To obtain en enhance the quality of wines, we need to identify specific markers or aromatic precursors with positive or negativ impact.
The research focuses on monitoring the evolution of grapes since the beginning of maturation, to the bottling of wines, using in particular global, indirect or non-destructive methods as for example infrared spectrometry, fluorescence and electronic nose.
The main research area include monitoring of metabolites representative of the sanitary indexes phenolic potential of grapes, flavor precursors (grape and wine) and markers responsible for off-flavors (reduction, water or nitrogen deficient-stress) in wines, in particular the phenolic and sulfur compounds.
Follow up and implement new methods proposed by the International Office of Vine and Wine.
Collaborate with the Federal Office of Public Health to update the Swiss Food Manual.
Accreditation of Wine Laboratories
Maintain the accreditation status in accordance with the ISO/CEI 17025 standards of the laboratories of the Wine Quality Group of Changins for chemical analyses of beverages of viti-vinicultural origin.
Changins’ wine laboratories were successively accredited on the 9th July 1999 (N° STS 223). 20 methods have been officially accredited and are listed in the Swiss Accreditation Service (SAS) brochure; the other methods used also comply with standards defined in our quality manual and are subject to the same requirements and controls
