葡萄酒、起泡酒

精确测定并监控葡萄酒和起泡酒中的酒精含量和众多其他质量参数:安东帕专门从事高精度实验室和在线葡萄酒分析,拥有超过 30 年的经验,并且已经与业界众多大名鼎鼎的企业建立了长期合作伙伴关系。请在下面的仪器列表中找出满足您特殊需要的测量仪器,或者直接联系我们,让我们帮您找出最佳的解决方案。

联系方式

酿酒工艺

完成葡萄酒分析,并测量关键参数(从原材料入库检测到成品包装葡萄酒的最终质量控制)。您将获得以下优势:

  • 20 多年在线测量、生产现场测量和实验室葡萄酒分析专业经验
  • 超过 15 种实验室和在线仪器可供选择,以进行深入分析
  • 为您的葡萄酒和未发酵葡萄汁获取 20 多个关键参数
  • 享受当地专家提供的全球化支持和服务

将鼠标悬停在点上,以了解此时您可以在生产过程中使用哪些仪器,或了解如何从此时的测量中获益。

葡萄酒、起泡酒

压榨/未发酵葡萄汁检查

密度计 Lyza 5000 葡萄酒 FTIR 分析仪

压榨/未发酵葡萄汁检查

密度计 Lyza 5000 葡萄酒 FTIR 分析仪

葡萄成熟度测试

- 确定浆果发育的阶段 - 定义成熟度峰值和收获时间 - 跟踪酸度水平的变化

原材料监控

- 仅使用符合您标准的原材料 - 确保从一开始就保证最终产品的质量 - 通过避免批次问题来提高成本效益

未发酵葡萄汁浓缩

- 确定未来葡萄酒潜在酒精含量 - 改善葡萄酒的口味 - 确保在法律限制范围内添加糖

浸渍

- 管理发酵过程中的氧气含量 - 跟踪乙醇浓度的变化 - 影响葡萄酒的感官性状和风味

压榨/未发酵葡萄汁检查

- 确定酵母可吸收的氮含量以成功发酵 - 控制酸度以确保微生物稳定性

压榨/未发酵葡萄汁检查

- 确定酵母可吸收的氮含量以成功发酵 - 控制酸度以确保微生物稳定性

过滤

- 确保最佳的提纯效果,以保持适当的口感、香气和风味 - 确保微生物的稳定性

过滤

- 确保最佳的提纯效果,以保持适当的口感、香气和风味 - 确保微生物的稳定性

酒精和苹果乳酸发酵

- 及时采取必要措施,获得预期结果 - 确保产品具有始终如一的高质量 - 确保最优发酵过程 - 避免发酵停滞产生副产品 - 通过精确的终点测定节省资源

酒精和苹果乳酸发酵

- 及时采取必要措施,获得预期结果 - 确保产品具有始终如一的高质量 - 确保最优发酵过程 - 避免发酵停滞产生副产品 - 通过精确的终点测定节省资源

澄清和稳定

- 清除可能影响葡萄酒的不溶物 - 装瓶前确保葡萄酒的稳定 - 防止再次发酵

储存与熟化

- 确保最终的葡萄酒符合您的质量要求 - 优化熟化过程 - 监控风味变化

碳酸化

- 获得正确的味道和感觉 - 通过准确的 CO₂ 用量来保证成本效益 - 确保安全:不会由于 CO₂ 含量过高而导致瓶子爆裂 - 始终如一的产品质量,持续满足客户需求

混合和装瓶

- 建立稳定的质量,使消费者持续满意 - 确保产品成分正确 - 确保符合标签规格和法律要求

未发酵葡萄汁浓缩

密度计 Abbemat 350 折光仪
实验室测量(含便携式仪器)
在线测量
要做的工作 (JTBD)

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Filling Wine from Bag-in-Box Packages for Dissolved Gas Analysis

Filling Wine from Bag-in-Box Packages for Dissolved Gas Analysis

Direct transfer of wine from Bag-In-Box packages is essential for adequate analysis of dissolved oxygen and dissolved carbon dioxide in wine.

Starch Decomposition with Subsequent Polarimetric Content Determination

Starch Decomposition with Subsequent Polarimetric Content Determination

This method is suitable for the determination of starch and high molecular weight starch degradation products in food or feedstuffs in compliance with the EC Commission Directive 86/174/EEC and Council Directive 96/25/EC. Please note that this method requi

How to transfer Sample from Beverage Cartons

How to transfer Sample from Beverage Cartons

The determination of dissolved oxygen in beverages filled in cartons without changing the dissolved oxygen concentration during sample transfer is in demand.

Improve Digestion Quality and Save Money – Microwave Digestion rules out Open Digestion

Improve Digestion Quality and Save Money – Microwave Digestion rules out Open Digestion

Reliable elemental analysis results need robust sample preparation to destroy sample matrices or to separate matrix from analytes. The sample preparation step is by far the most error-prone and critical step of the analytical procedure.

At-line Measurement directly at the Tank with OxyQC, CarboQC At-line and CboxQC At-line

At-line Measurement directly at the Tank with OxyQC, CarboQC At-line and CboxQC At-line

Perfect quality before transport, perfect quality upon arrival: meters for dissolved carbon dioxide and oxygen analysis give an insight on a beverage's composition before and after transport.

A Sweet Jump in Pump Performance

A Sweet Jump in Pump Performance

Relevant for all beverage manufacturers, OEM suppliers, existing COBRIX, Beer Monitor and Inline Pump 5 customers

HACCP and Product Safety: Cover Your Critical Points with Anton Paar

HACCP and Product Safety: Cover Your Critical Points with Anton Paar

Relevant for all food and beverage manufacturers, mPDS 5 users, Davis 5 users

How an Optical Oxygen Sensor works

How an Optical Oxygen Sensor works

How is it possible that the oxygen concentration in beverages can be quantified by means of light?

Alcopops: New Drinks Need New Tricks

Alcopops: New Drinks Need New Tricks

Relevant for Alcoholic Beverage Producers and OEM suppliers