ETS Laboratories - Brazil Export Form Panel-Red or rose

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Brazil Export Form Panel-Red or rose

NAME	UNITS	TECHNIQUE	METHOD

Color (sensory evaluation)		Manual
A brief description of the observed color of the wine.

Density	g/mL	Densitometry
Density is defined as the mass, or weight, per volume of a material. In the case of liquids, density is often measured in units of g/mL, which is the weight in grams (g) of each milliliter (mL) of liquid. The density of wine is primarily determined by the concentration of alcohol, sugar, glycerol, and other dissolved solids.

Ethanol	% vol	FTIR	ETS Laboratories
Also known simply as alcohol, or grain alcohol, ethanol is the primary alcohol found in wine. Ethanol is a critical constituent of wine and is produced from sugar during fermentation. The concentration of ethanol in wine can affect taste, microbial activity, the solubility of compounds, and tax rates. Ethanol is reported at two temperatures: 20°C and 60°F. 20°C is appropriate to use for any International purposes, and 60°F is appropriate to use for taxation and labeling purposes in the United States of America.

Gas Pressure at 20C	bar	Orbisphere
Gas pressure at 20C is a measurement of headspace pressure in a bottle in BAR.

Hybrids Qualitative (Red Wine)		Hybrids Qualitative
Hybrids Qualitative tests for the presence of the anthocyanin malvidin diglucoside. This presence of this compound is an indicator that the wine was made from hybrid grapes, or from a cross between a Vitis vinifera varietal and a hybrid grape. Very small additions of hybrids, for example from grape derived colorants, can result in a positive test for hybrids. Please note that this test is only for red and rose wines.

Limpidity (sensory evaluation)		Manual
A brief description of the observed limpidity (or turbidity) of the wine.

pH		FTIR	ETS Laboratories
pH is the measure of a solution’s acidity, or hydrogen ion concentration. Solutions with low pH values (<7) are acidic, while those with high pH values (>7) are basic. Wine pH values typically fall between 3.0 and 4.0 on the pH scale. However, pH is measured on a logarithmic scale, so a wine with a pH of 3.0 is 10 times more acidic than a wine with a pH of 4.0. pH is a critical constituent of wine, affecting microbial activity, tartrate solubility, the interaction of phenolic compounds, and molecular SO2 levels. NOTE: Wines that have been treated by reverse osmosis (ion exchange) for volatile acidity removal, alcohol removal, 4-ethylphenol removal, or smoke removal need to be submitted for manual pH rather than pH by FTIR.

Titratable Acidity, reported as meq/L	meq/L	FTIR	ETS Laboratories
Titratable Acidity is the measurement that most closely corresponds to the sensory perception of tartness or acidity. It is defined as the total amount of a basic solution that is needed to neutralize the acids present. Results of this test are reported in terms of milliequivalents per liter, which is the reporting convention for TA requested by Brazil.

Total Dry Extract	g/L	Calculation
The Total Dry Extract is a measurement of all the non-volatile matter in a wine, and is calculated using the concentration of ethanol as well as the specific gravity of the sample.

Total Sugars	g/L	Sequential Analyzer	ETS Laboratories
Total sugars is a measure of all the fermentable sugars present.

Total Sulfur Dioxide (SO₂)	mg/L	Flow Injection Analysis	ETS Laboratories
Total sulfur dioxide (SO₂) is a measure of both the free and bound forms of SO₂. Bound SO₂ refers to SO₂ molecules that are bonded to other compounds, primarily aldehydes, pyruvate, and anthocyanins. Sulfur Dioxide is used throughout all stages of the winemaking process to prevent oxidation and microbial growth. Excessive amounts of SO₂ can inhibit fermentation and cause undesirable sensory effects.

Volatile Acidity, reported as meq/L	meq/L	Sequential Analyzer	ETS Laboratories
A measure of the volatile acids in wine, primarily acetic acid. Acetic acid is typically produced by spoilage yeast and bacteria. High concentrations of acetic acid can cause undesirable sensory effects similar to vinegar. This test is most useful for determining a baseline VA level and monitoring for any increases, which could indicate the presence of a spoilage organism. Results of this test are reported in terms of milliequivalents per liter which is the reporting convention for VA as requested by Brazil.



	This panel of tests is commonly requested for exporting wine to Brazil. This panel is used in conjunction with recent regulatory statements made by MAPA (Brazil's Department of Agriculture) and is used to complete the web-fillable form below. Please check with your exporter and distributor to ensure that this panel meets their specific needs. Please fill out this form to facilitate the proper completion of the Brazil Form. Additional information on the Brazil export form can be found in this link.

MINIMUM VOLUME	CONTAINER TYPE	OTHER

2 Bottles	Commercial Packaging

NUMBER OF SAMPLES SUBMITTED We achieve economies of scale here at ETS based on the volume of samples processed at a given time. As a consequence we are pleased to pass these savings on to our customers, offering discounts for multiple sample submissions. These discounts apply only to samples submitted at the same time.	1	2-10	11+

Fee Per Sample	$306.00	$306.00	$306.00