Grapes
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Analysis
- Color and Phenolics
- Total Tannins, Total Phenolics, Total Anthocyanins, Water Content (%)
- Total Tannins, Total Phenolics, Total Anthocyanins, Water Content (%), Catechins
- Total Phenolics, Total Tannin, Total Pigments, Free Anthocyanins, Pigmented Tannins
Total Tannins, Total Phenolics, Total Anthocyanins, Water Content (%) $98.00Total Tannins, Total Phenolics, Total Anthocyanins, Water Content (%), Catechins $114.00Total Phenolics, Total Tannin, Total Pigments, Free Anthocyanins, Pigmented Tannins $83.00- Molecular Biology Techniques
- Acetobacter, Gluconobacter, and Gluconacetobacter all contribute to the production of Acetic Acid and elevated VA. They can be treated and prevented, but early identification is extremely beneficial.
- Identify Botrytis in order to be proactive about maintaining clean fermentations.
- PCR (polymerase chain reaction) is a rapid method to identify organisms by the amplification and detection of unique sequences of their DNA. In Real-Time PCR, millions of copies of these unique genetic sequences are generated in just a few hours, detected and quantified simultaneously with fluorescent probes. The increase in fluorescence is proportional to the number of copies generated. The time it takes to reach a predetermined threshold of fluorescence is dependent upon the number of organisms in the sample. The duration of time can be compared to a standard curve which is constructed by treating a series of a known population of specific organism's DNA to the same process. Results are available in 48 hours.
Acetobacter, Gluconobacter, and Gluconacetobacter all contribute to the production of Acetic Acid and elevated VA. They can be treated and prevented, but early identification is extremely beneficial. $57.00Identify Botrytis in order to be proactive about maintaining clean fermentations. $57.00PCR (polymerase chain reaction) is a rapid method to identify organisms by the amplification and detection of unique sequences of their DNA. In Real-Time PCR, millions of copies of these unique genetic sequences are generated in just a few hours, detected and quantified simultaneously with fluorescent probes. The increase in fluorescence is proportional to the number of copies generated. The time it takes to reach a predetermined threshold of fluorescence is dependent upon the number of organisms in the sample. The duration of time can be compared to a standard curve which is constructed by treating a series of a known population of specific organism's DNA to the same process. Results are available in 48 hours. $57.00- Lactobacillus can be responsible for stuck fermentations while also contributing to Acetic Acid production. It is attracted to sugar and can be treated with Lysozyme.
- This lactic acid bacteria is beneficial for malo-lactic fermentation, but is also capable of producing acetic and causing stuck or sluggish fermentations. It can also be detrimental to bottled wines.
$57.00Lactobacillus can be responsible for stuck fermentations while also contributing to Acetic Acid production. It is attracted to sugar and can be treated with Lysozyme. $57.00This lactic acid bacteria is beneficial for malo-lactic fermentation, but is also capable of producing acetic and causing stuck or sluggish fermentations. It can also be detrimental to bottled wines. $57.00- Pediococcus can produce off-aromas and can also be treated with Lysozyme.
- While beneficial for primary fermentation, Saccharomyces can cause spoilage in finished wine. It is also crucial to ensure that wines being aged or bottled with residual sugar are protected from this yeast to prevent further fermentation.
- Zygo is the most common spoilage yeast brought into the winery, often in grape juice concentrate. Zygosaccharomyces is resistant to the common preservatives and inhibitors used in winemaking. This yeast thrives under the high osmotic pressure of concentrate as well as the high alcohol content. It can be very difficult to get rid of, especially in bottling lines.
Pediococcus can produce off-aromas and can also be treated with Lysozyme. $57.00While beneficial for primary fermentation, Saccharomyces can cause spoilage in finished wine. It is also crucial to ensure that wines being aged or bottled with residual sugar are protected from this yeast to prevent further fermentation. $57.00Zygo is the most common spoilage yeast brought into the winery, often in grape juice concentrate. Zygosaccharomyces is resistant to the common preservatives and inhibitors used in winemaking. This yeast thrives under the high osmotic pressure of concentrate as well as the high alcohol content. It can be very difficult to get rid of, especially in bottling lines. $57.00- Other Analysis
- Average berry weight.
- May be required for wines destined for export.
- Vinquiry Laboratories has developed a proprietary approach to evaluating and treating smoke taint, which occurs as a result of wildfires in or near a vineyard while the fruit is ripening in the vineyard. This panel includes the main chemical markers associated with smoke taint.
Average berry weight. $21.00May be required for wines destined for export. $217.00Vinquiry Laboratories has developed a proprietary approach to evaluating and treating smoke taint, which occurs as a result of wildfires in or near a vineyard while the fruit is ripening in the vineyard. This panel includes the main chemical markers associated with smoke taint. $245.00- Vinquiry Laboratories has developed a proprietary approach to evaluating and treating smoke taint, which occurs as a result of wildfires in or near a vineyard while the fruit is ripening in the vineyard. This panel includes the main chemical markers associated with smoke taint.
Vinquiry Laboratories has developed a proprietary approach to evaluating and treating smoke taint, which occurs as a result of wildfires in or near a vineyard while the fruit is ripening in the vineyard. This panel includes the main chemical markers associated with smoke taint. $175.00- Panels - Grapes
- PCR for Botrytis, Gluconic Acid
- Provides winemakers with essential information to optimize winemaking processes such as adjusting maceration time, yeast choice, use of enological enzymes, ageing strategies and blending. This information can help with fruit grading and grape allocation as well. Panel Includes: Total β-damascenone, Total β-ionone
- Total Tannins, Total Phenolics, Total Anthocyanins, Water Content (%)
PCR for Botrytis, Gluconic Acid $75.00Provides winemakers with essential information to optimize winemaking processes such as adjusting maceration time, yeast choice, use of enological enzymes, ageing strategies and blending. This information can help with fruit grading and grape allocation as well. Panel Includes: Total β-damascenone, Total β-ionone $170.00Total Tannins, Total Phenolics, Total Anthocyanins, Water Content (%) $98.00- Total Tannins, Total Phenolics, Total Anthocyanins, Water Content (%), Catechins
- YAN helps determine overall yeast nutrition and helps with addititons.
Total Tannins, Total Phenolics, Total Anthocyanins, Water Content (%), Catechins $114.00YAN helps determine overall yeast nutrition and helps with addititons. $50.00- pH & Acidity
- One of the main acids in grapes, L-malic acid is converted to lactic acid by lactic acid bacteria in malolactic fermentation. Levels of malic acid are of interest in juice when considering any potential acid adjustments, before and during malolactic fermentation to track progression, and before bottling to determine chemical stability.
- pH by Auto-titrator.
- pH and titratable acidity
One of the main acids in grapes, L-malic acid is converted to lactic acid by lactic acid bacteria in malolactic fermentation. Levels of malic acid are of interest in juice when considering any potential acid adjustments, before and during malolactic fermentation to track progression, and before bottling to determine chemical stability. $25.00pH by Auto-titrator. $16.00pH and titratable acidity $23.00- Titratable acidity, expressed as acetic or citric acid, as required by other countries or in non-grape products.
- Testing for Acetic Acid establishes a baseline for the monitoring of potential spoilage problems. Acetic acid may be formed by Acetobacter contamination in an aerobic environment or from lactic acid bacteria metabolizing sugars.
Titratable acidity, expressed as acetic or citric acid, as required by other countries or in non-grape products. $16.00Testing for Acetic Acid establishes a baseline for the monitoring of potential spoilage problems. Acetic acid may be formed by Acetobacter contamination in an aerobic environment or from lactic acid bacteria metabolizing sugars. $37.00- Soluble solids
- The Brix level of juice is a ripening indicator and can be used to predict the approximate alcohol level by volume of the finished wine.
- Calculated from Alcohol and Specific Gravity. Required by several countries for export wines.
- A measure of fermentable sugars.
The Brix level of juice is a ripening indicator and can be used to predict the approximate alcohol level by volume of the finished wine. $20.00Calculated from Alcohol and Specific Gravity. Required by several countries for export wines. $61.00A measure of fermentable sugars. $25.00- Glucose + Fructose, inverted, provides information on fermentable sugars (G+F) as well as any added sucrose or cane sugar.
Glucose + Fructose, inverted, provides information on fermentable sugars (G+F) as well as any added sucrose or cane sugar. $38.00$52.00
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