Analytical Services

	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:

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

	Alcohols Alcohol, Ebulliometer Alcohol, Gas Chromatography or NIR Methanol, Gas Chromatography
	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
	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)
	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
	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)
	Preservatives Ascorbic Acid Sorbic Acid Free SO2, Aeration-Oxidation Free SO2, Ripper Total SO2, Aeration-Oxidation Total SO2, Ripper
	Inorganic Analyses Ammonia Calcium, AA Carbon Dioxide, Carbodoseur Copper, AA Fluoride Iron, AA Oxygen, Dissolved, OSE Potassium, AA Sodium, AA
	Physical Measurements Density Extract Pressure/Vacuum Specific Gravity, Densitometer Volume, Bottle Fill Level
	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
	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
	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
	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)
	Other Services Standardizations & Calibrations on Lab Equipment pH Electrode Check pH Meter and Electrode Check Reagent Standardization
	Grape Sample Preparation For Analysis Sample Preparation

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