Karagelis , Chemical Laboratory , Grape Juice Syrup , Winery Equipment | Greek Wine

CHEMICAL LABORATORYSERVICES

 

 services  services  services  services  services

 

 

 

 
             
 services          

We realise the following measurements:

 

Alcoholic degrees

Reducing sugars

Total acidity

Volatile acidity

Total ssulfite

Active acidity (pH)

Iron

Bronze

Solid residues

Nuance (photometric)

Microbiological control

Sodium

Potassium

 

CONTINUOUS FOLLOW-UP AND SUPPORT. IS PROVIDED COMPLETE SUPPORT IN WINE INDUSTRIES:

 

Choice of varieties of grapes and regions.

Wine substances, doughs, stabilizers, substances where they are allowed in biological wines.

Follow-up in white, red and special vinifications.

Old making of wines, technical support in her process bottling.

Studies of creation of wine industries. Choice of equipment.

Continuous follow-up and support in the amateur wine producer.



       

             
             
 services          

We realize the following measurements:

 

Electric conductivity

Calcium

Magnesium

Sodium

Carbonic

Acidic carbonic

Chloride

Nitric

pH

Ammoniac

Phosphor

Potassium

Iron

Manganese

Total cruelty

Transitory cruelty

SAR

 

MICROBIOLOGICAL CONTROL:

Analyses in water. Qualitative classification of irrigator water, estimate concerning culture.


 

             
             
             
 services          

We realize the following measurements:

 

Acidity

Weakening of light in the 232 nm (K232)

Weakening of light in the 270 nm (K270)

DK

Number of superoxydes

Measurements of humidity and ingredient in oil-stones.

Measurements of ingredient in wakes of olive presses.

 

 

Things to take caution on, when storaging olive oil:

 

 1.are preferred for the storage stainless reservoirs with seabed in form of cone

(for the segregation moyrga).

2.Because the oil presents sensitivity in the absorption and in withholding smells, in the deposit

it should not exist hearths of filth and remains of oil in floor.

3.The ideal temperature of maintenance of oil is: 10-15 C °

4.The containers of storage it should it is clean and without remains from oil of previous

year.

5.The deposit should be clean, have light and fresh air completely.

6.The reservoirs should be full olive oil and they airtightly close.

 It should becomes segregation of olive oil from moyrga.

 

ESTIMATE OF OLIVE OIL:

Qualitative classification of olive oil, va'sej the chemical analysis and accordingly with the legislation of European Union.


             
             
             
 services          

We realize the following measurements:

 

Electric conductivity (EC)

pH of ground

Total calcium

Active calcium

Organic substance

Potassium

Sodium

Phosphor (assimilable)

Inorganic nitrogen (ammoniac and nitric)

Calcium

Magnesium

Iron

Boron

Manganese

ESP

Water saturation

Is given program economic and efficient fertilization depending on the needs of culture.

 

 

HOW WE TAKE THE SAMPLE OF EARTH:

 

Right sampling is the base for reliable results in the analysis of ground.

We walk all the field and we examine an they are in all extent his homogeneous (that is to say if has the same bent, the color).

From each homogeneous piece we take 15 times with sampler that to you will be given by our laboratory (from various points from all the field) or 3 samples/acre.

Depth that becomes the samplings per culture as follows:

For greenhouses and vegetables 15-20 hundredth.

For vines and carbonized cultures 20-30 hundredth and in distance 20 hundredth until 1,5 meters from the trunks (proportionally the size of tree).

The samples can become any season, is preferred however it becomes:

In the  cultures before basic or fertilization.

In the greenhouses before the basic fertilization and each 2,5 months.

In the vines and the trees period from the harvest as the fertilization.

We avoid samples after fertilizations, intense rainfalls, near streets.

Before we take the sample we remove the weeds.

 

The ANALYSIS of GROUND:

It is need and no luxury.

 

fertilizations become depending on the needs of ground and the culture.

we add elements in which it exists in the earth, so that we have big economy of money and not we destroy the ground and the balance in his plant.

We add the elements that are absent and exsecuring thus bigger output.

As not we forget that a fertilization in the chance many times is devastating for the plants.

laboratory our allocates modern equipment for reliably results.

The analysis ground it has accessible honor.

The analysis ground are ready in our laboratory in 1-3 days.

             
             
             
 services          

Modern requirements her production of foods, they have led to the growth and application systems of self-monitoring (HACCP) for guarantee of hygiene, safety and quality foods with the responsibility of enterprises.

With the application of KYA/2000 it is rendered obligatory by all the enterprises of foods and in all the stages of productive process, the application of HACCP. The EFET established their <> and determined also the list of files what it should they are observed by the enterprises of foods.

 

Files: Rules of Hygiene, Cleaning and Disinfection, fighting of Incisions and Rodents, Water.

 

File of personnel that will contain:

 

Notebook of Health

The handbook of basic education in the hygiene and the handling of foods of (EFET)

Certificate of education of personnel in the handbook basic education in the hygiene and the handling foods of (EFET)

 

For enterprises of foods that apply completely argued system HACCP: Files proapajtoy'mena the System HACCP, Files HACCP

 

Our company it allocates specialised scientists (Veterinarians, Chemists, Agronomists, Tehnolo'goys of Foods, Chemical Engineers) that have important and experience in the objects of activation their.

Our philosophy is based on two beginnings: QUALITY AND CONSEQUENTLY.

We interest to achieve long-lasting collaborations with our customers, relations of confidence and reciprocal profit.

Our basic objective they are customers they gain from the collaboration with us and the benefit our high of services, in knowledge, proposals and wish for permanent improvement.

 

The Company us it allocates accredited instructors of EFET

 Concretisation of programs of education of Personnel Enterprises of Foods on issues Hygiene and Safety with their base drivers and the program of EFET.

 

The program is addressed in those who they have aim to work in enterprises of foods and relative with the foods of activities, as well as in workers already in enterprises of foods as:

 

Production, treatment, storage, transport, retail trade and disposal of Foods and Drinks.

Mass Focus (restaurants, catering, fast food, taverns, pizzerias, hotels, hospitals).

Industry of/Laboratories of breadmaking, pastry making, production of tour, butcheries.

                               

 

 We provide:

 

                High education by scientists prestige.

                Official Certificate of three-year duration granted from the EFET then examinations.

                Possibility of Financing by the Program Professional Training LAEK 0,45%

Planning and installation of following systems:

 

                HACCP ( Analysis of Dangers and Critical Points of Control) for Management of Ygejjni's and Safety of foods

                ISO 9001 for the Management of Quality

                ISO 14001 for Environmental Management

                ELOT 1801 for Management of Safety and Ygejjni's in the Work

                Possibility Financing from National and European programs

 

 

 

 

Disinfections Services of equitable healthy practice

 

Development studies of hygiene and safety of installations and programs management of incisions and rodents in the installations treatment of foods and alcohols, according to HACCP

Growth programs of cleaning, disinfection, apentomw'sewn in enterprises of foods and drinks, hotels, super markets, blocks of flats

Laboratory of Analyses

Qualitative control in foods and water (chemical and microbiological analyses)


 

             
 

greek,organic,juice,syrup,grape

 

 

 

 header

 

 

 

 footer
PRESS KIT

 

         

 

see more
 footer

 

 

 

 

 footer        footer          footer          footer

 

 footer

 

 

 footer footer footer footer
 
 
© 2017Karagelis , Chemical Laboratory , Grape Juice Syrup , Winery Equipment | Greek Wine • all rights reserved • developed and powered by LOGIKON
3