Analysis

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)

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

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: Aeration/Oxidation)

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)

This comprehensive panel is made up of analyses that are requested by certain EU countries for the Standard VI1 Form.  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.

Alcohol
(Units: % vol, Technique: NIR)

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

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

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

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

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

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

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)

Alcohol
(Units: % vol, Technique: NIR)

Lead
(Units: ug/L, Technique: ICP-MS)

Volume per Bottle
(Units: mL, Technique: Manual)

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)

For Grape Juice Only 

Description
Affordable rapid wine test using FTIR technology.  The results are approximations based on absorbance.  

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 juice and berry composition.

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

Minimum Volume Required: 120mL

Includes
°Brix
(Units: % w/w, Technique: FTIR

pH
(Units: pH, Technique: FTIR)

Titratable Acidity (TA)
(Units: g/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)

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)