Discolouration:'browning' or 'pinking'

White wines have the potential to discolour on storage, and failure to check susceptibility to discoloration pre-bottling or pre-shipment can be an expensive mistake. If wines are found to be susceptible, the winemaker can rectify the situation with fining.

Method: we use standard methods of acid-induced browning with colour comparison.

Amount to send: 200ml

You may also be interested in

You may also be interested in

lated items

Contact us

If you would like further information or prices please email us at support@campdenbri.co.uk 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 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