Wine Technical Help

Help with choosing an analysis, and technical references

7 articles in this collection
Written by Kingsley Burns

Choosing an analysis

Choosing Brettanomyces Analyses

Each type of analysis is different, and can work together to provide a more complete picture of what is happening in your wine.

Written by Kingsley Burns
Updated over a week ago

Analyzing alcohol levels in distilled spirits

There are several ways we analyze ethanol in spirits, depending on the solids content.

Written by Kingsley Burns
Updated over a week ago

FAQ: Monitoring Brettanomyces with 4EP and 4EG

We've gathered answers to some of the most frequent questions about using ethylphenols analysis to monitor Brettanomyces.

Written by Kingsley Burns
Updated over a week ago

Haloanisole Analysis for the Pharmaceutical Industry

ETS works with clients in the pharma industry to analyze packaging and identify sources of haloanisoles and halophenols

Written by Kingsley Burns
Updated over a week ago

Technical Information & References

State and Federal Wine Regulations

Written by Kingsley Burns
Updated over a week ago

OIV's Acceptable Limits of Substances in Wine

The OIV publishes a list of guidelines for maximum amounts of various substances in wine

Written by Kingsley Burns
Updated over a week ago

Changes to Reporting Units

We changed some of our reporting units to match international standards and guidelines

Written by Kingsley Burns
Updated over a week ago