A dive back into paper 3 with pre- and post-bottling analysis.
What analyses should be carried out at the winery pre- and post-bottling to ensure that a wine is in good condition and conforms to legal requirements for sale?
This is a bit of a two-fer, we should know the what/why on analysis, but we also need some good legal requirement examples. I'm going to search for EU requirements on sulfites and allergens.
Here is a helpful link re: fining agents which includes sulfite and alergen info on labels
Thanks, Anne. I just love the AWRI! :)