Discover our various innovative oenological analysis tools interpreted by our teams of technical experts to meet your expectations and needs.

Presentation of the Rolland & Associés oenological analysis laboratory

Thanks to innovative analytical tools and an effective team of technical experts, Laboratoire Rolland &amp; Associés offers a comprehensive range of analyses.

The analysis laboratory

We carry out a wide range of analyses adapted to the needs of industry stakeholders, from wine estates to cooperative cellars, negociant firms, and packaging companies.
Thanks to innovative analytical tools and an effective team of technical experts, Laboratoire Rolland &amp; Associés offers a comprehensive range of analyses, including physico-chemical, microbiological, detailed analyses, phenolic compound tests, contamination tests and official analyses.

From fermentation to the end of the ageing process, our analytical monitoring of the winemaking process guarantees its quality. Results are provided for each parameter, or in the form of analytical reports offering comprehensive insight on each wine’s balance.
The analyses are conducted quickly and are systematically validated by an oenologist to ensure reliability.
Upon request, a scientific and technical interpretation of the results can be provided as well as a sensory analysis performed by the oenologist in charge of the laboratory.

Routine analysis

The laboratory offers analytical reports to monitor grapes’ ripeness. These reports provide the technical teams with concrete figures to help them choose the best harvest dates, determine the order in which the plots should be picked, and rank plots in terms of quality.
Several criteria are assessed:
<ul>
<li>Physical characteristics (weight of the berries, skin-to-juice ratio);</li>
<li>Common chemical characteristics (residual sugar, potential alcohol, pH, total acidity);</li>
<li>Acidity balance (malic acid, tartaric acid, potassium);</li>
<li>Phenolic analysis (Glories method).</li>
</ul>

<h3>The Glories method</h3>
The Glories method is used to assess phenolic maturity. It provides information on the quality and quantity of the polyphenols (total anthocyanin and tannin potential). It assesses the extractability of these phenolic compounds and the ripeness of the seeds.
More details:

<h3>The CASV method</h3>
The CASV method (developed by the French Chamber of Agriculture / Vineyard Division) is used to determine the ideal harvest time by monitoring anthocyanin content in the grapes.
Theoretically, the anthocyanin extractability is at a maximum level a few days following the peak in anthocyanin accumulation. A cumulative loss of 20-30 mg/L after the peak is considered a good indicator of the ideal harvest date. This loss can occur more or less rapidly depending on the grape variety and must be monitored
Criteria for ripeness monitoring 
<ul>
<li>Maturité technologique</li>
<li>Composés phénoliques (méthode Glories)</li>
<li>Composés phénoliques (méthode CA)</li>
</ul>

Monitoring ripeness

Stability measurement is a key step prior to bottling to guarantee the wine’s stability in the bottle over time.
Deposits in the bottles can have an adverse effect in certain distribution markets.
Laboratoire Rolland &amp; Associés can produce an analytical report that provides an overview of the wines’ protein, tartaric and colour stability. These reports help stakeholders take the best decisions prior to the final bottling step.

Stability analyses

Our CAVA (Centre d’Analyse Viticole Agréé) laboratory, a subsidiary of Laboratoire Rolland &amp; Associés, is <a href="https://www.cofrac.fr/annexes/sect1/1-0588.pdf">accredited by COFRAC</a> and authorised by INAO and FRANCE AGRIMER. It conducts

OFRAC ACCREDITATION NO.: 1-0582 – scope available on <a href="http://www.cofrac.fr">www.cofrac.fr </a>(NF EN ISO 17025)

a subsidiary of Laboratoire ROLLAND & ASSOCIES

Laboratoire CAVA

It offers the following services (non-exhaustive list):
<ul>
<li>Accredited tests for PGI (Protected Geographical Indication) certification.</li>
<li>Official analysis for export: please contact us to establish the analytical criteria based on the country.</li>
<li>Analysis for competitions: please contact us to establish the analytical criteria based on the competition.</li>
</ul>

Official analyses

Throughout the entire winemaking process, microbiological analyses (lien hypertexte vers tableau qui suit) can be used to monitor the development of microorganisms in the wine.
Different types of analyses are available, with different levels of reliability for different uses:
<ul>
<li>PCR genetic analysis is currently the most reliable but also the most expensive method. It should therefore be used in a reasonable manner during the ageing period.</li>
<li>Flow cytometry techniques are also valuable in contexts with diverse populations, such as musts in fermentation. They are used to verify yeast strain implantation or, on the contrary, to confirm a microbiological deviation. This method can also be used at the start of malolactic conversion to verify that the bacteria pool is sufficient. It should be noted that given its uncertainty factor of 100, it only provides an order of magnitude, without attaining the precision of PCR.</li>
<li>The main advantage of the Petri dish method is that it is inexpensive and easily implemented. It offers satisfactory reliability (80%) and is well-suited to regular monitoring of the ageing process. The reliability rate makes it an imperfect method (false positives, viable but non-cultivatable strains, quality of the agar media, quality of the interpretation of results).</li>
</ul>
In each situation, an oenologist from Laboratoire Rolland &amp; Associés will help you adapt the chosen analyses to help you make the best decisions.
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Microbiology 

Wine can contain a certain number of defects and contaminants that are perceptible during tastings. They can be quantified in the laboratory in order to assess their severity.

<h3>VOLATILE PHENOLS</h3>
MEASUREMENT OF VOLATILE PHENOLS, ETHYLPHENOLS (4-ETHYLPHENOL, 4-EP AND 4-ETHYLGUAIACOL, 4-EG) AND VINYLPHENOLS (4-VINYLPHENOL AND 4-VINYLGUAIACOL) IN THE WINE. 
Ethylphenols are produced by Brettanomyces bruxellensis yeast from phenolic acids present in the grapes and vinylphenols through the action of an enzyme, vinyl-reductase, which is specific to Brettanomyces.
The perception thresholds are different depending on the molecules produced:
<table style="border-collapse: collapse; width: 100%;" border="1">
<tbody>
<tr style="height: 23px;">
<td style="width: 33.3333%; height: 23px;">Molécule</td>
<td style="width: 33.3333%; height: 23px;">Odeur</td>
<td style="width: 33.3333%; height: 23px;">Seuil de perception</td>
</tr>
<tr style="height: 23px;">
<td style="width: 33.3333%; height: 23px;">4-Ethylphenol</td>
<td style="width: 33.3333%; height: 23px;">Barnyard, leather</td>
<td style="width: 33.3333%; height: 23px;">430 μg/L</td>
</tr>
<tr style="height: 23px;">
<td style="width: 33.3333%; height: 23px;">4-Ethylguaiacol</td>
<td style="width: 33.3333%; height: 23px;">Spicy</td>
<td style="width: 33.3333%; height: 23px;">30 μg/L</td>
</tr>
<tr style="height: 23px;">
<td style="width: 33.3333%; height: 23px;">4-Vinylphenol</td>
<td style="width: 33.3333%; height: 23px;">Gouache, burnt rubber</td>
<td style="width: 33.3333%; height: 23px;">1 500 μg/L</td>
</tr>
<tr style="height: 23px;">
<td style="width: 33.3333%; height: 23px;">4-Vinylguaiacol</td>
<td style="width: 33.3333%; height: 23px;">Clove</td>
<td style="width: 33.3333%; height: 23px;">400 μg/L</td>
</tr>
</tbody>
</table>
Measurement of the 4-vinylphenol and 4-vinylguaiacol, intermediaries in the production chain, can also provide information on the extent of future contamination.
Furthermore, certain chemical parameters have a direct impact on the development of Brettanomyces. Therefore, it is also important to monitor the alcohol by volume, glucose-fructose, pH, and free and total SO2 in order to assess the risk of contamination. Wine storage temperature control and cellar hygiene are also key parameters in controlling Brettanomyces development.

Trichloroanisole (TCA), tetrachloroanisole (TeCA), and pentachloroanisole (PCA) are the molecules that are primarily responsible for “musty” flavours in wine. Haloanisoles are produced through the transformation of halophenols by mould in hot and humid environments. The measurement of haloanisoles is used to confirm or reject their role in the organoleptic alteration in the wine. It can also identify potential sources of contamination.
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TCA, which has an approximate olfactory detection threshold of 3 ng/L, is often linked to corking problems.
TeCA (olfactory detection threshold: 10 ng/L) and PCA (olfactory detection threshold: 4,000 ng/L) are more linked to musty flavours from the cellars (contamination from woodwork, etc.).
Tribromoanisole (TBA) leads to earthy-musty flavours. It is a flame retardant sometimes used in electrical parts or insulation in construction materials.
Halophenol measurement provides information on the future risk of contamination in the event of transformation.
The analysis can be conducted on wine as well as via atmospheric trapping or on wood samples.

Biogenic amines are present in certain food products, such as cheeses, sauerkraut, delicatessen meats, cider and beer. They are caused by bacteria, particularly the enzymatic activity of certain lactic bacteria (primarily Oenococcus oeni).
Certain biogenic amines, such as histamine, can elicit physiological responses in humans (headaches, nausea, rash). The very low levels present in wine only leads to a reaction in very rare cases, unless people are allergic to them.
Certain biogenic amines can create putrid odours that result in defects in the wine, such as cadaverine and putrescine.
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Analysis of biogenic amines is used to measure certain types: methylamine, ethylamine, tyramine, phenylethylamine, putrescine, isoamylamine, cadaverine and histamine.

<h3>ALLERGENS</h3>
Since 30 June 2012, listing certain allergens detected in the wine on bottle labels has been mandatory (Directive 2000/13/EC).
This includes egg and milk-based products.
The labelling rules are defined in Appendix X of regulation EC 579/2012.
These rules apply to wines made with grapes from the 2012 vintage and labelled after 30 June 2012.

<h3>PHTHALATES</h3>
Phthalates are compounds used as plasticisers in the manufacture of plastics (such as PVC) for applications in a wide range of industries, including the agrifood sector.
Several of these compounds have been classified as carcinogenic, mutagenic, and/or reprotoxic. Certain countries, such as China, require analysis guaranteeing the absence of phthalates in the wine.

<h3>Pesticide residue</h3>
Pesticide residue analysis is not currently mandatory for wine exports. However, the measurement of pesticide residue in the wine offers several benefits and demonstrates a true awareness of the profession.
Pesticide residue analysis enables the following:
<ul>
<li>Verifying and guaranteeing good viticultural practices in terms of plant protection products used in the vineyard;</li>
<li>Optimising plant protection product spraying management (molecules, number of applications, etc.);</li>
<li>Guaranteeing the food safety of the finished wine;</li>
<li>Informing and reassuring the consumer.</li>
</ul>

<h3>OCHRATOXIN</h3>
Ochratoxin A (OTA) is a mycotoxin that is naturally present in many foods. It can be toxic to humans at high levels.
It is produced by a fungus, Aspergillus carbonarius, that is naturally present in grapes. This fungus develops on grapes that have been altered by disease and weather-related damage.
In 2015, a European regulation (EC No.123/2005) established the threshold at 2 µg/kg for wine and all beverages produced using wine, musts or grape juice.

Detailed analyses

For nearly 50 years, Laboratoire Rolland &amp; Associés has worked alongside winegrowers in the Bordeaux region as well as in nearly 25 countries. Its team of consultants draws on its international experience and expertise to assist their clients.