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
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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