Reductive Screen, Mercaptans
The term reduction is used to decribe a taint in a wine caused by volatile sulphur compounds the main one of concern being mercaptans. Mercaptans is such a big problem because it is particularly pungent causing cabbagey or burnt rubber offer odors. It is formed from Hydrogen sulphide which is sometimes produced by yeast during fermentation if the yeast has access to a sulphur–containing nitrogen source.
Method: GC with specific detectors
Amount to send: 1 sealed unopened bottle
Where we refer to UKAS Accreditation
The Campden BRI group companies listed below are both accredited in accordance with the recognised International Standard ISO/IEC 17025:2005 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 www.ukas.com
Campden BRI (Chipping Campden) Limited is a UKAS accredited testing laboratory No. 1079 Campden BRI (Nutfield) is a UKAS accredited testing laboratory No. 1207