{"id":1447,"date":"2016-06-07T22:17:20","date_gmt":"2016-06-07T22:17:20","guid":{"rendered":"https:\/\/betterrid.es\/analisis\/"},"modified":"2017-06-06T07:13:41","modified_gmt":"2017-06-06T07:13:41","slug":"analysis","status":"publish","type":"page","link":"https:\/\/betterrid.es\/en\/analysis\/","title":{"rendered":"Analysis"},"content":{"rendered":"
<\/div><\/div>
<\/div>
\n

Analysis<\/strong><\/h1>

LEARN ABOUT THE QUALITY OF YOUR HARVEST<\/p>\n<\/div>

<\/div><\/div><\/div>\n\n<\/div><\/div><\/main><\/div><\/div><\/div>
<\/div>
\n

There are numerous parameters that influence the AROMATIC POTENTIAL OF GRAPES<\/strong>, since it is not only related to the vinifera variety<\/strong>, but also the edafoclimatic and agronomic conditions<\/strong> in which the plant is developed, undoubtedly have an impact on the quality of the wine obtained.<\/strong><\/p>\n<\/div><\/section><\/div>\n\n<\/div><\/div><\/div><\/div><\/div><\/div>

<\/div>
\n
<\/span><\/span><\/div>\n
<\/div>

Evaluate<\/strong> the aromatic quality<\/h2>
<\/div><\/div><\/div>
\n

Through R&D&I projects, a method that allows the determination of the AROMATIC POTENTIAL in GRAPES, MUSTS AND <\/strong>WINES, WHITE AND RED, <\/strong>using the V<\/strong>ARIETAL A<\/strong>ROMATIC P<\/strong>OTENTIAL I<\/strong>NDEX or IPAv<\/strong>, has been developed.<\/p>\n<\/div><\/section>
\n

<\/span><\/span><\/div>
\n
What is IPAv based on?<\/span><\/span><\/a><\/div><\/p><\/div>
<\/div>
<\/span><\/span><\/div>\n\n<\/div><\/div><\/div><\/div><\/div><\/div>
<\/div>
\n

IPAv Analysis<\/strong><\/h2>
<\/div><\/div><\/div>
\n

With the objective of developing a simple tool using the usual analytical equipment in most of the wineries, on the basis of previous work<\/strong>\u00a0and in collaboration with the company Teknokroma Anal\u00edtica SA, it has been\u00a0possible to launch a KIT <\/strong>that allows the spectrophotometric determination of the glucose GG content in grapes, musts and red and white wines, using the parameter known as IPAv or V<\/strong>ARIETAL A<\/strong>ROMATIC P<\/strong>OTENTIAL I<\/strong>NDEX.<\/p>\n

It is possible to conduct your own analysis through the acquisition of the IPAv KIT<\/strong>, but wineries, research centers or any entity also have the option to contract IPAv ANALYSIS<\/strong> through BetterRID<\/strong>, who have an extensive know how<\/em> and INCLUDES A BRIEF TECHNICAL REPORT of the results obtained performed by an expert.<\/p>\n<\/div><\/section>
\n

<\/span><\/span><\/div>
\n
REQUEST A QUOTE WITHOUT COMMITMENT<\/span><\/a><\/div><\/p><\/div>\n\n<\/div><\/div><\/div><\/div><\/div><\/div>
\n

Tested <\/strong>in the winery<\/h2>
<\/div><\/div><\/div>
\n

The study of the applicability of this method to grapes, musts and wines at different stages of the elaboration process and during their later evolution was carried out in cooperation with important wineries in different Spanish regions<\/strong>. In the middle of the harvest season, a multitude of samples were analyzed, depending on the particular interests of each of the wineries. The results allowed the winemakers and the technical team to have an objective and easy to interpret measure of the varietal aromatic potential <\/strong>of their grapes, musts and wines, and to compare them with the usual sensorial analyses of the winery.<\/p>\n

Numerous works and publications have demonstrated the usefulness<\/strong> and versatility of the IPAv<\/strong> to know the influence of certain agronomic and oenological practices on the aromatic quality<\/strong> of different varieties of grapes and wines, both white and red.<\/p>\n

This graphic diagram shows some of the applications in which the AROMATIC POTENTIAL <\/strong>has been evaluated. As shown in the image, the IPAv parameter allowed to study the influence of different actions on the plant as well as those related to technological practices and subsequent evolution of the wine.<\/p>\n<\/div><\/section><\/p><\/div>

<\/div>
<\/a><\/div><\/div><\/div><\/div>
<\/div>\n\n<\/div><\/div><\/div><\/div><\/div>
<\/div>
\n

Benefits of the Analysis<\/strong><\/h2>
<\/div><\/div><\/div>
\n

For further information about this parameter and some results obtained, we recommend that you visit “Determination of Aromatic Potential: IPAv”<\/strong> in the News <\/strong>section.<\/p>\n

IPAv<\/strong>, a novel parameter that estimates the content of aromas coming from the grape variety, due to glycosidic aroma precursors, that:<\/p>\n<\/div><\/section>
\n