Our NATA accredited laboratories perform in excess of 100,000 analyses per year and have serviced the Australian wine industry since 1984. We deliver high-quality cost-effective routine, export or specialist analyses; whether it is for a single sample or a batch of samples.
A summary of analyses performed, prices, sample volumes and turnaround times is provided on the current price list.
For vintage analysis, click here to access the Vintage Price List or download the Vintage Purchase Order Form.
NOTE:
- The Uncertainty of Measurement for both our NATA and Non-NATA methods is available for your reference here (99kb).
- 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.
- 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
pH, titratable acidity, volatile acidity, acetic acid, malic acid, lactic acid, citric acid, tartaric acid, organic acid profile
Ethanol, methanol
Dissolved Oxygen and Carbon Dioxide
Red grape colour, tannin, brix, pH, TA YAN
Low molecular weight sulfur compounds
Copper, calcium, iron, potassium, sodium, chloride, sulfate
Microscopic perusal, pre and post bottling sterility
Total alcohol, total dry extract, approximate calorie value, sugar free extract
Wine and wood
Ochratoxin A in grapes and wine
Bottle pressure, extraction force
Preservatives and antioxidants
Sulfur dioxide: free and total, ascorbic/erythorbic acids, sorbic acid
Acetaldehyde, ethyl acetate, ID of tartrate by optical rotation
Stability analysis and fining trials
Heat stability, cold stability, bentonite fining
Glucose/fructose, sucrose, specific gravity and baumé, total sugar content
MCP tannin assay (spectral analysis of grapes and juice)
Corks, wines, oak wood
Sensory certification of wine for common faults and Quality sensory assessment
Spectral analysis of red and white wine, density and hue, total phenolics, total anthocyanins, total hydroxycinnamates, flavonoids, relative brown colour
Alpha amino nitrogen, ammonia
Diglucosides, laccase activity, pinking susceptibility