In our laboratory, we will measure the acidity, free and total SO2 levels of your vinegars as well as the amount of residual alcohol.
Acetic acid levels in vinegars are controlled during production and before bottling.
We will measure the amount of residual alcohol for you in order to ensure that your vinegars comply with the regulation.
To be able to export to certain countries, you will need to control the amount of SO2 in order to comply with local regulations.
Laboratory glassware and chemical products to perform all your titration analyses. Winery equipment: pump, hoses, valves, cleaning products...