Add slaps to jiu jitsu and you get combat jiu jitsu. Oh yeah, today we were slapping lightly to the head. This opens you up to the reality of strikes rather than a pure one hundred percent grappling, submission game. This is similar to blind tasting in that you will recognize styles in wine as clearly as rolling jiu jitsu with the same training partners weak after week.
Sparring and blind tasting are also similar in that you tend to do moves you like and for me I'll smell more intensely the smells I like. I will drill some smells tomorrow. Veg and floral. Damn right. And the kimura. Question of the day, "How does a laboratory analysis of a wine help the quality control manger make decisions at bottling?"
The healthier and more stable a wine is when it is made then this will raise the probability that the wine will survive bottling and last for shipping and finally consumption. Testing for ethanol, sulfur dioxide both free and total, specific gravity, residual sugar, pH, magic acid and volatile acidity.
There is a minimal recommended number of times to be analyzed and if you have the money a few more on key days might not hurt. This is also an early warning system if key data and numbers of off any obvious amounts, maybe resulting in a less viable wine. Many wineries in the United States participate in at least a few levels of professional testing and analysis.
The tests for Ethanol is mostly Ebulliometer, Gas Chromatography, Near-Infrara spectroscopy, distillation or density. Most tests are conducted with the ebulliometer and then gas chromatography. Total SO2, Free SO2, Valatile Acidity, Specific gravity are also tested. Equipment rangers from Manual titration, Cash Stills and hydrometers. If a wine is lacking in any of these areas then compensation can be made by addition or other manipulation before bottling to insure a more stable product that is as healthy as possible.