Grape Juice (Fermenting)
Please, provide a minimum sample of 0 ml
Analysis
- Alcohols & Volatiles
- Ethanol is the main product of primary fermentation and should be evaluated in the final product (at a minimum) for TTB compliance. It may be useful to check ethanol levels in fermentations where high potential alcohol is a concern, or in advance of malolactic fermentation for lactic acid bacteria strain selection.
- Volatile acidity (VA) by cash still analyzer is a key parameter for wine quality control. High levels of VA are associated with spoilage.
Ethanol is the main product of primary fermentation and should be evaluated in the final product (at a minimum) for TTB compliance. It may be useful to check ethanol levels in fermentations where high potential alcohol is a concern, or in advance of malolactic fermentation for lactic acid bacteria strain selection. $26.00Volatile acidity (VA) by cash still analyzer is a key parameter for wine quality control. High levels of VA are associated with spoilage. $31.00- Anti-Microbial Agents Testing
- Lysozyme is a natural enzyme that damages the bacterial cell wall; it is an effective tool in the microbiological stabilization of a wine, specifically targeting lactic acid bacteria. The Lysozyme Trial with Color is designed to help determine the minimum amount of Lysozyme to use while maintaining the maximum level of microbial control. Three concentrations are selected to treat the wine which is then plated to determine the best dosing regimen. The color aspect of the test ensures a minimal loss of color in a red wine.
- Lysozyme is a natural enzyme that damages the bacterial cell wall; it is an effective tool in the microbiological stabilization of a wine, specifically targeting lactic acid bacteria. The Lysozyme Trial is designed to help determine the minimum amount of Lysozyme to use while maintaining the maximum level of microbial control. Three concentrations are selected to treat the wine then plated to determine the best dosing regimen.
Lysozyme is a natural enzyme that damages the bacterial cell wall; it is an effective tool in the microbiological stabilization of a wine, specifically targeting lactic acid bacteria. The Lysozyme Trial with Color is designed to help determine the minimum amount of Lysozyme to use while maintaining the maximum level of microbial control. Three concentrations are selected to treat the wine which is then plated to determine the best dosing regimen. The color aspect of the test ensures a minimal loss of color in a red wine. $220.00Lysozyme is a natural enzyme that damages the bacterial cell wall; it is an effective tool in the microbiological stabilization of a wine, specifically targeting lactic acid bacteria. The Lysozyme Trial is designed to help determine the minimum amount of Lysozyme to use while maintaining the maximum level of microbial control. Three concentrations are selected to treat the wine then plated to determine the best dosing regimen. $140.00- Chemical Addition
- Free SO2 by Segmented Flow
- Total SO2 is important for evaluating the accuracy of an SO2 addition. Combined with Free SO2, it will give an understanding of the degree of bound SO2 present in a sample. SO2 by aeration-oxidation is the best method when ascorbic acid has been used in a wine. Some countries require this test for wines destined for export.
Free SO2 by Segmented Flow $18.00Total SO2 is important for evaluating the accuracy of an SO2 addition. Combined with Free SO2, it will give an understanding of the degree of bound SO2 present in a sample. SO2 by aeration-oxidation is the best method when ascorbic acid has been used in a wine. Some countries require this test for wines destined for export. $19.00- Classic Microbiology
- This test quickly determines the approximate number of viable yeast cells in a sample. A Direct Yeast Count may be used to determine whether a yeast starter culture is ready for build-up, or whether a stuck or sluggish fermentation needs to be re-inoculated. Results within 24 hours.
- This is the first step in evaluating wines with sediment, haze, surface film, stuck fermentation and/or apparent re-fermentation. Microscopic scans can detect whether a problem is due to microorganisms or chemical instability such as proteins, phenols and/or tartrates. Microscopic scans can be used to evaluate starter cultures of yeast and malolactic bacteria for population density and apparent viability and can determine the presence of certain spoilage organisms such as Lactobacillus, Acetobacter, and Pediococcus in cultures, juice, and must. In addition, microscopic scans are useful in identifying organisms grown on microbiological culture plates for clients who do their own bottle sterility testing.
- Plate count for bacteria.
This test quickly determines the approximate number of viable yeast cells in a sample. A Direct Yeast Count may be used to determine whether a yeast starter culture is ready for build-up, or whether a stuck or sluggish fermentation needs to be re-inoculated. Results within 24 hours. $42.00This is the first step in evaluating wines with sediment, haze, surface film, stuck fermentation and/or apparent re-fermentation. Microscopic scans can detect whether a problem is due to microorganisms or chemical instability such as proteins, phenols and/or tartrates. Microscopic scans can be used to evaluate starter cultures of yeast and malolactic bacteria for population density and apparent viability and can determine the presence of certain spoilage organisms such as Lactobacillus, Acetobacter, and Pediococcus in cultures, juice, and must. In addition, microscopic scans are useful in identifying organisms grown on microbiological culture plates for clients who do their own bottle sterility testing. $42.00Plate count for bacteria. $62.00- This test determines the activity level of active dry yeast. It is helpful in determining if last year’s yeast purchase is still adequate for use this harvest or as a quality assurance step to ensure the best fermentation performance from your active dry yeast.
This test determines the activity level of active dry yeast. It is helpful in determining if last year’s yeast purchase is still adequate for use this harvest or as a quality assurance step to ensure the best fermentation performance from your active dry yeast. $150.00- Color and Phenolics
- Spectrophotometer.
- Spectrophotometer.
$18.00Spectrophotometer. $10.00Spectrophotometer. $10.00- Total Phenolics, Total Tannin, Total Pigments, Free Anthocyanins, Pigmented Tannins
Total Phenolics, Total Tannin, Total Pigments, Free Anthocyanins, Pigmented Tannins $83.00- Flavor and Aroma
- 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.
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. $200.00Vinquiry 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. $130.00- 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.
- 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.
- Veriflow
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. $57.00PCR (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. $57.00Veriflow $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.
- Pediococcus can produce off-aromas and can also be treated with Lysozyme.
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. $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. $57.00Pediococcus can produce off-aromas and can also be treated with Lysozyme. $57.00- 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.
- Includes Acetic Acid Bacteria, Pediococcus, Lactobacillus and Oenococcus
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. $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. $57.00Includes Acetic Acid Bacteria, Pediococcus, Lactobacillus and Oenococcus $62.00- Includes Brettanomyces, Saccharomyces and Zygosaccharomyces
- Detects main spoilage organisms (yeast and bacteria) in wine. Winemakers can easily identify contamination early in the winemaking process and prevent wine spoilage and further contamination.
Includes Brettanomyces, Saccharomyces and Zygosaccharomyces $62.00Detects main spoilage organisms (yeast and bacteria) in wine. Winemakers can easily identify contamination early in the winemaking process and prevent wine spoilage and further contamination. $114.00- Panels - Fermentation
- PCR for Botrytis, Gluconic Acid
- Alcohol, Microscopic Scan, Acetic Acid, Malic Acid, Glucose, Fructose
PCR for Botrytis, Gluconic Acid $75.00Alcohol, Microscopic Scan, Acetic Acid, Malic Acid, Glucose, Fructose $124.00- Panels - Juice
- Provides all of the benefits of the Juice Panel listed above paired with a detailed guideline for Tartaric Acid additions. Provides addition rates for specified pH targets or for a pH range, both before and after Malolactic Fermentation. Please include your target pHs or pH range when submitting a sample. Panel Includes: °Brix, Ammonia, Assimilable Amino Nitrogen, YAN Calculation, Organic Acid Profile, pH, Titratable Acidity, Potassium, Gluconic Acid, Buffer Capacity, Acid Adjustment Recommendations
- 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
- °Brix, Ammonia, Assimilable Amino Nitrogen, YAN Calculation, Organic Acid Profile, pH, Titratable Acidity, Potassium, Gluconic Acid
Provides all of the benefits of the Juice Panel listed above paired with a detailed guideline for Tartaric Acid additions. Provides addition rates for specified pH targets or for a pH range, both before and after Malolactic Fermentation. Please include your target pHs or pH range when submitting a sample. Panel Includes: °Brix, Ammonia, Assimilable Amino Nitrogen, YAN Calculation, Organic Acid Profile, pH, Titratable Acidity, Potassium, Gluconic Acid, Buffer Capacity, Acid Adjustment Recommendations $201.00Provides 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 $120.00°Brix, Ammonia, Assimilable Amino Nitrogen, YAN Calculation, Organic Acid Profile, pH, Titratable Acidity, Potassium, Gluconic Acid $134.00- °Brix, Ammonia, Assimilable Amino Nitrogen, YAN Calculation, Malic Acid, pH, Titratable Acidity
- Ammonia, Assimilable Amino Nitrogen, YAN Calculation
°Brix, Ammonia, Assimilable Amino Nitrogen, YAN Calculation, Malic Acid, pH, Titratable Acidity $88.00Ammonia, Assimilable Amino Nitrogen, YAN Calculation $50.00- pH & Acidity
- 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.
- 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.
- Lactic Acid is used to understand if the process of malolactic conversion has begun. While a high malic number can indicate that it is not complete, understanding the degree of completion is important.
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. $37.00One 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. $25.00Lactic Acid is used to understand if the process of malolactic conversion has begun. While a high malic number can indicate that it is not complete, understanding the degree of completion is important. $31.00- pH by Auto-titrator.
- pH and titratable acidity.
- Titratable acidity, expressed as acetic or citric acid, as required by other countries or in non-grape products.
pH by Auto-titrator. $16.00pH and titratable acidity. $23.00Titratable acidity, expressed as acetic or citric acid, as required by other countries or in non-grape products. $16.00- 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.
- One of the two fermentable sugars in grapes, fructose is less favored by yeast and is often predominant at the end of fermentation.
- One of the two fermentable sugars in grapes, glucose is usually metabolized preferentially by yeast in fermentation.
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. $20.00One of the two fermentable sugars in grapes, fructose is less favored by yeast and is often predominant at the end of fermentation. $25.00One of the two fermentable sugars in grapes, glucose is usually metabolized preferentially by yeast in fermentation. $26.00- A measure of fermentable sugars.
- Glucose + Fructose, inverted, provides information on fermentable sugars (G+F) as well as any added sucrose or cane sugar.
A measure of fermentable sugars. $25.00Glucose + Fructose, inverted, provides information on fermentable sugars (G+F) as well as any added sucrose or cane sugar. $38.00$52.00- A measure of added sugar that has not hydrolyzed into glucose and fructose.
A measure of added sugar that has not hydrolyzed into glucose and fructose. $31.00
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