Juice
Please, provide a minimum sample of 0 ml
Analysis
- Anti-Microbial Agents Testing
- Free SO2 by Aeration-oxidation
- 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 Aeration-oxidation $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- Chemical Addition
- Free SO2 by Aeration-Oxidation or 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 Aeration-Oxidation or 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 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.
- 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.
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. $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. $42.00- Haze, Sediments & Stability
- The pectin test is recommended when problems with settling a juice or wine occur.
The pectin test is recommended when problems with settling a juice or wine occur. $31.00- Metals
- Arsenic can be organic or inorganic and is tested by ICPMS.
- Cobalt by AA.
- Residual copper should be tested after a CuSO4 addition to check for the possibility of a copper casse formation and to ensure TTB compliance.
Arsenic can be organic or inorganic and is tested by ICPMS. $227.00Cobalt by AA. $100.00Residual copper should be tested after a CuSO4 addition to check for the possibility of a copper casse formation and to ensure TTB compliance. $29.00- Testing for iron is recommended in places with iron-rich soils or where contamination is suspected from metal exposure or unknown water quality. There is a potential for proteins in wine to react and precipitate in the presence of iron.
- Lead by AA.
- Potassium, measured by atomic absorption, can provide insight into a wine's buffering capacity and is useful in estimating the degree to which pH shifts may occur.
Testing for iron is recommended in places with iron-rich soils or where contamination is suspected from metal exposure or unknown water quality. There is a potential for proteins in wine to react and precipitate in the presence of iron. $29.00Lead by AA. $119.00Potassium, measured by atomic absorption, can provide insight into a wine's buffering capacity and is useful in estimating the degree to which pH shifts may occur. $29.00- A test for sodium by atomic absorption.
A test for sodium by atomic absorption. $27.00- 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.
- Perhaps the most famous wine spoilage yeast, Brettanomyces can alter the sensory characteristics of wine. When growing in wine, Brettanomyces produces off-aromas, including 4-ethylphenol (4-EP) and 4-ethylguaiacol (4-EG). The resulting sensory contributions are often described as “band-aid”, “barnyard”, or “mousy”.
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. $57.00Perhaps the most famous wine spoilage yeast, Brettanomyces can alter the sensory characteristics of wine. When growing in wine, Brettanomyces produces off-aromas, including 4-ethylphenol (4-EP) and 4-ethylguaiacol (4-EG). The resulting sensory contributions are often described as “band-aid”, “barnyard”, or “mousy”. $57.00- Perhaps the most famous wine spoilage yeast, Brettanomyces can alter the sensory characteristics of wine. When growing in wine, Brettanomyces produces off-aromas, including 4-ethylphenol (4-EP) and 4-ethylguaiacol (4-EG). The resulting sensory contributions are often described as “band-aid”, “barnyard”, or “mousy”.
- 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.
Perhaps the most famous wine spoilage yeast, Brettanomyces can alter the sensory characteristics of wine. When growing in wine, Brettanomyces produces off-aromas, including 4-ethylphenol (4-EP) and 4-ethylguaiacol (4-EG). The resulting sensory contributions are often described as “band-aid”, “barnyard”, or “mousy”. $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- Includes Acetic Acid Bacteria, Pediococcus, Lactobacillus and Oenococcus
- 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 Acetic Acid Bacteria, Pediococcus, Lactobacillus and Oenococcus $62.00Includes 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- Nitrogen Analysis
- Ammonia is an important Nitrogen source for yeast nutrition. Together with Assimilable Amino Nitrogen, Ammonia is part of the total Yeast Available Nitrogen or YAN.
- This test evaluates the amino acid nitrogen available for yeast consumption for a successful fermentation. We recommend that this test be paired with Ammonia in the juice phase for complete information about yeast available nitrogen or YAN.
Ammonia is an important Nitrogen source for yeast nutrition. Together with Assimilable Amino Nitrogen, Ammonia is part of the total Yeast Available Nitrogen or YAN. $28.00This test evaluates the amino acid nitrogen available for yeast consumption for a successful fermentation. We recommend that this test be paired with Ammonia in the juice phase for complete information about yeast available nitrogen or YAN. $28.00- Other Analysis
- Glucans are polysaccharides produced by Botrytis cinerea that are released into the juice as the grape skins break open. Glucans can prevent natural sedimentation of small insoluble solids, as well as fouling of filter pads and membranes. They can be broken down by the use of β-glucanse enzyme preparations.
- Metabolite of Botrytis.
Glucans are polysaccharides produced by Botrytis cinerea that are released into the juice as the grape skins break open. Glucans can prevent natural sedimentation of small insoluble solids, as well as fouling of filter pads and membranes. They can be broken down by the use of β-glucanse enzyme preparations. $42.00Metabolite of Botrytis. $31.00- Panels - Juice
- °Brix, Ammonia, Assimilable Amino Nitrogen, YAN Calculation, Organic Acid Profile, pH, Titratable Acidity, Potassium, Gluconic Acid
- °Brix, Ammonia, Assimilable Amino Nitrogen, YAN Calculation, Malic Acid, pH, Titratable Acidity
- PCR for Botrytis, Gluconic Acid
°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 $88.00PCR for Botrytis, Gluconic Acid $75.00- This basic panel can provide needed information to help ensure a healthy fermentation. Includes: Ammonia, Assimilable Amino Nitrogen, YAN Calculation
- Malic Acid, Tartaric Acid, Lactic Acid, Acetic Acid
This basic panel can provide needed information to help ensure a healthy fermentation. Includes: Ammonia, Assimilable Amino Nitrogen, YAN Calculation $50.00Malic Acid, Tartaric Acid, Lactic Acid, Acetic Acid $83.00- 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.
- 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.
- pH by Auto-titrator.
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. $25.00Lactic 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. $31.00pH by Auto-titrator. $16.00- pH and titratable acidity.
- 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.
pH and titratable acidity. $23.00Titratable 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- Physical Properties
- YAN helps determine overall yeast nutrition and helps with addititons.
- Density is a measure of weight/volume.
YAN helps determine overall yeast nutrition and helps with addititons. $50.00Density is a measure of weight/volume. $31.00- 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.
- A measure of fermentable sugars.
- Glucose + Fructose, inverted, provides information on fermentable sugars (G+F) as well as any added sucrose or cane sugar.
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. $20.00A measure of fermentable sugars. $25.00Glucose + Fructose, inverted, provides information on fermentable sugars (G+F) as well as any added sucrose or cane sugar. $28.00- The pectin test is recommended when problems with settling a juice or wine occur.
- Percent Solids
$52.00The pectin test is recommended when problems with settling a juice or wine occur. $31.00Percent Solids $21.00