ETS Laboratories - VI1 Export Panel - Standard (White Wine)

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VI1 Export Panel - Standard (White Wine)

NAME	UNITS	TECHNIQUE	METHOD

Citric Acid	g/L	Sequential Analyzer	ETS Laboratories
One of several organic acids in wine, citric acid can be used to adjust acidity. Citric acid may be consumed by lactic acid bacteria and converted into diacetyl. Citric acid testing is often performed to meet regulatory or export requirements.

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.

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.

Titratable Acidity (TA)	g/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 the predominant acid in grape, Tartaric Acid, which is the standard reporting convention for TA in the United States.

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.

Volatile Acidity (VA)	g/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.



	While many EU importers are now using the European Community Export Certificate, the older "Standard VI1 form" is still accepted and sometimes preferred by certain importers. This panel of tests is used by ETS along with the Client Export Worksheet and Attachment III form to create a VI1 form which is then delivered to the TTB for their approval. For more information on exporting to specific European Union 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	$148.00	$148.00	$148.00