Microbiological Risk Indicator (IGA, IGA Plus and IGA C)

Though one analysis, you are informed on the levels of de contamination in your vat wines. You benefit from the indices of all the altering germs of wine (levures Brettanomyces, but also acetic bacteria and lactic bacteria).

IGA : positions your wine in relation to 4 classes of risk.

You can thus monitor your products regularly during the ageing process, in order to identify the tank in which you need to intervene.

IGA Plus : positions your wine in relation to 6 classes of level of contamination. You can thus check the effectiveness of the treatments that aim to reduce the number of micro-organisms that alter wine, even for your wines in which the initial population is very high (appropriate for high contamination).

IGA Conditioning

This analysis allows the identification of Brettanomyces yeasts and bacteria which are viable in wine. It defines precisely the population that are supposedly weak (between 1 to 200 germes/100ml).

The IGA C is recommended in wine that is bottled / palletted or ready for bottling, to validate the effectiveness of treatments for reduction of levels of microbial populations that are viable (eg : tight filtrations, flash-pasteurisation, ….).

To note: for levels of decontamination supposedly superior to 2UFC/ml, choose the IGA analysis.

Results (IGA, IGA Plus et IGA C) in 7 days

Required Volume : 100 ml

How to interpret results of IGA et IGA Plus analyses

In case of detection of indesirable Brettanomyces yeasts, consider KiOfine^®-B