Vinquiry Inc. Analytical services, consulting & supplies for the wine industry

Analytical Services

ANALYTICAL SERVICES, CONSULTING & SUPPLIES FOR THE WINE INDUSTRY
 

Each of our analytical panels is developed with specific winemaking stages in mind. The panels combine analyses that are needed at various points and critical decision-making moments in winemaking. They provide information for understanding parameters of juice, fermentation and wine ageing, problem solving, filtration, bottling and export. Please include the minimum volume of sample for each test.
In addition to the ease of choosing these tests, the panels are priced at a discount compared to the same group of tests requested separately -- A NICE WAY TO SAVE MONEY!

Need help deciding which panels to choose? Click on our What To Do When sheet to get started in the right direction.

PANELS:

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Panel 1. Basic Chemistry Panel for Winemaking, a core group of analyses to define wine chemistry:  Alcohol, Titratable Acidity, pH, Volatile Acidity, Free SO2(A/O), Total SO2(Ripper), Malic Acid, Glucose + Fructose.  $110.00

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Panel 2. QC Panel, standard tests for monitoring: Titratable Acidity, pH, Free SO2(A/O), Total SO2(Ripper), Volatile Acidity. $55.00

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Panel 3. Juice Panel, tests for juice maturity, acid composition and balance, and yeast assimilable nitrogen: Brix (refractometer), Ammonia, Assimilable Amino Nitrogen, pH, Titratable Acidity, Potassium, HPLC Organic Acid Profile (Tartaric, Malic, Citric). $115.00 (Please call Vinquiry for handling and shipping instructions)

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Panel 3.5 Core Juice Panel, provides the basic information of winegrape juice including information on fruit maturity and nutritional status: Brix (Refractometer), Ammonia, Assimilable, Amino Nitrogen, pH, Titratable Acidity, Malic Acid $90.00 (Please call Vinquiry for handling and shipping instructions)

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Panel 4. Unfiltered Bottling Panel, provides tests used to make decisions on microbial stability and clarity for bottling without filtration: 
Red Wine Includes: Glucose + Fructose, Malic Acid, Turbidity, Volatile Acidity, Culture for Brettanomyces, Culture for Bacteria, 4-Ethyl Phenol and 4-Ethyl Guaiacol. $165.00
White Wine Includes: Glucose + Fructose, Malic Acid, Turbidity, Volatile Acidity, Culture for Yeast and Culture for Bacteria. $115.00

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Panel 5. Export Panel, analyses covering VI-1 Long form for EU, Japan, Korea and Taiwan: Actual Alcohol, Total Alcohol, Titratable Acidity, Extract, Total SO2, Sorbic Acid, Volatile Acidity, Citric Acid, Glucose + Fructose.   $210.00

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Panel 6. Wine Improvement Panel, Used to help winemakers diagnose and treat common wine defects. Includes sensory analysis before and after treatment, fining trial, and a brief consultation with an experienced winemaker on the results. Further trials or consultation can be added if necessary.  $150.00

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Panel 7. Brett Management Panel, to monitor the growth and to access the impact of Brettanomyces yeast in wine: Culture for Brettanomyces, HPLC analysis for 4-Ethyl Phenol and 4-Ethyl Guaiacol, Free SO2 (A/O), Brief Sensory Evaluation. $105.00

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Panel 8. Post Fermentation Panel, tests for completion of primary and secondary fermentation and for determination of baseline volatile acidity: Volatile Acidity, Malic Acid, Glucose + Fructose. $50.00

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Panel 9. Fermentation Assessment Panel, for evaluating sluggish and stuck fermentations. Includes: GC Alcohol, Microscopic scan, Volatile Acidity, Glucose/Fructose and Malic Acid. $88.00

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Panel 10. Malolactic Fermentation Assessment Panel, for evaluating stuck Malolactic fermentations. Includes: GC Alcohol, Volatile Acidity, Total SO2, Glucose/Fructose, Microscopic Scan, pH, Quick Malic Assay (inoculation of bacterial strains and malic acid tests). $160.00

TESTS:

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Alcohols
Alcohol, Ebulliometer
Alcohol, Gas Chromatography or NIR
Methanol, Gas Chromatography

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Acids, Aldehydes & Esters
Acetaldehyde, Gas Chromatography
Acetic Acid, Enzymatic
Ascorbic Acid, Enzymatic
Citric Acid, Enzymatic
Ethyl Acetate, Gas Chromatography
Grain Strength
Lactic Acid, Enzymatic
Malic Acid, Enzymatic
Organic Acid Profile for Wine (tartaric, malic, citric, lactic, acetic, succinic)
Organic Acid Profile for Juice (tartaric, malic, lactic, acetic)
pH
Sorbic Acid
Titratable Acidity
Volatile Acidity

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Color and Phenolics
Adams Assay for Phenolics, Tannins, and Anthocyanins
Anthocyanins
Color Stability, Chill Haze
Color: Absorbance @ 420/520
Co-pigmentation
4-Ethyl Phenol, HPLC
Phenols, Flavonoid
Phenols, Non-flavonoid
Total Phenols, Folin-Ciocalteu
Phenol Maturity Assessment (gelatin index, ethanol index and acid index)

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Sugars
Brix, Hydrometer
Brix, Refractometer
Glucose, Enzymatic
Fructose, Enzymatic
Glucose + Fructose, Enzymatic
Glucose + Fructose, Enzymatic, Inverted
Reducing Sugar, Gold Coast
Reducing Sugar, Gold Coast, Inverted
Sucrose, Enzymatic

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Juice, Must, and Berry Analyses
Acetic Acid, Enzymatic
Ascorbic Acid
Assimilable Amino Nitrogen
Ammonia
Berry Variability
Brix, Hydrometer
Brix, Refractometer
Buffering Capacity
Citric Acid, Enzymatic
Lactic Acid, Enzymatic
Malic Acid, Enzymatic
Organic Acid Profile
Percent Solids
pH
Predictive Guide for Acid Adjustment in Juices
Titratable Acidity
Volatile Acidity
Sample Preparation (Clusters)
Sample Preparation (Grapes)

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Preservatives
Ascorbic Acid
Sorbic Acid
Free SO2, Aeration-Oxidation
Free SO2, Ripper
Total SO2, Aeration-Oxidation
Total SO2, Ripper

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Inorganic Analyses
Ammonia
Calcium, AA
Carbon Dioxide, Carbodoseur
Copper, AA
Fluoride
Iron, AA
Oxygen, Dissolved, OSE
Potassium, AA
Sodium, AA

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Physical Measurements
Density
Extract
Pressure/Vacuum
Specific Gravity, Densitometer
Volume, Bottle Fill Level

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Stability Tests, Evaluations and Problem Solving
Bentonite Fining Trial
Chloroanisoles
Chloroanisoles: Environmental TCA with kit
Cold Stability, Conductivity
Cold Stability, Freeze Test
Conductivity Reading
Colloid Solubility
Filterability
Heat Stability
Laccase Test
Ochratoxin
Oxidative Stability
Pectin Test
Pinking Potential, Peroxide Test
Problem ID/Characterization
Protein Material Fining Trial
Sediment/Haze Identification
Sulfide Detection Trial
Sulfur Compounds by GC-MS
Turbidity
Urea, Enzymatic
Wine Adjustment Series

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Cork Analyses
Cork Moisture (18 cork sample)
Cork Residual Peroxide
Cork Sensory Evaluation (18 cork sample)
Cork Sterility
Trichloroanisole (TCA) by GC-MS
Chloroanisoles by GC-MS

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Distilled Beverage Analyses
Distilled Beverages Panel
Acetaldehyde, Gas Chromatography
Alcohol (Ethanol), Gas Chromatography
Apparent Proof, Hydrometer
Ethyl Acetate, Gas Chromatography
Extract, Evaporation
Furfural, UV
Fusel Oils, Gas Chromatography
Methanol, Gas Chromatography
Obscuration
Titratable Acidity
True Proof, Distillation

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Microbiological Services
Anaerobic Culture for Bacteria
Bottled Wine Sterility
Calcium Carbonate Culture
Culture for Bacteria
Culture for Brettanomyces
Culture for Yeast
Culture Maintenance & Prep/yr, Proprietary Strains
Direct Yeast Count
Glucose Fermentation
Identification of Bacteria
Identification of Yeast
Isolation of Bacteria
Isolation of Yeast
Lysozyme Trial with color
Lysozyme Trial without color
Microscopic Scan
PCR for Yeast and Bacteria
Quick Malic Assay
Serial Dilution/Plate Count
Yeast Activity Test
Velcorin® Challenge at 200 ppm
(other concentrations available)

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Other Services

Standardizations & Calibrations on Lab Equipment
pH Electrode Check
pH Meter and Electrode Check
Reagent Standardization
 

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Grape Sample Preparation For Analysis
Sample Preparation
 

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