Sampling
Whether it is from a barrel or a large tank, taking a sample correctly is very important. The goal to proper sampling is to collect a sample that is representative of the tank or barrel that you are sampling from. If you are pulling a sample from a tank then collect it from the middle of the tank. If sampling from a barrel, either pull the sample from the middle or stir the barrel and then pull the sample.
Sample Volume Table
| Analysis | Volume Required | Analysis | Volume Required |
|---|---|---|---|
| Free SO2 | 50 mls | Total SO2 | 50 mls |
| pH | 150 mls | Titratable Acidity | 50 mls |
| Volatile Acidity | 50 mls | Residual Sugar | 150 mls |
| Alcohol by Ebulliometry | 100 mls | Alcohol by Distillation | 300 mls |
| Cold Stability by Conductivity | 200 mls | Heat Stability | 100 mls |
| Bentonite Trial | 750 mls | VQA Analysis | 750 mls |
| Malic Acid | 100 mls | Yeast Available Nitrogen | 100 mls |
| Glucose/Fructose | 100 mls | Brix | 200 mls |
| Turbidity | 100 mls | Heterotrophic Plate Count | 250 mls |
| Yeast/Mold Count | 250 mls | Brettanomyces Count | 250 mls |
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Wine Analysis Checklist
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