the art & chemistry of wine - organic standards · patricia atkins applications specialist,...
TRANSCRIPT
© SPEX CertiPrep, Inc. 2011
Ralph ObenaufPresident, SPEX CertiPrep
Patricia AtkinsApplications Specialist, SPEX CertiPrep
The Art & Chemistry of Wine
© SPEX CertiPrep, Inc. 2011
Housekeeping
Everyone in attendance will receive a copy of the slides
The webinar is being recorded and will be available for everyone to view on demand
– The recording will be posted about one week after the event
Questions will be answered at the end of the presentation
– Type any questions you may have into the question box and we will answer them during the Q & A portion
Stay tuned after the Q&A session – we’re giving away a free gift!
© SPEX CertiPrep, Inc. 2011
Ralph ObenaufMaking wine and making merry………..with some chemistry thrown in.
As Ben Franklin said:In wine there is wisdom,
In beer there is freedom,In water there is bacteria.
© SPEX CertiPrep, Inc. 2011
Viniculture: The science and study of all aspects of wine grape cultivation and production
Viniculture: The science and study of all aspects of wine grape cultivation and production
© SPEX CertiPrep, Inc. 2011
Harvesting the Grapes
A grape’s terroir : affects of season, weather, soil, mineral, time of harvest, pruning method and acidity = quality, aroma & flavor
Harvest time = grape’s level – sugar (ºBrix) usually >15%
• Later harvest = more sugar– Acid Levels - Tartaric acid– pH
Other harvest factors:– Tannin development (seed color & taste)
De-stemming (removal of stems) depends on winemaking techniques– Stems and seeds = tannins
• White wines – stems intact
• Red wines – stems removed
© SPEX CertiPrep, Inc. 2011
Varietals
Original Barrel of Zin #444
© SPEX CertiPrep, Inc. 2011
Varietals
Over 10,000 varieties of grapes in world Vitis vinifera
– Most common species of grapes – Almost all the European varieties– Every continent except Antarctica
Vitis silvestris: ancestor of modern wine Grape Uses
– 71% Wine– 27% Fresh Fruit– 2% Dried fruit
Top wine production regions: Italy, France, Spain, US & Argentina Grafting Root Stocks
© SPEX CertiPrep, Inc. 2011
Chemistry of the Grape
70-90% Water70-90% Water
18-25% Glucose & Fructose
18-25% Glucose & Fructose
0.3-1.5% Tartaric & Malic Acids
0.3-1.5% Tartaric & Malic Acids
0.7% Amino acids0.7% Amino acids
0.15% Potassium0.15% Potassium
<0.1% Esters<0.1% Esters
<0.1% Polyphenols <0.1% Polyphenols
Trace Amounts Vitamin A, Vitamin C
Trace Amounts Vitamin A, Vitamin C
2 ½ lbs of Grapes are needed to create a bottle of wine!
© SPEX CertiPrep, Inc. 2011
Flavor & Aroma Chemistry of VarietalsCompound Examples Odor Varietals
Methoxypyrazines Earthy, Grassy, Pepper Cabernet Sauvignon and Sauvignon blanc.
2‐methoxy‐3‐isobutylpyrazine (IBMP) Bell Peppers
2‐methoxy‐3‐isopropylpyrazine (IPMP) Asparagus, Peas, Earth
Monoterpinesgeraniol, linalool and nerol Floral Gewurtramine, Muscat, Riesling
Norisoprenoids megastigmatrienone Spice Chardonnayzingerone Spice
damascenone Rose Oil Pinot noir
vanillin Vanilla
Thiols
Mercaptans Onion, Garlic
Cabernet Sauvignon, Gewürztraminer, Merlot, Muscat,
Petit Manseng, Pinot blanc,Pinot gris, Riesling, Scheurebe,
Semillon and Sylvaner
4‐mercapto‐4‐methylpentan‐2‐one (4MMP), 4‐mercapto‐4‐methylpentan‐2‐ol, 3‐mercaptohexanol, 3‐mercaptohexyl
acetate
Sauvignon blanc
Glycosides Chocolate, Tobacco Ports
© SPEX CertiPrep, Inc. 2011
Oenology: the science and study of all aspects wine and wine making
Oenology: the science and study of all aspects wine and wine making
The oldest known winery is located in Armenia and is over 6000 years old
The oldest known winery is located in Armenia and is over 6000 years old
© SPEX CertiPrep, Inc. 2011
Crushing the Grapes
Crushing = start liberation of juice from grape The Must = juice, skins,
seeds, pulp Must contains molds &
native yeasts– Natural is not better
Grape components crushed = winemaking method & variety of wine
© SPEX CertiPrep, Inc. 2011
Crushing the Grapes
White Wines• Stems can be Intact:
• Increases tannins• Reduces exposure to color in skins • Skins directly removed
White Wines• Stems can be Intact:
• Increases tannins• Reduces exposure to color in skins • Skins directly removed
Rose Wines• Red skinned grapes with minimal skin contact• White & red grapes
Rose Wines• Red skinned grapes with minimal skin contact• White & red grapes
Red Wines• Stems usually removed
• Contact with skin encouraged to varying degrees
Red Wines• Stems usually removed
• Contact with skin encouraged to varying degrees
© SPEX CertiPrep, Inc. 2011
Potassium metabisulfite & SO2
Added during many stages– Campden tablets = ½ g potassium or sodium
metabisulfite Levels in wine
– Commercial wine = 20 to 40 ppm– Natural wines as low as 6 ppm
• Obie’s wines: no added sulfites; drink within 3-4 years
Produces SO2
− Kills native yeast = antimicrobial
− Anti-oxidant
• Binds w/ acetaldehyde
• Binds w/ anthocyanins
• red wine = problem
• Anthocyanins bind to tannins
© SPEX CertiPrep, Inc. 2011
Sulfites
K2S2O5, contributes to sulfites in wine ‘Contains Sulfites’ = added sulfite
compounds– Warning labels
• 1987 US
• 2005 EU All wines have sulfites
– Sweet & White > Reds– Fermentation process = 6 to 40 ppm
sulfites– US levels allowed = 350 ppm
© SPEX CertiPrep, Inc. 2011
Red Wine Headaches
Occurs after drinking red wine
− As little as one glass Usually blamed on sulfites− Only 0.01% population are allergic
to sulfites = asthmatics Un-metabolized acetaldehyde causes
headaches Possible other causes:
− Histamines
− Tannins• Cause release of serotonin
− Prostaglandin release• Cause pain and swelling
− Strains of yeast or bacteria
© SPEX CertiPrep, Inc. 2011
Punching Down the Must ‘Cap’ – skins, seeds etc. top of juice - CO2 Punching down the must
– Juice mix with skins = color & flavor extraction
– introduce O2 to yeast = fermentation– prevent harmful bacterial growth– lower the must temperature
• Preserve delicate aroma compounds• Increases production of esters• Keep yeast growing
Red wines: 22 to 25° C
White wines: 15 to 18° C Cultured, selected yeast added
– Beginning of primary fermentation
• 1-2 weeks
• Converts most of sugar to ethanol
© SPEX CertiPrep, Inc. 2011
The most Important Chemical Reaction in Wine Making!
C6H12O6 → 2 C2H5OH + 2 CO2
© SPEX CertiPrep, Inc. 2011
Fermentation Reactions
Milk (lactose)
+ Bacteria
= Cheese
Milk (lactose)
+ Bacteria
= Cheese
Flour (sugars)
+ Yeast
= Bread
Flour (sugars)
+ Yeast
= Bread
Fruit (sucrose / fructose / glucose)
+ Yeast
= Alcohol
(Ethanol)
Fruit (sucrose / fructose / glucose)
+ Yeast
= Alcohol
(Ethanol)
Ethanol +
Yeast =
Acetic acid (Vinegar)
Ethanol +
Yeast =
Acetic acid (Vinegar)
Bacteria or yeast consumes one compound and excretes different product(s)
© SPEX CertiPrep, Inc. 2011
Sugars
Sugar level in wine = ºBrix 1.0º Brix = 1% Sugar = 0.55%
EtOH Sugar level = alcohol content Sugars = 1º fuel fermentation Non-fermentable sugars (5 C ring)
– Arabinose, Rhamnose & Xylose– Still present after fermentation– No wine is ever completely ‘dry’
Chaptalization: Sucrose added to boost fermentable sugar content –boost alcohol content– 17-18% alcohol highest level
w/o added sucrose
© SPEX CertiPrep, Inc. 2011
Fermentable Sugars (6 C ring)
Glucose
− One of primary sugars of wine
− 1st sugar metabolized by yeast
− Tastes < sweet than Fructose
− % Glucose beginning of ripening of grape (>5x Fructose)
− At harvest glucose = Fructose Fructose
− Over ripen grapes > Fructose
− Twice as sweet as glucose• Important for dessert wines
Sucrose
− Minimal in wine, except champagne & sparkling wines
© SPEX CertiPrep, Inc. 2011
Alcohol - Ethanol Alcohol content limited to 18% w/o
sucrose addition During fermentation, >9% Alcohol
needed to prevent bacterial growth– Mother of Vinegar (Acetobacter)
Target alcohol = 13% Alcohol (24º Brix) Final Ethanol Content varies by variety
Wine % AlcoholTable Wine 8-14%
Claret 6-10%
Shiraz 10-14%
Rose 10%
White, medium 11%
White, dry 11%
Red, medium 12%
White, sparkling 12%
White, sweet 12%
Cabernet, Pinot Noir 11–14%
Dessert Wine 14-20%
Zinfandel 17-22%
Vermouth 17-22%
Syrah 17-23%
Port 20%http://alcoholcontents.com/wine/wine.html
© SPEX CertiPrep, Inc. 2011
Pressing the Grape Pressure removes juice from pulp & skins Gains 15-30% more juice Pressed juice has lower acidity (higher pH)
than drained juice Red wines pressed after fermentation White wines pressed before fermentation Pressing releases different compounds
from layers of the grape pH adjusted (3.0-3.7)
– Tartaric or Malic Acid– Prevents bacterial growth– Gives tart flavor or zing
<1º Brix before pumping into barrel– Sweet wine >1º Brix
• Stabilized with Potassium Sorbate
Bubbler at top of barrel to release CO2
© SPEX CertiPrep, Inc. 2011
Chemical Anatomy of the Grape
Seeds & Stems (Optional Inclusion)Seeds & Stems (Optional Inclusion)• Tannins
SkinSkin
• Anthocyanins• Quercetin• Resveratrol• Tannins• Catechins
© SPEX CertiPrep, Inc. 2011
Grape Skin & Seed Compounds: Tannins
Plant polyphenol Binds and precipitates proteins & other compounds 3 types: hydrolysable, condensed & complex Bad tannins (skins, seeds & stems)
− Don’t polymerize− Produce bitter taste = astringency
Beneficial Tannins (Oak barrels)− Preservative− Wine clarification (Fining agents)
• Proteins bind to tannins • Clarify wine: egg whites, gelatin, bentonite
− Young Oak barrels = more tannins Red wines (>tannins) pair with meats = hydrolysable tannins As tannins age – lose binding
− fall to bottom of bottle− wine mellows
© SPEX CertiPrep, Inc. 2011
Grape Skin & Seed Compounds: Catechins
Flavanols Also found in chocolate React with tannins to make primary
flavor components in wine Larger flavanol – tannin complexes –
mellow Smaller flavanol – tannin complexes –
bitter Concentrations in red wine 10 mg/L to
250 mg/L− Lighter bodied wine > catechin
content
© SPEX CertiPrep, Inc. 2011
Grape Skin & Seed Compounds: Anthocyanins
Water soluble pigments of red, purple or blue (pH) Flavenoids Antioxidants Odorless and almost flavorless Polymerize with tannins Important in tannin retention and aging
of wine Five groups of anthocyanins and
presence dependent on varietal of grape & wine− > free hydroxyl groups = blueness− > methyl groups = redness− Malvin group – red grapes
© SPEX CertiPrep, Inc. 2011
Other Grape Skin & Seed Compounds
Quercertin − Flavanoid− Antioxidant− Found in skin of grape− Reacts with anthocyanins
• deeper vibrant color
Resveratrol (3,5,4'-trihydroxy-trans-stilbene) − Phenol produced by plants when
under attack by bacteria and fungi− Found on skin of grape− Antioxidant works in conjunction
with Quercertin− Reported health benefits
© SPEX CertiPrep, Inc. 2011
Other Grape Skin & Seed Compounds
Gallic Acid: Phenolic compound − Antifungal & Antiviral compound− Found in seeds & from exposure to new oak− 10 – 100 g/L in wine
Succinic Acid: Dicarboxylic acid− Considered flavor component− Salty bitter flavor in wine elsewhere for
sweetness− Reacts to form esters− Acid + Ethanol = mono-ethyl succinate (fruit
aroma)− In grape & by-product of alcohol and sugar rxn
Caffeic Acid & Caftaric Acid: Cinnamates− Yellow gold color in white wine− Esterifcation rxn: Caffeic Acid + Tartaric Acid =
Caftaric Acid− Oxidation > reaction
• Pressed wine have little to no Caftaric Acid
© SPEX CertiPrep, Inc. 2011
Chemical Anatomy of the Grape
Peripheral ZonePeripheral Zone
• Potassium• Sugars• Oxidases• Acids• Astringents• Tannins• Aroma Compounds
Central ZoneCentral Zone
• Malic Acid• Sugars
Intermediate ZoneIntermediate Zone
• Tartaric Acid• Sugars
© SPEX CertiPrep, Inc. 2011
Grape Flesh Compounds:Acids
Acids are important in winemaking and the finished wine Primary Acids in Wine
− Malic Acid− Tartaric Acid
Other Acids in Wine− Acetic Acid− Ascorbic Acid− Butyric Acid− Citric Acid− Lactic Acid− Sorbic Acid
© SPEX CertiPrep, Inc. 2011
Grape Flesh Compounds:Tartaric Acid
Most important acid in wine Maintains chemical stability of wine Influences Taste & Color Grape vines -few sources of natural
high concentrations Majority of acid = potassium acid salt
(cream of tartar) During fermentation acid binds with
pulp debris (lees), tannins, and pigments Acid crystals can precipitate out
− Wine Diamonds− Cold stabilization precipitates
crystals
© SPEX CertiPrep, Inc. 2011
Grape Flesh Compounds:Malic Acid
One of two Primary Acids in Wine Carboxylic Diacid Bitter, Tart taste Associated with Green Apple Flavor Riesling – high Malic Acid Cooler growing conditions > Malic Acid Decreases as grape ripens Low Malic Acid = flat taste High Malic Acid = sharp bite
© SPEX CertiPrep, Inc. 2011
Other Acids
Lactic AcidLactic Acid
• Controlled by the winemaker• Milder than Tartaric or Malic Acid• Creates milky flavor• Rxn Lactic acid bacteria (LAB) &
Malic Acid• Chardonnays & other white
wines • Some LAB -histamines cause
RWH
Citric AcidCitric Acid
• Very small quantities in wine• Supplement for sucrose addition
© SPEX CertiPrep, Inc. 2011
Other Acids
Acetic AcidAcetic Acid
• Produced during or after fermentation• Vinegar taste above 300 mg/L• Acetobacter
Ascorbic AcidAscorbic Acid
• Vitamin C• Found in young grapes• Lost to ripening• Added with SO2 as antioxidant (EU limit 150
mg/L)
Butyric AcidButyric Acid
• Bacteria Induced wine fault• Smells like rancid butter or blue cheese
Sorbic AcidSorbic Acid
• Used as a preservative
© SPEX CertiPrep, Inc. 2011
Sampling Young Wine
© SPEX CertiPrep, Inc. 2011
Chemistry in a Glass
70-90% Water70-90% Water
6-23% Ethanol by Variety
6-23% Ethanol by Variety
1-3% Pectins, Proteins, Acids1-3% Pectins, Proteins, Acids
1% Vitamins & Minerals
1% Vitamins & Minerals
1% Polyphenols, Flavenoids, Tannins & flavor compounds
1% Polyphenols, Flavenoids, Tannins & flavor compounds
© SPEX CertiPrep, Inc. 2011
Aging the Wine
The average age of a French Oak tree used for wine barrels
is 170 years old
© SPEX CertiPrep, Inc. 2011
Oak Barrels
Two major origins for Oak barrels– French & American
Seasoning– French oak traditionally aged or
seasoned for two years– American oak kiln dried
Harvest– French Oak is split– American Oak is sawed
• Ruptures xylem cells = release of lactones
Flavor: American Oak > French Oak– 2-4x > lactones – vanilla
© SPEX CertiPrep, Inc. 2011
Oak Barrels First widespread use - Roman Empire 400 species of Oak 20 species used for wine barrels One tree = 2 barrels 5% of the trees used for barrels Oak barrels are source for tannins
– New barrels = high tannins– Green oak = bad tannins
Porousness: oxidation & evaporation– 5-6 gal loss (59 gal barrel)– Angel’s Share
3-5 vintages before oak character absent – Staves sanded to open oak– Oak strips added to impart aroma
© SPEX CertiPrep, Inc. 2011
Other Flavor & Aroma influence of the Barrel
Toasting – exposure of oak barrel to fire & high temperatures– Reduces lactones (fresh oak
aromas)– Increases vanilla & caramel
aromasVanillinFurfual5-methyfurfal
– High toast levels = spicy & smoky notes
Eugeol & Isoeugenol (spicy)4-methyl guaiacol (spicy &
smoky)Guaiacol (smoky)
Add oak chips to increase aromas
© SPEX CertiPrep, Inc. 2011
Racking the Wine
Racking: Separate the wine from the solids, “lees”, settled at the bottom of the barrel
Clearing: Settling of small particulates and matter in wine over time.
Barking at the moon referred to a process of racking the wine under the clear light of the full moon
© SPEX CertiPrep, Inc. 2011
Sampling
© SPEX CertiPrep, Inc. 2011
Bottling Process
Bottle Rinsing– Rinsed with Potassium
metabisulfate
Bottles Filling– Wine dispensed into
bottles
Corks are placed in the bottles– Headspace
Capsules placed on bottles– Heat sealed
© SPEX CertiPrep, Inc. 2011
BottlesVolume (liters) # Standard Bottles Name
0.1875 0.25 Piccolo 0.25 0.33 Chopine
0.375 0.5 Demi 0.378 0.505 Tenth 0.5 0.67 Jennie 0.62 0.83 Clavelin0.75 1 Standard
0.757 1.01 Fifth 1.5 2 Magnum 2.25 3 Marie Jeanne
3 4 Jeroboam4.5 6 Rehoboam6 8 Methuselah 9 12 Mordechai 9 12 Salmanazar
12 16 Balthazar
15 20 Nebuchadnezzar
18 24 Melchior 20 26.66 Solomon 25 33.33 Sovereign 27 36 Primat30 40 Melchizedek
Shape: traditional, cultural or marketing Before corks bottles were squat &
flat bottomed After corks: store on side: long &
cylindrical
© SPEX CertiPrep, Inc. 2011
Corks
The primary tree for corks is the Cork Oak, Quercus suber Trees are 25 years old before
cork is stripped from the trunks every ten years The trees live for about 200
years Cork production
− 52.5% Portugal− 29.5% Spain− 5.5% Italy
© SPEX CertiPrep, Inc. 2011
Cork Taint “Corked Wine”
− Cork industry claims only 0.7 –1.2% cork taint
Trichlorophenol compounds Found in cork & methylated by fungi Product is 2,4,6 trichloroanisole, TCA
Damp moldy odor Human detection limit of TCA is 1ppt Eliminate with synthetic corks, screw
caps– Also eliminates the “POP”
© SPEX CertiPrep, Inc. 2011
Cork Taint Standards
Part# CompoundS-133 Acetic AcidS-1885 EthanolS-1983 2-EthylphenolS-1985 4-EthylphenolS-2050 2-FluorophenolS-2930 2,3,4,5,6-PentachloroanisoleS-2950 PentachlorophenolS-3405 2,3,4,6-TetrachlorophenolS-3555 2,4,6-TribromophenolS-3586 2,4,6-TrichloroanisoleS-3645 2,4,6-TrichlorophenolS-4168 Malic AcidS-4183 4-Ethyl-2-MethoxyphenolS-4309 2,4,6-TribromoanisoleS-5005 DextroseS-609 2,3-Butanedione
Part# Compound
WINE-12,4,6-Tribromoanisole-d5
Pentachloroanisole-d32,4,6-Trichloroanisole-d5
WINE-22,3,4,5,6-Pentachloroanisole2,3,4,6-Tetrachloroanisole
2,4,6-Trichloroanisole
WINE-3
Carbon DisulfideEthyl SulfideEthanethiol
Ethyl DisulfideEthyl Methyl Sulfide
2-EthylthiopheneMethanethiol
Methyl DisulfideMethyl Sulfide
2-Methyl-2-Propanethiol2-Methylthiophene
1-Pentanethiol2-Propanethiol
Thiophene
Single Component:
Multi-Component:
© SPEX CertiPrep, Inc. 2011
Storage
Most modern wines are consumed within 24 hours after purchase (near term consumption) Most important factors:
– Light: light rxn with phenolic compounds
– Temperature:Chemical rxns 2x every 8 °C increaseIdeal: 10 to 15 °C
– Humidity (75%): corks from drying Wine refrigerators or Wine cellars keep
constant light, temperature & humidity
Titanic sits at 12,000 to 13,000 feet below the ocean's surface. Many of the wine bottles in the cellar were intact.
© SPEX CertiPrep, Inc. 2011
Enjoy
Breathing the wine: removes hydrogen sulfides from stinky or young reds; rarely helps whites
© SPEX CertiPrep, Inc. 2011
Health BenefitsFood & Wine Magazine’s 8 Benefits of Drinking Wine (2007)
Reduces Heart Attack rate•30% lower risk (Harvard Public Health Study)Reduces Heart Attack rate•30% lower risk (Harvard Public Health Study)
Promotes Longevity•34% lower mortality rate (Finnish Study)Promotes Longevity•34% lower mortality rate (Finnish Study)
Lowers Heart Disease•Queen Mary University, LondonLowers Heart Disease•Queen Mary University, London
Reduces Risk of Type 2 Diabetes•30% lower risk (Amsterdam VU Univ. Medical Center)Reduces Risk of Type 2 Diabetes•30% lower risk (Amsterdam VU Univ. Medical Center)
Lowers Risk of Stroke•Clot risk drops 50% (Columbia University)Lowers Risk of Stroke•Clot risk drops 50% (Columbia University)
Cuts Risk of Cataracts•32% risk reduction (Nature 2003)Cuts Risk of Cataracts•32% risk reduction (Nature 2003)
Cuts Risk of Colon Cancer•45% risk reduction (especially red) (Stony Brook)Cuts Risk of Colon Cancer•45% risk reduction (especially red) (Stony Brook)
Slows Brain Decline•Reduced risk (Columbia University)Slows Brain Decline•Reduced risk (Columbia University)
© SPEX CertiPrep, Inc. 2011
Calories in Wine & Alcohol
T=115, N=9 caloriesT=115, N=9 calories
Dry Wine (4oz, 13% abv)
T=150, N=18 caloriesT=150, N=18 calories
Beer (12oz, 5.5% abv)
T=105, N=9 calories T=105, N=9 calories
Light Beer (12oz, 4% abv)
Recent studies report alcohol is not efficiently metabolized in the body
To calculate the metabolized calories (N):N = T – (7cal/g)*(0.28g/oz%)*P*X = T- 2*P*X
N = net caloriesT = Total caloriesX = #ozP = % Alcohol
© SPEX CertiPrep, Inc. 2011
Pesticides in Wine Grapes: one of the ‘Dirty Dozen’ of produce 2008 Pesticide Action Network (PAN) Europe:
– 128 pesticide residues in 40 bottles EU wine– Low ppm to ppb range
Studies being conducted to find out if the pesticide levels are of concern in wine
Part# Pesticide Part# PesticideS-3970 Dimethomorph S-3984 AzoxystrobinS-5225 Pyrimethanil S-4962 FenhexamidS-4622 Cyprodinil S-4815 BoscalidS-3871 Procymidone S-2369 MetalaxylS-2056 Tebuconazole S-1997 FenarimolS-2272 Iprodione S-5469 SpiroxamineS-733 Carbendazim S-4262 Benalaxyl
S-2061 Fludioxonil S-4267 PenconazoleS-103 Bromopropylate S-4832 Flusilazole
S-3450 Tetradifon
SPEX CertiPrep Pesticide Standards:
© SPEX CertiPrep, Inc. 2011
Heavy Metals in Wine
Studies have found Hazardous levels of metals in wine– Exceed EPA THQ (Target
Hazard Quotients)• Vanadium• Copper• Manganese• Zinc• Chromium• Nickel• Lead
Worst countries for metal levels:– Hungary, Slovakia, France,
Austria, Spain, Germany, Portugal, Greece
© SPEX CertiPrep, Inc. 2011
Heavy Metals Standards
SPEX CertiPrep carries full line of Inorganic standards− Heavy Metal Mixes− Heavy Metal Standards
UL and A2LA Stamp of Approval:− Certified by UL-DQS for ISO 9001− Accredited by A2LA for ISO 17025
and ISO Guide 34 Inorganic CRMs for:
− AA & GFAA− ICP & ICP-MS− IC − XRF − Classical Wet Chemistry Techniques
Single element standards 1,000 mg/L and 10,000 mg/L concentrations
Custom standards at almost any concentration
© SPEX CertiPrep, Inc. 2011
Questions?
© SPEX CertiPrep, Inc. 2011
New in 2011
Visit www.spexcertiprep.com for more information!
2011-2012 Catalog – Now available on CD!
New Consumer Safety standards kit for USP 232
(Part# USP-TXM1)
© SPEX CertiPrep, Inc. 2011
Connect with us!
Come visit us on your favorite social networking site!
facebook.com/spexcertiprep
youtube.com/spexcertiprep@spexcertiprep
© SPEX CertiPrep, Inc. 2011
Thank You!
Visit us online at www.spexcertiprep.com