Alcoholic drinks are drinks that contain alcohol as the main intoxicating ingredient, which are distinguished in

✓ Non-distilled (wine, beer)

✓ Distillates (ouzo, tsipouro, cognac, rum, vodka, etc.)

✓ Soft drinks (liqueur, vermouth)

WINE/WINE

Wine is the product of fermentation (finished or not) of fresh grapes or must (must or opus) from fresh grapes. Any other similar product, which does not comply with the above conditions, is characterized as artificial wine, such as raisin, cider, etc. Wine is an alcoholic drink and is generally produced from grapes, grapevines or other sugary fruits.

The quality of the wine depends on the type of vine from which it comes, their maturation, their type and the harvest season. Depending on their color, wines are divided into white, black and red, while by fermentation they are distinguished into dry sweet and sparkling. There are also special types of wine: raisin, mastellia, deuteria, retsina and sparkling or champagnes.

From a chemical point of view, wine is a complex mixture of various bodies that either come from the grape or are produced by fermentation or aging. The most important ingredients are water, alcohol and various acids (tartaric, citric, malic, carbonic, etc.). Also: glycerin, various ethers, esters, aldehydes, acetols, albuminous substances, coloring substances and mineral salts. Proportions vary among different types of wine, as well as among regions of origin and vintages.

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In the laboratory Modern Analytics the analyzes carried out for the various types of wine are as follows:

  • Baume grades
  • Alcoholic title
  • Determination of active acidity (PH)
  • Determination of total acidity
  • Determination of volatile acidity
  • Malic acid
  • Lactic acid
  • Determination of total sulfite
  • Determination of free sulfite
  • Determination of sorbic acid
  • Determination of sugars
  • Copper
  • Iron
  • Deironing test
  • Clarification test
  • Concrete addition test
  • Microbial control
  • Intensity / hue
  • Phenolic index
  • Protein stabilization test
  • Control of tartar stabilization
  • Determination of heavy metals (Cd,Pb,Hg,Cr,Ni,As,Sn)
  • Determination of toxins (aflatoxin B1,B2,G1,G2 and ochratoxin A)
  • Determination of pesticide residues
  • Other specialized tests upon request
  • Soil analysis and foliar diagnosis in grapevine cultivation

BEER/BEER

Beer or beer is an alcoholic beverage produced by fermentation of roasted malt extract and hops and contains a rich dry residue and carbon dioxide. There are several types of beer that vary considerably in alcohol content and dry residue.

Raw materials for beer production

✔ Malt is made from barley that must be of a suitable variety because its characteristics affect the quality of the final product. Light-colored malts are made from barley with a nitrogen content of 9-12%, while barley with a nitrogen content of 11-13% is used to make dark-colored malt.

✔ The addition of hops contributes to the clarification of the malt wort and gives the beer its pleasant bitter taste, in addition it helps to preserve the beer and enhances the stability of the foam.

✔ Starch additives are mainly used for the preparation of beer of light color and increased stability.

✔ The water. When brewing beer, the quality of the water used is of great importance, both in terms of total hardness and the type of salts contained. Thus, water with a high iron content causes cloudiness, while water containing even small amounts of magnesium sulfate gives the beer an unpleasant bitter taste.

Beer production stages

✔ The preparation of malt.

✔ The preparation of wort.

✔ The fermentation of the wort and the maturation of the beer

In the Modern Analytics analyzes are carried out during all stages of beer production and the final product and are as follows:

  • Degree of bitterness
  • Specific weight
  • Phenomenal extract
  • Real extract
  • Alcohol (%v/v)
  • Starch
  • Total acidity
  • pH
  • Color of beer
  • Proteins
  • Free amino nitrogen (FAN)
  • Ammonium
  • Reducing sugars
  • Total carbohydrates
  • Organic acids (malic, lactic, acetic, citric, ascorbic acid)
  • Acetaldehyde
  • Bicarbonate (dissolved carbon dioxide)
  • Ashes
  • Iron Fe
  • Copper Cu
  • Calcium Ca
  • Magnesium Mg
  • Sodium Na
  • Kalio K
  • Fosforos R
  • SO4 sulfates
  • Chlorine Cl
  • Diacetyl
  • Glycerol
  • Polyphenols
  • Gluten
  • Foam stability
  • Microorganisms detection
  • α-amylase
  • β-amylase
  • Ochratoxin A