Wine Enology Analysis

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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.

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

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