Available analyses

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

Allergen residue

Analysis panels

Botrytis and laccase activity

Brettanomyces bruxellensis

Rapid method to test for Brettanomyces bruxellensis

Brewing analysis

Dissolved oxygen and carbon dioxide

Ethyl carbamate

Gluconic acid

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, Manganese


Microbiological stability

Microscopic perusal, pre and post bottling sterility

Miscellaneous calculations

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


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 assessment service

Sensory certification of wine for common faults and Quality sensory 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

TCA analysis

Corks, wines, oak wood

Wine colour and tannin

Wine Taint Fault Vials

Yeast assimilable nitrogen

Alpha amino nitrogen, ammonia

Other analyses

Diglucosides, pinking susceptibility