CQA Wine Analyses & Grading System:

There will be a grading system in place to ensure that all wines branded with CQA will best showcase the brand of the CQA and the participating wineries. With successful completion of the CQA grading system a wine will be rewarded with the ability to use the CQA brand to promote their wine as quality approved and a guarantee of being produced in the Commonwealth of Virginia.
Instructions for Submitting Wine
CQA Analysis Submittal Payment Form
CQA Shipping Instructions

 

CQA wines will start the process from the day the grapes are accepted at the winery. The Winery will be responsible for conducting and submitting initial harvest Brix. The next submittal of wine that is mandatory for completion of the CQA grading is the "ready to bottle" or "bottled sample". This is the sample that will be graded for any faults or flaws and deem whether the wine is to be credited as quality within international standards.

Sensory Panel Evaluation will be conducted by Enartis Vinquiry
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The chemical analysis will be conducted by enartis Viinquiry. The goal of this analysis program is to provide very rapid turn-around, with optimum precision and accuracy.We will provide chemical, physical, microbiological and sensory analyses, including standardized reagents.

Process and Grading System:

  • Analysis Process 1
  • Analysis Process 2
  • Analysis Process 3

All wines will go through three steps of analysis:
1) The initial step in the juice sample which will include:
a. Brix

Wine results will be delayed the weeks with the following holidays, since the lab is closed.

New Year's Day
President's Day
Memorial Day
Independence Day
Thanksgiving
Christmas
Thursday, January 1, 2015
Monday, February 16, 2015
Monday, May 25, 2015
Friday, July 3, 2015
Thursday, November 26-27, 2015
Friday, December 25, 2015

 2) The second analysis would be the laboratory analysis of the "ready to bottle" or bottled wine. It  would include the following analysis:
a. Alcohol
i. To match the harvest start brix and to be less than 2.5% potential alcohol, increase.
b. pH
i. For information and industry educational purposes only.
c. Total Acidity
i. For information and industry educational purposes only.
d. Malic Acid
i. If greater then 0.50 g/l the wine must be sterile filtered.
e. Residual Sugar
i. If greater then 5 g/l and alcohol less than 15% alcohol the wine must be sterile filtered.
f. Volatile Acidity
i. Must be within TTB limits (1.2 g/l white wine, 1.4 g/l red wine).
g. Free SO2
i. Must be less than 50 ppm in wines less then 20 g/l (International Standards).
ii. Must be less than 65 ppm in wines greater then 20 g/l (International Standard).
h. Total SO2
i. Must be less than 350 ppm (TTB legal maximum).
i. Residual Copper
i. Must be less than 0.5ppm (TTB legal maximum).
j. Protein Stability
i. Only necessary on White Wines.
ii. Must be signed off that the winery deems the wine Protein Stable. If the wine has a protein haze, the  wine will need to be removed of all CQA branding.
iii. Enartis Vinquiry recommended standards
1. A wine is considered Protein / Heat Stable if the Control (C) and Hot Box (HB) samples are less than 2.0 Nephel Transmittance Units (NTU) and the TCA sample is less than 10 NTU, depending on  the wine. Please see our Online Publications regarding Protein Stability Determination in Juice and  Wine and Protein Fining Agents for Juices and Wines. The results are specific to the wine sample received; additions or modifications to the bulk wine may render these results invalid.
k. Tartrate Stability
i. Only necessary on White Wines
ii. If a double salt de-acidification is done, the wine must be left in tank 4 months after or be labeled with "This wine may contain tartrates"
iii. If a wine is not cold stable as per Enartis Vinquiry standards the wine must be labeled with "This wine  may contain tartrates"
iv. Enartis Vinquiry recommended standards:
1. A wine is Considered Potassium Bitartrate / Cold Stable at the temperature indicated if the change in conductivity after potassium bitartrate seeding is less than 5%. Please see our Online Publications regarding Potssium Bitartrate Stabilization of Wines, A Review. The results are specific  to the wine sample received; additions or modifications to the bulk wine may render these results invalid.

3) The third analysis that will be performed would be the sensory analysis of the "ready to bottle"         or bottled wine. The analysis would include:

The wines will be tasted blind including varietal with no knowledge of how the wine co-incides with its laboratory analysis. An outside sensory analysis will be performed using the Davis tasting system and having a minimum 12 out of 20 to pass.

A "ready to bottle" wine is a wine that has received all treatments including filtrations, final fining and blending. The wine submitted should be an accurate representation of the wine that is to be bottled. The only added procedure allowed would be general bottling procedure such as:
1) Final SO2 pre bottling addition – not to exceed CQA limits
2) Inert gas sparging of wine or in bottle
3) Absolute Sterile filtration

When a wine is submitted in ready to bottle form, and has received CQA approval, it has to be bottled in its entirety within 3 months of approval.

Any wine that is part of the CQA, is also subject to inspection at anytime in its sales cycle. This is so that the CQA can properly identify wines that may have severe bottle variation from bottling out of multiple sources, or to identify issues regarding the final three allowed processes. The bottled wine randomly chosen from the sales shelf by a CQA representative will go through the same procedure as a pre-approved wine. If the wine is found to not be representative or fails the approval process, the CQA can revoke the approval. This analysis will be done at the expense of the CQA, but any required remedies would be at the expense of the winery.

 



 

 

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