Cider
Please, provide a minimum sample of 0 ml
Analysis
- Alcohols & Volatiles
- Alcohol content is important for TTB and FDA labeling, as well as for stability reasons. The lower the alcohol content, the more sensitive to spoilage the cider will be.
- 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. 4-EP produces aromas generally describes as “barnyard” or “band-aid” while 4-EG can be medicinal or smoky.
Alcohol content is important for TTB and FDA labeling, as well as for stability reasons. The lower the alcohol content, the more sensitive to spoilage the cider will be. $26.004-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. 4-EP produces aromas generally describes as “barnyard” or “band-aid” while 4-EG can be medicinal or smoky. $71.00- Anti-Microbial Agents Testing
- Initial PCR panel, two dosages of Stab Micro Fining followed by PCR Panel, Trial Report
Initial PCR panel, two dosages of Stab Micro Fining followed by PCR Panel, Trial Report $289.00- Chemical Addition
- Free SO2 by Aeration-Oxidation or Segmented Flow
- Maintaining appropriate levels of Molecular SO2 will help prevent spoilage and protect from oxidation reactions. Molecular SO2 is calculated with Free SO2 and pH values. Recommended molecular SO2 for ciders is 0.8 mg/L.
Free SO2 by Aeration-Oxidation or Segmented Flow $18.00Maintaining appropriate levels of Molecular SO2 will help prevent spoilage and protect from oxidation reactions. Molecular SO2 is calculated with Free SO2 and pH values. Recommended molecular SO2 for ciders is 0.8 mg/L. $33.00$19.00- Classic Microbiology
- This plating is used to determine the presence of yeast and/or bacteria in a 300mL sample (25mL-100mL sample for cider 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 cider that has already been sterile filtered.
- Culture Plating can be used to precisely identify and quantify microorganisms present in cider.
- Culture Plating can be used to precisely identify and quantify microorganisms present in cider.
This plating is used to determine the presence of yeast and/or bacteria in a 300mL sample (25mL-100mL sample for cider 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 cider that has already been sterile filtered. $35.00Culture Plating can be used to precisely identify and quantify microorganisms present in cider. $28.00Culture Plating can be used to precisely identify and quantify microorganisms present in cider. $28.00- Culture Plating can be used to precisely identify and quantify microorganisms present in cider.
- Microscopic Scans give a snapshot of the microbial health of juice or cider. They are often used throughout cider making as quick quality control. Microscopic Scans provide valuable information for understanding microbial flora of a cider and ensure microbial stability during maturation.
Culture Plating can be used to precisely identify and quantify microorganisms present in cider. $28.00Microscopic Scans give a snapshot of the microbial health of juice or cider. They are often used throughout cider making as quick quality control. Microscopic Scans provide valuable information for understanding microbial flora of a cider and ensure microbial stability during maturation. $42.00- Haze, Sediments and Stability
- Increments of selected bentonite are added to determine the lowest treatment level required to achieve heat stability.
- Filterability Index shows the risk for a clogged filter pre-bottling or during bottling. Completing this test is recommended during the final stages prior to bottling to minimize downtime.
- The sample is heated to 60*C for 24hrs and the NTU readings are compared with a control non-heated sample.
Increments of selected bentonite are added to determine the lowest treatment level required to achieve heat stability. $83.00Filterability Index shows the risk for a clogged filter pre-bottling or during bottling. Completing this test is recommended during the final stages prior to bottling to minimize downtime. $52.00The sample is heated to 60*C for 24hrs and the NTU readings are compared with a control non-heated sample. $21.00- Turbidity is an important measure of the visual quality of cider. Unless the cider is intended to be cloudy, turbidity levels at bottling should be under 2 NTU.
Turbidity is an important measure of the visual quality of cider. Unless the cider is intended to be cloudy, turbidity levels at bottling should be under 2 NTU. $16.00- Metals
- Residual copper should be tested after a CuSO4 addition to check for the possibility of a copper casse formation and to ensure TTB compliance.
Residual 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- Molecular Biology Techniques
- PCR (Polymerase Chain Reaction) can be used to precisely identify and quantify microorganisms present in cider.
- PCR (Polymerase Chain Reaction) can be used to precisely identify and quantify microorganisms present in cider.
- PCR (Polymerase Chain Reaction) can be used to precisely identify and quantify microorganisms present in cider.
PCR (Polymerase Chain Reaction) can be used to precisely identify and quantify microorganisms present in cider. $57.00PCR (Polymerase Chain Reaction) can be used to precisely identify and quantify microorganisms present in cider. $57.00PCR (Polymerase Chain Reaction) can be used to precisely identify and quantify microorganisms present in cider. $57.00- PCR (Polymerase Chain Reaction) can be used to precisely identify and quantify microorganisms present in cider.
- PCR (Polymerase Chain Reaction) can be used to precisely identify and quantify microorganisms present in cider.
- PCR (Polymerase Chain Reaction) can be used to precisely identify and quantify microorganisms present in cider.
PCR (Polymerase Chain Reaction) can be used to precisely identify and quantify microorganisms present in cider. $57.00PCR (Polymerase Chain Reaction) can be used to precisely identify and quantify microorganisms present in cider. $57.00PCR (Polymerase Chain Reaction) can be used to precisely identify and quantify microorganisms present in cider. $57.00- PCR (Polymerase Chain Reaction) can be used to precisely identify and quantify microorganisms present in cider.
- PCR (Polymerase Chain Reaction) can be used to precisely identify and quantify microorganisms present in cider.
- Identify and quantify main spoilage microorganisms at the early stage of production and prevent cider spoilage and further contamination. Includes: Brettanomyces, Lactic Acid Bacteria (Lactobacillus, Pediococcus, Oenococcus), PCR for Acetic Acid Bacteria (Acetobacter, Gluconobacter and Gluconacetobacter), Saccharomyces and Zygosaccharomyces.
PCR (Polymerase Chain Reaction) can be used to precisely identify and quantify microorganisms present in cider. $57.00PCR (Polymerase Chain Reaction) can be used to precisely identify and quantify microorganisms present in cider. $57.00Identify and quantify main spoilage microorganisms at the early stage of production and prevent cider spoilage and further contamination. Includes: Brettanomyces, Lactic Acid Bacteria (Lactobacillus, Pediococcus, Oenococcus), PCR for Acetic Acid Bacteria (Acetobacter, Gluconobacter and Gluconacetobacter), Saccharomyces and Zygosaccharomyces. $114.00- Other Analysis
- Carbonation - Can/Bottle Level
- Carbonation Check Level
- Concentrate Analysis
Carbonation - Can/Bottle Level $50.00Carbonation Check Level $28.00Concentrate Analysis $65.00- Pressure/Vacuum.
Pressure/Vacuum. $52.00- Panels - Cider
- Essential analysis for best managing alcoholic fermentation. This panel provides a complete snapshot of fruit quality, acid balance and yeast nutritional health. Includes: °Brix, Malic Acid, Pectin Test, pH, TA (expressed as Malic Acid), YAN.
- This panel provides information needed to understand cider status after fermentation and manage quality during ageing. Includes: Acetic Acid, Alcohol (by GC), Glucose + Fructose, Lactic Acid, Malic Acid, Microscopic Scan, Pectin Test, pH, TA (expressed as Malic Acid).
- All the information needed to prepare cider prior to bottling grouped into one panel. Includes: Acetic Acid, Alcohol (by GC), Carbonation Level, Filterability Index, Microscopic Scan, Pectin Test, pH, SO2 (Free, Total and Molecular), TA (expressed as Malic Acid), Turbidity.
Essential analysis for best managing alcoholic fermentation. This panel provides a complete snapshot of fruit quality, acid balance and yeast nutritional health. Includes: °Brix, Malic Acid, Pectin Test, pH, TA (expressed as Malic Acid), YAN. $110.00This panel provides information needed to understand cider status after fermentation and manage quality during ageing. Includes: Acetic Acid, Alcohol (by GC), Glucose + Fructose, Lactic Acid, Malic Acid, Microscopic Scan, Pectin Test, pH, TA (expressed as Malic Acid). $170.00All the information needed to prepare cider prior to bottling grouped into one panel. Includes: Acetic Acid, Alcohol (by GC), Carbonation Level, Filterability Index, Microscopic Scan, Pectin Test, pH, SO2 (Free, Total and Molecular), TA (expressed as Malic Acid), Turbidity. $200.00- Excellent analytical panel to ensure consistency of packaging and product quality control post-bottling. Includes: Alcohol (by GC), Bottled Cider Sterility, Carbonation Level of Canned or Bottled Cider, Microscopic Scan, pH, SO2 (Free, Total and Molecular), Turbidity.
- Essential for monitoring cider microbial stability during ageing. Includes: pH, Free SO2, Molecular SO2, Acetic Acid, Microscopic Scan.
- Comprehensive panel to meet the Nutritional Facts requirements as set by the FDA for labeling of ciders. Not required for TTB labeling. Includes: Ash, Calories by Calculation, Cholesterol, Fat by Gravimetry, Fiber by 2011.15 Codex Definition, Metals Screen (Na, Ca, Fe, K), Moisture by Karl Fischer, Protein by Kjeldahl, Specific Gravity, Sugar Profile, Vitamin D.
Excellent analytical panel to ensure consistency of packaging and product quality control post-bottling. Includes: Alcohol (by GC), Bottled Cider Sterility, Carbonation Level of Canned or Bottled Cider, Microscopic Scan, pH, SO2 (Free, Total and Molecular), Turbidity. $150.00Essential for monitoring cider microbial stability during ageing. Includes: pH, Free SO2, Molecular SO2, Acetic Acid, Microscopic Scan. $75.00Comprehensive panel to meet the Nutritional Facts requirements as set by the FDA for labeling of ciders. Not required for TTB labeling. Includes: Ash, Calories by Calculation, Cholesterol, Fat by Gravimetry, Fiber by 2011.15 Codex Definition, Metals Screen (Na, Ca, Fe, K), Moisture by Karl Fischer, Protein by Kjeldahl, Specific Gravity, Sugar Profile, Vitamin D. $1,310.00- Evaluates the risk of bottling cider without filtration. This panel checks for stability to identify potential for yeast or bacteria refermentation and microbial population.
- Helps cider makers diagnose and correct faults and improve sensory profile. After a sensory analysis and bench trials, we provide treatment options that improve and optimize a particular cider. It can be used to treat issues such as poor color, astringency, unbalanced mouthfeel, oxidation and off-flavors or off-aromas. This panel is also available for distilled beverages, wine, beer, sparkling wine and dosage determination trials. Includes: Sensory Analysis before and after treatment, Fining Trials, Bench Trials with Tannins and/or Polysaccharides, Mini-Consult.
Evaluates the risk of bottling cider without filtration. This panel checks for stability to identify potential for yeast or bacteria refermentation and microbial population. $105.00Helps cider makers diagnose and correct faults and improve sensory profile. After a sensory analysis and bench trials, we provide treatment options that improve and optimize a particular cider. It can be used to treat issues such as poor color, astringency, unbalanced mouthfeel, oxidation and off-flavors or off-aromas. This panel is also available for distilled beverages, wine, beer, sparkling wine and dosage determination trials. Includes: Sensory Analysis before and after treatment, Fining Trials, Bench Trials with Tannins and/or Polysaccharides, Mini-Consult. $275.00- pH and Acidity
- Acetic Acid can be produced by yeast, spoilage microorganisms and oxidation reactions. If above 0.080 mg/100 mL, it can have a detrimental perception to the quality of cider.
- Lactic Acid can be used to track and understand the status of malolactic fermentation. While this can be desired to soften the acid texture in certain cider styles, it is often attributed to microbial development, leading to spoilage. Verifying lactic acid content regularly (at least twice) during cellar ageing, is a proactive way to minimize unwanted microbial development and off-flavors.
- Malic Acid is the main organic acid present in cider. It contributes to pH, mouthfeel and organoleptic profile of cider. Additionally, it can be metabolized by lactic acid bacteria to produce lactic acid, a softer textured acid. Malolactic fermentation can be desirable to increase softness, roundness and creaminess, often found in barrelaged ciders though it’s typically considered undesirable and a potential fault.
Acetic Acid can be produced by yeast, spoilage microorganisms and oxidation reactions. If above 0.080 mg/100 mL, it can have a detrimental perception to the quality of cider. $37.00Lactic Acid can be used to track and understand the status of malolactic fermentation. While this can be desired to soften the acid texture in certain cider styles, it is often attributed to microbial development, leading to spoilage. Verifying lactic acid content regularly (at least twice) during cellar ageing, is a proactive way to minimize unwanted microbial development and off-flavors. $31.00Malic Acid is the main organic acid present in cider. It contributes to pH, mouthfeel and organoleptic profile of cider. Additionally, it can be metabolized by lactic acid bacteria to produce lactic acid, a softer textured acid. Malolactic fermentation can be desirable to increase softness, roundness and creaminess, often found in barrelaged ciders though it’s typically considered undesirable and a potential fault. $25.00- pH has an important impact on microbial stability, oxidative stability and organoleptic profile of apple juice and cider. pH greatly impacts the texture and balance of ciders, especially with varying degrees of sweetness. Lower pH conditions help prevent development of spoilage microbes due to more effective microbial protection from SO2 at lower pH levels. At the juice stage, pH is usually between 3.3 and 3.7, which is one of the reasons a blend of different apples is key to the final balance in quality ciders.
- Titratable Acidity (TA) is the measure of organic acids and has an important impact on cider balance. It is expressed as g/L of malic acid and levels vary between 3-8 g/L average.
pH has an important impact on microbial stability, oxidative stability and organoleptic profile of apple juice and cider. pH greatly impacts the texture and balance of ciders, especially with varying degrees of sweetness. Lower pH conditions help prevent development of spoilage microbes due to more effective microbial protection from SO2 at lower pH levels. At the juice stage, pH is usually between 3.3 and 3.7, which is one of the reasons a blend of different apples is key to the final balance in quality ciders. $16.00Titratable Acidity (TA) is the measure of organic acids and has an important impact on cider balance. It is expressed as g/L of malic acid and levels vary between 3-8 g/L average. $16.00- Physical Properties
- To screen for oxygen pickup during ageing, particularly at bottling.
- Yeast Assimilable Nitrogen (YAN) is a calculation of the total yeast assimilable organic and inorganic nitrogen. A successful fermentation requires 150-200 mg/L. Insufficient or too high levels of YAN may cause stress to yeast, affecting fermentation kinetics and leading to the production of off-flavors such as hydrogen sulfide (H2S).
To screen for oxygen pickup during ageing, particularly at bottling. $31.00Yeast Assimilable Nitrogen (YAN) is a calculation of the total yeast assimilable organic and inorganic nitrogen. A successful fermentation requires 150-200 mg/L. Insufficient or too high levels of YAN may cause stress to yeast, affecting fermentation kinetics and leading to the production of off-flavors such as hydrogen sulfide (H2S). $50.00- Sensory Services
- The assessment includes a sensory evaluation and recommendations.
- Used to help cider makers diagnose and treat common defects. Includes a sensory analysis before and after treatment, fining trial, and a brief consultation with an experienced cider maker on the results. Further trials or consultation can be added if necessary.
- Standard sensory evaluation by at least two Enartis USA panelists.
The assessment includes a sensory evaluation and recommendations. $100.00Used to help cider makers diagnose and treat common defects. Includes a sensory analysis before and after treatment, fining trial, and a brief consultation with an experienced cider maker on the results. Further trials or consultation can be added if necessary. $275.00Standard sensory evaluation by at least two Enartis USA panelists. $150.00- Solubles and Solids
- °Brix is a measure of percentage of sugar in an aqueous solution (1°Brix is 1 gram of sucrose in 100 grams of solution). °Brix provides information on sugar content in apple juice, giving an estimation of potential alcohol after fermentation. It is important to measure °Brix prior to fermentation to know the starting point and again throughout fermentation to follow fermentation kinetics. Apples contain roughly 11-16 °Brix at harvest, depending on the cultivated variety, with some ranging higher or lower.
- At the end of fermentation, measuring Glucose + Fructose is recommended (often referred to as residual sugar) to confirm the completion of fermentation (fermentation considered complete when G+F<100 mg/100 mL).
°Brix is a measure of percentage of sugar in an aqueous solution (1°Brix is 1 gram of sucrose in 100 grams of solution). °Brix provides information on sugar content in apple juice, giving an estimation of potential alcohol after fermentation. It is important to measure °Brix prior to fermentation to know the starting point and again throughout fermentation to follow fermentation kinetics. Apples contain roughly 11-16 °Brix at harvest, depending on the cultivated variety, with some ranging higher or lower. $20.00At the end of fermentation, measuring Glucose + Fructose is recommended (often referred to as residual sugar) to confirm the completion of fermentation (fermentation considered complete when G+F<100 mg/100 mL). $25.00$52.00- Pectin Test provides information on the residual content of pectin in cider. If pectins are present, clarification and filtration may be difficult. Tip: For a quick pectin test, take 25 mL of juice, add 50 mL of acidulated 95% alcohol and wait ten minutes. Formation of gel indicates pectin presence.
- Specific Gravity is another form of dissolved solids measurement.
Pectin Test provides information on the residual content of pectin in cider. If pectins are present, clarification and filtration may be difficult. Tip: For a quick pectin test, take 25 mL of juice, add 50 mL of acidulated 95% alcohol and wait ten minutes. Formation of gel indicates pectin presence. $31.00Specific Gravity is another form of dissolved solids measurement. $29.00