Acetic acid is the main component of any Volatile Acidity measurement in wine. It can be determined routinely either enzymatically or be HPLC. See also Volatile Acidity testing. Note that Ethyl Acetate does not contribute to the Volatile Acidity value (see Ethyl Acetate)

Alcohol is required for labeling purposes, standard drinks calculations and in problem solving for stuck ferments and difficult to initiate MLF’s.  We offer the following three test methods:

NIR (Near Infrared Reflectance) is suitable for all table wines.#

If using 50mL sample bottle, simply fill to top to obtain 60mL sample.

HPLC (High Performance Liquid Chromatography) is suitable for all alcoholic beverages, in particular Botrytised styles, Fortifieds, Spirits, Liqueurs, Ciders and Beers.#

Distillation/Pycnometry is the internationally recognised reference method, and is used in case of dispute resolution.#

AAN is measured by the NOPA assay developed by Dukes and Butzke. The method measures only amino acids that can be utilised by yeasts under typical fermentation conditions. Please ensure juice samples are sulfured and frozen before despatch. Also see YAN (Yeast Assimilible Nitrogen)

The AN content of the juice is measured enzymatically. Please ensure juice samples are sulfured and frozen before despatch. Also see YAN (Yeast Assimilible Nitrogen)

Ascorbic Acid is used in winemaking as an anti-oxidant. The test involves titration against 2,6 DCPP.

This method determines the total ash content of a wine, which typically represents any inorganic matter left after combustion at high temperature

Required by the Australian Wine Selectors, the certificate requires analysis of Free and Total SO2, Alcohol, Residual Sugar, Volatile Acidity, Titratable Acidity, pH and Ascorbic Acid

Presence of calcium may cause instability problems (as calcium tartrate deposits). As such winemakers can assess calcium content of their juice or wine to warn of potential difficulties. It is advisable to minimise use of any additives that contain this metal ion.

An estimate of calories in wine can be calculated from the alcohol, sugar and Total Dry Extract levels. These tests are charged separately if applicable. Calorific values are required for labelling of Kosher wines.#

The test is performed by titration against standard acid solution after any carbon dioxide in the sample has been fixed by alkali addition. The test is suitable for still and sparkling wines.

As above.

The sample is subjected to a temperature of -4 degree Celsius for 72 Hours. It is then allowed to warm to room temperature. Absence of tartrate crystals indicates a cold stable wine.#

The results are used by winemakers to assess measures of wine colour such as Hue and Intensity. Other parameters such as Total Phenolics, Total Anthocyanins and Free Sulfur Dioxide are also measured.

Excess copper ions, eg from fining, can cause formation of an unsightly haze (a casse) in finished wine. It is advisable to check copper content in the wine prior to bottling where copper fining operations have been undertaken.

Ethyl acetate can be formed during fermentation imparting a distinct “nail-polish” taint to the wine. Though often mistakenly referred to as a “volatile acid” it is actually an ester, and is not measured as Volatile Acidity by the Markham Still steam distillation method.

These compounds are metabolic by-products of Brettanomyces. In particular, 4-ethyl phenol imparts a “sweaty” or “horsey” aroma to red wines. The presence of such compounds, in conjunction with microbiological plating, may be used by the winemaker to determine if viable populations of this spoilage yeast are present, or have been present in their wines.

These are the main fermentable sugars in juice and wine. Test results are usually reported as the total of these two parameters. However, they may also be reported separately in certain circumstances, eg, investigating sluggish or “stuck” ferments.#

Produced by yeast during primary fermentation, glycerol can contribute to mouthfeel and provide a fuller palate.

The sample is filtered and heated at 80 degree Celsius for 6 Hours. The sample is then cooled overnight to allow any haze to develop. Haze formation is assessed by directing a strong beam of light through the sample. Absence of haze indicates a protein stable wine.#

Laccase is an enzyme produced by Botrytis cinerea. If present, it may cause premature browning of wines. This test allows winemakers to assess the level of Laccase activity, and take appropriate preventive action. It may also be used to assess the effectiveness of treatment methods, such as pasteurisation. Important! Sulfur dioxide or ascorbic acid must not be added to the sample, as they interfere with the analysis.

A by-product of Malo-lactic fermentation (MLF), lactic acid is determined by HPLC. Specific D and L forms can also be determined enzymatically.

The test can be used to measure malic acid levels in juice to allow for any future acid corrections if MLF is contemplated, or to assess whether MLF has been completed. Completion of MLF is considered to be a malic acid level of below 0.05 g/L. #

We can provide a full metal profile for Calcium, Copper, Iron, Potassium and Sodium. For other metals, please enquire.

For white wines, a useful calculation that helps a winemaker determine if there is sufficient Free Sulfur Dioxide in the sample to ensure microbial protection. The value is calculated from the wine pH, Free Sulfur Dioxide content and reference to the actual alcohol content.

In addition to malic and acetic acids, we can analyse for citric, tartaric, succinic and lactic acids. This profile is useful for winemakers who wish to monitor the changing acid composition of their wine from juice through to the finished product.

One of the most important tests for the winemaker. The test is suitable for juice, wine and other liquids.#

Excessive potassium contributes to higher pH in wines, and potential tartrate instability problems. Some countries even have maximum allowable limits.

Potential alcohol is calculated from the residual sugar content. It is an estimate of what the final alcohol would be if all available sugar were to be fermented. See Total Alcohol#

Excess sodium ions may impart a salty taste to wine, and some countries have maximum allowable limits. Please note that it is illegal to add sodium based additives to wine, eg, sodium metabisulfite.

An estimate of the sugar concentration of juice can be determined by hydrometry. Results are usually expressed in Brix or Baume. For more accurate analysis, HPLC can be used.#
Whole grapes may also be submitted for analysis. A processing fee applies. See Berry Preparation

Sorbic acid is a preservative used to suppress potential yeast growth in sweet and semi sweet wines. Its analysis is required for certain export destinations.#

Also known as the relative density, Specific Gravity is required for many Export Certificates of Analysis.#

Australian Law requires that the Standard Drinks be displayed on the label. For the calculation, we will require the alcohol content value.

Succinic acid is formed during fermentation, and and may contribute significantly to titratable acidity.

Sucrose is not legally permitted as an additive in wines in Australia except for Sparkling Wine production. Its presence is detected by “inverting” it to glucose and fructose and subsequent quantification by HPLC. The inverted sugar concentration is compared to that of an untreated sample where the difference, if any, is attributable to sucrose.#

6S085

6S086

Sulfur Dioxide Free

Sulfur Dioxide Total

The sulfur dioxide content of wine is one of the most important parameters a wine maker needs to know. In conjunction with pH, the optimum sulfur dioxide concentration required to protect the wine from bacterial spoilage can be determined.#

The main acid in grapes. It is determined by HPLC. This method can also be used to confirm presence of tartrate crystals.

The juice and wine is titrated to a pH 8.2 end-point with standard alkaline solution. The result gives an estimate of the acid content of the juice or wine, and is expressed as g/L tartaric acid. For the EU, the end-point is taken at pH 7.0.#

Total Dry Extract is calculated from alcohol content and density of the wine, and represents the non-volatile residue in wine after water, alcohol and volatile components have been removed. These tests are charged separately if applicable. #

Volatile acidity is the generic term for acetic acid, and is accurately measured by either HPLC or enzymatically. See also acetic acid.#

If requested, the Steam Distillation method may also be used. Please note that this method may slightly overstates the true acetic acid content due to interference from other volatile acids. #

Yeast Assimilible Nitrogen (YAN) is used to assess the nutritional status of juice, and help the winemaker plan appropriate additions of nutrients to minimise the possibility of a stuck ferment. YAN is the sum of Amino Acid Nitrogen (AAN) and Ammonia Nitrogen (AN). Please refer to listing for details about AN and AAN.

Note: juice samples should be dosed with sulfur dioxide and frozen prior to despatch to prevent fermentation.

NOTE:
· Tests covered by NATA accreditation are marked # after the method description.
· Tests that are not performed frequently are normally not able to be accredited.
· All Chemical testing is done under the same strict quality system.

  Tests marked * after the title are not subject to 5 working day guarantee

Prices are GST exclusive and subject to change