The Quality Control Manager

He is the figure who coordinates a team of people who intervenes in the different moments of the ripening phase of the fruit. He checks the physiology of the vine and evaluates the ripeness of the grapes through, for example, the values of sugars, total acidity, pH , etc. It also analyzes phenolic maturity or the accumulation of substances capable of bringing color and structure to the wine. Through these analyzes, the person in charge knows the product in every aspect, obtaining greater control for each stage of grape processing and its transformation. In fact, quality control begins in the vineyard as soon as the ideal date for the harvest is planned: in fact, the physiological maturity of the grapes is taken into account through various measurement methods. The further control points are then observed during fermentation such as, for example, the degree of conversion of sugars into alcohol, during maturation through sensory tests and before bottling through analytical tests.