Analysis

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)

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)

A routine set of analysis for juice composition prior to fermentation.

Minimum Volume Required: 120mL

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

pH
(Units: pH, Technique: Manual)

Titratable Acidity (TA)
(Units: pH, Technique: Auto-Titration)

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

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

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

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

The measurement of iron present in wine or juice.

Minimum Volume Required: 50mL

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

A routine set of analysis for juice and berry composition.

Note: Sample submissions of grape clusters will be charged a processing fee of $7 per sample for cluster preparation. 

Minimum Volume Required: 120mL

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

pH
(Units: pH, Technique: Manual)

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

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

Minimum Volume Requirement: 50mL

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

The measurement of lead present in juice or wine. Lead can be found in a sample due to uptake from the soil.  

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

Minimum Volume Required: 50mL

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

Minimum Volume Required: 50mL

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

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

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)

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)

Nutritional analysis to provide information for product labeling of alcoholic beverages such as wine, beer, cider and sake.

Note: Please advise Lodi Wine Labs of the serving size required for labeling.

Minimum Volume Requirements: 250mL

Includes
Calories
(Unit: per serving, Technique: Calculation, Method: AOAC OMA 979.07)

Carbohydrates
(Unit: grams per serving, Technique: Calculation, Method: AOAC OMA 985.10)

Fat
(Unit: per serving, Technique: LWL assumes that there is not fat in these products. If this is in question, the sample can be subcontracted for an additional fee)

Protein
(Unit: grams per serving, Technique: Various)

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

Minimum Volume Required: 50mL

Includes
Visual interpretation of results. 
(Technique: Manual)

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)

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)

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

Sucrose
(Units: g/L, Technique: Calculation)

Calories
(Unit: per 100mL, Technique: Calculation, Method: AOAC OMA 979.07)

Alcohol
(Units: % vol, Technique: NIR)

Specific Gravity
(Units: Numerical, Technique: Densitometry)

Heat Stability
(Units: NTU, Technique: Turbidimetry)

Cold Stability
(Units: uS, Technique: Conductivity)

The measurement of potassium in wine and juice. Potassium is an important mineral for yeast growth and is shown to have a relationship with pH and acidity.

Minimum Volume Required: 50mL

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

This test estimates the prediction of potassium bitartrate precipitation calculated from the concentrations of potassium, tartaric acid, alcohol and pH. 

Results are reported as CP_KHT in X10^-5

Minimum Volume Required: 120mL

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

Alcohol
(Units: % vol, Technique: NIR)
 
pH
(Units: pH, Technique: Manual)
 
Tartaric Acid
(Units: g/L, Technique: Sequential Analyzer)

The measurement of sodium present in wine and juice. Sodium can by found in a sample due to uptake from the soil.  Analysis of sodium is also included as part of our nutritional panel for product labeling. 

Minimum Volume Required: 50mL

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

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

Minimum Volume Required: 50mL

Specific Gravity
(Units: Numerical, Technique: Densitometry)

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.

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)

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)