Analysis
Please Note
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Citric Acid
- Sequential Analyzer
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- 24 hours
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- 50 mL
$45.00
Visit product page →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) -
L-Lactic Acid
- Sequential Analyzer
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- 24 hours
- |
- 50 mL
$30.00
Visit product page →L-Lactic acid is produced during secondary fermentation as malolactic bacteria convert malic acid to lactic acid.
Minimum Volume Requirement: 50mL
IncludesL-Lactic Acid
(Units: g/L, Technique: Sequential Analyzer) -
L-Malic Acid
- Sequential Analyzer
- |
- 24 hours
- |
- 50 mL
$29.00
Visit product page →L-Malic acid is an organic acid found in grapes that is converted to lactic acid during secondary fermentation. The measurement of malic acid is useful for monitoring the progress of malolactic fermentation.
Minimum Volume Required: 50mL
Includes
L-Malic Acid
(Units: g/L, Technique: Sequential Analyzer) -
pH Analysis
- Manual
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- 24 hours
- |
- 50 mL
$20.00
Visit product page →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) -
Sorbic Acid
- Distillation / Spectroscopy
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- 24 hours
- |
- 50 mL
$35.00
Visit product page →Sorbic acid is used as a yeast inhibitor due to its antimicrobial properties. Testing for sorbic acid is often required for export.
Minimum Volume Required: 50mL
Includes
Sorbic Acid
(Units: mg/L, Technique: Distillation/Spectroscopy) -
Titratable Acidity (TA)
- Auto-Titration
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- 24 hours
- |
- 50 mL
$20.00
Visit product page →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) -
Titratable Acidity + pH
- Various
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- 24 hours
- |
- 50 mL
$35.00
Visit product page →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)
