Analysis

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 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)

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)

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.

This comprehensive panel is made up of analyses that are most often requested by India. Always check with your exporter as their requirements may differ. 

The TTB lists export requirements for specific countries. We recommend you refer to their website for details.

Note: Lodi Wine Labs export analysis requires a ready for market package.  Full labeling and complete packaging on the bottle is required.

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

Potential Alcohol 
(Units: %vol, Technique: Calculation)

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

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

Residual Sugar
(Units: g/L, Technique: Sequential Analyzer)

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

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

Density
(Units: g/L, Technique: Densitometer)

 Sorbic Acid
(Units: g/L, Technique: Distillation/Spectroscopy)

 Citric Acid
(Units: mL, 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)

L-Lactic acid is produced during secondary fermentation as malolactic bacteria convert malic acid to lactic acid. 

Minimum Volume Requirement: 50mL

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

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)

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)

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)

Dissolved O₂ measures the amount of oxygen gas dissolved in a liquid. This is often monitored for the purpose of reducing or delaying oxidation.

Minimum Volume Required: 250mL

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)

This comprehensive panel is made up of analyses that are most often requested by the Philippines.  Always check with your exported as their requirements may differ. 

The TTB lists export requirements for specific countries.  We recommend you refer to their website for details. 

Note: Lodi Wine Labs export analysis requires a ready for market package.  Full labeling and complete packaging on the bottle is required.

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

Molecular Sulfur Dioxide (SO₂)
(Units: mg/L, Technique: Calculation)

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

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

Methanol
(Units: mg/L, Technique: Gas Chromatography)

Sorbic Acid
(Units: mg/L, Technique: Distillation/Spectroscopy)

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

pH
(Units: pH, Technique: Manual)

Total Sugar
(Units: g/L, Technique: Sequential Analyzer)

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

Sucrose
(Units: g/L, Technique: Calculation)

Calories
(Unit: per 100mL, Technique: Calculation, Method: AOAC OMA 979.07)

Alcohol
(Units: % vol, Technique: NIR)

Specific Gravity
(Units: Numerical, Technique: Densitometry)

Heat Stability
(Units: NTU, Technique: Turbidimetry)

Cold Stability
(Units: uS, Technique: Conductivity)

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)

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 sodium present in wine and juice. Sodium can by found in a sample due to uptake from the soil.  Analysis of sodium is also included as part of our nutritional panel for product labeling. 

Minimum Volume Required: 50mL

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

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)

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)

The measurement of tartaric acid in wine and juice.  Acid adjustments are typically made in wine and juice using tartaric acid.

Minimum Volume Required: 50mL