Pre-Bottling Stability Analysis
An essential stage in preparation for bottling, stability analysis requires specific tests methodologies. Our research team has developed different tests to measure wine stability to ensure the effectiveness of a stabilisation treatment. These measures are fundamental to quality control and to avoid post-bottling disorders.
| Analysis | Method |
|---|---|
| Protein stability | Heat test |
| Bentonite dosage | Heat test after bentonite addition |
| Fining trial | - |
| Tartaric degree of instability (DIT) | Conductivity (STABILAB®, patent Eurodia/INRA) |
| Critic index of tartaric stability (ISTC50) | Conductivity (STABILAB®, patent Eurodia/INRA) |
| Crystallization test | 6 days / -4°C |
| Colouring matter stability | Cold test (48 h / 4°C) |
|
MANNOSTAB PACK 48H RW 48 H FORMULA ROSES & WHITE WINES Including : |
Turbidity, Clogging index, Filtration advice DIT, STABILAB® MANNOSTAB® dosage** Control of MANNOSTAB® dosage : ISTC50, STABILAB® Calcium (ionic chromatography) |
|
MANNOSTAB PACK 10H RW 10 DAYS FORMULA ROSES & WHITE WINES Including : |
Turbidity, Clogging index, Filtration advice DIT, STABILAB® MANNOSTAB® dosage** Control of MANNOSTAB® dosage: crystallization test Calcium (ionic chromatography) |
|
MANNOSTAB PACK 10H R 10 DAYS FORMULA RED WINES Including: : |
Turbidity, Clogging index, Filtration advice DIT, STABILAB® Colouring matter stability** MANNOSTAB® dosage Control of MANNOSTAB® dosage: crystallization test |
|
Control of tartaric stability treatment ROSE & WHITE WINES |
ISTC50, STABILAB® and/or crystallization test (6 days / -4°C) |
|
Control of tartaric stability treatment RED WINE |
crystallization test (6 days / -4°C |
*Ten years of fundamental and applied research has led to the development of MANNOSTAB®, a natural product that inhibits potassium bitartrate crystallization (www.laffort.com).
Its use requires specific tests to be conducted.
