Wine Lab Tests

• Includes: Brix, Density, pH, Titratable Acidity, Malic Acid, and YAN.
• Requires: 100 mL
• $104 (20% Discount)

• Includes: ABV, pH, Titratable Acidity, Glucose + Fructose, Malic Acid, and Volatile Acidity.
• Requires: 100 mL
• $120 (20% Discount)

• Includes: pH, Titratable Acidity, Malic Acid, and Volatile Acidity
• Requires: 100 mL
• $79.20 (10% discount)

• Includes: ABV, pH, Titratable Acidity, Glucose + Fructose, Malic Acid, Volatile Acidity, Free SO2, and Total SO2.
• Requires: 375 mL
• $161.60 (20% Discount)

• Includes: Pre-Bottling panel plus Cold Stability and Heat Stability.
• Requires: 750 mL
• $211.20 (20% Discount)

• Includes: pH, Titratable Acidity, Volatile Acidity, and Free SO2.
• Requires: 100 mL
• $74.70 (10% Discount)

Alcohol by Volume and Alcohol by Weight.

• Requires: 50 mL
• $31

*ABVs requiring distillation (eg. brandy) need 200 mL and will be charged an additional $20

We will set up a trial to estimate the amount of bentonite needed to heat stabilize your wine. We need 500 mL for this test, so make sure to send plenty of sample. Please also send 10 g of the bentonite you will be using (AKA less than 1 handful). We can use ours, but each batch/brand has its own hydration capabilities, so it will benefit you to know how yours will react with your wine.

• Requires: 500 mL + 1 gram of bentonite
• $50

Curious about your crop estimate? Let’s measure the average berry weight so you know how much juice you may end up with.

• Requires: 100+ berries
• $10

Whether or not you like the flavors produced by Brett, it is good to know if it is present – but most definitely if you don’t.

• Requires: 50 mL
• $50

Used to measure the sugar content in grapes and juice, specifically, the number of grams of sucrose present per 100 grams of liquid. Use these numbers to gauge maturity and potential alcohol.

• Requires: 50 mL
• $21

Let’s make sure your addition successfully cold stabilizes the wine with the Laffort recommended rate of 100 mL/hL.

• Requires: 150 mL
• $36

Pretty self-explanatory: make sure the wine is stable under cold conditions. We don’t need tartrate crystals distracting from your beautiful product!

Celstab and Zenith Uno trials available.

• Requires: 150 mL
• $36

How dark is dark? How light is light? How does this year’s pink compare to last’s? We could get very existential here…

• Requires: 50 mL
• $16

A good wine-to-wine comparison of water, alcohol, and sugar content which all contribute to mouthfeel.

• Requires: 50 mL
• $21

Test ONLY Free Sulfur Dioxide (FSO2). Sometime that is all you want to know.

• Requires: 50 mL
• $26

(Add Molecular SO2 +$5)

A good representation of residual sugar after production. Just because it doesn’t taste sweet, doesn’t mean there isn’t a significant amount of sugar left!

• Requires: 50 mL
• $31

(request to report Glucose and Fructose separately for +$6)

a.k.a. Protein Stability. Very important for white and rose wines – especially when they may be improperly stored in the height of summer by consumers.

• Requires: 100 mL
• $26

That soft, creamy acid that balances its sour nature so well. How much did you get after malolactic fermentation?

• Requires: 50 mL
• $31

Does your wine meet the Goldilocks point for malic acid concentration? Too much, and the wine tastes green and/or sour. Too little, and the wine tastes flat. Or maybe you’d rather convert it to lactic acid, but is the secondary fermentation complete? Let’s find out!

• Requires: 50 mL
• $31

Was your sterile filtering successful? Plating is used to identify the presence of any yeast, bacteria, or mold that shouldn’t be there.

• Requires: 375 mL
• $50

You can’t argue with FREE!! Make sure the pH is where it should be for microbial, color, and cold stability. Know how your sulfur dioxide addition will react. Or just check the stability of your own pH probe and make sure it hasn’t drifted!

• Requires: 50 mL (may be combined with 50ml for another test)
• FREE

High potassium levels can cause high pHs – which lead to microbial instability, lower SO2 efficacy, negative color impacts, a high potential for premature oxidation, and ruduced protein solubility.

• Requires: 50 mL
• $36

*Juice and wine samples only.

When measuring the sugar content, it is important to account for any added sugar. This test is an add-on with Glucose/Fructose (both tests results will be reported)

• Requires: 50 mL
• $62 (Glucose + Fructose also reported)

This acid plays a prominent role in the taste and mouthfeel of wine as well as its chemical and color stability.

• Requires: 50 mL
• $31

Some sourness can complement a wine nicely, but how much is actually perceived in a given sample?

• Requires: 50 mL
• $26

Test ONLY Total Sulfur Dioxide (TSO2). Sometimes that is all you need.

• Requires: 100 mL
• $26

A measurement of micro particulate, it can be useful to know a wine’s turbidity level to estimate filterability.

• Requires: 50 mL
• $16

Measuring VA regularly allows you monitor the activity of acetic acid producing bacteria. If you catch the VA spiking before it becomes perceptible, you may be able to stop it and save the wine from requisite blending or VA removal. It is recommended to test VA after primary fermentation, after malolactic fermentation, throughout aging, when a film is found, and before bottling. Reported as Acetic Acid.

• Requires: 50 mL
• $31

Wild yeast, whether Saccharomyces related or not, usually don’t mean good things for your wine. Let’s make sure you are in the clear.

• Requires: 375 mL
• $50

Yeast Assimable Nitrogen is a measure of ammonia and primary amino nitrogens, vital nutrients for yeast growth. Measure YAN in juice or before traditional method sparkling to determine the amount of additional nutrients required before and during fermentation.

• Requires: 50 mL
• $36

Let’s make sure your addition successfully cold stabilizes the wine with the Enartis recommended rate of 100 mL/hL.

• Requires: 150 mL
• $36