Analyses
| Test | Method | Volume required |
|---|---|---|
| Alcohol (<16%) | FTIR | 150mL |
| Alcohol (<20%) | Distillation/NIR | 150mL |
| SG / Density / Extract | Pycnometer | 100mL |
| Alcohol Brandy/liquer/ spirits | Distillation | 500mL |
| Obscuration (brandy/spirits) | Distillation | 500mL |
| pH | Potentiometric / FTIR | 100mL |
| Total titratable acid | Auto titration / FTIR | 100mL |
| Volatile acidity | Steam Distillation / FTIR | 50mL |
| Malic Acid | FTIR | 200mL |
| Reducing sugar | Fehling’s / FTIR | 100mL |
| Invertsugar | Fehling’s | 100mL |
| °Balling/Brix | Refractometer | 50mL |
| Assimable Nitrogen | Formol Titration | 100mL |
| Preservatives and anti oxidants | ||
| Free SO2 – Ripper | Titration | 100mL |
| Total SO2 – Ripper | Titration | 100mL |
| Free SO2 – Aspiration | Aspiration | 100mL |
| Total SO2 – Aspiration | Aspiration | 100mL |
| Stability | ||
| Protein stability | 80°C 5 hours | 100mL |
| Tartrate stability (indication only) | Conductivity (-4°C) | 200mL |
| Colour stability (red) | 0°C 48h | 200mL |
| Fridge (Colour & Tatrate) | -4°C 72h | 200mL |
| Bentonite fining | 20, 40, 60, 80g/hL Wyoming | 500mL |
| Pinking | Spectrophotometric | 250mL |
| Metals(Ca,Cu,Fe) | Atomic absorpsion | 100mL |
| Haze (turbidity) | Turbiditymeter(NTU’s) | 50mL |
| Drop-Out | TA after 2 hours at -4°C | 200mL |
| Pectins and Glucans | Acidified alcohol test | 100mL |
| Other | ||
| CO2 | FTIR | 750mL |
| Malolactic fermentation | Paper chromatography | 50mL |
| Optical density (colour) | 420nm 520nm Abs or %T | 50mL |
| Filterability index | 0.45 or 0.65mi nylon 2Bar pressure | 750mL |
| % Acetic acid (vinegar) | Titration | 200mL |
| Sample preparation | Filtration, pressing, additions | |
| Olive oil: %Free Fatty Acid | Titration | 250mL |
| Olive Oil: Peroxide Value | Titration | 250mL |