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
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