Abstract
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.
- Accepted February 1977.
- Published online January 1977
- Copyright 1977 by the American Society for Enology and Viticulture
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Vol 28 Issue 3
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