Wine Quality Indicators in Wine Proficiency Test

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Proficiency Test





Volumic Mass at 20°C, Alcoholic Strength (real), pH, Total Acidity (expressed as tartaric acid), Volatile Acidity (net, expressed as acetic acid), Sulphur Dioxide (free), Sulphur Dioxide (total), Glucose + Fructose (sum), Total Dry Extract, Non-Reducing Extract

Approx. Size

2 x 500ml

When assessing wine quality an extensive amount of analysis is required. This can include a range of metals analysis, as well as nutritional elements, alcohol levels and congeners.

The Fapas wine proficiency tests have now been re-structured to better comply with different laboratory testing capabilities.  This proficiency test, set 1 analytes, presents the primary wine quality indicators that the majority of wine testing laboratories will analyse.  This set of parameters will apply to small or large-scale wineries, third-party testing laboratories or major wine testing laboratories.

The continued consumption of wine across the globe has resulted in fierce competition between wine producers, with quality continuing to be a deciding factor of economic success. As a result, your testing ability across quality indicators provides valuable data for your customers when meeting their key strategic objectives.