Analysis
Please Note
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Titratable Acidity + pH
- Various
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- 24 hours
- |
- 50 mL
$35.00
Visit product page →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 SO2.
Minimum Volume Required: 50mL
Includes
Titratable Acidity
(Units: g/L, Technique: Auto-Titration)pH Analysis
(Units: pH, Technique: Manual) -
Total Dry Extract
- Densitometry
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- 24 hours
- |
- 50 mL
$28.00
Visit product page →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
IncludesTotal Dry Extract
(Units: g/L, Technique: Densitometry) -
Total Sugar (Glucose + Fructose, Inverted)
- Sequential Analyzer
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- 24 hours
- |
- 50 mL
$40.00
Visit product page →Total Sugar measures glucose + fructose (reducing sugars) along with sucrose (non reducing sugar).
Minimum Volume Required: 50mL
Includes
Glucose + Fructose + Sucrose
(Units: g/L, Technique: Sequential Analyzer) -
Total Sulfur Dioxide (SO2) - Aeration/Oxidation
- Aeration Oxidation
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- 24 hours
- |
- 50 mL
$35.00
Visit product page →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) -
Total Sulfur Dioxide (SO2) - Ripper
- Ripper
- |
- 2 days
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- 50 mL
$40.00
Visit product page →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) -
Total Sulfur Dioxide (SO2) - Sequential Analyzer
- Sequential Analyzer
- |
- 24 hours
- |
- 50 mL
$19.00
Visit product page →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) -
Turbidity
- Turbidimetry
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- 24 hours
- |
- 50 mL
$20.00
Visit product page →The measurement of the clarity of a wine or juice. Turbidity measurements can be used to determine the need for fining or filtration.
Minimum Volume Required: 50mL
IncludesTurbidity
(Units: NTU, Technique: Turbidimetry) -
Volatile Acidity VA (as Acetic Acid)
- Sequential Analyzer
- |
- 24 hours
- |
- 50 mL
$31.00
Visit product page →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) -
Volume per Bottle - Fill Height
- Manual
- |
- 24 hours
- |
- Ready for Market Package (750mL)
$49.00
Visit product page →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
Includes
Volume per Bottle
(Units: mL, Technique: Manual) -
Winescan Monthly Monitoring Panel
- Various
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- 24 hours; Juice (Same Day)
- |
- 120 mL
$25.00
Visit product page →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) -
WineScan Wine Panel
- Various
- |
- 24 hours
- |
- 50 mL
$50.00
Visit product page →For Grape Wine 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
Alcohol by Volume
(Units: % vol, Technique: FTIR)pH Analysis
(Units: g/L, Technique: FTIR)Titratable Acidity (TA)
(Units: g/L, Technique: FTIR)Volatile Acidity
(Units: g/L, Technique: FTIR)Malic Acid (ML)
(Units: g/L, Technique: FTIR)Glucose + Fructose
(Units: g/L, Technique: FTIR)Free & Total Sulfur Dioxide (SO2)
(Units: mg/L, Technique: FTIR) -
Yeast Assimilable Nitrogen (YAN)
- Sequential Analyzer
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- Same Day
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- 50 mL
$58.00
Visit product page →The measurement of yeast assimilable nitrogen is used to calculate the concentration of the total nitrogen in a wine or juice. These components are alpha amino nitrogen (N-OPA) and Ammonia (NH3). This measurement informs nutrient requirement decisions before and during fermentation.
Minimum Volume Required: 50mL
Includes
Yeast Assimilable Nitrogen (YAN)
(Units: mg/L, Technique: Sequential Analyzer) -
Zinc
- MP-AES
- |
- 24 hours
- |
- 50 mL
$32.00
Visit product page →The measurement of zinc present in wine and juice. Zinc can be found in a sample due to uptake from the soil.
Minimum Volume Required: 50mL
IncludesZinc
(Units: mg/L, Technique: MP-AES)
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