Wine
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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.
- 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.
- An off-aroma associated with spoilage yeast and bacteria.
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. $26.00Ethanol 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. $26.00An off-aroma associated with spoilage yeast and bacteria. $103.00- Otherwise known as higher alcohols, these compounds negatively effect the quality of wine and distilled spirits.
- A potential contaminant in wine and distilled spirits. TTB limits apply.
- Volatile acidity (VA) by cash still analyzer is a key parameter for wine quality control. High levels of VA are associated with spoilage.
Otherwise known as higher alcohols, these compounds negatively effect the quality of wine and distilled spirits. $170.00A potential contaminant in wine and distilled spirits. TTB limits apply. $93.00Volatile acidity (VA) by cash still analyzer is a key parameter for wine quality control. High levels of VA are associated with spoilage. $31.00- Volatile acidity (VA) by segmented flow analyzer is a key parameter for wine quality control. High levels of VA are associated with spoilage.
- Various yeast and bacteria are capable of producing acetaldehyde in the presence of oxygen in wine, resulting in off-aromas and SO2 binding. In distilled beverages, final products should be evaluated to ensure optimal cutting for elimination of this compound.
Volatile acidity (VA) by segmented flow analyzer is a key parameter for wine quality control. High levels of VA are associated with spoilage. $31.00Various yeast and bacteria are capable of producing acetaldehyde in the presence of oxygen in wine, resulting in off-aromas and SO2 binding. In distilled beverages, final products should be evaluated to ensure optimal cutting for elimination of this compound. $103.00- Anti-Microbial Agents Testing
- Initial PCR panel, two dosages of Stab Micro Fining followed by PCR Panel, Trial Report
- 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.
Initial PCR panel, two dosages of Stab Micro Fining followed by PCR Panel, Trial Report $289.00Lysozyme 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 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- Brettanomyces Volatiles
- 4-Ethylphenol and 4-Ethylguaiacol (4-EP and 4-EG) are the metabolites or chemical markers that indicate activity of Brettanomyces and impact the sensory characters of a wine. 4-EP produces aromas generally describes as “barnyard” or “band-aid” while 4-EG can be medicinal or smoky.
4-Ethylphenol and 4-Ethylguaiacol (4-EP and 4-EG) are the metabolites or chemical markers that indicate activity of Brettanomyces and impact the sensory characters of a wine. 4-EP produces aromas generally describes as “barnyard” or “band-aid” while 4-EG can be medicinal or smoky. $71.00- Chemical Addition
- Free SO2 by Aeration/Oxidation or Segmented Flow
- If you do only one check during ageing, this is it. Includes pH and Free SO2.
- Sorbic acid or sorbate, may be used as a fungistat for microbial control. Testing confirms optimal levels. Required by some countries for export analysis.
Free SO2 by Aeration/Oxidation or Segmented Flow $18.00If you do only one check during ageing, this is it. Includes pH and Free SO2. $33.00Sorbic acid or sorbate, may be used as a fungistat for microbial control. Testing confirms optimal levels. Required by some countries for export analysis. $42.00- 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.
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. $19.00- Classic Microbiology
- If aerobic bacteria such as Acetobacter are in high concentrations, it is difficult to determine the presence of other wine bacteria, i.e. lactic acid bacteria. In this case, an anaerobic culture for bacteria can be done to limit the growth of aerobic bacteria. The sample is plated on enriched media to encourage the growth of bacteria while suppressing most yeast growth. Vinquiry can identify and, in most cases, quantify viable bacteria in the sample. Final results at seven days.
- This plating is used to determine the presence of yeast and/or bacteria in a 300mL sample of bottled wine (25mL-100mL sample for wine bottled without filtration). Most yeast are apparent in two to three days; final results reported at seven days. If there is microbial growth, further testing can be performed to characterize the micro-organisms. Recommended for wine that has already been sterile filtered.
- If aerobic bacteria such as Acetobacter are in high concentrations, it is difficult to determine the presence of other wine bacteria, i.e. lactic acid bacteria. In this case, an anaerobic culture for bacteria can be done to limit the growth of aerobic bacteria. The sample is plated on enriched media to encourage the growth of bacteria while suppressing most yeast growth. Enartis Vinquiry can identify and, in most cases, quantify viable bacteria in the sample. Final results at seven days.
If aerobic bacteria such as Acetobacter are in high concentrations, it is difficult to determine the presence of other wine bacteria, i.e. lactic acid bacteria. In this case, an anaerobic culture for bacteria can be done to limit the growth of aerobic bacteria. The sample is plated on enriched media to encourage the growth of bacteria while suppressing most yeast growth. Vinquiry can identify and, in most cases, quantify viable bacteria in the sample. Final results at seven days. $28.00This plating is used to determine the presence of yeast and/or bacteria in a 300mL sample of bottled wine (25mL-100mL sample for wine bottled without filtration). Most yeast are apparent in two to three days; final results reported at seven days. If there is microbial growth, further testing can be performed to characterize the micro-organisms. Recommended for wine that has already been sterile filtered. $37.00If aerobic bacteria such as Acetobacter are in high concentrations, it is difficult to determine the presence of other wine bacteria, i.e. lactic acid bacteria. In this case, an anaerobic culture for bacteria can be done to limit the growth of aerobic bacteria. The sample is plated on enriched media to encourage the growth of bacteria while suppressing most yeast growth. Enartis Vinquiry can identify and, in most cases, quantify viable bacteria in the sample. Final results at seven days. $28.00- Plating can determine the presence and, in most cases, the quantity of Brettanomyces in the sample. Growth is apparent at five to seven days; final results at seven days.
- Plating can determine the presence and, in most cases, quantify viable yeast in the sample. Upon request, we can do further testing to determine if the yeast is positive for glucose fermentation. Growth is apparent at two to five days; final results at seven days.
- 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.
Plating can determine the presence and, in most cases, the quantity of Brettanomyces in the sample. Growth is apparent at five to seven days; final results at seven days. $28.00Plating can determine the presence and, in most cases, quantify viable yeast in the sample. Upon request, we can do further testing to determine if the yeast is positive for glucose fermentation. Growth is apparent at two to five days; final results at seven days. $28.00This 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. $42.00- 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.
- A Serial Dilution/ Plate Count is used to estimate a large population of bacteria or yeast in a wine or juice sample. This method is useful in determining the viable bacteria population of a MLB starter; bacterial viability and an accurate concentration cannot be determined solely by a microscopic examination.
- Plate count for bacteria.
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. $42.00A Serial Dilution/ Plate Count is used to estimate a large population of bacteria or yeast in a wine or juice sample. This method is useful in determining the viable bacteria population of a MLB starter; bacterial viability and an accurate concentration cannot be determined solely by a microscopic examination. $119.00Plate count for bacteria. $62.00- Color and Phenolics
- This test demonstrates a wine's potential for depositing a phenolic precipitate as a result of color instability.
This test demonstrates a wine's potential for depositing a phenolic precipitate as a result of color instability. $52.00$18.00$18.00- 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
- Lactones (cis and trans), Vanillin, Eugenol, Isoeugenol, Guaiacol, 4-Methylguaiacol, Furfural, 5-Methylfurfural
- 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.
Lactones (cis and trans), Vanillin, Eugenol, Isoeugenol, Guaiacol, 4-Methylguaiacol, Furfural, 5-Methylfurfural $170.00Vinquiry 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. $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- Haloanisoles
- 2,4,6 -Trichloroanisole (TCA), 2,3,4,6 -Tetrachloroanisole (TeCA) 2,3,4,5,6 - Pentachloroanisole (PCA) 2,4,6 -Tribromoanisole (TBA)
- TCA in wine.
2,4,6 -Trichloroanisole (TCA), 2,3,4,6 -Tetrachloroanisole (TeCA) 2,3,4,5,6 - Pentachloroanisole (PCA) 2,4,6 -Tribromoanisole (TBA) $155.00TCA in wine. $129.00- Haze, Sediments & Stability
- Increments of selected bentonite are added to determine the lowest treatment level required to achieve heat stability.
- Bentonite trial for white and rosé wines that are to be used with Cellogum LV 20 for cold stabilization. Gives suggested bentonite dosages for both heat and colloid stability.
- Includes heat stability and colloid stability.
Increments of selected bentonite are added to determine the lowest treatment level required to achieve heat stability. $83.00Bentonite trial for white and rosé wines that are to be used with Cellogum LV 20 for cold stabilization. Gives suggested bentonite dosages for both heat and colloid stability. $95.00Includes heat stability and colloid stability. $95.00- Bentonite trial for white and rosé wines that are to be used with Zenith Uno for cold stabilization. Gives suggested bentonite dosages for both heat and colloid stability.
- Cold Stability Test, Turbidity, Color Stability Test, two dosages of combined CMC and Colloidal Stabilizer followed by Cold Stability Tests, Cold Hold, Report
- Cold Stability Test, Heat Stability Test, two dosages of CMC followed by Cold Stability Tests, Report (wine will be adjusted by 1.5% alcohol prior to testing)
Bentonite trial for white and rosé wines that are to be used with Zenith Uno for cold stabilization. Gives suggested bentonite dosages for both heat and colloid stability. $95.00Cold Stability Test, Turbidity, Color Stability Test, two dosages of combined CMC and Colloidal Stabilizer followed by Cold Stability Tests, Cold Hold, Report $160.00Cold Stability Test, Heat Stability Test, two dosages of CMC followed by Cold Stability Tests, Report (wine will be adjusted by 1.5% alcohol prior to testing) $103.00- Cold Stability Test, Turbidity, Heat Stability Test, Colloidal Stability Test, two dosages of CMC followed by Cold Stability Tests, Report
- This test is conducted to assess the degree of tartrate instability at the winemaker's selected temperature by forcing tartrate precipitation and measuring the resulting change in conductivity.
- Vmax, Filterability Index
Cold Stability Test, Turbidity, Heat Stability Test, Colloidal Stability Test, two dosages of CMC followed by Cold Stability Tests, Report $129.00This test is conducted to assess the degree of tartrate instability at the winemaker's selected temperature by forcing tartrate precipitation and measuring the resulting change in conductivity. $38.00Vmax, Filterability Index $52.00- Focused on removing a specific element of a wine using Enartis fining agents. Example of elements to target are oxidation, bitterness or astringency.
- The sample is heated to 60 C for 24hrs and the NTU readings are compared with a control non-heated sample.
- This test is used to determine a wine's potential for browning.
Focused on removing a specific element of a wine using Enartis fining agents. Example of elements to target are oxidation, bitterness or astringency. $150.00The sample is heated to 60 C for 24hrs and the NTU readings are compared with a control non-heated sample. $21.00This test is used to determine a wine's potential for browning. $57.00- The pectin test is recommended when problems with settling a juice or wine occur.
- This test evaluates a wine's potential for pinking, a phenomenon that occurs in certain white varietals (primarily Sauvignon Blanc, Riesling, Muscat and Semillon) in response to oxygen.
- This test begins with an investigative sensory evaluation which may lead to further chemical or microbiological testing to characterize a problematic wine.
The pectin test is recommended when problems with settling a juice or wine occur. $31.00This test evaluates a wine's potential for pinking, a phenomenon that occurs in certain white varietals (primarily Sauvignon Blanc, Riesling, Muscat and Semillon) in response to oxygen. $67.00This test begins with an investigative sensory evaluation which may lead to further chemical or microbiological testing to characterize a problematic wine. $200.00- Unfortunately it happens that some bottled wines form hazes or sediments. Our experienced microbiologists and enologists can help to identify the problem and make suggestions for correction or future prevention.
- A way of quantifying the clarity in wine and juice. In most cases, turbidity is used to determine the need for fining or filtration in wines. However, certain levels may be targeted in juice clarification for best quality in white wine production.
Unfortunately it happens that some bottled wines form hazes or sediments. Our experienced microbiologists and enologists can help to identify the problem and make suggestions for correction or future prevention. $62.00A way of quantifying the clarity in wine and juice. In most cases, turbidity is used to determine the need for fining or filtration in wines. However, certain levels may be targeted in juice clarification for best quality in white wine production. $16.00- Metals
- Arsenic can be organic or inorganic and is tested by ICPMS.
- Elevated calcium levels may cause calcium tartrate instability in wine. This may be seen in areas with high calcium soils or in association with the use of certain bentonites.
- 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. $227.00Elevated calcium levels may cause calcium tartrate instability in wine. This may be seen in areas with high calcium soils or in association with the use of certain bentonites. $29.00Residual 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.
- Zinc is found naturally in grapes.
A test for sodium by atomic absorption. $27.00Zinc is found naturally in grapes. $42.00- 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.
- 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.
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. $57.00Lactobacillus can be responsible for stuck fermentations while also contributing to Acetic Acid production. It is attracted to sugar and can be treated with Lysozyme. $57.00- 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.
- 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.
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. $57.00Pediococcus 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. $57.00- 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
- Includes Brettanomyces, Saccharomyces and Zygosaccharomyces
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. $57.00Includes Acetic Acid Bacteria, Pediococcus, Lactobacillus and Oenococcus $62.00Includes Brettanomyces, Saccharomyces and Zygosaccharomyces $62.00- 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.
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. $114.00- 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.
- May be required for wines destined for export.
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. $31.00May be required for wines destined for export. $217.00- Panels - Export Analysis
- Includes Turbidity, Density, Alcohol, Extract, Glucose/Fructose, Total SO2, pH, Titratable Acidity, Volatile Acidity, CO2, Specific Gravity, Brazil Form
- Includes Alcohol (actual), Total SO2, Extract, Sorbate, Specific Gravity, Glucose + Fructose, signed by Enartis USA.
- Including the typical ''long form'' analyses required for many exports, the panel covers the VI-1 Long Form for EU, Japan, Korea, and Taiwan. It also provides a basis for a certificate of analysis, for some other nations and foreign importers of U.S. wines. Requires submission of two finished, labeled bottles exactly as intended for export. Includes: Actual Alcohol, Total Alcohol, Titratable Acidity, Extract, Total SO2 by A/O, Sorbic Acid, Volatile Acidity, Citric Acid, Glucose + Fructose
Includes Turbidity, Density, Alcohol, Extract, Glucose/Fructose, Total SO2, pH, Titratable Acidity, Volatile Acidity, CO2, Specific Gravity, Brazil Form $271.00Includes Alcohol (actual), Total SO2, Extract, Sorbate, Specific Gravity, Glucose + Fructose, signed by Enartis USA. $151.00Including the typical ''long form'' analyses required for many exports, the panel covers the VI-1 Long Form for EU, Japan, Korea, and Taiwan. It also provides a basis for a certificate of analysis, for some other nations and foreign importers of U.S. wines. Requires submission of two finished, labeled bottles exactly as intended for export. Includes: Actual Alcohol, Total Alcohol, Titratable Acidity, Extract, Total SO2 by A/O, Sorbic Acid, Volatile Acidity, Citric Acid, Glucose + Fructose $204.00- Export Analysis and Forms for EU. Includes Alcohol (actual), Alcohol (total), Titratable Acidity, Volatile Acidity, Citric Acid, Extract, Total SO2 (A/O), signed by Enartis USA
- Includes Alcohol (actual), Total SO2, Extract, Sorbate, Specific Gravity, signed by Enartis USA.
Export Analysis and Forms for EU. Includes Alcohol (actual), Alcohol (total), Titratable Acidity, Volatile Acidity, Citric Acid, Extract, Total SO2 (A/O), signed by Enartis USA $198.00Includes Alcohol (actual), Total SO2, Extract, Sorbate, Specific Gravity, signed by Enartis USA. $128.00- Panels - Wine
- Tracks important elements of wine that are effected by microoxygenation. Helps to monitor color stability as well as preventing possible over-processing of wine. Panel Includes: Absorbance at 280 nm, Optical Density (420+520+620 nm), Hue, Color Intensity, Color Profile, Free SO2, Acetic Acid
- Alcohol, Acetic Acid, pH, Titratable Acidity, Free SO2, Total SO2, Glucose + Fructose, Malic Acid
- Glucose + Fructose, Malic Acid, Turbidity, Acetic Acid, Culture for Brettanomyces, Culture for Bacteria, 4EP/4EG, Report
Tracks important elements of wine that are effected by microoxygenation. Helps to monitor color stability as well as preventing possible over-processing of wine. Panel Includes: Absorbance at 280 nm, Optical Density (420+520+620 nm), Hue, Color Intensity, Color Profile, Free SO2, Acetic Acid $130.00Alcohol, Acetic Acid, pH, Titratable Acidity, Free SO2, Total SO2, Glucose + Fructose, Malic Acid $109.00Glucose + Fructose, Malic Acid, Turbidity, Acetic Acid, Culture for Brettanomyces, Culture for Bacteria, 4EP/4EG, Report $160.00- Glucose + Fructose, Malic Acid, Turbidity, Acetic Acid, Culture for Yeast, Culture for Bacteria, Report
- PCR for Brettanomyces, 4-ethylphenol, 4-ethylguaiacol, Plating for Brettanomyces
- Acetic Acid, Malic Acid, Glucose + Fructose
Glucose + Fructose, Malic Acid, Turbidity, Acetic Acid, Culture for Yeast, Culture for Bacteria, Report $109.00PCR for Brettanomyces, 4-ethylphenol, 4-ethylguaiacol, Plating for Brettanomyces $124.00Acetic Acid, Malic Acid, Glucose + Fructose $52.00- Alcohol, Microscopic Scan, Acetic Acid, Malic Acid, Glucose, Fructose
- Alcohol, Microscopic Scan, Acetic Acid, Lactic Acid, Malic Acid, Total SO2, pH
- pH, Free SO2, Total SO2, Molecular SO2, Acetic Acid, Microscopic Scan
Alcohol, Microscopic Scan, Acetic Acid, Malic Acid, Glucose, Fructose $124.00Alcohol, Microscopic Scan, Acetic Acid, Lactic Acid, Malic Acid, Total SO2, pH $134.00pH, Free SO2, Total SO2, Molecular SO2, Acetic Acid, Microscopic Scan $78.00- PCR for Acetic Acid Bacteria (Acetobacter, Gluconobacter and Gluconacetobacter), Brettanomyces, Lactobacillus, Oenococcus, Pediococcus, Saccharomyces, and Zygosaccharomyces bailii
- Total Phenolics, Total Tannin, Total Pigments, Free Anthocyanins, Pigmented Tannins
- Cold Stability Test, Turbidity, Heat Stability Test, Colloidal Stability Test, two dosages of CMC followed by Cold Stability Tests, Report
PCR for Acetic Acid Bacteria (Acetobacter, Gluconobacter and Gluconacetobacter), Brettanomyces, Lactobacillus, Oenococcus, Pediococcus, Saccharomyces, and Zygosaccharomyces bailii $114.00Total Phenolics, Total Tannin, Total Pigments, Free Anthocyanins, Pigmented Tannins $83.00Cold Stability Test, Turbidity, Heat Stability Test, Colloidal Stability Test, two dosages of CMC followed by Cold Stability Tests, Report $129.00- Cold Stability Test, Heat Stability Test, two dosages of CMC followed by Cold Stability Tests, Report (wine will be adjusted by 1.5% alcohol prior to testing)
- Cold Stability Test, Turbidity, Color Stability Test, two dosages of combined CMC and Colloidal Stabilizer followed by Cold Stability Tests, Cold Hold, Report
- Malic Acid, Tartaric Acid, Lactic Acid, Acetic Acid, Succinic Acid, Citric Acid
Cold Stability Test, Heat Stability Test, two dosages of CMC followed by Cold Stability Tests, Report (wine will be adjusted by 1.5% alcohol prior to testing) $103.00Cold Stability Test, Turbidity, Color Stability Test, two dosages of combined CMC and Colloidal Stabilizer followed by Cold Stability Tests, Cold Hold, Report $160.00Malic Acid, Tartaric Acid, Lactic Acid, Acetic Acid, Succinic Acid, Citric Acid $103.00- pH & Acidity
- Ascorbic Acid is an antioxidant.
- Organic acid found in grapes.
- 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.
Ascorbic Acid is an antioxidant. $37.00Organic acid found in grapes. $27.00One 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. $25.00- 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.
- pH and TA.
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. $31.00pH by Auto-titrator. $16.00pH and TA. $23.00- Can be produced by yeast and is a volatile acid.
- Main organic acid in wine.
- Titratable acidity, expressed as acetic or citric acid, as required by other countries or in non-grape products.
Can be produced by yeast and is a volatile acid. $31.00Main organic acid in wine. $23.00Titratable acidity, expressed as acetic or citric acid, as required by other countries or in non-grape products. $16.00- 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.
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. $37.00- Physical Properties
- Elevated calcium levels may cause calcium tartrate instability in wine. This may be seen in areas with high calcium soils or in association with the use of certain bentonites.
- Density is a measure of weight/volume.
Elevated calcium levels may cause calcium tartrate instability in wine. This may be seen in areas with high calcium soils or in association with the use of certain bentonites. $29.00Density is a measure of weight/volume. $31.00$29.00- To screen for oxygen pickup during aging or at wine movements, particularly at bottling.
- Calculated from Alcohol and Specific Gravity. Required by several countries for export wines.
To screen for oxygen pickup during aging or at wine movements, particularly at bottling. $31.00Calculated from Alcohol and Specific Gravity. Required by several countries for export wines. $61.00$52.00- Sensory Services
- Enartis USA's enology and winemaking team evaluate wines offering a brief description of characteristics. In some cases, our clients use this service for descriptors for label development. In other cases, it may be a used as an independent or third-party evaluation of a wine for problem characterization/resolution.
- This is a diagnostic test for hydrogen sulfide and/or mercaptans. The test is subjective and only assesses the wine’s ability to be treated. If the wine shows potential for treatment, this test should be followed by trials to determine the treatment level for removal of the sulfides and/or mercaptans found.
- Enhancements can involve trials for finishing products.
Enartis USA's enology and winemaking team evaluate wines offering a brief description of characteristics. In some cases, our clients use this service for descriptors for label development. In other cases, it may be a used as an independent or third-party evaluation of a wine for problem characterization/resolution. $150.00This is a diagnostic test for hydrogen sulfide and/or mercaptans. The test is subjective and only assesses the wine’s ability to be treated. If the wine shows potential for treatment, this test should be followed by trials to determine the treatment level for removal of the sulfides and/or mercaptans found. $150.00Enhancements can involve trials for finishing products. $175.00- Sensory Evaluation, Problem Identification, Acidification/De-Acidification, Fining Trials, Tannins and Polysaccharide Trials, Mini-Consult
Sensory Evaluation, Problem Identification, Acidification/De-Acidification, Fining Trials, Tannins and Polysaccharide Trials, Mini-Consult $400.00- Soluble Solids
- Calculated from Alcohol and Specific Gravity. Required by several countries for export wines.
- A measure of fermentable sugars.
- Glucose + Fructose, inverted, provides information on fermentable sugars (G+F) as well as any added sucrose or cane sugar.
Calculated from Alcohol and Specific Gravity. Required by several countries for export wines. $61.00A measure of fermentable sugars. $25.00Glucose + Fructose, inverted, provides information on fermentable sugars (G+F) as well as any added sucrose or cane sugar. $38.00- The pectin test is recommended when problems with settling a juice or wine occur.
- Specific gravity is a density measurement that is related back to the density of water. This analysis is required for most export wines.
$52.00The pectin test is recommended when problems with settling a juice or wine occur. $31.00Specific gravity is a density measurement that is related back to the density of water. This analysis is required for most export wines. $29.00- 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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