Wine and must analyzer
- CDR WineLab
- Compact and handy
- Reliable and simple to use
CDR WineLab® is the Wine Analysis System to perform In-House fast and easy Quality Control.
It can be used right in the winery during any winemaking phase, from harvesting to bottling even by personnel with no previous specific lab tech experience.
With CDR WineLab® you can perform a wide panel of chemical analyses on wine and must in a simple and fast way, both in laboratory and at winemaking plant in winery.
You no longer need to rely on dedicated external laboratories, the results of the tests are available in real time so you can promptly take key decisions during the winemaking process.
CDR WineLab® Analysis System uses an analyzer based on photometric technology, available in two versions, and a dedicated kit of pipettes.
The ease and reliability of the system is based on exclusive technical features:
- reading cells are equipped with state-of-the-art LED emitters;
- reading and incubation cells are thermostated at 37 ° C;
- the analyzer is supplied pre-calibrated, no further calibration or maintenance is required;
- instruments can be equipped with a printer or PC connection.
CDR WineLab® Analysis Systems use low toxicity disposable pre-vialed reagents, specifically developed by the research laboratories of CDR.
The use of pre-vialed reagents and dedicated analytical procedures allows:
- a sample preparation that is quick and easy, when needed at all;
- making analytical procedures extremely fast and easy;
- removing all needs for complex calibration procedures;
- removing all needs to handle toxic or carcinogenic agents;
- making the amount of chemical waste generated only a fraction of the waste generated by standard methods.
Reagents come in packages containing 10 test tubes each, to perform 10 tests (or packages for 100 tests containing 10 single packages of 10 test tubes each).
Save your time
CDR WineLab® allow performing several analyses at the same time on the same sample or sixteen different assays for the same parameter on a batch of different samples.
Furthermore, CDR WineLab® Multitasking Mode allows to manage the determination of several analytical parameters at the same time, even on different wine samples.
For example, the Multitasking Mode enables to quickly determine the complete analytical profile of a wine. In a single testing session, in just 10 minutes, CDR WineLab® can determine:
- Acetic acid
- L-malic acid
- L-Lactic acid
- Total acidity
- Free SO2
- Total SO2
- Alcohol by volume
The Multitasking Mode allows the system to process one analysis and to start another one at the same time, with the possibility to go back to the first one at any moment.
CDR WineLab® Analyzers for wine and must
|Tests||Wine and Must:|
Alcohol by Volume
Acetic acid (volatile acidity)
Free sulfur dioxide
Total sulfur dioxide
Yeast Assimilable Nitrogen (YAN)
Total Polyphenols Index
Colour (tonality and intensity)
Total Polyphenols (Folin Ciocalteu)
Anthocyanins Extraction on Grapes
|Incubation module||37˚C thermostatic block with 16 slots|
|Internal memory to store analysis results|
|Touch Screen Display|
|USB port to connect to a PC|
|Ethernet (LAN) port|
|Connection with barcode and QR code scanner via bluetooth|
|Reduced Waste Costs|
|Wireless link for external printer||–|
|Dimensions and weight||32 X 29,5 X 13 cm (L x P x H) – 2,8 Kg|
|Optional Lithium ion battery||–|
|Test type||Number of tests||Code||Measuring Range|
|Acetic acid (Volatile Acidity)||10||*300360||0,05 -1,20 g/L acetic acid|
|Total Acidity||10||*300320||0,05 -1,20 g/L acetic acid|
|L-Lactic acid||10||*300280||0,1-3,6 g/L lactic acid|
|Malic acid||10||*300340||0,05 – 2,9 g/L malic acid|
|Free sulphur dioxide (SO2)||10||*300345||1 – 60 mg/L SO2|
|Total sulphur dioxide (SO2)||10||*300350||White wine 15 – 250 mg/L di SO2|
Red wine 20 – 250 mg/L di SO2
|Glucose and Fructose||10||*300355||0,1 – 400 g/L glucose/fructose|
Fermentable sugars GF (glucose – fructose)
|10||*300384||0,1 – 350 g/L|
Fermentable sugars GFS (glucose – fructose – saccharose)
|10||*300815||0,1 – 350 g/L|
|Alcohol by volume||10||*300603||4 – 22 %vol|
|pH||10||*300310||3 – 4|
|Antocyanes in Wine||10||*300553||10 – 1000 mg/L di Cyanidin 3-O – glucoside|
|Antocyanes in Must||10||*300459||10 – 1180 mg/L di Cyanidin 3-O – glucoside|
|Polyphenols||10||*300488||150 – 3300 mg/L gallic acid|
|Glycerol||10||*300515||2 – 15 g/L Glycerol|
|Malolactic fermentation||10||*300287||0,5 – 5,00 g/L|
|Acetaldehyde||10||*300417||1 – 300 g/L Acetaldehyde|
|Gluconic acid||10||*300583||0,05 – 1,00 g/L|
|Copper||10||*300577||0,005 – 1,00 mg/L|
|Total polyphenol index (IPT)||10||*300495||2 – 3000 mg/L gallic acid|
|Intensity and color||10||*230063||1,00 – 20,00|
|Catechins||10||*300593||1 – 30 mg/L|
|YAN – Yeast Available Nitrogen||10||*300435||30 – 300 mg/L inorganic nitrogen and 30 – 300 mg/L organic nitrogen|