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
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Analysis
How do we analyze your wine?
- 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