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Please Note


Test Times Are Target Turnaround Times and Indicated in Business Days 

  • Titratable Acidity + pH

    • Various
    • |
    • 24 hours
    • |
    • 50 mL

    $30.00

    Titratable Acidity + pH
    v

    Titratable Acidity + pH

    $30.00

    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 SO2.

    Minimum Volume Required: 50mL

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

    pH Analysis
    (Units: pH, Technique: Manual)

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  • Total Dry Extract

    • Densitometry
    • |
    • 24 hours
    • |
    • 50 mL

    $28.00

    Total Dry Extract
    v

    Total Dry Extract

    $28.00

    The measurement of non-volatile matter in wine, calculated using the alcohol and specific gravity of the sample. Total dry extract may be required for export purposes.

    Minimum Volume Required: 50mL

    Includes

    Total Dry Extract
    (Units: g/L, Technique: Densitometry)

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  • Total Sugar (Glucose + Fructose, Inverted)

    • Sequential Analyzer
    • |
    • 24 hours
    • |
    • 50 mL

    $40.00

    Total Sugar (Glucose + Fructose, Inverted)
    v

    Total Sugar (Glucose + Fructose, Inverted)

    $40.00

    Total Sugar measures glucose + fructose (reducing sugars) along with sucrose (non reducing sugar).

    Minimum Volume Required: 50mL 

    Includes
    Glucose + Fructose + Sucrose
    (Units: g/L, Technique: Sequential Analyzer)

     

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  • Total Sulfur Dioxide (SO2) - Aeration/Oxidation

    • Aeration Oxidation
    • |
    • 24 hours
    • |
    • 50 mL

    $25.00

    Total Sulfur Dioxide (SO2) - Aeration/Oxidation
    v

    Total Sulfur Dioxide (SO2) - Aeration/Oxidation

    $25.00

    Sulfur dioxide is used to manage microbial stability and to prevent oxidation. The measurement of total SO2 is the determination of both the free and bound forms of SO2 in juice and wine. 

    Minimum Volume Required: 50mL

    Includes
    Total Sulfur Dioxide (SO2)
    (Units: mg/L, Technique: Aeration/Oxidation)

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  • Total Sulfur Dioxide (SO2) - Ripper

    • Ripper
    • |
    • 2 days
    • |
    • 50 mL

    $40.00

    Total Sulfur Dioxide (SO2) - Ripper
    v

    Total Sulfur Dioxide (SO2) - Ripper

    $40.00

    Sulfur dioxide is used to manage microbial stability and to prevent oxidation. The measurement of total SO2 is the determination of both the free and bound forms of SO2 in juice and wine. 

    Minimum Volume Required: 50mL

    Includes
    Total Sulfur Dioxide (SO2)
    (Units: mg/L, Technique: Ripper)

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  • Total Sulfur Dioxide (SO2) - Sequential Analyzer

    • Sequential Analyzer
    • |
    • 24 hours
    • |
    • 50 mL

    $19.00

    Total Sulfur Dioxide (SO2) - Sequential Analyzer
    v

    Total Sulfur Dioxide (SO2) - Sequential Analyzer

    $19.00

    Sulfur dioxide is used to manage microbial stability and to prevent oxidation. The measurement of total SO2 is the determination of both the free and bound forms of SO2 in juice and wine. 

    Minimum Volume Required: 50mL

    Includes
    Total Sulfur Dioxide (SO2)
    (Units: mg/L, Technique: Sequential Analyzer)

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  • Turbidity

    • Turbidimetry
    • |
    • 24 hours
    • |
    • 50 mL

    $16.00

    Turbidity
    v

    Turbidity

    $16.00

    The measurement of the clarity of a wine or juice. Turbidity measurements can be used to determine the need for fining or filtration.

    Minimum Volume Required: 50mL

    Includes

    Turbidity
    (Units: NTU, Technique: Turbidimetry)

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  • VI1 Export Panel

    • Various
    • |
    • 5-7 days
    • |
    • Ready for Market Package

    $220.00

    VI1 Export Panel
    v

    VI1 Export Panel

    $220.00

    This comprehensive panel is made up of analyses that are requested by certain EU countries for the Standard VI1 Form.  Always check with your exporter as their requirements may differ.  

    The TTB lists export requirements for specific countries. We recommend you refer to their website for details.

    Note: Lodi Wine Labs export analysis requires a ready for market package.  Full labeling and complete packaging on the bottle is required.

    Alcohol
    (Units: % vol, Technique: NIR)

    Volatile Acidity
    (Units: g/L, Technique: Sequential Analyzer)

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

    Total Sulfur Dioxide (SO2)
    (Units: mg/L, Technique: Sequential Analyzer)

    Total Sugar
    (Units: g/L, Technique: Sequential Analyzer)

    Total Dry Extract
    (Units: g/L, Technique: Densitometry)

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

     

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  • Vietnam Export Panel

    • Various
    • |
    • 5-7 days
    • |
    • Ready for Market Package

    $475.00

    Vietnam Export Panel
    v

    Vietnam Export Panel

    $475.00

    This comprehensive panel is made up of analyses that are most often requested by the Philippines.  Always check with your exported as their requirements may differ. 

    The TTB lists export requirements for specific countries.  We recommend you refer to their website for details. 

    Note: Lodi Wine Labs export analysis requires a ready for market package.  Full labeling and complete packaging on the bottle is required.

    Includes
    Free and Total Sulfur Dioxide (SO2)
    (Units: mg/L, Technique: Sequential Analyzer)

    Molecular Sulfur Dioxide (SO2)
    (Units: mg/L, Technique: Calculation)

    Total Dry Extract
    (Units: g/L, Technique: Densitometry)

    Volatile Acidity VA (as Acetic Acid)
    (Units: g/L, Technique: Sequential Analyzer)

    Methanol
    (Units: mg/L, Technique: Gas Chromatography)

    Sorbic Acid
    (Units: mg/L, Technique: Distillation/Spectroscopy)

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

    pH
    (Units: pH, Technique: Manual)

    Total Sugar
    (Units: g/L, Technique: Sequential Analyzer)

    Alcohol
    (Units: % vol, Technique: NIR)

    Lead
    (Units: ug/L, Technique: ICP-MS)

    Volume per Bottle
    (Units: mL, Technique: Manual)

     

     

     

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  • Volatile Acidity VA (as Acetic Acid)

    • Sequential Analyzer
    • |
    • 24 hours
    • |
    • 50 mL

    $29.00

    Volatile Acidity VA (as Acetic Acid)
    v

    Volatile Acidity VA (as Acetic Acid)

    $29.00

    The measurement of acetic acid in a wine or juice, commonly referred to as volatile acidity. It is typically associated with a vinegar aroma and is considered undesirable at elevated levels.  

    Minimum Volume Required: 50mL

    Includes
    Volatile Acidity
    (Units: g/L, Technique: Sequential Analyzer)

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  • Volume per Bottle - Fill Height

    • Manual
    • |
    • 24 hours
    • |
    • Ready for Market Package (750mL)

    $49.00

    Volume per Bottle - Fill Height
    v

    Volume per Bottle - Fill Height

    $49.00

    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

    Includes
    Volume per Bottle
    (Units: mL, Technique: Manual)
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  • WineScan Wine Panel

    • Various
    • |
    • 24 hours
    • |
    • 50 mL

    $50.00

    WineScan Wine Panel
    v

    WineScan Wine Panel

    $50.00

    For Grape Wine Only 

    Description
    Affordable rapid wine test using FTIR technology.  The results are approximations based on absorbance.  Recommended for home winemakers or hobbyists.  Not recommended for commercial wines. 

    Includes
    Alcohol by Volume
    (Units: % vol, Technique: FTIR)

    pH Analysis
    (Units: g/L, Technique: FTIR)

    Titratable Acidity (TA)
    (Units: g/L, Technique: FTIR)

    Volatile Acidity
    (Units: g/L, Technique: FTIR)

    Malic Acid (ML)
    (Units: g/L, Technique: FTIR)

    Glucose + Fructose
    (Units: g/L, Technique: FTIR)

    Free & Total Sulfur Dioxide (SO2)
    (Units: mg/L, Technique: FTIR)

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  • Yeast Assimilable Nitrogen (YAN)

    • Sequential Analyzer
    • |
    • Same Day
    • |
    • 50 mL

    $52.00

    Yeast Assimilable Nitrogen (YAN)
    v

    Yeast Assimilable Nitrogen (YAN)

    $52.00

    The measurement of yeast assimilable nitrogen is used to calculate the concentration of the total nitrogen in a wine or juice. These components are alpha amino nitrogen (N-OPA) and Ammonia (NH3). This measurement informs nutrient requirement decisions before and during fermentation.

    Minimum Volume Required: 50mL

    Includes
    Yeast Assimilable Nitrogen (YAN)
    (Units: mg/L, Technique: Sequential Analyzer)

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  • Zinc

    • MP-AES
    • |
    • 24 hours
    • |
    • 50 mL

    $32.00

    Zinc
    v

    Zinc

    $32.00

    The measurement of zinc present in wine and juice.  Zinc can be found in a sample due to uptake from the soil. 

    Minimum Volume Required: 50mL

    Includes

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

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