Chill stability is one of the tests that we recommend winemakers consider in order to avoid ‘tartrate’ crystals forming in bottles rendering the wine non–commercial. Ideally, this analysis should be carried out pre–bottling but it may also be carried out post bottling. If instability is detected, our experts can make recommendations and assist you with resolving this problem.
Method: –4 °C for 72 hours
Amount to send: 200ml
If you would like further information or prices please email us at firstname.lastname@example.org or call our switchboard on +44(0)1386 842000 and they will be happy to direct your call to the relevant person.
Where we refer to UKAS Accreditation
Campden BRI (Chipping Campden) Limited is a UKAS accredited testing laboratory No. 1079 Campden BRI (Nutfield) is a UKAS accredited testing laboratory No. 1207