Analysis

The measurement of calcium present in wine or juice. Along with magnesium, calcium measurements are used to determine water hardness which is an analyte included in our water panels.

Minimum Volume Required: 50mL

One of several organic acids, citric acid may be used to adjust acidity. Citric acid testing is often performed to meet regulatory or export requirements.

Minimum Volume Required: 50mL

Includes
Citric Acid
(Units: g/L, Technique: Sequential Analyzer)

The measurement of copper in a sample of wine, juice, water or beer.  Residual copper testing is useful if copper sulfate was added to a wine or if wine had contact with copper metal.

Minimum Volume Required: 50mL

Includes
Copper
(Units: mg/L, Technique: MP-AES)

The Filterability Index is the measurement of the difference in time from the filtration of 200mL of the wine (multiplied by a factor of two) and the filtration of 400mL of the wine. 

Minimum Volume Required: 750mL

Includes
Filterability Index
(Units: FI, Technique: Manual)

The measurement of iron present in wine or juice.

Minimum Volume Required: 50mL

Iron
(Units: mg/L, Technique: MP-AES)

The measurement of lead present in juice or wine. Lead can be found in a sample due to uptake from the soil.  

Note: At this time, lead analysis will be subcontracted.

Minimum Volume Required: 50mL

Methanol is an alcohol that may be produced during fermentation via enzymatic reactions involving pectin.  

Note: At this time, methanol analysis will be subcontracted.

Minimum Volume Required: 50mL

Using Phase Contrast Microscopy, a microscopic examination will determine the presence microorganisms. An examination includes high resolution imagery and based on results, we can assist with recommendations.  

Minimum Volume Required: 50mL

Includes
Imagery & Recommendation
(Photo & Video up to 1000x magnification; Technique: Phase Contrast Microscopy)

pH is the measurement of the concentration of hydrogen ions in a solution. The pH of wines are generally between pH 3.00 and pH 4.00.  pH is a factor in many aspects of wine and winemaking, affects microbial stability and is used to determine molecular SO₂.

Minimum Volume Required: 50mL

Includes
pH
(Units: pH, Technique: Manual)

Specific gravity is the measurement of the density of a substance relative to the density of water. 

Minimum Volume Required: 50mL

Specific Gravity
(Units: Numerical, Technique: Densitometry)

The measurement of titratable acidity reflects the total available hydrogen ions in a wine or juice sample. As tartaric acid is the most prevalent acid found in grapes, TA results are reported as such.

Minimum Volume Required: 50mL

Includes
Titratable Acidity
(Units: g/L, Technique: Auto-Titration)

The measurement of titratable acidity reflects the total available hydrogen ions in a wine or juice sample. As tartaric acid is the most prevalent acid found in grapes, TA results are reported as such.

pH is the measurement of the concentration of hydrogen ions in a solution. The pH of wines are generally between pH 3.00 and pH 4.00.  pH is a factor in many aspects of wine and winemaking, affects microbial stability and is used to determine molecular SO_2.

Minimum Volume Required: 50mL

Includes
Titratable Acidity
(Units: g/L, Technique: Auto-Titration)

pH Analysis
(Units: pH, Technique: Manual)

Fill height or volume per bottle is the measure of the exact volume of sample in a bottle. This measurement may be required for export requirements.

Minimum Volume Required:  Ready for market package