Analysis

Please Note


Test Times Are Target Turnaround Times and Indicated in Business Days 
  • Citric Acid

    • Sequential Analyzer
    • |
    • 24 hours
    • |
    • 50 mL

    $40.00

    v

    Citric Acid

    $40.00

    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)

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  • L-Lactic Acid

    • Sequential Analyzer
    • |
    • 24 hours
    • |
    • 50 mL

    $30.00

    v

    L-Lactic Acid

    $30.00

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

    Minimum Volume Requirement: 50mL

    Includes

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

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  • L-Malic Acid

    • Sequential Analyzer
    • |
    • 24 hours
    • |
    • 50 mL

    $27.00

    v

    L-Malic Acid

    $27.00

    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)

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  • pH Analysis

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

    $19.00

    v

    pH Analysis

    $19.00

    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)

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  • Sorbic Acid

    • Distillation / Spectroscopy
    • |
    • 24 hours
    • |
    • 50 mL

    $30.00

    v

    Sorbic Acid

    $30.00

    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)

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  • Titratable Acidity (TA)

    • Auto-Titration
    • |
    • 24 hours
    • |
    • 50 mL

    $20.00

    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)

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  • Titratable Acidity + pH

    • Various
    • |
    • 24 hours
    • |
    • 50 mL

    $30.00

    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)

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