30 Aug Wine Enology Analysis
Ag Laboratory & Consulting Wine Enology
Ag Laboratory & Consulting is excited to announce the expansion of our enology and wine grape juice analysis services. As a full-service laboratory and agronomic consulting firm, we partner with our clients to deliver solutions that help solve their most complicated needs from growing through bottling. Our services are designed specifically to provide winemakers with the information needed to make educated decisions in the field for harvest and the adjustments through the wine making process. Our expertise and consulting goes beyond the norm to develop new insights and drive results with quality in the field and in the bottle. Learn More
Ag Laboratory provides multiple panel analyses for all stages of the enology process. With a price point of 20% less then most enology laboratories, and an average of 12-24 hour turn-around, Ag Laboratory & Consulting is providing an alternative and cost effective service state wide.
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
Juice Quality Management (continued)
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
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 ageing.
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