Wine Extracts Analysis

Wine is composed of many chemical components and is a complex beverage. Approximately 600-800 compounds influence wine quality and consumer acceptance and preference because they affect sensory attributes such as aroma. For example, volatile compounds in wine affect aroma and flavor. Non-volatile compounds provide taste and tactile sensations. Organic acids affect the acidity and other sensory perceptions. Sugar and glycerin affect viscosity and density. Various techniques are available to extract various compounds from wine, with headspace analysis being the most commonly used technique. In addition, chromatographic techniques are widely used to quantify and identify compounds in wine research. In summary, information about the chemical properties and composition of wine is necessary to understand better the chemicals that make up wines that provide desirable organoleptic properties.

Solutions

Wine extracts are concentrated forms of specific compounds extracted from wine, such as polyphenols, flavonoids, and other bioactive compounds. These extracts have potential health benefits, such as antioxidant, anti-inflammatory and anti-cancer effects, and are widely used in the food, dietary supplement, and cosmetic industries. We can analyze wine extracts in various forms, such as powder, capsule, and liquid concentrates. Lifeasible offers a one-stop solution for wine extract analysis.

• Extraction of Wine Extracts
  We offer a variety of techniques to help our customers obtain wine extracts, such as solid phase extraction, liquid-liquid extraction, or supercritical fluid extraction. Solid phase extraction is commonly used to separate polyphenols, organic acids, and sugars from wine. Reversed-phase high-performance liquid chromatography (RP-HPLC) is typically used to separate non-volatile compounds in wine. In addition, we use techniques such as evaporation or freeze-drying to further purify and concentrate compounds.
• Analysis of Wine Extracts
  We offer a range of analytical techniques to analyze the components of wine extracts, including but not limited to:
• High-Performance Liquid Chromatography (HPLC). HPLC allows for separating and quantifying compounds in wine extracts based on their chemical properties. We offer HPLC to detect the content of different polyphenols in wine extracts, such as resveratrol, quercetin, and catechins.
• Gas chromatography (GC) and mass spectrometry (MS). We offer GC and MS techniques to analyze wine extracts, especially for volatile compounds such as terpenes and esters.

Our wine extract analysis solutions can provide detailed information about the aroma and flavor components of wine extracts. In addition, we can provide information for developing new products and therapies for the food and pharmaceutical industries by detecting the levels of different bioactive compounds in wine. Our international level of testing has earned us the trust of many clients. If you are interested in our solutions, please contact us for a technical consultation and quotation.