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Lyza 5000 er et FTIR baseret multianalytisk måleapparat til most, vin, cider, øl, og spiritus.
Se brochuren her: Lyza_5000_Wine-150-Cragg-Stuart
Læs mere om Lyza 5000 instrumentert på Anton-Paar’s hjemmeside: FTIR wine analyzer: Lyza 5000 Wine : Anton-Paar.com
Læs min artikel i Vinpressen Dec 2019 om “Analysudstyr og Analysemetoder”:
C.-H. Brogren – Analyser Del 1 – Vinpressen_2019_6_web (14-18)-komprimeret
Dette apparat måler ved NIR spektroskopi en lang række af stoffer i vin, cider, most, øl m.v. på få minutter.
| Ethanol | [%v/v] | 0 to 14 | 0.02 | 0.1 |
| Fructose | [g/L] | 0 to 6 | 0.35 | 0.5 |
|---|---|---|---|---|
| Fructose | [g/L] | 6 to 50 | 0.35 | 2.5 |
| Fructose | [g/L] | 50 to 160 | 0.35 | 5.5 |
| Glucose | [g/L] | 0 to 6 | 0.2 | 0.5 |
| Glucose | [g/L] | 6 to 50 | 0.2 | 2 |
| Glucose | [g/L] | 50 to 160 | 0.2 | 4 |
| Titratable acidity | [g/L] | 2 to 12 | 0.1 | 0.55 |
| Volatile acids | [g/L] | 0 to 1.5 | 0.02 | 0.12 |
| Malic acid | [g/L] | 0 to 7 | 0.06 | 0.55 |
| Tartaric acid | [g/L] | 1 to 9 | 0.06 | 0.6 |
| Lactic acid | [g/L] | 0 to 2 | 0.05 | 0.3 |
| pH | DAII | 3 to 4 | 0.01 | 0.08 |
| Density | [g/mL] | 0.99 to 1.12 | 0.0002 | 0.001 |
| Must weight5 | °Brix | -2 to 29 | 0.05 | 0.25 |
| Extract | [g/L] | 0 to 350 | 0.4 | 2.0 |
| Glycerol | [g/L] | 0 to 10 | 0.1 | 0.5 |
| Yeast assimilable nitrogen | [mg/L] | 0 to 300 | 4 | 35 |
Wine
| Parameter | Units | Range | Repeatability (s.d.)1 | RMSEP2 |
| Ethanol | [%v/v] | 6 to 20 | 0.02 | 0.1 |
| Fructose | [g/L] | 0 to 6 | 0.2 | 0.45 |
|---|---|---|---|---|
| Fructose | [g/L] | 6 to 160 | 0.5 | 2.0 |
| Glucose | [g/L] | 0 to 3 | 0.2 | 0.45 |
| Glucose | [g/L] | 3 to 150 | 0.5 | 1.5 |
| Titratable acidity | [g/L] | 2 to 12 | 0.02 | 0.35 |
| Volatile acids | [g/L] | 0 to 1.5 | 0.02 | 0.12 |
| Malic acid | [g/L] | 0 to 7 | 0.05 | 0.45 |
| Tartaric acid | [g/L] | 0 to 5 | 0.05 | 0.35 |
| Lactic acid | [g/L] | 0 to 3 | 0.05 | 0.30 |
| pH | – | 3 to 4 | 0.01 | 0.08 |
| Density | [g/mL] | 0.98 to 1.1 | 0.0002 | 0.001 |
| Extract | [g/L] | 0 to 350 | 0.3 | 2.0 |
| Glycerol | [g/L] | 0 to 25 | 0.2 | 1.0 |
| Minimum sample volume | 15 mL | |||
| Measurement time per sample3 | 42 seconds | |||
| Cell type | 12-bounce ATR ZnSe flow-through cell | |||
| Dimensions (L x W x H) | 450 mm x 340 mm x 240 mm (17.7 in x 13.4 in x 9.4 in) | |||
| Cell temperature control | Peltier element, Stability ±0.005 °C, Accuracy ±0.03 °C | |||
| Power supply | AC 100 to 240 V; 47 to 63 Hz; DC 24V, 3A | |||
| Weight | 15.2 kg (33.5 lbs) | |||
| Communication interfaces |
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| Display | 10.1 in PCAP touchscreen TFT WXGA (1280 Px x 800 Px) |
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1 Repeatability as mean standard deviation according to ISO 5725, using a set of representative wines
2 Root mean square error of prediction for a set of representative wines; under ideal conditions
3 After temperature equilibration
4 Via external WiFi/Bluetooth® dongle
5 Available units: °Brix, SG, °Oe, °KMW, °Baumé, g/L
Se nedenstående link for yderlige dokumntation:
Anton-Paar XDLIA022EN_B_ApplFlash_Your_samples_in_our_focusANTON PAAR – Analyseur de vin FTIR : Lyza 5000 Wine : Anton-Paar.co
Præsentation af Anton Paar instrumentsa:
https://www.youtube.com/channel/UCgxEHey80E4gWjQlnK10ncQ?sub_confirmation=1
Danial Pambianchi acknowledging how today’s wine sales and consumption are far outpacing those of beer and spirits, this examination addresses questions commonly asked by the novice and experienced oenophile alike. Using short anecdotes with a dash of humor to present intriguing facts about wine, this consideration also debunks many popular myths such as why one shouldn’t disturb fermenting wine during a full moon and the popular causes for headaches after partaking in red wine. Authoritative and entertaining, this guide covers winemaking, wine service, styles, faults, frauds, and even the ?wine-speak” of the art’s scientific terminology. Recognizing that wine drinkers are becoming increasingly sophisticated and knowledgeable, this study also evaluates the beverage’s impact on health, making it a must-have for all connoisseurs.
Bogens er så godt som ny og i meget fin stand. Jeg købte den til CCIV kurset, men fandt ud af at Daniel Pambianchi bog “Techniques in Home Winemaking – Rhe comprehensive Guide to Making Chateau-style Wines” var letterne tilgængelig, og lettere læselig.
En videnskabeligt baseret fag- og håndbog på engelsk om vinsmagnings kunst, når den er professionelt og bedst udført af testede og trænede smagspaneller (assessors), der følger certificerede regler, som det kendes fra de store vinområder i Frankrig, Italien, Spanien, Australien, Sydamerika og USA.
Der er næppe skrevet en mere professionel håndbog om “Wine Tasting”. Denne bog er ikke kun en sommelier håndbog, men en videnskabeligt baseret fagbog, der går i dybden omkring vinsmagnings kunst og faglighed, som analyseredskab for den professionelle vinmager.
Brettanomyces er en vilgær type med en aparte aroma, som anses for uønsker i vin, men som anvendes bevist i visse specielle øltyper. Forekomst af Brettanomyces i most og vin anses som en vinfejl.
Det lille amerikanske firma Z-Enology har udviklet en immuntest for Brett, som er relativt simmpek at anvende. Andre analyser for Brett er baseret på DNA-test efter PCR amplikation af specifikke gensekvenser, en metode der er meget følsom og specifik, men også ret kostbar i udførelse.
VinoSigns tilbyder nu Brett analyse med Z-Enology testen. See beskrivelse af analyse i den vedhæftede analysebeskrivelse (engelsk)