Analysis

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)

Description
Total solids is a measure of the weight of all the solids, both insoluble and dissolved, in a given volume of solution. 

Includes

Solids
(Units: %w/w, Technique: Gravimetric Oven)

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)

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)

Description
A routine monitoring package designed to help winemakers track wine quality and preservation parameters over time.  The WineScan offers affordable, rapid testing using FTIR technology.  The results are approximations based on absorbance.   

Minimum Volume Required: 50mL

Includes
Free and Total SO2
(Units: mg/L, Technique: FTIR

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

For Grape Wine Only 

Description
A comprehensive assessment of finished wine chemistry designed to support quality control, stability monitoring, blending decisions, and bottling decisions. The WineScan offers affordable, rapid testing using FTIR technology.  The results are approximations based on absorbance.  

Minimum Volume Required: 50mL

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)