% Alcohol v/v or m/m
Density 20/20
pH
Bitterness
Colour
Required Volume: 250 ml
% Alcohol v/v or m/m
Density 20/20
Original Extract
Apparent Extract
Real Extract
Attenuation
Calories
Required Volume: 250 ml
% Alcohol v/v or m/m
Density 20/20
Original Extract
Apparent Extract
Real Extract
Attenuation
Calories
pH
Colour
CO2
Required Volume: 2 cans or bottles
% Alcohol v/v or m/m
Density 20/20
Original Extract
Apparent Extract
Real Extract
Attenuation
Calories
Wild Yeasts (LCSM, LWYM)
Diastatic Yeasts
Required Volume: 2 cans or bottles
Reducing Sugars
Fructose, Glucose, Sucrose, Maltose by HPLC
pH, Titrable Acidity, Volatile Acidity
Bitterness
L-Malic Acid, L-Lactic Acid
Required Volume: 50 ml
Total SO2
Total Yeast Assimilable Nitrogen
α-Amino Nitrogen
Ammonia
Required Volume: 250 ml
Carbon Dioxyde (CO2)
Dissolved Oxygen
Total Packaged Oxygen
Total Volume and Headspace
Required Qty: 2 bottles or 2 cans
Copper, Arsenic, Lead
Iron, Zinc
Calcium, Potassium, Sodium, Magnesium
Required Qty: 1 bottle or 1 can
Included in this menu:
% Alcohol by Near Infrared
pH
Titrable Acidity
Total Count Yeast and Molds
Required Volume: 300 ml or 1 bottle
Included in this menu:
% Alcohol by Near Infrared
pH
Specific Gravity
Total Sugars
Required Volume: 300 ml or 1 bottle
Included in this menu:
% Alcohol by Near Infrared
pH
Total Sugars
Total Count Yeast and Molds
Total Acetic Bacteria Count
Total Lactic Bacteria Count
Pathogens (E. coli, S. aureus)
Required Volume: 300 ml or 1 bottle
% Alcohol by Gas Chromatography
% Alcohol Near Infrared
Glycerol
Methanol
Required Volume: 250 ml
Ethyl Acetate
Acetaldehyde
Volatiles (Acetaldehyde, Ethyl Acetate, Propanol-1, Butanol-1, Butanol-2, Methanol, Isopropanols)
Required volume: 250 ml
pH
Titrable Acidity
Acetic Acid
L-Lactic Acid
D-Gluconic Acid
Required Volume: 250 ml
Caffeine
Theobromine
Potassium Sorbate
Sodium Benzoate
Required volume: 250 ml
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
% Alcohol v/v
Methanol
Higher Alcohols (Propanol-1, Methanol, Isopentanols, Butanol-1, Butanol-2)
Esters (Acetaldehyde, Ethyl Acetate, Ethyl Lactate)
Congeners (Propanol-1, Butanol-1, Butanol-2, Methanol, Acetaldehyde, Ethyl Acetate)
Required Volume: 250 ml
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
Ethyl Carbamate
Haloanisoles and Halophenols
Volatile Phenols
Thujones
Required Volume: 250 ml
Gallic Acid
Furfural
Vanillic Acid
Vanilline
Syringaldehyde
Scopoletin
Required Volume: 250 ml
% Alcohol v/v
Total Sugars
Potassium Sorbate
Sodium Benzoate
pH
Acidité totale
Décompte total aérobique
Required Volume: 250 ml
% 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
Potassium Sorbate
Sodium Benzoate
Free Sulfite
Total Sulfite
Required Volume: 250 ml
Glucose-Fructose
Total Sugars
Sugars by HPLC (Fructose, Glucose, Glycerol, Maltose, Sucrose)
Required Volume: 250 ml
Aerobic Total Count
Anaerobic Total Count
Yeasts and Molds
Acetic Bacteria
Lactic Bacteria
Required Volume: 250 ml
Carbon Dioxyde
Dissolved Oxygen
Required Volume: 250 ml