End of ferment panel

The End of Ferment Panel bundles together eight common analyses used by winemakers to ensure the winemaking process is on the right track at the completion of primary and/or secondary fermentation, facilitating the next steps in the winemaking process such as racking and centrifuging. The nature of such samples can lead to issues when using technology such as Winescan, which means reference methods are required to achieve accurate results.

Note: This panel is offered for a fee discounted significantly from the sum of each individual analysis.

** Important safety note **
Ferment samples submitted in glass containers WILL NOT be accepted. Ferments must be submitted in plastic containers, preferably packed with a frozen cool pack, to limit pressure build-up resulting from uncontrolled fermentation. Samples will be processed at the discretion of AWRI Commercial Services; any sample deemed to be unsafe will not be analysed.


Volatile acidity as acetic acid is measured as acetic acid by enzymatic assay using a discrete analyser. Acetic acid makes up a large proportion of the volatile acidity and is used as the routine measure of volatile acidity. Acetic acid can also be measured using HPLC.


The alcohol content in ferments is measured with an alcolyser using near infra-red technology. This infra-red method is fast and accurate and has been calibrated using distillation and densitometry.


Glucose + fructose content in ferments is measured by enzymatic assay using a discrete analyser. This may also be measured in combination with organic acids by HPLC.


Malic acid content in ferments is measured by enzymatic assay using a discrete analyser. This analysis is generally used for monitoring the progress of malolactic fermentation during winemaking. The method is specific for L-malic acid, which is the naturally occurring isomer in grapes. It should be noted that commercial malic acid supplied to the wine industry as an acidulant, may contain D-malic acid in addition to, or instead of, L-malic acid. Analysis by HPLC in conjunction with enzymatic analysis will determine proportions of both D-malic and L-malic acid in samples.


The density of ferments is measured using a density meter and converted to specific gravity.


pH of ferments is analysed using a calibrated pH meter and combination electrode.


Titratable acidity is measured on a degassed sample at the endpoint of 8.2 for Australian requirements and 7.0 to fulfil the requirements of the European Union. Both results are expressed as g/L tartaric acid. Tartaric acid can also be measured using HPLC.

Panel price per analysis (excluding GST)
Included analysis Accreditation Status* Per Sample) Volume required/Target response time†
Volatile acidity as acetic acid (Discrete analyser) $85.00 Volume Required: 250mL

Target response time 24 hrs

Alcohol by NIR
Glucose + fructose
(Discrete analyser)
Malic acid
(Discrete analyser)
Specific gravity by density meter
Titratable acid pH 7.0
Titratable acid pH 8.2

*Please refer to our NATA scope of accreditation here for matrices included.
† Response time refers to working days after receipt of samples and may vary depending on sample numbers submitted and the current workload in the laboratory.

For more information, please contact AWRI Commercial Services on (08) 8313 6600 or commercialservices@awri.com.au.