Analysis

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)

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)

A carboxymethylcellulose (CMC) Panel is a highly effective method to develop a cold stable product. It is designed to determine the proper addition of CMC to inhibit tartrate crystallization. Initial cold stability testing is performed followed by suitable addition rates to identify the lowest addition rate that is considered acceptable. 

Minimum Volume Required: 750mL

Includes
CMC Panel, including heat stability of treated samples
(Units: uS, NTU; Technique: Conductivity, Incubation + Turbidimeter)

Note : Lodi Wine Labs uses Celstab for standard cold stability trials. 

If you are using a different product for cold stabilization, please send 50mL with your sample for lab use.

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

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)

The Home Water Panel is an assessment of general minerals in your water along with a test to determine the presence of Total Coliforms and E. Coli bacteria.

Minimum Volume Required: 120mL + 100mL coliform sample bottle (contact us for details)

Includes
Calcium, Chloride, Copper, Iron, Magnesium, Fluoride, Bromide, Phosphate, Sulfate, Nitrate, Nitrite, pH, Total Alkalinity, Total Hardness, Total Dissolved Solids, Total Coliforms, Bicarbonate, Aggressiveness Index, Langelier Saturation Index

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)

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)

A comprehensive set of analyses for monitoring wine post-fermentation to the bottling line. Our standard panel includes all the analyses that are critical for decision making throughout the winemaking process.

Minimum Volume Required: 120mL

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

pH
(Units: pH, Technique: Manual)

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

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

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

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

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

For Grape Juice 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
°Brix
(Units: % w/w, Technique: FTIR)

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

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

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

Alpha Amino Nitrogen (N-OPA)
(Units: mg/L, Technique: FTIR)

Ammonia (NH3)
(Units: mg/L, Technique: FTIR)

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

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

Potassium
(Units: mg/L, Technique: FTIR)

A routine set of analysis for wine.

Minimum Volume Required: 120mL

Includes
Free and Total SO2
(Units: mg/L, Technique: FTIR

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