filling line. Your benefits include:
Unrivalled value and performance in Precision Balances for wineries backed by 150 years of German engineering expertise.
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Visit our Beverage Quality Control resources page to access whitepapers, application notes, videos, webinars and more!
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