There is a growing need within the oenological sector for top-quality evaluation of the raw material in order to determine grape quality, the key factor in the wine-making process.
Readings of sugar content, pH and total acidity are critical to the fermentation process. This data is important in evaluating the condition of the grapes and their maturation, identifying the presence of foreign matter caused by chemical treatment and in determining the influence of fertilization, weather conditions, etc.
Maselli Misure produces a range of grape analysis equipment: automatic control systems which, compared to traditional methods, offer significant advantages utilizing "super-partes" evaluation in real time thanks to simple automatic readings that produce highly accurate results, the ability to store and automatically process the data collected.
Maselli systems have two basic components:
- a sampling system
- an automatic analysis unit

Sampling can be performed at various moments of the wine-making process:

• when grapes arrive
• during the crushing stage
• from the transfer pumps

Each sampling point has its own sample-pickup system, but all use the same chemical-physical analyses performed by SM-00 series analyzers. 
Sugar content is measured by refractometer.
The pH is measured using pH electrodes.
Total acidity is measured by titration with acid-base neutralization reaction.