I work alone as a wine consultant for several small farms in Campania that produce small batches of quality native wines. The most monitored varieties are Falanghina, Aglianico, Pallagrello, Casavecchia, Barbera, and other typical grape varieties, especially from the provinces of Benevento and Caserta. The monitored wines are all still, generally of vintage (except for the Aglianico).

Small companies often carry out analyzes only once a year, at the end of the process (when there are already problems that cannot be solved easily, high volatile acidity, unwanted malolactic, etc.), to avoid excessive costs of analysis and long waiting for the shipment and the analytical response.

The possibility of being able to carry out in a simple and fast way some parameters that require complex analyzes such as ammoniacal and alpha-amino nitrogen, malic and lactic acid, allows to manage both the vinification and the possible phases of preservation or any malolactic fermentation , which otherwise would often be left to chance or handled with very expensive standard protocols (nitrogen fermentation in fermentation often not necessary, high SO2 dosages to block MLF that might not occur due to the low presence of malic acid, etc).

I chose to use Smart Analysis because it is a tool that allows me to work in companies without having to carry bulky equipment with me or, worse, not being able to perform analyzes with customers. Other very important aspects that I have considered are: the possibility of having the analytical results stored directly on the tablet supplied (I’m able to consult, print and send by e-mail any document very quickly); the possibility of being able to perform colorimetric analyzes that also provide CIELab data (which is possible only with expensive colorimeters or spectrophotometers) shown through analytical results both numerical and graphic. I’m able to provide very immediate results that’s why I use it very often, for example to observe the evolution during the refinement of red wines, etc.

The main added value of working with Smart Analysis is the possibility of being able to carry out, in a very simple way, parameters that are often not adequately monitored during wine processing. Many companies prefer to perform many analyzes together on the same sample, and then avoid sending the samples back to the laboratory, while with Smart Analysis it is possible to carry out the analyzes that are needed, when needed (for example the monitoring of malic consumption during MLF).

I would certainly recommend Smart Analysis to all those who provide consulting services for small and medium-sized companies, in order to be able to give very accurate analytical responses in a very short time. I would also recommend Smart Analysis to all those small companies that aim to obtain high quality products that, more and more often, due to the climatic variations in progress, can no longer simply follow the same wine-making protocol every year.