To: Virginia Vintner's and Prospective Vintners

From: Bruce Zoecklein

Subject: HPLC Lab Service, Laboratory Methods Validation Program Reminder, Precision and Accuracy in the Winery Laboratory, Winery Planning and Design Workshop

HPLC Lab Service. Please note that the Enology-Grape Chemistry Lab performs HPLC analysis of organic acids two times a month, on the 1st and 3rd Wednesday. Samples received after those dates will be held for the next scheduled run date.

Laboratory Methods Validation Program Reminder. The Enology-Grape Chemistry Group is starting a methods validation program as noted in Enology Note #19. The initial phase will involve the analysis of pH, titratable acidity and alcohol. If you are interested, respond ASAP by email. If you responded previously we already have you on our list. Samples will be mailed in the next 2 weeks. You will be sent a standard with instruction. Following your analysis you will email your results and then receive a note back providing the actual pH, TA and percent alcohol by volume of the sample. In subsequent mailings you will be offered the opportunity to receive standards for the Formol N test, sugar analysis, volatile acidity and physical stability tests. We hope this review will help establish confidence in your wine lab analysis.

Precision and Accuracy in the Winery Laboratory. (From a presentation given by Bob Whiton, Research Scientist, Enology-Grape Group). Table 1 from Enology Note #19 came to many of you scrambled. This table highlights the relement issues of precision and accuracy as discussed in Enology Note #19.

Table 1. Results of titrations performed by four students.

Winery Planning and Design Workshop. To be held July 21, 2001 in Winston Salem, North Carolina. The workshop is sponsored by the North Carolina Winegrowers Association and the Enology-Grape Chemistry Group of Virginia Tech. Topics to be covered: winery business planning and economics, winery design considerations including gravity flow and caves, equipment selection, refrigeration and winery utilities, government compliance issues, etc. Limited capacity/pre-registration is required. Fee is $115 and make checks payable to Bruce Zoecklein's Foundation Account, Department of Food Science and Technology, Blacksburg, VA 24061-0418. For details check www.fst.vt.edu/zoecklein/index.html or email/call Chanel McIntyre at chanel.mcintyre@ncmail.net or (919) 733-7136.