• Flasks
  • vin test

Beer

  1. 1
    PANEL 1 – ALCOHOL and BITTERNESS

    • % Alcohol v/v or m/m

    • Density 20/20

    • pH

    • Bitterness

    • Colour

      •  

      Required Volume:  250 ml

     

  2. 2
    PANEL 2 – ALCOHOL AND EXTRACTS

    • % Alcohol v/v or m/m

    • Density 20/20

    • Original Extract

    • Apparent Extract

    • Real Extract

    • Attenuation

    • Calories

      •  

      Required Volume:  250 ml

     

  3. 3
    PANEL 3 – ALCOHOL, IBU, EXTRACTS

    • % 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

     

  4. 4
    PANEL 4 – PRE-CANNING

    • % 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

     

  5. 5
    SUGARS & ACIDS

    • Reducing Sugars

    • Fructose, Glucose, Sucrose, Maltose by HPLC

    • pH, Titrable Acidity, Volatile Acidity

    • Bitterness

    • L-Malic Acid, L-Lactic Acid

      •  

      Required Volume:  50 ml

     

  6. 6
    SO2 & NITROGEN

    • Total SO2

    • Total Yeast Assimilable Nitrogen

    • α-Amino Nitrogen

    • Ammonia

      • 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

     

  8. 8
    METALS

    • Copper, Arsenic, Lead

    • Iron, Zinc

    • Calcium, Potassium, Sodium, Magnesium

      • Required Qty: 1 bottle or 1 can

Kombucha

  1. 1
    KOMBUCHA – SIMPLE

      Included in this menu:

    • % Alcohol by Near Infrared

    • pH

    • Titrable Acidity

    • Total Count Yeast and Molds

      •  

      Required Volume:  300 ml or 1 bottle

     

  2. 2
    KOMBUCHA – ROUTINE

      Included in this menu:

    • % Alcohol by Near Infrared

    • pH

    • Specific Gravity

    • Total Sugars

      •  

      Required Volume:  300 ml or 1 bottle

     

  3. 3
    KOMBUCHA COMPLETE

      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

     

  4. 4
    ALCOHOLS

    • % Alcohol by Gas Chromatography

    • % Alcohol Near Infrared

    • Glycerol

    • Methanol

      •  

      Required Volume: 250 ml

     

  5. 5
    VOLATILES

    • Ethyl Acetate

    • Acetaldehyde

    • Volatiles (Acetaldehyde, Ethyl Acetate, Propanol-1, Butanol-1, Butanol-2, Methanol, Isopropanols)

      •  

      Required volume: 250 ml

  6. 6
    ACIDS

    • pH

    • Titrable Acidity

    • Acetic Acid

    • L-Lactic Acid

    • D-Gluconic Acid

      •  

      Required Volume:  250 ml

     

  7. 7
    CAFFEINE AND PRESERVATIVES

    • Caffeine

    • Theobromine

    • Potassium Sorbate

    • Sodium Benzoate

      • Required volume: 250 ml

Spirits

  1. 1
    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

  2. 2
    ALCOHOLS

    • % 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

  3. 3
    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

  4. 4
    CONTAMINANTS

    • Ethyl Carbamate

    • Haloanisoles and Halophenols

    • Volatile Phenols

    • Thujones

      •  

      Required Volume: 250 ml

  5. 5
    WHISKY PROFILE

    • Gallic Acid

    • Furfural

    • Vanillic Acid

    • Vanilline

    • Syringaldehyde

    • Scopoletin

      •  

      Required Volume: 250 ml

Coolers

  1. 1
    COOLER 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