Analysis

Acetaldehyde can be produced by yeast and acetic acid bacteria by the oxidation of ethanol.  It is typically associated with a sherry or rotten apple aroma and is considered undesirable at elevated levels.  Sensory threshold in wine is typically between 100-125 mg/L.  SO₂ will bind with acetaldehyde to help reduce unwanted aromas.

Minimum Volume Required: 50mL

Includes
Acetaldehyde
(Units: mg/L, Technique: Sequential Analyzer)

Alcohol (ethanol) is the main product of primary fermentation and a critical measurement in the determination of tax rates, flavors and microbial stability. Additionally, the measurement of alcohol is useful in advance of malolactic fermentation to determine the correct bacteria strain selection.

Minimum Volume Required: 50mL

Includes
Alcohol
(Units: % vol, Technique: NIR)

N-OPA refers to one of the two prominent forms (along with NH₃) of nitrogen that serve as yeast nutrients. The determination of the enzyme of the reaction or N-OPA is commonly measured along with NH₃ to determine YAN (Yeast Assimilable Nitrogen).

Minimum Volume Required: 50mL

Includes
Alpha Amino Nitrogen (N-OPA)
(Units: g/L, Technique: Sequential Analyzer)

This panel is designed to evaluate suitability of wines for aluminum packaging, and is based on recommendations from major industry suppliers, please consult with your provider to confirm what specifications they require.

Minimum Volume Requirements: 375mL

Includes

Ammonia refers to one of the two prominent forms (along with N-OPA) of nitrogen that serve as yeast nutrients. The determination of ammonia is commonly measured along with N-OPA to determine YAN (Yeast Assimilable Nitrogen).

Minimum Volume Required: 50mL

Includes
Ammonia
(Units: mg/L, Technique: Sequential Analyzer)

Ascorbic acid is used in wine as an anti-oxidant, protecting color from oxidation and possible browning.

Minimum Volume Required: 50mL

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

This comprehensive panel is made up of analyses that are most often requested by countries within the Pacific Rim region. 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.

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

pH Analysis
(Units: pH, Technique: Manual)

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

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

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

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

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

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

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

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

A Bentonite Trial is a highly effective method to develop a heat stable product. It is designed to determine the appropriate addition of bentonite for removal of proteins that can cause a visible haze or flocculation. Several addition rates are made followed by a heat stability test of the treated samples.  These results will identify the lowest addition rate of bentonite that will be required to heat stabilize the wine. 

Minimum Volume Required: 375mL

Includes
Bentonite Trial
(Units: NTU, Technique: Incubation + Turbidimeter

Note : We use KWK Bentonite in dosage rates of 2#, 4#, 6#, 8# and 10# for standard heat stability trials. 

If you are using a different bentonite, please send 10 grams with your sample for lab preparation of the slurry.

If you would like a specific range of dosage rates, please note this on the sample label.   

The measurement of International Bitterness Units for beer flavor profile. 

Minimum Volume Required: 50mL

Includes
Bitterness
(Units: IBUs, Technique: Spectroscopy)

Bottle sterility plating is used to ensure the integrity of filtration as well as to ensure sterility throughout filtration and bottling.  

Minimum Volume Required: One bottle

This comprehensive panel is made up of analyses that are most often requested by Brazil.  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.

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

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

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

Titratable Acidity (TA) reported in meq/L
(Units: g/L, Technique: Auto-Titration)

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

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

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

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

Sulfates as Potassium Sulfate
(Units: g/L, Technique: Ion Chromatography)

Carbon Dioxide
(Units: mg/L, Technique: Manual)

4-Ethylphenol and 4-Ethylguaiacol (4-EP and 4-EG) are the metabolites or chemical markers that indicate activity of Brettanomyces and impact the sensory characters of a wine. 4-EP produces aromas generally describes as “barnyard” or “band-aid” while 4-EG can be medicinal or smoky.

Note: At this time, 4-EP/4-EG analysis will be subcontracted.

Minimum Volume Required: 50mL

Includes
4-Ethylguaiacol
(Units: ug/L, Technique: GC-MS)
4-Ethylphenol
(Units: ug/L, Technique: GC-MS)

A set of routine analyses for the brewer.  The composition of your water will affect fermentation, flavor, and aroma. 

Minimum Volume Required: 100mL

(Units: g/L, Technique: Manual)

Calcium
(Units: g/L, Technique: MP-AES)

Magnesium
(Units: g/L, Technique: MP-AES)

Sodium
(Units: g/L, Technique: MP-AES)

Total Hardness as Calcium Carbonate
(Units: g/L, Technique: Calculation)

Chloride
(Units: g/L, Technique: Enzymatic)

Sulfate
(Units: g/L, Technique: Enzymatic)

Total Alkalinity
(Units: g/L, Technique: Enzymatic)

Bicarbonate
(Units: g/L, Technique: Calculation)

Measurement of the approximate sugar concentration in juice and must reported as percentage by weight.  One gram of sucrose in 100mL of solution is considered a degree Brix. (°Brix)

Minimum Volume Required: 50mL

Includes
°Brix
(Units: Degrees, Technique: Densitometry)

Measurement of the approximate sugar concentration in juice and must reported as percentage by weight.  One gram of sucrose in 100mL of solution is considered a degree Brix. (°Brix)

Minimum Volume Required: 50mL

Dissolved carbon dioxide is the measurement of the amount of carbon dioxide gas that is dissolved in a liquid.

Minimum Volume Required: 375mL

Includes
Dissolved Carbon Dioxide (CO₂)
(Units: mg/L, Technique: Manual)

A routine set of analysis useful for determining critical properties during the aging and cellaring process.

Minimum Volume Required: 50mL

Includes
pH Analysis
(Units: pH, Technique: Manual)

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

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

Free & Total Sulfur Dioxide (SO2)
(Units: ppm, Technique: Sequential Analyzer)

Molecular Sulfur Dioxide (SO2)
(Units: ppm, Technique: Calculation)

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 cobalt present in wine or juice.

Minimum Volume Required: 50mL

This test involves 0.45 micron filtration of a sample followed by freezing for 24 hours. The solution is then thawed prior to inspecting for any crystalline tartrate precipitation. If no crystalline tartrate deposits are observed, it is considered cold-stable and expressed as a "pass."

Minimum Volume Required: 120mL

Cold Stability
(Units: Pass/Fail, Technique: Visual)

The UC Davis Modified Mini Contact is a test that measures the change of conductivity over a 30-minute period at a test temperature of zero degrees Celsius. Wines are generally considered cold stable with a conductivity drop of <3%.

Minimum Volume Required: 120mL

Includes
Cold Stability
(Units: uS, Technique: Conductivity)

A copper trial is a sulfide fining trial to assist in determining the addition rate of copper sulfate (CuSO₄) and/or ascorbic acid for the removal of sulfur off odors. After a predetermined range of addition rates, sensory analysis is performed to identify the lowest addition rate with minimization of off odors.

Minimum Volume Required: 750mL

Recommended Copper Sulfate Addition
(Technique: Sensory)

Measurement of the mass per volume of wine or juice.

Minimum Volume Required: 50mL

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)