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 |