1. Role of CITEagroindustrial and current wine regulatory programs
in Peru
Eng. Daphne Castro

2. How do we do it? Our services 3.1 Laboratory tests
OUTLINE
Who we are?
What we are looking for?
How do we do it? Our services
3.1 Laboratory tests
3.2 Technological transfer
3.3 Integrated Systems of Management
3.4 Technology Watch and Competitive Intelligence
3.5 Research and Innovation

3. WHO WE ARE?
We are a public technological innovation center (CITE), dependant of the Technical Institute of Production, which seeks to develop innovative products and processes, as well as implementing technological services, technological adaptation, research, development, innovation and technological transfer services with a territorial, sustainable value and respect to consumers approach, in order to contribute to the increasing of competitiveness of the agribusiness sector through ongoing training of its researchers and managers, its technological infrastructure, continuous improvement of its management systems and collaboration of users and strategic partners.

4. To be the technology partner of MSMEs in the agribusiness sector.
WHAT WE ARE LOOKING FOR?
To be a technology organization that creates value for the productive sector where it operates.
To be the technology partner of MSMEs in the agribusiness sector.
To increase competitiveness and productivity of agribusinesses in order to improve living conditions.
To encourage business partnerships.
Satisfaction of meeting the objectives.

5. HOW DO WE DO IT? OUR SERVICES
Laboratory tests
Technological transfer
Integrated Systems of Management
Individual Quick Freezing
Technology Watch and Competitive Intelligence
Research and Innovation

6. Technological transfer

7. TECHNOLOGICAL TRANSFER
We develop knowledge transfer through training in any producing area of the country.
We also provide focused and overall technical-productive training, according to the demand of wine and agribusiness sector respectively. Training programs are developed through classroom and online. We tailor them to the requirements of the applicant company.

8. Integrated Systems of Management

9. INTEGRATED SYSTEMS OF MANAGEMENT
We are committed to promote social, regional and business development through the extension of management technologies, we attended all kinds of agribusiness firms providing specialized services, in order to not only ensure the quality of their products and make their processes more efficient, but to focus on a comprehensive approach, try the problems of companies holistically and foster the creation of a culture of continuous improvement which ultimately enhance the competitiveness of their organization.
We take part of the following initiatives:
GLOBAL GAP
BPM
HACCP
Best Logistics Practices
5S-KAIZEN
ISO 9001
ISO 17025
ISO 22000

10. Technology Watch and Competitive Intelligence

11. TECHNOLOGY WATCH AND COMPETITIVE INTELLIGENCE
Technology Watch is an organized, selective and permanent process of capturing information from the outside and the own organization in order to turn it into knowledge which facilitate decision-making with less risk and anticipating to changes.
We develop 4 types of monitoring:
Environmental monitoring aimed at early detection
of changes in the environment.
Business monitoring, which identifies new
business opportunities, new needs of current
customers and potential new products suppliers,
changes and market trends, etc.
Competitive monitoring, oriented to the current
and potential competition, and products / services
that develop and / or market and may pose a threat or
an opportunity (alliances) for the company.
Technological monitoring, consisting on monitor technological developments and scientific and technical advances that can affect our business positively or negatively, the evolution of information systems, etc.
1. Identify
2. Obtain
3. Analyse
4. Spread
5. Use
6. Protect

12. Research and Innovation

13. RESEARCH AND INNOVATION
Our goal is to contribute to the development of the agribusiness MSMEs wine sector while making them more competitive through the implementation and application of research findings and adoption of innovations.
The lines of work are oriented to the development of applied research projects and technological innovation and conducted in collaboration with universities, public and private research organizations, national and international companies, among others.
Currently, we are developing research projects in areas of the agribusiness system which are priorities for the country; cooperative projects with MSMEs groups, producers, associations, national and international institutions; creation of an information bank to facilitate the processes of innovation, education, research and extension; collection and analysis of relevant information to assess the efficiency in the use of resources in production and dissemination of information and technical and economic indicators that can be used in the management of agricultural and agribusiness enterprises.

14. Laboratory tests

15. Enology Laboratory analysis
LABORATORY TESTS
Quality control for products in the CITEagroindustrial are based on the results of chemical and physical analysis of biological inputs, work in process and finished products. Laboratory tests we perform are the following:
Enology Laboratory analysis
Perform analysis by laboratory tests, we have the accreditation by NTP ISO / IEC
Physical-Chemical Analysis of Mosto
Physical-Chemical Analysis of Pisco
Physical-Chemical Analysis of Wine
We are part of the Technical Committee for Standardization of Alcoholic Wine Drinks. since Until present we have reviewed, adopted and developed several Draft Peruvian Technical Standards (PNTP).

16. LABORATORY TESTS Code Name NTP ISO 8589
Sensory analysis. General guidelines for the design of test rooms.
NTP ISO 6658
Sensory analysis. Methodology. General guidelines.
Sensory analysis. Methodology. Rank ordering.
NTP ISO 6564
Sensory analysis. Methodology. Methods to establish the taste profile.
NTP ISO 11035
Sensory analysis. Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach.
NTP
Alcoholic drinks. Wines. Determination of sulphates.
NTP
Alcoholic drinks. Wines. Chloride determination.
NTP
Alcoholic drinks. Wines. Determination of free and total sulphur dioxide
NTP
Alcoholic drinks. Wines. Determination of alcoholic strength.
NTP
Alcoholic drinks. Wines. Determination of volatile acidity.
NTP
Alcoholic drinks. Wines. Determination of dry extract.
NTP
Alcoholic drinks. Wines. Determination of the citric acid content.
NTP
Alcoholic drinks. Wines. Determination of reducing sugars.
NTP
Alcoholic drinks. Wines. Determination of diglucoside of malvidin.
NTP
Alcoholic drinks. Wines. Determination of sucrose.
NTP
Alcoholic drinks. Wines. Determination of total acidity.
NTP
Alcoholic drinks. Macerated Damascus. Requirements.

17. LABORATORY TESTS Code Name NTP 211.012
Alcoholic drinks. Brandy. Requirements.
NTP
Alcoholic drinks. Grape brandy. Requirements.
NTP ISO 5495
Sensory analysis. Methodology. Pairwise comparison test.
NTP ISO 10399
Sensory analysis. Methodology. Duo-trio test.
NTP ISO 4120
Sensory analysis. Methodology. Triangular test.
NTP ISO 16820
Sensory analysis. Methodology. Sequence analysis.
NTP ISO
Sensory analysis. General guidance for the staff of a sensory evaluation laboratory. Part 1. Staff Responsibilities.
NTP ISO
Sensory analysis. General guidance for the staff of a sensory evaluation laboratory. Part 2. Recruitment and training of panel leaders.
NTP ISO 11036
Sensory analysis. Methodology. Texture Profile.
NTP ISO 13301
Sensory analysis. Methodology. General guidance for measuring odor, and taste and smell feeling through the process of forced choice of one of three alternatives.
NTP ISO 3591
Sensory analysis. Devices. Wine tasting glass.
NTP CODEX RAC/RCCP 63
Code of Practice for the prevention and reduction of Ochratoxin A contamination in wine.
NTP
Viticulture Alcoholic drinks. Wines. Requirements.
NTP
Viticulture Alcoholic drinks.
NTP ISO 5492
Sensory analysis. Vocabulary.

18. LABORATORY TESTS Code Name NTP ISO8586-2
Sensory analysis. General guidance for selection, training and monitoring of assessors. 2. Parties Evaluators Vermouth sensory experts. Requirements.
NTP
Alcoholic drinks Viticulture. Testing method. Determination of copper and plumb in wines and spirits.
NTP
Alcoholic drinks Viticulture. Testing method. Determination of glucose and fructose in wine.
NTP
Wines. Diglucoside of malvidin.
NTP
Wines. Saccharose.
NTP
Wines. Free and total sulfur dioxide.
NTP
Wines. Sulfates.
NTP
Wines. Total acidity.
NTP
Wines. Reducing sugars.
NTP
Wines. citrus acidity.
NTP
Wines - total dry extract.
NTP
Wines. volatile acidity.
NTP
Wines. NTP chlorides 212,030. Wines. Alcoholic grade.
NTP ISO
Sensory analysis. Identification and selection of descriptors.
NTP
Alcoholic drinks. Wines. Determination of metanol.
NTP ISO
Sensory Analysis. Methodology. Guide for establishing a sensory profile.
NTP
Wine. Requirements.

19. THANK YOU!