Practicing analytical controls in oenology

More than ever, the oenology of the twenty-first century must meet quality requirements, which necessarily involve constant analytical monitoring at all levels of the production process, in correlation with organoleptic monitoring. These follow-ups make it possible to establish early diagnoses and make appropriate decisions quickly. Practise analytical controls in oenology is aimed at all practitioners or future cellar managers wishing to acquire the ma the main physico-chemical analyses of musts and wines, in order to make the most of the results. This textbook is particularly intended for students of the Advanced Technician's Certificate in viticulture-oenology option. Based on the professional reference framework and the curriculum defined in 1994 but updated since then, its content mainly responds to objective 3.1 of module M 54, and partially deals with points 1.1 and 3.3 of the same module. After a first part devoted to the basics of the analysis (context, equipment, safety, etc.), the following sections will contain all the analyses present in the reference framework (acids and acidities, sugars and alcohols, phenolic, mineral and exogenous compounds, microbiological analyses, etc.). Each analysis is dealt with in a sheet that presents the experimental protocol to be followed, accompanied by reminders of the course. The steps involved in calculating and interpreting the results are detailed. The authors: Chantal BONDER, oenologist, and Raymond SILVESTRE, expert in sensory analysis, are both oenology teachers at the Lycée Professionnel Agricole Viticole d'Orange. Audience: students in BTSA Viticulture-Oenology.