ETS Laboratories - Pacific Rim Export Panel

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Pacific Rim Export Panel

NAME	UNITS	TECHNIQUE	METHOD

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.

Free Sulfur Dioxide (SO₂)	mg/L	Flow Injection Analysis	ETS Laboratories
Free sulfur dioxide is a measure of the amount of SO₂ that is not bound to other molecules, and is used to calculate molecular SO₂. 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.

Residual Sugar	g/L	Sequential Analyzer	ETS Laboratories
Residual sugar is a measure of all the fermentable sugars present. This test is often used after or near the end of fermentation to evaluate the dryness of a wine.

Sorbic Acid	mg/L	HPLC
Sorbic Acid is an antimicrobial compound that may be used in wine to inhibit yeast activity. Testing is often performed to meet regulatory guidelines. Sorbic acid should not be used if a wine may undergo malolactic conversion, as the bacteria can produce a compound from the sorbic acid that smells similar to geraniums.

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 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.

Volume per Bottle	mL	Manual
Volume per bottle is the measure of the exact volume of liquid in a bottle, and is often used for export analysis purposes.



	This panel of tests, in our experience, is commonly requested for exporting wine to countries in the Pacific Rim. Please check with your exporter and distributor to ensure that this panel meets their specific needs. For more information on exporting to specific Pacific Rim countries, please see the TTB International Trade Division Guides for Export Requirements and select the appropriate country.

MINIMUM VOLUME	CONTAINER TYPE	OTHER

1 Bottle	Commercial Packaging	Finished Products (Sealed and Labeled)

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	$175.00	$175.00	$175.00