Grape Quality Management
Grape Quality Monitoring Analysis
To help wine makers organize harvest, schedule optimal picking dates and adjust the wine- making processes to grape quality. Weekly assessment of vineyard from verasion to harvest.
Analysis: Brix, pH, Titratable acidity, Sampling, and Sample Prep
Sample Requirement: 5-7 grape clusters randomly sampled from different locations in the Vineyard.
Juice Quality Management
Juice Panel 1 – Juice Quality Management
Analysis to manage the alcoholic fermentation and winemaking adjustments providing a complete analysis of fruit maturity, fruit quality, acid balance, and nutritional health.
Analysis: Ammonia, Assimilable Amino Nitrogen, YAN Calculation, Brix, Gluconic Acid, Organic Acid Profile (Malic, Tartaric, Lactic, and Acetic Acid), pH, Potassium, Titratable Acidity.
Sample Requirement: 500 mL
Juice Panel 2 – Core Juice Panel
Analysis to determine fruit and juice maturity, acid balance and nutritional health for management of alcoholic fermentation.
Analysis: Brix, Ammonia, Assimilable Amino Nitrogen, YAN Calculation, Malic Acid, pH, Titratable Acidity
Sample Requirement: 250 mL
Yeast Nutrition Panels
Analysis to manage yeast nitrogen nutrition and to conduct a healthy alcoholic fermentation.
Analysis: Ammonia, Assimilable Amino Nitrogen, YAN Calculation
Sample Requirement: 50 mL
pH & Acid Management for Juice
Analysis to adjust juice and wine acid balance provide tartaric acid and additional rates to meet specific pH targets. (Brix, pH, TA Analysis Required)
Analysis: Buffer Capacity, Organic Acid Profile (Malic, Tartaric, Lactic, and Acetic Acid), Potassium, Predictive Acid
Sample Requirement: 250 mL
Fermentation
Post-Fermentation Panel
Analysis to verify the successful completion of both alcoholic and malolactic fermentation.
Analysis: Acetic Acid, Malic Acid, Glucose & Fructose
Sample Requirement: 250 mL
Fermentation Assessment Panel
Analysis to measure the degree of completion and to help identify possible cause for stuck or sluggish alcoholic fermentation.
Analysis: Alcohol, Acetic Acid, Lactic Acid, Malic Acid, Glucose & Fructose
Sample Requirement: 250 mL
Malolactic Fermentation Assessment Panel
Analysis to determine the degree of completion and to help identify possible cause for stuck or sluggish Malolactic fermentation.
Analysis: Alcohol, Acetic Acid, Lactic Acid, Malic Acid, pH, Glucose & Fructose, Total SO2
Sample Requirement: 500 mL
Post-Fermentation
Monitoring of Wine Quality
Analysis to monitor the wine and provide basic information on acid and SO2.
Analysis: Acetic Acid, pH, Titratable Acidity, Free & Total SO2
Sample Requirement: 250 mL
Quality
Core Wine Chemistry Analysis
Analysis of Basic Chemistry needed during the winemaking processes.
Analysis: Alcohol, Acetic Acid, pH, Titratable Acidity, Glucose & Fructose, Free & Total SO2
Sample Requirement: 500 mL
Wine Quality Monitoring
Monthly Check Analysis
Analysis to monitor the wine’s microbial stability during aging.
Analysis: Acetic Acid, pH, Free & Molecular SO2
Sample Requirement: 250 mL
Predictive Acid and Tartrate Stability
Analysis to understand acidity changes due to tartaric stabilization, acidification, deacidification, or even alcohol removal.
Analysis: Alcohol, Acetic Acid, pH, Titratable Acidity, Free & Total SO2, Glucose & Fructose
Sample Requirement: 500 mL
