TY - JOUR T1 - Wine Analysis Collaborative Study, 1975 JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 145 LP - 148 DO - 10.5344/ajev.1977.28.3.145 VL - 28 IS - 3 AU - H. A. Wildenradt AU - A. Caputi, Jr. Y1 - 1977/01/01 UR - http://www.ajevonline.org/content/28/3/145.abstract N2 - Twenty-three (23) California and New York winery analytical laboratories analyzed by routine methods a model wine of known composition, plus red and white table wines and a sherry. Collaborative study results of 1975 compared to a similar study conducted in 1965 indicate collaborator precision improvements for alcohol by the dichromate method, Brix, total sulfur dioxide, free sulfur dioxide, pH, sodium, potassium, and iron. Improve ments often appeared to be the result of better instrumentation. Collaborator precision declined for alcohol by ebulliometer, alcohol by distillation, total acid, volatile acid, tartrates and reducing sugar. Deterioration is likely due to technician carelessness. ER -