TPO Measurement terms and conditions

There should always be a staff member present from the specific wine cellar.
The dissolved oxygen of each tank should be done at the top of the tank.
If it is in any way dangerous to get on top of the tank the staff member should do the measurement, following instructions from the operator.
During the bottling process assistance from all parties involved is expected.
The bottling process may be stopped if there is a concern from the operator.
The temperature of the wine should be as close as possible to 20°C.
The ullage should be calculated according to the temperature.
Bottles should be in an upright position for 5 – 10 minutes after bottling.
Bottled wine should be stored in a dry area with a temperature of 15 – 20°C.
Services will be charged at an hourly rate as well as km’s travelled.
- Cost: R1000 per hour (minimum 2h); kms based on region
The quality inspection report will be sent via e-mail.