WineLab analyzer's features and models

The WineLab, developed by the Italian company CDR, is an analytical tool designed for wineries that can measure up to 26 parameters without requiring specialized chemistry knowledge. It has two models: the Top, which measures 26 parameters and costs 6,000 euros, and the smaller Junior, which measures three selected parameters for 2,500 euros.

WineLab's market availability and cost

The WineLab was first released in Italy in 2009 and became available in France in 2015. Additional parameters can be added later at 300 euros per parameter, and consumables cost 2 to 3 euros per analysis. Extra equipment like a centrifuge and an ultrasonic bench may be needed, adding up to 500 euros.

WineLab's use by a Burgundian winemaker

Jean-Jacques Coudray, a winemaker from Domaine Coudray-Bizot in Beaune, uses the WineLab to monitor about fifty barrels. The device provides results in a few minutes, compared to several hours with a traditional laboratory. It requires only a few milliliters of wine, unlike laboratories that need several centiliters.

WineLab's operating procedure and technology

The WineLab uses calibrated reagents in small test tubes, available in packs of 10 or 100. Some analyses use enzymatic techniques, while others use chemical methods. The process involves introducing a wine sample into the reagent, placing the tube in a cuvette, and reading the result on the screen. Data can be printed or exported to a computer.

User experience and training

Coudray found the WineLab's operating procedure intuitive, though the screen sometimes lacked clarity. He received a half-day training session in Italy and prefers to start with analyses that require longer incubation times, allowing him to perform other tests simultaneously. The device guides the user step by step through the process.

WineLab's role in winemaking

Coudray uses the WineLab primarily during the winemaking process, measuring sugar content, pH, acidity, and other parameters. While the precision is not as high as with a laboratory, the information is sufficient for his needs. This year, he identified two barrels with residual sugar levels that required attention. He values the time savings and the ability to use natural winemaking methods while maintaining control.