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Analysis

  • Alcohol by Volume

    • Densitometry
    • |
    • 24 hours
    • |
    • 50 mL

    $21.00

    Description
    Alcohol by volume is a worldwide standard measure of how much alcohol is contained in a given volume of an alcoholic beverage. Alcohol (ethanol) is the main product of primary fermentation and a critical measurement in the determination of tax rates as well as aromas, flavors and stability. Alcohol measurement is useful in fermentations where high potential alcohol is a concern. It is also useful in advance of secondary (malolactic) fermentation to determine the correct bacteria strain selection.

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

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  • Alpha Amino Nitrogen (N-OPA)

    • Enzymatic
    • |
    • 24 hours
    • |
    • 50 mL

    $26.00

    Description
    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).

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

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  • Ammonia

    • Enzymatic
    • |
    • 24 hours
    • |
    • 50 mL

    $26.00

    v

    Ammonia

    $26.00

    Description
    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).

    Includes
    Ammonia
    (Units: mg/L, Technique: Enzymatic)

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  • Arsenic

    • MP-AES
    • |
    • 24 hours
    • |
    • 50 mL

    $140.00

    v

    Arsenic

    $140.00

    Description
    This test measures the total concentration of arsenic, a naturally occuring mineral.

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

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  • $10.00

    v

    ASAP

    $10.00

  • Bentonite Trial

    • Incubation + Turbidimeter
    • |
    • 48 hours
    • |
    • 375 mL

    $75.00

    v

    Bentonite Trial

    $75.00

    Description
    A Bentonite Trial is a highly effective method to develop a heat stable product. It is designed to determine the proper addition of bentonite for removal of peptides and proteins that can cause a visible haze or flocculation. Several addition rates are made, then the heat stability of the treated samples is checked to identify the lowest addition rate that resulted as acceptable.

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

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  • $210.00

  • Brett Analysis (4-EP/4-EG)

    • Gas Chromatography
    • |
    • 7 days
    • |
    • 120 mL

    $60.00

    Description
    Brettanomyces volatiles, ethyl-phenols (4-EP and 4-EG)
    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.

    Includes

    4-Ethylguaiacol
    (Units: mg/L, Technique: GC-MS

    4-Ethylphenol
    (Units: mg/L, Technique: GC-MS

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  • Brettanomyces Plating

    • Plating
    • |
    • 7 days
    • |
    • 50 mL

    $30.00

    Description
    Culture for Brettanomyces Plating can determine the presence and, in most cases, the quantity of Brettanomyces in the sample. Growth is apparent at five to seven days; final results at seven days.

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  • Brix

    • Densitometry
    • |
    • 24 hours; Juice (Same Day)
    • |
    • 50 mL

    $15.00

    v

    Brix

    $15.00

    Description
    Brix is the measurement of the sugar concentration in solution. One-degree Brix is defined as 1 gram of sucrose in 100 grams of solution, or 1% sucrose. Sucrose is a key nutrient in fruit that is broken down and consumed by yeast to produce alcohol.

    Includes
    Brix
    (Units: % w/w, Technique: Densitometry)

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  • Calcium

    • MP-AES
    • |
    • 24 hours
    • |
    • 50 mL

    $22.00

    v

    Calcium

    $22.00

    Description
    This test measures the total concentration of calcium, a naturally occuring mineral. Calcium present in water used to decrease alcoholic strength may be a cause of precipitates in spirits. Calcium is also found in fruits such as grapes as well as wine. The calcium present is due to uptake from the soil and is used as a nutrient during fermentation. High concentrations of calcium can result in calcium tartrate instability. Calcium is naturally present in water. It may dissolve from rocks such as limestone, marble, calcite, dolomite, gypsum, fluorite and apatite. Calcium is a determinant of water hardness, because it can be found in water as Ca2+ ions. Magnesium is the other hardness determinant. In some cases, additional calcium ions may need to be added to adjust water chemistry for brewing beer.

    Includes

    Calcium
    (Units: mg/L, Technique: MP-AES

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  • Carbon Dioxide (CO2)

    • Manual
    • |
    • 24 hours
    • |
    • 100 mL

    $23.00

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

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

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  • Cellar Panel

    • Mixed
    • |
    • 24 hours
    • |
    • 50 mL

    $55.00

    v

    Cellar Panel

    $55.00

    Description
    A routine set of analysis useful for determining critical properties during the aging process.

    Includes
    pH Analysis
    (Units: g/L, Technique: Manual)

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

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

    Free & Total Sulfur Dioxide (SO2)
    (Units: ppm, Technique: Flow Injection)

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  • Citric Acid

    • Enzymatic
    • |
    • 24 hours
    • |
    • 50 mL

    $25.00

    v

    Citric Acid

    $25.00

    Description
    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.

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

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  • $150.00

    v

    CMC Panel

    $150.00

    Carboxymethylcellulose (CMC) Panel:

    Includes: 

    Initial Cold Stability to determine range of CMC to use

    Cold Stabiliy after adding CMC (up to three points)

    Heat Stability both before and after CMC addition

    Colloidal Stability on all samples

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  • Cobalt

    • MP-AES
    • |
    • 24 hours
    • |
    • 50 mL

    $75.00

    v

    Cobalt

    $75.00

    Description
    This test measures the total concentration of Cobalt, a naturally occurring mineral that is part of vitamin B12. Low levels of Cobalt have been shown to increase fermentation performance. At high levels, Cobalt is considered a contaminant and investigation may be needed in order to prevent undesirable levels. Cobalt concentration may increase due to bentonite used as a technological aid for clarification purposes as well as the attack of alloys during filtration. Cobalt can also show increased levels based on geographic region and industry.

    Includes

    Cobalt
    (Units: mg/L, Technique: MP-AES

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  • Cold Stability (Conductivity)

    • Conductivity
    • |
    • 24 hours
    • |
    • 120 mL

    $35.00

    Description
    The cold conductivity test measures the change of conductivity over a 20-minute period at a test temperature of zero degrees Celsius. Wines are generally considered cold stable with a conductivity drop of <3%.

    Includes
    Cold Conductivity
    (Units: uS, Technique: Conductivity)

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  • Cold Stability (Freeze/Thaw)

    • Visual
    • |
    • 72 hours
    • |
    • 120 mL

    $20.00

    Description
    This test involves filtering with a 0.45 micron membrane 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".

    Includes

    Cold Stability
    (Units: Pass/Fail, Technique: Visual

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  • Color Absorbance

    • Spectroscopy
    • |
    • 24 hours
    • |
    • 50 mL

    $15.00

    v

    Color Absorbance

    $15.00

    Description
    The measurement of absorbance is used to determine the amount of color that is found in solution.

    420 nm is used to determine the amount of yellow and brown color in a wine.

    520 nm is used to determine the amount of red color in a wine.

    430 nm is used used to determine beer color by converting to the Standard Reference Method (SRM) System. The scale is generally from 2 to 40+ depending on the beer style.

    Includes
    Color Absorbance
    (Units: Au, Technique: Spectroscopy)

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  • Copper (Residual)

    • MP-AES
    • |
    • 24 hours
    • |
    • 50 mL

    $26.00

    Description
    This test measures the amount of Residual Copper which can be introduced through the addition of copper sulfate or through contact with copper metal. Copper is also a natural occurring mineral commonly found in water. Excessive amounts of copper is considered harmful and may require steps to deal with the problem.

    Includes

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

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  • Copper Trial

    • Sensory
    • |
    • 24 hours
    • |
    • 750 mL

    $75.00

    v

    Copper Trial

    $75.00

    Description
    The Copper Trial is a sulfide fining trial used to determine the addition rates of Copper Sulfate (CuSO4) and/or ascorbic acid for removal of sulfur off odors. Several addition rates are made, then sensory analysis is performed to identify the lowest addition rate that results in minimization of off odors.

    Includes

    Recommended Copper Sulfate Addition
    (Technique: Sensory)

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  • Density

    • Densitometry
    • |
    • 24 hours
    • |
    • 50 mL

    $26.00

    v

    Density

    $26.00

    Description
    Density is defined as the mass, or weight, of a substance per unit volume. In the case of liquids, density is often measured in units of g/mL, which is the weight in grams (g) of each milliliter (mL) of liquid. The density can be determined by the concentration of items like alcohol, sugar, glycerol, and other dissolved solids.

    Includes

    Density
    (Units: g/mL, Technique: Densitometry)

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  • Dissolved Oxygen (DO)

    • DO Meter
    • |
    • 24 hours
    • |
    • 50 mL

    $24.00

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

    Includes

    Dissolved Oxygen
    (Units: mg/L, Technique: DO Meter)

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  • Fill Height

    • Manual
    • |
    • 24 hours
    • |
    • Commercial Packaging

    $48.00

    v

    Fill Height

    $48.00

    Description
    Fill Height or Volume per bottle is the measure of the exact volume of liquid in a bottle. Can be used for export purposes, quality assurance (QA) purposes, as well as the oxidation potential during the aging process. Ullage (headspace) will increase over time due to storage conditions, evaporation, and absorption.

    Includes

    Fill Height
    (Units: mL, Technique: Manual)

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  • Fining Trial

    • Sensory
    • |
    • Various
    • |
    • 750 mL

    $75.00

  • Free & Total Sulfur Dioxide (SO2)

    • Flow Injection
    • |
    • 24 hours
    • |
    • 50 mL

    $30.00

    Description
    Sulfur Dioxide is a chemical compound that acts as a preservative; counteracting the effects of oxidation and prevention of microbial growth. The measurement of free & total sulfur dioxide is used to determine the amount of both free and bound SO2 (SO2 molecules that are bonded to other compounds in the wine).

    Includes
    Free & Total Sulfur Dioxide (SO2)
    (Units: mg/L, Technique: Flow Injection)

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  • Free Sulfur Dioxide (SO2)

    • Flow Injection
    • |
    • 24 hours
    • |
    • 50 mL

    $14.00

    Description
    Sulfur dioxide is a chemical compound that acts as a preservative; counteracting the effects of oxidation and prevention of microbial growth. The measurement of free sulfur dioxide is used to determine the amount of SO2 that is not bound to other molecules and is still available to continue to act as a preservative.

    Includes
    Free Sulfur Dioxide (SO2)
    (Units: mg/L, Technique: Flow Injection)

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  • Fructose

    • Enzymatic
    • |
    • 24 hours
    • |
    • 50 mL

    $10.00

    v

    Fructose

    $10.00

    Description
    The measurement of fructose is used to determine the amount of sugar remaining in the wine at the end of primary fermentation.

    Includes
    Fructose
    (Units: g/L, Technique: Enzymatic)

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  • Glucose

    • Enzymatic
    • |
    • 24 hours
    • |
    • 50 mL

    $10.00

    v

    Glucose

    $10.00

    Description
    The measurement of glucose is used to determine the amount of sugar remaining in the wine at the end of primary fermentation.

    Includes
    Glucose
    (Units: g/L, Technique: Enzymatic)

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  • Glucose + Fructose

    • Enzymatic
    • |
    • 24 hours
    • |
    • 50 mL

    $20.00

    Description
    The measurement of glucose + fructose is used to determine the amount of sugar remaining in the wine at the end of primary fermentation.

    Includes
    Glucose + Fructose
    (Units: g/L, Technique: Enzymatic)

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  • Harvest Panel

    • Mixed
    • |
    • 24 hours
    • |
    • 120 mL

    $84.00

    v

    Harvest Panel

    $84.00

    Description
    A routine set of analysis useful for determining important properties of juice as it is fermenting.

    Includes
    °Brix
    (Units: % w/w, Technique: Densitometry)

    pH Analysis
    (Units: g/L, Technique: Manual)

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

    Malic Acid (ML)
    (Units: g/L, Technique: Enzymatic)

    Alpha Amino Nitrogen (N-OPA)
    (Units: mg/L, Technique: Enzymatic)

    Ammonia (NH3)
    (Units: mg/L, Technique: Enzymatic)

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  • Heat Stability

    • Manual
    • |
    • 24 hours
    • |
    • 50 mL

    $20.00

    v

    Heat Stability

    $20.00

    Description
    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 with the presence of haze or flocculation.

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

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  • Iron

    • MP-AES
    • |
    • 24 hours
    • |
    • 50 mL

    $26.00

    v

    Iron

    $26.00

    Description
    Iron is naturally occurring and may be increased in regions with iron-rich soils or where contamination is suspected from metal exposure or unknown water quality. Excessive iron may result in instabilities including increased protein precipitation.

    Includes

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

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