Is the new unit for the filtering of the grape must that must be sent to the
laboratory.
It allows the oenologist to value the ripeness and quality of the grape.
The need to improve the quality of the wine has carried out to the
improvement of the fermentation techniques. However, the quality of the
grapes is essential as well. A good fermentation technique may reduce -but
not solve!- the problems of the low quality of the raw material. The oenologist
needs valid instruments to evacuate the quality of the grape through the
analysis of the typical values.
The MONTSE SPU was born as a medium for the oenologist to evaluate the
proper ripeness and quality of the grape.
The qualitative analysis grants an impartial value of the grape and,
consequently, it allows to give a “prize” to its quality. This allows to select the
grapes during the receiving phase and to know in advance the quality of the
wine.
