Submissions

What is the QAP?

 

The mission of the North Carolina Quality Alliance Program is to ensure the commercial viability of North Carolina Wines by providing a voluntary membership program to identify fault-free commercial NC wines, with the overall goal of educating the winemaker and winemaking team, as well as the general public on the quality of wines made in North Carolina.

 

What does it mean to be QAP ready?

 

In order to submit wines to the program, wineries need to follow some basic guidelines to determine if they are QAP ready.

 

  1. Wineries must become members of the QAP program
  2. Wines submitted must consist of at least 75% North Carolina grown fruit.
  3. Wines should be finished with primary fermentation as the QAP program does not accept juice samples.
  4. There are two types of wines that can be submitted to the QAP: wines in a “pre-bottling” state and wines that have been bottled.
  5. What does it mean to be in a “pre-bottling state”? These wines should be in their final blends and ready to be bottled. This is because we need to be able to track the wines that we certify and assure that the en

d-consumer is drinking the wine that has been certified by our lab and panel. Barrel samples are not QAP ready.

  1. For wines in a “pre bottling state”, the QAP allows final sugar adjustments, final filtrations, and SO2 adjustments to approved wines.
  2. Wine lot numbers, COLA numbers, production and bottling information will need to be supplied on the sample production sheet attached in this packet to ensure panel-approved wines are not modified or changed after given approval.

 

How do I become a partner?

 

In order to submit wines to the QAP program — a membership fee will be assessed. You may become a QAP partner winery at any time. Once a member you may submit additional wines beyond your allotment for an additional fee expressed below. Three different memberships are available each with their own benefits. A detailed explanation of memberships is listed in this section. Membership will be recorded and fee accepted through Surry Community College.

 

 

  1. A — $350
    1. Wineries may submit up to ten samples a year.
    2. Access to QAP marketing materials including: QAP press kit and QAP-focused social media.
    3. Any additional samples over ten are processed at $30 per sample.

 

  1. B — $600
    1. Wineries may submit up to twenty samples per year.
    2. Wineries may submit juice samples for a harvest panel to the SCC quality lab during the months of July to October for $25 per sample. This harvest panel will include these analysis on each juice sample: Glucose/Fructose, pH, TA, Malic Acid, and YAN.
    3. Wineries may attend at no cost QAP-operated seminars based on wine quality improvement specifically for QAP members.
    4. Access to QAP marketing materials include: a QAP press kit, QAP marketing events, QAP-focused direct marketing, and our QAP-dedicated marketing technician.
    5. Any additional samples over twenty are processed at $30 per sample.
    1. C — $1000
      1. Wineries may submit up to forty samples per year.
    2. Wineries may submit juice samples for a harvest panel to the SCC quality lab during the months of July to October for $25 per sample. This harvest panel will include these analysis on each juice sample: Glucose/Fructose, pH, TA, Malic Acid, and YAN.
    1. Wineries may utilize the QAP sticker in digital format on a wine label.
    2. Member wineries receive a QAP-board seat.
    3. Any additional wine samples submitted would be processed at $28 per sample.

 

 

How do I submit?

 

Wines will be accepted to the program on a revolving monthly basis, please refer to the QAP calendar for submission dates.

 

  1. Fill out the production record sheet for each sample to be submitted.
  2. Submit three (3) bottles of each wine sample to be analyzed.
  3. Please seal bottle samples in 750mL bottles with a cork or t-cork.
  1. Samples should be clearly labeled on the outside of the bottle and on the sample submission sheet with a code in the format as follows. First three letters of winery name, two-digit month, and two-digit wine sample number. For example, Surry Cellars submits two samples in July, so the codes used are as follows: SUR-07-01, SUR-07-02.
  2. Label all boxes “WINE - NCQAP” on the outside.
  3. Please include a check made out to “Surry Community College - QAP” for the analysis desired. Wines will not be analyzed without a check.

 

What happens to my wines once they arrive at the SCC quality lab?

 

Wines can be shipped to SCC at the address below or dropped off to Carolina Wine Supply. Once the QAP lab team receives the wines we will begin the cataloging process. Wines will then be tested for basic analysis including: pH, TA, Free SO2, Volatile Acidity, and Residual Sugar against standards. Then, passing wines will move to the sensory analysis where trained panelists will analyze the wines for the presence or absence of faults. The results of the lab and panel analysis will then be communicated via email back to the winery. If a wine does not pass the sensory panel, the SCC lab will test the wine for failing fault and communicate results and remediation information back to the winery.

 

Do you offer additional analysis for wines submitted?

 

Wines submitted for analysis through the QAP program are eligible for additional analysis through our lab. Please check the analysis you would like performed on each sample’s production record sheet and include the additional amount in your check. Please make checks to Surry Community College - QAP.

 

Where do I drop off or ship my wines?

 

Please submit wines to either of the locations below:

 

Drop off:

Carolina Wine Supply

329 W. Maple Street,

Yadkinville, NC 27055

 

Drop off or ship wines to:

Surry Community College

Attn: David Bower, QAP Program

630 South Main Street

Dobson, North Carolina 27017

 

We would love you to drop off your wines in person so that you may tour our facility and discuss quality wines.

 

For quality assurance purposes, please do not attempt to ship or drop off samples during QAP lab closures.

 

QAP Personnel Contact Information

 

David N Bower III

Principal Investigator, QAP

The Shelton-Badgett North Carolina Center for Viticulture and Enology

Office #124

bowerd@surry.edu or 336-386-3569

 

 

Partner Winery Contact Information:

 

Date: ______________

 

Winery Name: __________________________________________________________________

 

Winery Address: ________________________________________________________________

 

Contact Person: _________________________________________________________________

 

Email: ________________________________________________________________________

 

Membership Level selection (circle one):     A       B       C

 

Terms and Conditions

 

The NC-QAP expects that the information provided is true and honest. The NC-QAP reserves the right to request winery records to determine if wines submitted pre-bottling have been significantly altered in any way after the approval process. The NC-QAP will use the lot numbers and/or COLA numbers supplied to determine when wines have been finished and bottled. The NC-QAP will follow up on samples that have been submitted pre-bottling. The NC-QAP reserves the right to refuse or revoke sticker approval if wineries do not adhere to program guidelines.

 

Do you agree to these terms and conditions?

 

Signature : ____________________________________________ Date: ___________________

 

 

Total Fee submitted: ________________________

 

 

 

Wine Sample Submission Sheet Instructions: Please fill-in all information before submitting samples, if you can not fill an area please make sure to explain the reason in the “production notes” section at the end of this form. Lot numbers are required by the FDA Bioterrorism act and should be attached to a wine when it is produced, please provide this lot number for the wine samples you submit. Additional information you provide here will help us assess the production state of the wine. Please print a new sheet for each wine sample to be submitted.

 

Wine Sample Submission Sheet

 

Varietal / Blend / Fanciful Information: ______________________________________________

 

Vintage (if applicable) : ___________________________________________________________

 

Volume Produced or Planned (if not yet bottled): ______________________________________

 

Wine Lot # (or numbers) _________________________________________________________

 

COLA # (if completed) ____________________________________________________________

 

Does this wine consist of at least 75% North Carolina grown fruit as required by the QAP?

(Circle one): Yes/No

 

Has the wine completed malolactic fermentation: Yes/No, notes: _________________________

 

Has the wine been fined: Yes/No, If the wine was fined, for what and with what?

 

______________________________________________________________________________

 

Has the wine been barrel aged?, notes: ______________________________________________

 

Has the wine been sterile filtered (.45 um): Yes/No, if so when:___________________________

 

Has the wine been bottled: Yes/No, if so when: _______________________________________

 

Has SO2 been added to the wine: Yes/No, if so, how much (expressed in mg/L): _____________

 

Has sugar been added to the wine or has the fermentation been stopped naturally? Yes/No

 

If so, how much (expressed in g/L or %): _____________________________________________

 

Is this a sparkling wine? Yes/No, if so, by what method was it made: ______________________

 

Any other production notes you would like to add?

 

______________________________________________________________________________

 

______________________________________________________________________________

 

_____________________________________________________________________________________

 

_____________________________________________________________________________________

 

_____________________________________________________________________________________

 

If you would like to receive additional analysis on your sample, please indicate this below:

 

Analyses offered 2018

Rate

 

Check Box for Analysis

QAP Panel: pH, TA, Free SO2, Volatile Acidity, and Residual Sugar

$20.00

Included

Total SO2

$10.00

 

Alcohol

$10.00

 

Malic Acid

$10.00

 

Glucose + Fructose (enzymatic)

$10.00

 

YAN or Nitrogen (Formal Number)

$15.00

 

Turbidity

$5.00

 

Acetaldehyde (enzymatic)

$25.00

 

Copper Trial for Sulfides

$25.00

 

No additional analysis required

-

 

Total $ included

 

 

 

 

  1. Analysis will be submitted back to partner winery contact, please contact bowerd@surry.edu if you have any questions or need clarification.

 

 

  1. Additional analysis not listed above is available by request — please contact David Bower for any additional analysis or interpretation of results. 

Download QAP Production Record Submission Form (PDF)

Download QAP Calendar (PDF)