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Wine Technical Help
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