Analysis

The measurement of aluminum present in wine or juice.

Minimum Volume Required: 50mL

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

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)

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

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)

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

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: 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)

A routine set of analysis for juice composition prior to fermentation.

Minimum Volume Required: 120mL

Includes
°Brix
(Units: % w/w, Technique: Densitometry)

pH
(Units: pH, Technique: Manual)

Titratable Acidity (TA)
(Units: pH, Technique: Auto-Titration)

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

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

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

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

A routine set of analysis for juice and berry composition.

Note: Sample submissions of grape clusters will be charged a processing fee of $7 per sample for cluster preparation. 

Minimum Volume Required: 120mL

Includes
°Brix
(Units: % w/w, Technique: Densitometry)

pH
(Units: pH, Technique: Manual)

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

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

Minimum Volume Required: 50mL

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

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)

The measurement of potassium in wine and juice. Potassium is an important mineral for yeast growth and is shown to have a relationship with pH and acidity.

Minimum Volume Required: 50mL

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

This test estimates the prediction of potassium bitartrate precipitation calculated from the concentrations of potassium, tartaric acid, alcohol and pH. 

Results are reported as CP_KHT in X10^-5

Minimum Volume Required: 120mL

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

Alcohol
(Units: % vol, Technique: NIR)
 
pH
(Units: pH, Technique: Manual)
 
Tartaric Acid
(Units: g/L, Technique: Sequential Analyzer)

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)

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

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

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)