Sucrose/Total sugar

Enology line by Biosystems is expanding its range of products to offer winemakers a more complete wine analysis line.

Our R & D department has developed a new reagent, Sucrose/Total sugar ,designed to meet the winemaker’s needs.
Accurate analysis of sucrose is important for many wine cellars during 2 operations:

 - Production of sparkling wine (cava, champagne...). The process may vary depending on the method used, but it basically consists of the addition of sucrose after alcoholic fermentation to get a second fermentation that generates CO₂ which is retained in wine.

- Chaptalisation. A technique that involves the addition of sucrose in the must, when for different reasons the grape doesn’t mature enough and it is deficient in glucose/fructose. This will power the alcoholic fermentation and the production of a product of higher alcoholic range. This technique is not authorized in some countries.

With the launch of this new test, Biosystems’ wine analysis system already provides 17 reagents and an automatic analyzer, the Y-15.

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