A rapid and convenient test for detecting additives in wine is now available for the WineScan™ 3 analyser.
Instead of using time-consuming enzymatic methods involving the use of chemicals and reagents, winemakers, bottlers and traders can test for the presence of sucrose, fumaric acid and ascorbic acid at the touch of a button. Results are presented within 30 seconds in the same way as with the the many other tests available with the WineScan 3.
Many labelling parameters in a single test
The availability of the three new additives tests comes at a time when the list of required declarations on wine bottles is growing. Among these, the new EU regulation introduced in 2024 states that information on ingredients, allergens, energy, and nutrition must be included in accordance with Regulation (EU) 2021/2117.
Together with the existing WineScan tests for alcohol and free and total SO2, the WineScan 3 can now deliver much of the data required for labelling in a single easy to perform test. Not only does this approach save time. Costs for chemicals and labour are reduced significantly and the risk of human error associated with manual tests methods is avoided. The fast detection of ascorbic acid also helps to avoid invalid tests for SO2 when using the Ripper method due to a reaction with the acid.
Ideal for bottlers and traders
The new parameters are available as a package or individually, depending on requirements. The need to test for additives is particularly important for traders and bottlers handling a lot of multi-source material. For instance, bottlers receiving deliveries of sparkling wine are likely to be interested in the presence of fumaric acid after it has been used to control malolactic fermentation.
An expanding world of analytical insight
From grapes to bottle, WineScan 3 delivers reliable analytical data to meet quality goals with precision, every step of the way. Insights for winemakers and quality controllers include tests for ethanol, pH, malic acid and many more. The list of possible tests is constantly expanding, for example, the recently released WineScan 3 offers new opportunities such as the ability to test yeast assimilable nitrogen during fermentation and tannins in finished wine. There is also an option to test colour with a consistent and objective procedure that reduces the dependency on skilled staff.
When using the autosampler system, the WineScan 3 can perform up to 130 unattended tests per hour.
