Basic Components

Test Description Method Sensory threshold Levels in wine Comment Unit
Ethanol
Alcohol FTIR, NIR, pycnometry %
Alcohol for label requirements FTIR, NIR, pycnometry %
Actual alcohol (spirits) Pycnometry, NIR %
Apparent alcohol (spirits) Pycnometry %
Total alcohol FTIR, NIR, pycnometry %
Potential alcohol % v/v
Obscuration
Extract
Extract FTIR,pycnometry g/L
Sugar-free extract FTIR,pycnometry g/L
Specific Gravity FTIR,pycnometry
Density FTIR,pycnometry
Sugars
Residual sugars FTIR,modified Rebelein g/L
Invert sugar (non-wine products) enzymatic g/L
Sucrose enzymatic g/L
Glucose enzymatic g/L
Fructose enzymatic g/L
Acidity
pH FTIR,potentiometry
Titratable acidity FTIR,titration g/L
Tartaric acid colorimetric g/L
Malic acid FTIR, enzymatic g/L
Lactic acid FTIR, enzymatic g/L
MLF monitoring malic acid/lactic acid ratio %
Citric acid enzymatic,HPLC g/L
Volatile acidity FTIR,distillation g/L
Acetic acid enzymatic,HPLC g/L