The oenological laboratory of OINOGNOSIA starts in 2000 with the acquisition of the oenological laboratory of the renowned oenologist – agronomist Mr. Vasilaki Petrou by the oenologist Dimitrakakis Christos. A laboratory with 50 years of experience and clients from every corner of Laconia is modernized and adopts the most modern and reliable methods of evaluation and quality control. Today the laboratory has more than 1600 clients from Laconia, Messinia and Arcadia, insisting at the beginning:

“HIGH PRECISION CHEMICAL ANALYSIS – HIGH QUALITY WINES”

The production of high quality wines requires an optimal raw material. The determining factor for the harvest of high quality grapes is the knowledge of their chemical composition during ripening and the selection of the appropriate point of maturity – technological, aromatic or phenolic – so that the oenologist is able to create the appropriate type of wine.

Wine is a “living” product that is constantly evolving and differentiating from the moment of its birth. The complexity of its composition and the delicate balances between its components significantly determine its evolution and affect the quality of the product that reaches the consumer.
Conducting oenological analyzes is the valuable tool that will help the oenologist to “create” a safe, unique, high quality product.

CLASSICAL OENOLOGY ANALYSIS

• Alcoholic title
• Corrected volatile acidity
• Total acidity
• Total sulfite
• Free sulfite
• pH
• Reducing sugars
• Malic acid
• Total dry residue
• Color intensity – Shade
• Total Polyphenols Index (“TPI”)
• Anthocyanin index

OENOLOGICAL PRODUCTS

• Enzymes
• Doughs
• Nutrients
• Collars
• Tannins
• Stabilists
• Biological Additives
• Polysaccharides
• Equipment