This news article was originally written in Spanish. It has been automatically translated for your convenience. Reasonable efforts have been made to provide an accurate translation, however, no automated translation is perfect nor is it intended to replace a human translator. The original article in Spanish can be viewed at Nuevos parámetros para el análisis de vino en el OenoFoss

New parameters for the analysis of wine in the OenoFoss

30/08/2012

30 August 2012

Foss adds to his analyser OenoFoss new parameters to improve the controls pre-bottled and the control of the fermentation maloláctica. The measurements of glucose, fructosa and sour láctico are now available for the analyser of wine.

The option of acid láctico will give to the users of OenoFoss a more complete image of the conversion of málico in acid láctico, an indication that the fermentation maloláctica is progressing in accordance with the aims of the enólogo in terms of quality and style. The capacity to measure the glucose and the fructosa will serve to the users of OenoFoss to check if the fermentation has completed or if there is danger that it initiate fermentation after the bottled.

The new options of measurement complement the existent range of parameters of OenoFoss such as the acid málico, volatile acidity, pH and many more. The manager of the segment of wine in Foss, Morten Olander, said: “Have more than 500 users of OenoFoss all over the world and is important can offer these additional options to the users that wish extra information in the crucial phase of wine finished”. The new parameters can purchase like package of wine for the OenoFoss.