|
|
Some tests require
a full container
(no headspace)
for accurate results.
When a test says
a “full bottle” is needed, whichever container you choose must be completely filled.
Please pay attention to this when preparing your samples! |
Juice Panels |
| Panel Name |
Description |
Min. Sample Qty |
| Basic Juice Panel |
TA, Brix, pH |
100 ml |
| Expanded Juice Panel |
TA, Brix, pH, YAN (NOPA/Ammonia), Nutrient
Recommendation
*Add $5.00 for uncrushed grapes |
100 ml |
|
Wine in the Cellar |
| Panel Name |
Description |
Min. Sample Qty |
| Basic Wine Chemistry |
TA, VA, Alcohol (by ebulliometer), pH, Free
& Total SO2 |
350 ml
(full bottle) |
Cellar Maintenance
Panel |
VA, pH, Free & Total SO2, SO2 recommendation,
Microscopic exam |
200 ml
(full bottle) |
| Comprehensive Wine
Panel |
TA, VA, Alcohol (by ebulliometer), Malic acid
(enzymatic), pH, Residual sugar (Rebelein),
Free & Total SO2, Direct culture for yeast/mould
& bacteria, Microscopic exam |
500 ml
(full bottle) |
| Stuck Ferment Panel |
VA, Alcohol (NIR), Glucose/Fructose, pH, Microscopic exam, yeast count/viability |
300 ml |
|
Bottling Panels |
| Panel Name |
Description |
Min. Sample Qty |
Comprehensive
Pre-bottling Panel |
Alcohol (NIR), Malic acid (enzymatic),
Glucose/Fructose, pH, Free & Total SO2,
SO2 recommendation, Micro exam, Sensory
evaluation for adjustments.
Plus: For whites - heat & cold stability
For reds - Direct culture for
spoilage organisms |
500 ml
(full bottle) |
Microbial Stability Panel
(for bottling reds unfiltered) |
Malic acid (enzymatic), Glucose/Fructose, pH,
Direct culture for spoilage organisms,
Microscopic exam |
150 ml |
| Post Bottling Check |
pH, Free & Total SO2, Membrane filtration culture
for yeast/mould & bacteria |
750 ml
(unopened
bottle/box) |
|
|
|
|
|
