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All our analysis

All our analysis

All our

analysis

Find here the analyses proposed by the Burgundia Œnologie Laboratory.

The analysis reports are delivered under accreditation upon request.

The documented claims handling process is available upon request.

* COFRAC accredited methods (Scope available on the site www.cofrac.fr under n°1-1676)

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ACETIC ACID

Method:

Sequential automated enzymatic*

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ALCOHOLIC STRENGTH BY VOLUME (ABV)

Methods:

Fourrier Transform InfraRed spectroscopy - FTIR*

Distillation and electronic density

InfraRed reflectance*

Near InfraRed absorption (NIR absorption)

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ALPHA-AMINE NITROGEN

Methods:

Sequential automated colorimetry

Fourier Transform InfraRed Spectrometry (FTIR) on musts

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AMMONIACAL NITROGEN

Methods:

Sequential automated enzymatic

Fourrier Transform InfraRed spectrometry - FTIR on musts

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ANTHOCYANINS

Method:

SO2  decolorated by sequential

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ASCORBIC ACID

Method:

Manual enzymatic

Regulation limit in wines : 300 mg/L

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ASHES

Method:

Calculation

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BRETTANOMYCES ENUMERATION

Methods:

Quantitative PCR

Culture on specific agar media

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CALCIUM

Methods:

Sequential automated colorimetry*

Atomic absorption*

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CASEIN

Method:

ELISA Test

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CITRIC ACID

Method:

Sequential automated colorimetry*

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CO2

Methods:

Fourrier Transform InfraRed spectroscopy - FTIR

Van'Slyke

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COLOR INTENSITY

Method:

Calculation

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COOPER

Method:

Atomic absorption*

Regulatory limit: 1 mg/L

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DENSITY

Methods:

Fourier Transform Infrared Spectrometry - FTIR*

Electronic densimetry*

Areometry

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DENSITY

Methods:

Fourrier Transform InfraRed spectrometry - FTIR

Electronic densimetry

Areometry

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DISOLVED OXYGEN

Method:

Luminescence

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FREE SO2

Methods:

Automated colorimetry by sequential*

Iodometry*

Cold training, acidimetric oxidation (Franz Paul Method)*

Semi-automatic iodometry

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GLUCONIC ACID

Method:

Enzymatic automated by sequential

Marker of the sanitary state of the grapes (altered berries)

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GLUCOSE - FRUCTOSE

Methods:

Sequential automated enzymatic*
 

Manual enzymatic

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GLYCEROL

Methods:

Automated enzymatic by sequential*
 

Manual enzymatic

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IRON

Method:

Atomic absorption*

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L-LACTIC ACID

Methods:

Sequential automated enzymatic*

Fourrier Transform InfraRed spectrometry - FTIR*

Manual enzymatic 

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MAGNESIUM

Method:

Atomic absorption

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MALIC ACID

Methods:

Automated enzymatic by sequential

Fourrier Transform InfraRed spectroscopy - FTIR on musts

Manuel enzymatic

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MALVIDOL DIGLUCOSIDE

Method:

Paper chromatography*

Regulatory limit: 15 mg/L

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METHANOL

Method:

Gas chromatography coupled to a Flame Ionization Detector - GC FID

 

Regulatory limit :

  • Red wine: 400 mg/L
  • White and rosé wines: 250 mg/L
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OD 280

Method:

UV-Visible Spectrophotometry*

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OD 420

Method:

UV-Visible Spectrophotometry*

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OD 520

Method:

Manual UV-Visible Spectrophotometry*

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OD 620

Method:

Manual UV-Visible Spectrophotometry*

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OVERPRESSURE

Methods:

Aphrometry*

Laser spectroscopy

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PH

Methods:

Automated Potentiometry*

Manual Potentiometry*

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POTASSIUM

Methods:

Spectrometry flamme emission*

Automated colorimetry by sequential

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POTENTIAL ALCOHOLIC GRADUATION

Method:

Calculation

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REDUCED DRY EXTRACT

Method:

Densimetry

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REDUCING SUGARS

Method:

Neocuproin continuous flow

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SODIUM

Method:

Spectrometry flamme emission

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SORBIC ACID

Methods:

Paper chromatography*

Steam training and OD at 256 nm*

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TARTARIC ACID

Method:

Automated colorimetry by sequential*

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TOTAL ACIDITY

Methods:

Automated potentiometric titrimetry*

Titrimetry with bromothymol blue*

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TOTAL BACTERIA ENUMERATION

Method:

Cultur on specific agar media

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TOTAL DRY EXTRACT

Method:

Densimetry*

(calculation based on densimetry, volatile acidity and TAV)

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TOTAL NITROGEN

Method:

Calculation - Addition of ammonia and alpha-amino nitrogen

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TOTAL POLYPHENOLS INDEX (TPI)

Method:

Manual UV-Visible Spectrophotometry*

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TOTAL SO2

Methods:

Automated colorimetry by sequential*

Iodometry*

Heat training, , acidimetric oxidation (Franz Paul Method)*

Semi-automatic iodometry

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TOTAL SUGARS (Sucrose + Glucose + Fructose)

Method:

Automated enzymatic by sequential

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TOTAL SUGARS

Methods:

Refractometry on musts

Hydrolysis and continuous flow

Luff Method on spirits

(Subcontracting)

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TOTAL SULPHATES

Method:

Automated colorimetry by sequential

Regulatory limit: 1 g/L (expressed as potassium sulfate)

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TOTAL YEAST ENUMERATION

Method:

Cultur on specific agar media

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VOLATILE ACIDITY

Methods:

Calculation from enzymatic analysis of acetic acid*

Steam traning*

KI-KIO3 continuous flow

Regulatory limit :

  • Red wine: 0.98 g/L H2SO4
  • White and rosé wines: 0.88 g/L H2SO4
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VOLATILE PHENOLS

Method:

Gas Chromatography coupled with Mass Spectrometry,

Solid phase microextration - SPME GC/MS

 

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COLD TEST
Method:

6 days into -4°C exposition and visual reading

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GLUCANES TEST
Method:

Alcohol test

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METATARTARIC ACID
Method:

Manual colorimetry

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MINICONTACT
Method:

Conductimetry

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NUANCE
Method:

Calculation

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PECTINES TEST
Method:

Alcohol test

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PEROXIDES
Method:

Extraction and colorimetric detection

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PHENOLIC MATURITY
Method:

Glories Method

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PROTEINS
Methods:

Bentotest

Heat test with turbidity reading

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SALICYLIC ACID
Method:

Paper chromatography

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SATURATION TEMPERATURE
Method:

Conductimetry

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TURBIDITY
Method:

Nephelometry