Wine Enology Analysis

Grape Quality Management

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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

Fermenting Wine Grapes

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

Enology

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

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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)

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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

Wine Barrels

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

malolactic-fermentation

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

Fermenting

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

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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

wine quality

Monthly Check Analysis

Analysis to monitor the wine’s microbial stability during ageing.

Analysis: Acetic Acid, pH, Free & Molecular SO2

Sample Requirement: 250 mL

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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