Cromoenos^®

Colourimetric procedure to determine the color of wine from the grapes^TM.

Some people say it is not possible to measure the color of grapes, that there are no methods available to measure the color in a reliable manner, that can be compared with the values of intensity of color of produced wines.

We measure the color of grapes in a precise and reliable manner. And what do we measure?

We forecast the color of the wine produced from the analysed grapes, as the "probable degree" of the grapes forecasts the alcoholic strength of the wine obtained from the same.

So, when we say that some grapes have 15 points of color, we mean that the color of the wine obtained, after alcoholic and malic-lactic fermentation and after cryostabilisation and sulphur correction, will have 15 points of color or 1.5 of Intensity of Color.

We need no sophisticated equipment, and we get the results in SEVEN MINUTES...

...from the moment of the trailer entering the reception Labo. We measure the Color of the grapes, the stable color, the color that remains in the wine, which is the color that counts and is paid for. Therefore, with this method, the grapes are paid exactly what they are worth of.

You need not to wait till the fermentation is completed to know the color you are going to obtain. You may start to take decisions before the grape harvest, thereby improving the management of your wine cellars.

We measure the Phenolic Ripening Rate (PRR) directly, understood as the value from which the grapes are very close to the maximum value of Probable Color, and where the astringency and the verdancy of peel tannins are close to the minimum value. As a guide value, we can assume that a PRR < 1.50 means that the grapes have reached their optimum condition of phenolic ripening, and this is the first decisive datum to fix the date of starting the grape harvest, i.e., you must wait till this value is reached, in order to avoid those wines that, though eventually very coloured, may be astringent and with very green tannins.

TECHNICAL INNOVATION ENOMAQ 2011

Software to calculate

• Probable Color at the end of the alcoholic Fermentation (P C FA)
• Probable Color at the end of the Fermentation malolactica (P C FML)
• General Probable Color without specifying variety
• General Probable Color without specifying variety

Download Innovation 2011 PDF.

Ver cartel del See Poster of Enlarged Patented Method (PDF, 200Kb.)

Download Power Point (PPT, 800Kb.)