The Australian Wine Research Institute’s Analytical Service

NOTE:
(1) All references to target response time (turnaround time) are the number of working days (Mon to Fri) from receipt of the sample by us. The target response time is only applicable to batches of less than 15 samples.
(2) Prices are only relevant to levy payers who meet our credit conditions that are listed in the Terms and Conditions.

Acid analysis
pH, titratable acidity, volatile acidity, acetic acid, malic acid, lactic acid, citric acid, tartaric acid, organic acid profile

Agrochemical residue analysis

Alcohol analysis
Ethanol, methanol

Colour, grape
Red grape colour, tannins

Colour, wine
Spectral analysis of red and white wine

Ethyl carbamate

4-Ethylphenol and 4-ethylguaiacol

Grape analysis
Colour, tannin, brix, pH, TA, YAN

Metal and anion analysis
Copper, calcium, iron, potassium, sodium, chloride, sulfate

Microbiological stability
Microscopic perusal, pre and post bottling sterility

Miscellaneous calculations
Total alcohol, total dry extract, approximate calorie value

Oak flavour analysis
Wine and wood

Ochratoxin A in grapes and wine

Physical tests
Bottle pressure, extraction force

Preservatives and antioxidants
Sulfur dioxide: free and total, ascorbic/erythorbic acids, sorbic acid

Problem indicators
Acetaldehyde, ethyl acetate, ID of tartrate by optical rotation

Sensory evaluation
Commercial acceptability, taint assessment

Smoke taint

Spectral analysis of red and white wines
Wine colour, density and hue, total phenolics, total anthocyanins, total hydroxycinnamates, flavonoids, relative brown colour

Stability analysis and fining trials
Heat stability, cold stability, bentonite fining

Sugar analysis and hydrometry
Glucose/fructose, sucrose, specific gravity and baumé

Tannin
MCP tannin assay (spectral analysis of wine)

TCA analysis
Corks, wines, oak wood

Yeast assimilable nitrogen
Alpha amino nitrogen, ammonia

Other analyses
Diglucosides, laccase activity, pinking susceptibility