19 Prosinac 2024
About the Laboratory for the wine analysis
The Laboratory for Wine Analysis was established at the Faculty of Food Technology in Osijek within the Department of Food Technology and the Department of Wine. In addition to standard laboratory equipment for wine analysis, through the implementation of the international projects SeeNet II and INNOWINE, the laboratory is equipped with equipment for rapid analysis of wine. The laboratory is intended to service the analysis of wines and musts and giving advice from wine production for medium and small wineries.
Offer of Laboratory Services
In order to improve the cooperation of the Faculty of Food Technology in Osijek with wine producers, we offer both individual analyses and analysis packages.
Analysis of grapes and musts before and during harvest
Total acid content
The content of sugar refractometer and Oechsle Must scales
Wine analysis
Alcohol by volume (ABV)
Total acid content (g/L)
Volatile acid content (g/L
The content of the total dry extract (g/L)
Total sulfur dioxide content (mg/L)
Free sulfur dioxide content (mg/L)
The content of residual sugar (g/L)
Ash content (g/L)
pH of wine
Analysis package
Total acid content (g/L)
Volatile acid content (g/L)
Alcohol by volume (ABV)
Total sulfur dioxide content (g/L
Free sulfur dioxide content (g/L)
The content of the total dry extract (g/L)
Contact:
Anita Pichler, PhD, full professor
Phone.: 031/224-319
e-mail: Ova e-mail adresa je zaštićena od spambota. Potrebno je omogućiti JavaScript da je vidite.
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www.ptfos.unios.hr
Lab location:
Faculty of Food Technology in Osijek
Franje Kuhača 18,
31000 Osijek
Samples of wine and must can be brought from 8 am to 3pm every working day.
