RT Journal Article
SR Electronic
T1 Wine Analysis Collaborative Study, 1975
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 145
OP 148
DO 10.5344/ajev.1977.28.3.145
VO 28
IS 3
A1 H. A. Wildenradt
A1 A. Caputi, Jr.
YR 1977
UL http://www.ajevonline.org/content/28/3/145.abstract
AB 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.