The lab is the decision-making hub of a winery, and wine lab management is what turns scattered measurements into winemaking decisions. Every analysis guides an action. But in many small US wineries, lab data lives in the winemaker's notebook, disconnected from the production management system.
Analyses by Stage
Harvest (pre-crush)
- Brix, pH, total acidity.
- Phenolic maturity (reds): color, tannin.
- Yeast Assimilable Nitrogen (YAN).
Fermentation
- Brix/SG: daily during active fermentation.
- Temperature: 2-3 times/day.
- Volatile acidity: weekly.
Aging
- Free and total SO₂: monthly.
- Volatile acidity: monthly.
- Color (absorbance): quarterly.
Pre-bottling
- Complete analysis: alcohol, TA, VA, RS, SO₂, pH.
- Tartrate stability (cold test).
- Protein stability (whites).
- Turbidity (NTU).
- Microbiology (for sensitive wines).
TTB Compliance
TTB requires that finished wine parameters fall within legal limits:
- Alcohol: within ±1.5% of label (for wines ≤14%) or ±1% (>14%).
- SO₂: ≤350 ppm.
- Volatile acidity limits by wine type.
Lab records must support the accuracy of label claims.
Cepaos: Integrated Lab
In Cepaos, analyses are recorded directly linked to the lot:
- Full analytical history per lot and tank.
- Auto-check against TTB limits and export market limits.
- Tech sheet generation with real data.
- Parameter evolution charts.
> Cepaos: If you'd like to try Cepaos through the founding members program, review the eligibility requirements.
Related articles
- Harvest Management for US Wineries: Grape Reception and Traceability
- AVA Compliance: Navigating US Wine Appellation Requirements
- Barrel Management for US Wineries: Tracking Aging and Costs
- Spreadsheets vs. Winery Software: When Excel Stops Working for Your Winery
- Tank Management for US Wineries: Inventory and Operations