Oenology is the science and study of winemaking. One of the most important aspects of wine production is the monitoring and control of the chemical composition of the wine. This involves regular analysis of the wine to determine its alcohol content, sulfur dioxide level, and volatile acidity. MRC supply the equipment used in oenology to check the content of sulfur, volatile acidity, and alcohol in wine.
Sulfur Dioxide
Sulfur dioxide (SO2) is a common additive used in winemaking to prevent oxidation and inhibit bacterial growth. It is important to monitor the level of SO2 in wine, as excessive amounts can cause adverse health effects and affect the flavor and aroma of the wine. A sulfur dioxide analyzer is a piece of equipment that is used to measure the level of SO2 in wine. This analyzer uses a chemical reaction to convert the SO2 in the wine to a detectable form, such as sulfuric acid. The amount of detectable sulfuric acid is then measured and converted to SO2 concentration.
A sulfur dioxide distillation tester is used to measure the concentration of sulfur dioxide (SO2) in wine. The instrument works by converting the SO2 in the wine to sulfuric acid, which can be measured using a titration method.
The distillation process involves adding wine to a flask and heating it to approximately 120°C. As the wine is heated, the SO2 is released and carried along with steam into a condenser. The steam and condensate are then collected in a receiving flask containing a solution of hydrogen peroxide and potassium iodide. The sulfur dioxide reacts with the hydrogen peroxide to form sulfuric acid, which is then titrated with a sodium hydroxide solution to determine the concentration of SO2 in the wine.
Volatile Acidity
Volatile acidity (VA) is a measure of the amount of acetic acid present in the wine. Acetic acid is produced by the oxidation of ethanol by acetic acid bacteria. High levels of VA can result in a vinegar-like taste and aroma, which is undesirable in wine. A volatile acidity tester is a device that is used to measure the level of VA in wine. This device works by distilling a small sample of wine and collecting the distillate in a container. The acetic acid in the distillate is then titrated with sodium hydroxide to determine the level of VA in the wine.
A volatile acidity distillation tester is used to measure the concentration of acetic acid in wine. The instrument works by heating a sample of wine to release the acetic acid, which is then captured in a receiving flask containing a solution of sodium hydroxide.
The distillation process involves heating the wine sample in a flask to around 140°C. As the wine is heated, the acetic acid is released and carried along with steam into a condenser. The steam and condensate are then collected in a receiving flask containing a solution of sodium hydroxide. The acetic acid reacts with the sodium hydroxide to form sodium acetate, which is then titrated with an acid solution to determine the concentration of volatile acidity in the wine.
Alcohol
The alcohol content of wine is an important characteristic that affects its taste, aroma, and body.
An alcohol content distillation tester is used to measure the concentration of alcohol in wine. The instrument works by distilling a sample of wine and measuring the alcohol content of the distillate.
The distillation process involves heating the wine sample in a flask to evaporate the alcohol. The alcohol vapor is then condensed and collected in a receiving flask. The alcohol content of the distillate is measured using a variety of methods, including using an alcoholometer or refractometer.
Refractometer
A refractometer is another device used to measure the alcohol content of wine. This device measures the refractive index of the wine, which is a measure of how light is refracted as it passes through the wine. The refractive index is affected by the amount of sugar present in the wine, which is directly proportional to the alcohol content. The refractometer is a quick and easy way to measure the alcohol content of wine, as it requires only a small sample and provides immediate results.
In conclusion, the measurement and control of the chemical composition of wine are essential for producing high-quality wines. The use of sulfur dioxide analyzers, volatile acidity testers, alcoholometers, and refractometers are critical in monitoring the content of sulfur, volatile acidity, and alcohol in wine. These devices provide winemakers with accurate and precise measurements that allow them to make informed decisions about the winemaking process and produce wines that meet the desired characteristics and quality standards.