BASIC JUICE SET
Brix, TA, pH
$30.00
Used to monitor sugar and acid ripeness in the field before harvest.
NOTE: 50 mL needed
PRIMARY JUICE SET
Brix, TA, pH, Ammonia, Assimilable Amino Nitrogen, ML
$79.00
This analysis set is vital to know before primary fermentation has begun. This set confirms field sampling analysis, fruit maturity and informs winemakers of the nitrogen content of the must.
NOTE: 250 mL needed
STUCK AND SLUGGISH FERMENTATION
Alcohol, Total SO₂, pH, Micro-Evaluation Scan, VA, ML, RS
$118.00
When primary fermentation is unexpectedly slowing or has stopped there are multiple factors that may be inhibiting fermentation. This analysis set will help to identify if any of the included parameters are out of balance.
NOTE: 250 mL needed
STUCK AND SLUGGISH MALOLACTIC FERMENTATION
Quick Malic Assay, Alcohol, Total SO₂, pH, Micro-Evaluation Scan, VA, ML, RS
$158.00
When malolactic fermentation is unexpectedly slowing or has stopped there are multiple factors that may be inhibiting fermentation. This analysis set will help to identify if any of the included parameters are out of balance. A bench trial of a Malic Quick Assay helps to determine if the wine has the potential to complete malic fermentation with specifically selected malic bacteria strains.
NOTE: 250 mL needed
COMPLETE ANALYSIS
Alcohol, Free SO₂, Total SO₂, TA, pH, VA , ML, RS
$109.00
A complete analysis should be done at the end of primary fermentation and at the end of malic fermentation. This analysis set confirms fermentation has gone to dryness, that malic fermentation has not spontaneously occurred, and is necessary to create baseline values for VA, Alcohol, TA, and pH. Free and Total SO2 are necessary to do at this point to ensure these values are at an acceptable level for malic fermentation to occur. At the end of Malic fermentation this analysis set confirms that malic fermentation has completed, illustrates the shift in TA, pH, VA after MLF and confirms all other baseline values and builds data history. This is the most widely used set of analysis in the wine industry at any given point during a wine’s aging process. If any characteristic of a wine is in question, this set of analyses should be run.
NOTE: 250 mL needed
DRY COMPLETE
Alcohol, Free SO₂, Total SO₂, TA, pH, VA
$77.00
Should be used on a monthly or quarterly basis to monitor wine and create an alcohol history for blending and labeling purposes. Can be used if two double-dry (wines that have completed primary and malic fermentations) wines are blended together as well.
NOTE: 250 mL needed
QC DRY
Free SO₂, Total SO₂, pH, VA
$56.00
If a comfortable alcohol baseline has been established, this analysis set can be used for monthly or quarterly quality control on double-dry wines.
NOTE: 250 mL needed
QC SWEET
Free SO₂, Total SO₂, pH, VA, ML, RS
$89.00
If a comfortable alcohol baseline has been established, this analysis set can be used for monthly or quarterly quality control on sweet wines.
NOTE: 250 mL needed
WHITE PRE BOTTLE COMPLETE
Alcohol, Free SO₂, Total SO₂, TA, pH, VA, ML, RS, Microbiological Filtration / ID, Heat and Cold Stability
$150.00
Just as the name states this is a complete set of analysis that will help in preparing the lot of wine for bottling. This analysis set can help to assist the winemaker in making any last minute adds for wine enhancement or fining adds to aid in heat and cold stabilization. It can also allow winemaker to decide on what kind of filtration process is necessary based on the microbial load of the lot in question.
NOTE: 375 mL needed
MICRO COMPLETE
Alcohol, Free SO₂, Total SO₂, TA, pH, VA, ML, RS, Microbiological Filtration / ID
$129.00
Usually used after bottling to assure that wine chemistry after bottling matches prebottling chemistry and to confirm that sterile bottling was achieved if a 0.45 µm micron was used during filtration. However if sterile bottling was not conducted, this analysis set can be used to compare the chemical and microbial population with prebottling chemistry.
NOTE: 375 mL needed