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How do we analyze your wine?

Sample analysis takes place according to schedules that the wine makers submit with the samples to be analyzed.  Analysis is a complex process which is done according to ISO 17025 and ISO 22000 guidelines and principles. These standards deal with the following:

  • Wine Analytical Services is part of the Wine Laboratories Association (SAWLA).
  • Positioned under the top 10 out 50 wine laboratories in the testing and validation process.
  • Daily QC checks against a known standard is perform before any client wine samples are analyzed. The daily checks are recorded.
  • Calibration of equipment

Our wine analysis spectrum includes values for the following:

  • Volatile Acidity (Va)
  • Specific gravity (Sg)
  • Extract
  • Residual sugars
  • Balling
  • Free Sulphur (Ripper and Aspiration method)
  • Total Sulphur (Ripper and Aspiration method)
  • pH
  • Total titratable acid
  • Protein stability
  • Cold stability (Overnight at 18° C (-4° c for 72 hours)  (4°c for 6 days)
  • Turbidity
  • Filterability
  • Volatile Acidity
  • DC02
  • Malolactic fermentation (MLF)
  • Bento fining
  • Pinking

Analysis of wine samples are done with the following calibrated laboratory equipment :

  • 80° C protein oven
  • 20° C Alcohol bath
  • Aspiration unit
  • VA distilled unit
  • Alcolyzer
  • DMA 4500 M Laboratory Density Meter
  • Balances
  • Refractometer
  • Mettler Toledo Autotitrator DL22
  • Spectrophotometer
  • Hach Turbidity meter