Analysis

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.   

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)

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

A heat stability test is used to measure the potential for proteins in wine to degrade at higher temperatures. Protein degradation is visible in wine as haze or flocculation.

Minimum Volume Required: 50mL

Includes
Heat Stability
(Units: NTU, Technique: Turbidimetry)

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)

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)