Analysis

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)

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

The measurement of International Bitterness Units for beer flavor profile. 

Minimum Volume Required: 50mL

Includes
Bitterness
(Units: IBUs, Technique: Spectroscopy)

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)

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

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)

Sulfur dioxide is used to manage microbial stability and to prevent oxidation. The measurement of free sulfur dioxide is used to determine the amount of SO₂ that is not bound to other compounds in juice and wine. 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
Free and Total Sulfur Dioxide (SO₂)
(Units: mg/L, Technique: Sequential Analyzer)

Sulfur dioxide is used to manage microbial stability and to prevent oxidation. The measurement of free sulfur dioxide is used to determine the amount of SO₂ that is not bound to other compounds in juice and wine.

Minimum Volume Required: 50mL

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

Sulfur dioxide is used to manage microbial stability and to prevent oxidation. The measurement of free sulfur dioxide is used to determine the amount of SO₂ that is not bound to other compounds in juice and wine.

Minimum Volume Required: 50mL

The measurement of glucose and fructose is used to determine the amount of sugar present in juice and wine.  This measurement is also referred to as residual sugar.

Minimum Volume Required: 50mL

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

The measurement of glucose and fructose is used to determine the amount of sugar in juice and wine.  This panel gives the individual measurements of both glucose and fructose.

Minimum Volume Required: 50mL

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

Fructose
(Units: g/L, Technique: Sequential Analyzer)

Glucose
(Units: g/L, Technique: Sequential Analyzer)

2-isobutyl-3-methoxypyrazine, or IBMP*, is a powerful compound responsible for herbaceous and/or green bell pepper aromas. It is an extremely potent flavor compound, with reported sensory thresholds as low as 6 to 15 parts per trillion in wine. IBMP in grapes directly influences final levels in wine and may be crucial in making picking decisions. 

*this analysis is subcontracted; sample turnaround time is ~7 days.

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

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

Nutritional analysis to provide information for product labeling of alcoholic beverages such as wine, beer, cider and sake.

Note: Please advise Lodi Wine Labs of the serving size required for labeling.

Minimum Volume Requirements: 250mL

Includes
Calories
(Unit: per serving, Technique: Calculation, Method: AOAC OMA 979.07)

Carbohydrates
(Unit: grams per serving, Technique: Calculation, Method: AOAC OMA 985.10)

Fat
(Unit: per serving, Technique: LWL assumes that there is not fat in these products. If this is in question, the sample can be subcontracted for an additional fee)

Protein
(Unit: grams per serving, Technique: Various)

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)

Pinking measurement quantifies the potential of white wines to develop a pink color when exposed to air during post fermentation operations. 

Minimum Volume Required: 100mL

Includes
Absorbance
(Units: AU, Technique: Spectroscopy)

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)

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)

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)

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)

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