Analysis

Acetaldehyde can be produced by yeast and acetic acid bacteria by the oxidation of ethanol.  It is typically associated with a sherry or rotten apple aroma and is considered undesirable at elevated levels.  Sensory threshold in wine is typically between 100-125 mg/L.  SO₂ will bind with acetaldehyde to help reduce unwanted aromas.

Minimum Volume Required: 50mL

Includes
Acetaldehyde
(Units: mg/L, Technique: Sequential Analyzer)

Alcohol (ethanol) is the main product of primary fermentation and a critical measurement in the determination of tax rates, flavors and microbial stability. Additionally, the measurement of alcohol is useful in advance of malolactic fermentation to determine the correct bacteria strain selection.

Minimum Volume Required: 50mL

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

N-OPA refers to one of the two prominent forms (along with NH₃) of nitrogen that serve as yeast nutrients. The determination of the enzyme of the reaction or N-OPA is commonly measured along with NH₃ to determine YAN (Yeast Assimilable Nitrogen).

Minimum Volume Required: 50mL

Includes
Alpha Amino Nitrogen (N-OPA)
(Units: g/L, Technique: Sequential Analyzer)

Ammonia refers to one of the two prominent forms (along with N-OPA) of nitrogen that serve as yeast nutrients. The determination of ammonia is commonly measured along with N-OPA to determine YAN (Yeast Assimilable Nitrogen).

Minimum Volume Required: 50mL

Includes
Ammonia
(Units: mg/L, Technique: Sequential Analyzer)

Ascorbic acid is used in wine as an anti-oxidant, protecting color from oxidation and possible browning.

Minimum Volume Required: 50mL

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

The measurement of residue remaining after combustion at 500-550°C.  Additionally, ash measurements are used to calculate nutritional analytes. 

Minimum Volume Required: 50mL

Includes
Ash 
(Units: g/100mL, Technique: Combustion 500-550°C)

A Bentonite Trial is a highly effective method to develop a heat stable product. It is designed to determine the appropriate addition of bentonite for removal of proteins that can cause a visible haze or flocculation. Several addition rates are made followed by a heat stability test of the treated samples.  These results will identify the lowest addition rate of bentonite that will be required to heat stabilize the wine. 

Minimum Volume Required: 375mL

Includes
Bentonite Trial
(Units: NTU, Technique: Incubation + Turbidimeter

Note : We use KWK Bentonite in dosage rates of 2#, 4#, 6#, 8# and 10# for standard heat stability trials. 

If you are using a different bentonite, please send 10 grams with your sample for lab preparation of the slurry.

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

The measurement of International Bitterness Units for beer flavor profile. 

Minimum Volume Required: 50mL

Includes
Bitterness
(Units: IBUs, Technique: Spectroscopy)

Bottle sterility plating is used to ensure the integrity of filtration as well as to ensure sterility throughout filtration and bottling.  

Minimum Volume Required: One bottle

4-Ethylphenol and 4-Ethylguaiacol (4-EP and 4-EG) are the metabolites or chemical markers that indicate activity of Brettanomyces and impact the sensory characters of a wine. 4-EP produces aromas generally describes as “barnyard” or “band-aid” while 4-EG can be medicinal or smoky.

Note: At this time, 4-EP/4-EG analysis will be subcontracted.

Minimum Volume Required: 50mL

Includes
4-Ethylguaiacol
(Units: ug/L, Technique: GC-MS)
4-Ethylphenol
(Units: ug/L, Technique: GC-MS)

Plating on selective media to determine the presence and quantity of brettanomyces in a sample. Growth is apparent at five to seven days; final results at seven days.

Minimum Volume Required: 100mL

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)

Measurement of the approximate sugar concentration in juice and must reported as percentage by weight.  One gram of sucrose in 100mL of solution is considered a degree Brix. (°Brix)

Minimum Volume Required: 50mL

The measurement of calcium present in wine or juice. Along with magnesium, calcium measurements are used to determine water hardness which is an analyte included in our water panels.

Minimum Volume Required: 50mL

Dissolved carbon dioxide is the measurement of the amount of carbon dioxide gas that is dissolved in a liquid.

Minimum Volume Required: 375mL

Includes
Dissolved Carbon Dioxide (CO₂)
(Units: mg/L, Technique: Manual)

One of several organic acids, citric acid may be used to adjust acidity. Citric acid testing is often performed to meet regulatory or export requirements.

Minimum Volume Required: 50mL

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

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.   

The measurement of cobalt present in wine or juice.

Minimum Volume Required: 50mL

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)

The measurement of copper in a sample of wine, juice, water or beer.  Residual copper testing is useful if copper sulfate was added to a wine or if wine had contact with copper metal.

Minimum Volume Required: 50mL

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

A copper trial is a sulfide fining trial to assist in determining the addition rate of copper sulfate (CuSO₄) and/or ascorbic acid for the removal of sulfur off odors. After a predetermined range of addition rates, sensory analysis is performed to identify the lowest addition rate with minimization of off odors.

Minimum Volume Required: 750mL

Recommended Copper Sulfate Addition
(Technique: Sensory)

The Filterability Index is the measurement of the difference in time from the filtration of 200mL of the wine (multiplied by a factor of two) and the filtration of 400mL of the wine. 

Minimum Volume Required: 750mL

Includes
Filterability Index
(Units: FI, Technique: Manual)

Before using a fining product, it is common to conduct a trial to maximize the effect of the product and ensure the proper addition rate.  Various addition rates are made here in the lab followed by sensory evaluation and recommendation.

Minimum Volume Required: Varied, at least 750mL 

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)