Chill stability

Chill stability

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

Contact us

If you would like further information or prices please email us at 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

The Campden BRI group companies listed below are both accredited in accordance with the recognised International Standard ISO17025:2017 by the United Kingdom Accreditation Service (UKAS). The accreditation demonstrates technical competence for a defined scope of methods, specific to each site, as detailed in the schedules of accreditation bearing the testing laboratory number. The schedules may be revised from time to time and reissued by UKAS. The most recent issue of the schedules are available from the UKAS website

Campden BRI (Chipping Campden) Limited is a UKAS accredited testing laboratory No. 1079 Campden BRI (Nutfield) is a UKAS accredited testing laboratory No. 1207