Analysis

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)

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

Turbidity
(Units: NTU, Technique: Turbidimetry)

The measurement of acetic acid in a wine or juice, commonly referred to as volatile acidity. It is typically associated with a vinegar aroma and is considered undesirable at elevated levels.  

Minimum Volume Required: 50mL

Includes
Volatile Acidity
(Units: g/L, Technique: Sequential Analyzer)

For Grape Wine Only 

Description
Affordable rapid wine test using FTIR technology.  The results are approximations based on absorbance.  Recommended for home winemakers or hobbyists.  Not recommended for commercial wines. 

Includes
Alcohol by Volume
(Units: % vol, Technique: FTIR)

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

Titratable Acidity (TA)
(Units: g/L, Technique: FTIR)

Volatile Acidity
(Units: g/L, Technique: FTIR)

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

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

Free & Total Sulfur Dioxide (SO2)
(Units: mg/L, Technique: FTIR)

The measurement of yeast assimilable nitrogen is used to calculate the concentration of the total nitrogen in a wine or juice. These components are alpha amino nitrogen (N-OPA) and Ammonia (NH₃). This measurement informs nutrient requirement decisions before and during fermentation.

Minimum Volume Required: 50mL

Includes
Yeast Assimilable Nitrogen (YAN)
(Units: mg/L, Technique: Sequential Analyzer)