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Analysis of grapes by ICV

Because the quality of wine depends, largely, on that of the grapes, grape ripening analyses are an essential starting point in the development of your products.



Routine analysis:

  • Evolution of the classic characteristics of the grapes (berry weight, potential degree of alcohol, acidity, pH)
  • Balance of Grape acids (tartaric, malic and potassium)
  • Evolution of phenolic potential (method Glories)

The objectives:

  • Determine the optimal harvest date
    Regular monitoring of the maturity of the plots, according to relevant analytical criteria, allows you to assess with confidence the best time to harvest.
  • Optimize the planning of pickiing
    Plan the organisation of the winery, especially to adapt the order of winemaking based on the potential of the harvest.
  • Segment your products
    The measurement of the evolution of the phenolic potential of red grapes allows you to segment the product quality.
  • Prevent fermentation risks
    Anticipate stopping of fermentation and manage nutrient inputs due to knowing the fermentability of grape juice.

Parameter Table "maturity"

Code Enological goal Settings
CM01 Base "6 parameters" P200 / Sugar / AT / pH / Nass /  malic index
CM02 Potential acid

P200 / Sugar / AT / pH / Nass / malic index /

tartaric acid/ potassium
CM03 Base "6 parameters" +  Polyphenols Glories IRTF

P200 / Sugar / AT / pH / Nass / malic index /

tartaric acid / Potassium / Polyphenols Glories IRTF
CM04 Potential acid +  Polyphenols Glories IRTF

P200 / Sugar / AT / pH / Nass / malic index /

tartaric acid/ Potassium / Polyphenols Glories IRTF

Non exhaustive list


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