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analyses of musts and wines by ICV

Packaging of wine: target of minimum risk!

With fast and reliable analytical solutions for preparation and monitoring of bottling, ICV Group laboratories support you in your risk management process:

  • analyses before bottling, to assess appropriate treatment
  • tartaric and protein stability analyses
  • monitoring of bottling parameters: CO 2, SO 2, dissolved oxygen, fouling index, filterability coefficient, turbidity ...
  • analytical monitoring by batch, pre and post bottling, to ensure saleability of the product




The stability analysis: pre and post bottling solutions

Stability analyses can eliminate the risk of precipitation or clouding, and to prepare the wines before filtration.

The use of analytical options of conditioning minimises irreversible accidents, at little cost.


The evaluation of the risk of tartaric precipitation:

The presence of tartrate crystals in a bottled wine is often misinterpreted by consumers. To ensure tartaric stability of your wines, we offer different reliable techniques for assessing risk.


The ICV solutions to prevent protein breakdown, without distorting the wines:

. a heat test, validated by teams in the research & development department.

. reasoned fining: severe enough not to underestimate the risk but reasonable enough to avoid overfining that has negative impact on the organoleptic quality of wines.


The analysis of iron and copper components:

This is a preventive action against the risk of breakage, but also to check the conformity of wines with European regulations before bottling.

In effect regulations limit the copper content of the wine to 1 mg / l and an iron content of less than 10mg / l is highly recommended.

It is also necessary to check the limits of certain metals that can damage human health.


Filterability coefficient (CF):

Evaluates the filterability of a wine to better manage the filtration stages:

. facilitates the choice of which filtration stages to set up, the decision whether or not to add an additional preparation stage

. improves the efficacity of stages in filtration

. optimises time and costs by reducing the risk of clogging


Key features:

. test carried out with a membrane having a porosity adapted to the turbidity of the wine

. monitoring of filtered wine coming in at under 1 bar at each weighing (1 point every 10 seconds for 2 minutes)

. conversion of data into the index: CF

. evaluation of the filterability of a wine on a media of porosity equivalent to that of the membrane used: 3 grades

. volume Required: a 75cl bottle


. more discriminating than the clogging index because it can also be achieved in turbid wines (<50NTU), that are not necessarily "ready" for the bottling.

. automated measurement and calculations

. answer as fast as for the IC: one day 

. production of a specific report with a first level of conclusion on the filterability of the wines (best, average, bad and not feasible)

. oenologically relevant advice on the filtration type to use: consideration of density, turbidity and the membrane used.


Measuring dissolved oxygen

Performed in the laboratory on packaged bottle, measurement of dissolved O 2 can meet the requirements of your marketing company.

Expressed in mg / l with a error margin of 0.1 mg / l.

Parameter list

Parameter Method Completion deadline


Test 1 day


atomic absorption spectrometry 1 day


FTIR / Corning / Orbisphère 1 day


  2 days

Ferro Collage

  2 days


conductimetry 1 day


atomic absorption spectrometry 1 day


  2 days

Nutrition labeling *

  8 to 10 days


atomic absorption spectrometry / colorimetry sequential method 1 day


  1 day


conductimetry (Stabilab) 1 to 2 days
Clogging Index Filtration 1 day

CF: Coefficient Filterability

Filtration 1 day

STI: tartaric stability index

ISTmètre 1 to 2 days


Stabisat 1 day

Dissolved oxygen

luminescence 1 day


FTIR / atomic emission spectrometry 1 day

Search ferro

  2 days

Active SO2

calculation ½ to 1 days
Free SO2 continuous flow / sequential colour Frantz Paul / iodometry ½ to 1 days
Total SO2 continuous flow / sequential colour Frantz Paul / iodometry ½ to 1 days

DIT: Degree of Tartaric Instability

conductimetry (Stabilab) 1 to 2 days


Aphrométrie 1 day

Test pinking

  1 day

Test proteins

Turbidity before / after heating 1 day

Treatment for ferrocyanide

  2 days


stabisat 1 to 2 days


turbidimetrically 1 day

Caloric value

calculation 1 day


filtration 1 day

* Analysis outsourced

Non exhaustive list

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