Analysis

Please Note


Test Times Are Target Turnaround Times and Indicated in Business Days 
  • Absorbance

    • Spectroscopy
    • |
    • 1-2 business days
    • |
    • 50 mL

    $18.00

    v

    Absorbance

    $18.00

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

    280 nm is used to determine the total phenolic concentration in a wine. 

    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.

    Minimum Volume Required: 50mL

    Includes
    Absorbance
    (Units: AU, Technique: Spectroscopy)

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  • Alcohol by Volume

    • NIR
    • |
    • 24 hours
    • |
    • 50 mL

    $29.00

    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)

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  • Bitterness

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

    $45.00

    v

    Bitterness

    $45.00

    The measurement of International Bitterness Units for beer flavor profile. 

    Minimum Volume Required: 50mL

    Includes
    Bitterness
    (Units: IBUs, Technique: Spectroscopy)

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  • Brewing Water Panel

    • Various
    • |
    • 48 hours
    • |
    • 120 mL

    $80.00

    A set of routine analyses for the brewer.  The composition of your water will affect fermentation, flavor, and aroma. 

    Minimum Volume Required: 100mL

    Includes
    pH

    (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)

     

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  • Calcium

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

    $32.00

    v

    Calcium

    $32.00

    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

    Includes
    Calcium
    (Units: mg/L, Technique: MP-AES)
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  • Carbon Dioxide (CO2)

    • Manual
    • |
    • 24 hours
    • |
    • 120 mL

    $23.00

    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)

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  • Cold Stability - Freeze/Thaw

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

    $20.00

    This test involves 0.45 micron filtration of a sample 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."

    Minimum Volume Required: 120mL

    Includes

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

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  • Free & Total Sulfur Dioxide (SO2) - Sequential Analyzer

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

    $38.00

    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)

     

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  • Free Sulfur Dioxide (SO2) - Aeration/Oxidation

    • Aeration Oxidation
    • |
    • 24 hours
    • |
    • 50 mL

    $25.00

    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.

    Minimum Volume Required: 50mL

    Includes
    Free Sulfur Dioxide (SO2)
    (Units: mg/L, Technique: Aeration/Oxidation)

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  • Free Sulfur Dioxide (SO2) - Ripper

    • Ripper
    • |
    • 24 -48 hours
    • |
    • 50 mL

    $40.00

    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.

    Minimum Volume Required: 50mL

    Includes
    Free Sulfur Dioxide (SO2)

    (Units: mg/L, Technique: Ripper)
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  • Free Sulfur Dioxide (SO2) - Sequential Analyzer

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

    $19.00

    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.

    Minimum Volume Required: 50mL

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

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  • Glucose + Fructose

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

    $27.00

    The measurement of glucose and fructose is used to determine the amount of sugar present in juice and wine.  This measurement is also referred to as residual sugar.

    Minimum Volume Required: 50mL

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

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  • Glucose + Fructose Panel

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

    $54.00

    The measurement of glucose and fructose is used to determine the amount of sugar in juice and wine.  This panel gives the individual measurements of both glucose and fructose.

    Minimum Volume Required: 50mL

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

    Fructose
    (Units: g/L, Technique: Sequential Analyzer)

    Glucose
    (Units: g/L, Technique: Sequential Analyzer)

     

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  • Iron

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

    $32.00

    v

    Iron

    $32.00

    The measurement of iron present in wine or juice.

    Minimum Volume Required: 50mL

    Includes

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

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  • Methanol

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

    $127.00

    v

    Methanol

    $127.00

    Methanol is an alcohol that may be produced during fermentation via enzymatic reactions involving pectin.  

    Note: At this time, methanol analysis will be subcontracted.

    Minimum Volume Required: 50mL

    Includes
    Methanol
    (Units: mg/L, Technique: Gas Chromatography)
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  • Methanol (Distilled)

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

    $176.00

    Methanol is an alcohol that may be produced during fermentation via enzymatic reactions involving pectin.  

    Note: At this time, methanol analysis will be subcontracted.

    Minimum Volume Required: 50mL

    Includes
    Methanol
    (Units: mg/L, Technique: Gas Chromatography)
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  • Microscopic Examination

    • Microscopy
    • |
    • 24 hours
    • |
    • 50 mL

    $35.00

    Using Phase Contrast Microscopy, a microscopic examination will determine the presence microorganisms. An examination includes high resolution imagery and based on results, we can assist with recommendations.  

    Minimum Volume Required: 50mL

    Includes
    Imagery & Recommendation
    (Photo & Video up to 1000x magnification; Technique: Phase Contrast Microscopy)

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  • Molecular Sulfur Dioxide Panel (SO2)

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

    $40.00

    Sulfur dioxide is used to manage microbial stability and to prevent oxidation. The measurement of molecular SO2 accounts for the influence of pH on the equilibrium between the forms of sulfur dioxide.   

    Minimum Volume Required: 50mL

    Includes
    Molecular Sulfur Dioxide (SO2)
    (Units: mg/L, Technique: Calculation)

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

    pH
    (Units: pH, Technique: Manual)

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  • Pectin Test

    • Manual
    • |
    • Same Day
    • |
    • 50 mL

    $32.00

    v

    Pectin Test

    $32.00

    A pectin test qualitatively measures the presence of pectin in a sample. 

    Minimum Volume Required: 50mL

    Includes
    Visual interpretation of results. 
    (Technique: Manual)

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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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  • Pinking Potential

    • Spectroscopy
    • |
    • 24 hours
    • |
    • 100 mL

    $70.00

    Pinking measurement quantifies the potential of white wines to develop a pink color when exposed to air during post fermentation operations. 

    Minimum Volume Required: 100mL

    Includes
    Absorbance
    (Units: AU, Technique: Spectroscopy)

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  • Specific Gravity

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

    $28.00

    v

    Specific Gravity

    $28.00

    Specific gravity is the measurement of the density of a substance relative to the density of water. 

    Minimum Volume Required: 50mL

    Includes

    Specific Gravity
    (Units: Numerical, Technique: Densitometry)

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  • Total Sugar (Glucose + Fructose, Inverted)

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

    $40.00

    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)

     

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  • Total Sulfur Dioxide (SO2) - Aeration/Oxidation

    • Aeration Oxidation
    • |
    • 24 hours
    • |
    • 50 mL

    $25.00

    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)

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  • Total Sulfur Dioxide (SO2) - Ripper

    • Ripper
    • |
    • 2 days
    • |
    • 50 mL

    $40.00

    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)

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  • Total Sulfur Dioxide (SO2) - Sequential Analyzer

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

    $19.00

    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)

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  • Turbidity

    • Turbidimetry
    • |
    • 24 hours
    • |
    • 50 mL

    $16.00

    v

    Turbidity

    $16.00

    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

    Includes

    Turbidity
    (Units: NTU, Technique: Turbidimetry)

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  • Volume per Bottle - Fill Height

    • Manual
    • |
    • 24 hours
    • |
    • Ready for Market Package (750mL)

    $49.00

    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)
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  • Zinc

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

    $32.00

    v

    Zinc

    $32.00

    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

    Includes

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

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