The Australian Wine Research Institute

• View the current price list in PDF format

NOTE:

1. The Uncertainty of Measurement for both our NATA and Non-NATA methods is available for your reference here (PDF, 99kb).
2. 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.
3. Prices are only relevant to levy payers who meet our credit conditions that are listed in the Terms and Conditions.

4-Ethylphenol and 4-ethylguaiacol

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

Dissolved Oxygen and Carbon Dioxide

Ethyl carbamate

Grape and colour analysis
Red grape colour, tannin, brix, pH, TA YAN

Low molecular weight sulfur compounds

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

Methoxypyrazines

Microbiological stability
Microscopic perusal, pre and post bottling sterility

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

Natamycin

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

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

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

Tannin
MCP tannin assay (spectral analysis of grapes and juice)

TCA analysis
Corks, wines, oak wood

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

Wine Taint Fault Vials

Yeast assimilable nitrogen
Alpha amino nitrogen, ammonia

Other analyses
Diglucosides, laccase activity, pinking susceptibility