The lab is the decision-making hub of a winery. Every analysis guides a winemaking 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.