These techniques are used on a daily basis to check the sensory analyses conducted by a panel of tasters at the Mureddu Sugheri laboratories and allow for objective control. 25/50 items are left to steep in a 12% water/alcohol solution for 48 hours and the liquid part is subsequently analysed.
In recent months, the Company has combined the detection of TCA with the identification of sensory deviations concerning the compounds pyrazine, geosmin and guaiacol. All data collected will be assessed in a study under development and will be subsequently published and made available to customers.