• Flasks
  • vin test

Beer

  1. 1
    ALCOHOLS and EXTRACTS

    • % Alcohol v/v or m/m

    • Density

    • Apparent Extract

    • Real Extract

      •  

      Required Volume:  250 ml

     

  2. 2
    SUGARS

    • Reducing Sugars

    • Fructose, Glucose, Sucrose, Maltose by HPLC

      •  

      Required Volume:  50 ml

     

  3. 3
    ACIDS

    • pH

    • Titrable Acidity

    • Volatile Acidity

    • Bitterness

    • L-Malic Acid

    • L-Lactic Acid

    • D-Gluconic Acid

      •  

      Required Volume:  50 ml

     

  4. 4
    SO2

    • Total SO2

      •  

      Required Volume:  250 ml

     

  5. 5
    NITROGEN

    • Total Yeast Assimilable Nitrogen

    • α-Amino Nitrogen

    • Ammonia

      •  

      Required Volume: 50 ml

     

  6. 6
    COLOUR

    • Colour (S.R.M)

    • Total Polyphenols

      •  

      Required volume: 250 ml

     

  7. 7
    CO2, O2 and TPO

    • Carbon Dioxyde (CO2)

    • Dissolved Oxygen

    • Total Packaged Oxygen

    • Total Volume and Headspace

      •  

      Required Qty: 2 bottles or 2 cans

     

Kombucha

  1. 1
    ALCOHOLS

    • % Alcohol by Gas Chromatography

    • Glycerol

    • Methanol

      •  

      Required Volume: 250 ml

     

  2. 2
    VOLATILES

    • Ethyl Acetate

    • Acetaldehyde

    • Volatile Profile (Acetaldehyde, Ethyl Acetate,
      Propanol-1, Isoamyl Alcohol, Methanol, Acetone, Isobutanol)

      •  

      Required Volume: 250 ml

  3. 3
    ACIDS

    • pH

    • Titrable Acidity

    • Acetic Acid

    • L-Lactic Acid

    • D-Gluconic Acid

    • Citric Acid

      •  

      Required Volume:  250 ml

     

  4. 4
    CAFFEINE AND PRESERVATIVES

    • Caffeine

    • Theobromine

    • Potassium Sorbate

    • Sodium Benzoate

      • Required volume: 250 ml

  5. 5
    FINAL PRODUCT TESTING

      Included in this menu:

    • % Alcohol

    • pH

    • Titrable Acidity

    • Total Count Yeast and Molds

      •  

      Required Volume:  300 ml ou 1 bottle

     

Spirits

  1. 1
    ALCOHOLS

    • % Alcohol v/v

    • Methanol 

    • Higher Alcohols (Propanol-1, Methanol, Isopentanols, Butanol-1, Butanol-2)

    • Esters (Acetaldehyde, Ethyl Acetate, Ethyl Lactate)

    • Fusel oils (Butanol, Isoamyl Alcohol, Isopentanols, Propanol)

      •  

      Required Volume: 250 ml

  2. 2
    ROUTINE TESTING

    • pH

    • Titrable Acidity

    • Acetic Acid

    • Glucose-Fructose

    • Dry Extract

    • Colour

    • L-Malic and L-Lactic Acids

    • Ammonia and Amino Nitrogen on Musts

      •  

      Required Volume: 250 ml

  3. 3
    TESTING FOR RACJ

    • Basic Testing 

      • % Alcohol v/v, Methanol, Copper, Arsenic, Lead, Ethyl Carbamate (Fruit-based spirits and pit-based liquors), Thujone (Herb-based products)

    • Complete Testing 

      • % Alcohol v/v, Methanol, Copper, Arsenic, Lead, Acetaldehyde, Ethyl Acetate, Ethyl Carbamate (Fruit-based spirits and pit-based liquors), Thujone (Herb-based products)

       

      Required volume: 1 bottle

  4. 4
    CONTAMINANTS

    • Ethyl Carbamate

    • Haloanisoles and Halophenols

    • Volatile Phenols

    • Geosmin

      •  

      Required Volume: 250 ml

  5. 5
    WHISKY PROFILE

    • Gallic Acid

    • Furfural

    • Vanillic Acid

    • Vanilline

    • Syringaldehyde

    • Scopoletin

      •  

      Required Volume: 250 ml

Ready-to-Drink

  1. 1
    READY-TO-DRINK PANEL

    • % Alcohol v/v

    • Total Sugars

    • Potassium Sorbate

    • Sodium Benzoate

    • pH

    • Acidité totale

    • Décompte total aérobique

      •  

      Required Volume:  250 ml

  2. 2
    ALCOHOLS & VOLATILES

    • % Alcohol v/v

    • Methanol 

    • Higher Alcohols (Propanol-1, Methanol, Isopentanols, Butanol-1, Butanol-2)

    • Esters (Acetaldehyde, Ethyl Acetate, Ethyl Lactate)

    • Fusel oils (Butanol, Isoamyl Alcohol, Isoentanols, Propanol)

      •  

      Required Volume: 250 ml

  3. 3
    PRESERVATIVES

    • Potassium Sorbate

    • Sodium Benzoate

    • Free Sulfite

    • Total Sulfite

      • Required Volume: 250 ml

  4. 4
    SUGARS

    • Glucose-Fructose

    • Total Sugars

    • Sugars by HPLC (Fructose, Glucose, Glycerol, Maltose, Sucrose)

      • Required Volume: 250 ml

  5. 5
    MICROBIOLOGY

    • Aerobic Total Count

    • Anaerobic Total Count

    • Yeasts and Molds

    • Acetic Bacteria

    • Lactic Bacteria

      • Required Volume: 250 ml

  6. 6
    CO2 and O2

    • Carbon Dioxyde

    • Dissolved Oxygen

      • Required Volume: 250 ml