• Flasks
  • vin test

ANALYSIS ORDER FORM FOR WINES, CIDERS & MEAD

  • General Information

    Submission form for Wines, Ciders and Mead.
  • Only if necessary for your accounting department
  • Oenologist (OEnoQuébec clients only)
    Sample tasting is included for clients subscribing to the annual plan (counseling/unlimited routine tests). Additional charges will apply for "à la carte" clients.
  • Sample nameType (wine, cider, mead, juice)Sweetened recently? (yes or no)Required Test(s) 
    See details below. If more than one sample, simply add a new sample by clicking the add symbol on the right.
  • Panels for Vinification and Bottling

    Please indicate the panel's code in the "Required Test(s)" box.
    1. Maturity Monitoring (CM)

      Brix, Glucose-Fructose, Potential Alcohol, pH, Total Acidity, Tartaric Acid, L-Malic Acid.

    2. Musts (MEF)

      Brix, Glucose-Fructose, Potential Alcohol, Density, pH, Total Acidity, Tartaric Acid, L-Malic Acid, Ammonia, Alpha Amino Nitrogen, Total Nitrogen

    3. End of Alcoholic Fermentation (FFA)

      % Alcool, Volatile Acidity, Glucose-Fructose, Density, pH, Total Acidity, Tartaric Acid, L-Malic Acid, L-Lactic Acid, Alpha Amino Nitrogen, Potential Alcohol

    4. Malolactic Monitoring (MALO)

      % Alcohol, Glucose-Fructose, pH, Total Acidity, Volatile Acidity, Tartaric Acid, L-Malic Acid, L-Lactic Acid.

    5. Young Wines (VJ)

      % Alcohol, Glucose-Fructose, Density, pH, Total Acidity, Volatile Acidity, Tartaric Acid, L-Malic Acid, L-Lactic Acid, Free SO2, Total SO2.

    6. Complete Analysis (AC)

      % Alcohol, Glucose-Fructose, Density, pH, Total Acidity, Volatile Acidity, Tartaric Acid, L-Malic Acid, L-Lactic Acid, Free SO2, Total SO2.

    7. Prebottling Testing (PREMISE)

      % Alcohol, Glucose-Fructose, Density, pH, Total Acidity, Volatile Acidity, Tartaric Acid, L-Malic Acid, L-Lactic Acid, Free SO2, Total SO2, Heat Stability, Cold Stability, Copper, Iron

    8. Bottling Testing (MISE)

      % Alcohol, Glucose-Fructose, Density, pH, Total Acidity, Volatile Acidity, Tartaric Acid, L-Malic Acid, L-Lactic Acid, Free SO2, Total SO2, Heat Stability, Cold Stability.

  • Individual Tests

    Most Popular Tests. See our catalog for complete list.
  • -pH (PH) -Total Acidity (AT) -Glucose Fructose (GF) -% Alcohol(TAV)
    -Free SO2 (SO2L) -Total SO2 (SO2T) -Volatile Acidity (AV) -Density (MV)
    -Tartaric Acid (TAR) -L-Malic Acid (MAL) -L-Lactic Acid (LAC) -Sorbic Acid (SOR)
    -Ammonia (NH3) -Alpha Amino Nitrogen (NOPA) -Copper (CU) -Iron (FE)
    -Potassium (K) -Sodium (NA) -Cold Stability (STA TAR) -Heat Stability (STA PRO)
    -Acetic Bacteria Total Count (BA) -Lactic Bacteria Total Count (BL) -Yeasts and Molds Total Count (LM) -Brettanomyces Total Count (BRETT)
  • IGP Testing

    Tests for "Indication Géographique Protégée" Compliance
    1. IGP Vin du Québec

      % Alcohol, Glucose-Fructose, PH, Total Acidity, Volatile Acidity, Free SO2, Total SO2

    2. IGP Vin de glace du Québec

      % Alcohol, Glucose-Fructose, Volatile Acidity, Free SO2, Total SO2, Dissolved CO2 (if necessary)

    3. IGP Cidre de glace du Québec

      % Alcohol, Glucose-Fructose

  • RACJ Compliance Testing

    Compliance to the "Régie des Alcools, des Courses et des Jeux"
    1. Non-Fortified Wines and Ciders – Basic Testing (RACJ V1)

      % Alcohol, Glucose-Fructose, pH, Volatile Acidity, Free SO2, Total SO2, Sorbic Acid, Methanol, Copper, Arsenic, Lead

    2. Non-Fortified Wines and Ciders – Complete Testing (RACJ V2)

      % Alcohol, Glucose-Fructose, pH, Titrable Acidity, Volatile Acidity, Free SO2, Total SO2, Sorbic Acid, Methanol, Yeasts and Molds, Copper, Arsenic, Lead, Acetaldehyde, Ethyl Acetate.

    1. Fortified Wines and Ciders – Basic Testing (RACJ VF1)

      % Alcohol, Glucose-Fructose, pH, Volatile Acidity, Free SO2, Total SO2, Sorbic Acid, Methanol, Copper, Arsenic, Lead Ethyl Carbamate

    2. Fortified Wines and Ciders – Complete Testing (RACJ VF2)

      % Alcohol, Glucose-Fructose, pH, Volatile Acidity, Free SO2, Total SO2, Sorbic Acid, Methanol, Copper, Arsenic, Lead Acetaldehyde, Ethyl Acetate, Ethyl Carbamate

  • This field is for validation purposes and should be left unchanged.

BEER & SPIRITS ANALYSIS REQUEST FORM

  • General Information

  • YYYY slash MM slash DD
  • Sample nameType (Beer, Spirits...)Tests required 
    if more than one sample, click on the "+" sign to add another line.
  • Our Panels for Beer Testing (see Spirits below)

    Beer Testing Packages
    1. Panel #1 (B1)

      %Alcool, pH, Specific Gravity, Bitterness, Colour (SRM)

    2. Panel #2 (B2)

      %Alcool, Specific Gravity, Original Extract, Apparent Extract, Real Extract, Calories, Attenuation.

    3. Panel #3 (B3)

      %Alcool, pH, Specific Gravity, Original Extract, Apparent Extract, Real Extract, Calories, Attenuation, Colour, CO2.

    4. Panel #4 (B4) Pre-bottling

      Specific Gravity, Original Extract, Apparent Extract, Real Extract, Calories, Attenuation, Bitterness, Colour, Wild Yeasts (LCSM & LWYM), Diastatic Yeasts.

    5. Complete Micro (MICRO)

      Total counts on: WLD, LCSM, LWYM, HLP, YND.

    6. Water Testing (EAU)

      Alcalinity, Total Hardness, Chlorures, Ca, Mg, Na, Sulfates.

  • Individual Tests - Beer

    Most popular tests. See our catalog for complete list.
  • -pH (PH) -Titrable Acidity (AT) -Total Sugars (SU) -% Alcool (TAV)
    -Total SO2 (SO2T) -L-Lactique Acid (LAC) -Acetic Acid (AA) -Specific Gravity (DEN)
    -Dissolved CO2 (CO2) -Dissolved O2(O2) -Total Package Oxygen (TPO) -Colour (COU)
    -Ammonia (NH3) -Alpha-Amino Nitrogen (NOPA) -Copper (CU) -Iron (FE)
    -Bitterness (IBU) -Sodium (NA) -Sorbic Acid (SOR) -Caffeine (CAF)
    -Diacetyl (DI) -Ethyl Carbamate (EC) -Total Phenols (TP) -Extracts and Calories
  • Microbiology

    Total Counts of Differential Media for Wines, Ciders, Beers and Kombucha.
  • -LMDA Aerobic Total Count -LMDA Anaerobic Total Count -Yeasts and Molds Total Count -Acetic Bacteria Total Count
    -Lactic Bacteria Total Count -HLP (Pediococcus & Lactobacillus) -Brettanomyces Total Count -Wild Yeasts on LCSM
    -Wild Yeasts on LWYM -Diastatic Yeasts -Wild Yeasts Panel (WLD, LCSM, LWYM, YND, HLP)
  • RACJ Compliance Testing for on-site sale

    Specific tests required by the Quebec Liquor Board (Régie des Alcools, des courses et des jeux) to show compliance. Product type will determine which parameters need to be tested.
    1. Basic Testing Gin-Vodka (RACJ S1)

      % Alcohol, Methanol, Copper, Arsenic, Lead, Ethyl Carbamate (only for Whisky, Liqueur and Fruit Brandy, additional charges apply)

    2. Complete Testing Gin-Vodka (RACJ S2)

      % Alcohol, Methanol, Copper, Arsenic, Lead Acetaldéhyde, Ethyl Acetate, Ethyl Carbamate (only for Whisky, Liqueur and Fruit Brandy, additional charges apply)

    1. Basic Testing – Whisky and Unstandardized Beverages (RACJ S3)

      % Alcohol, Inverted Sugars, pH, Acetic Acid, Sorbic Acid, Benzoïc Acid, Methanol, Copper, Arsenic, Lead,

    2. Complete Testing – Whisky and Unstandardized Beverages (RACJ S4)

      % Alcohol, Inverted Sugars, pH, Total Acidity, Acetic Acid, Sorbic Acid, Benzoïc Acid, Methanol, Copper, Arsenic, Lead, Acetaldehyde, Ethyl Acetate.

    1. Basic Testing – Liqueurs (RACJ S5)

      % Alcohol, Inverted Sugars, pH, Volatile Acidity, Free SO2, Total SO2, Sorbic Acid, Methanol, Copper, Arsenic, Lead, Ethyl Carbamate

    2. Complete Testing – Liqueurs (RACJ S6)

      % Alcohol, Inverted Sugars, pH, Total Acidity, Volatile Acidity, Free SO2, Total SO2, Sorbic Acid, Methanol, Copper, Arsenic, Lead, Ethyl Acetate, Acetaldehyde, Ethyl Carbamate

    1. Higher Alcohols

      Methanol, 2‐Methylpropan‐1‐ol, 1-Propanol, 1-Butanol, 2-Butanol, Isopentanols

    2. Whisky Profile

      Gallic Acid, Furfural, Vanillic Acid, Vanillin, Syringaldehyde, Scopoletin

    3. Congeners

      Acetaldehyde, Ethyl Acetate, Methanol, 2‐Methylpropan‐1‐ol, 1-Propanol, 1-Butanol, 2-Butanol, Isopentanols

  • Individual Tests - Spirits

    Most popular tests. See our catalog for complete list.
  • -pH (PH) -Total Acidity (AT) -Total Sugar (SU) -% Alcohol (TAV)
    -Free SO2 (SO2L) -Total SO2 (SO2T) -Acetic Acid (AA) -Specific Gravity (DEN)
    -Dissolved CO2 (CO2) -Dissolved O2 (O2) -Congeners (CON) -Colour (COU)
    -Ammonia (NH3) -Alpha Amino Nitrogen (NOPA) -Copper (CU) -Iron (FE)
    -Higher Alcohols (SUP) -Méthanol (MEOH) -Sorbic Acid (SOR) -Caffeine (CAF)
    -Dry Extract (ES) -Ethyl Carbamate (CE) -Acetaldehyde (AD) -Ethyl Acetate (AE)
  • This field is for validation purposes and should be left unchanged.

KOMBUCHA ANALYSIS REQUEST FORM

  • General Information

  • YYYY slash MM slash DD
  • SampleLot NumberTest(s) required 
    See panels and individual tests below. If more than one sample, simply use the "add" button on the right.
  • Testing Panels - Kombucha

    Please write the testing code in the "Test(s) Required" field
    1. Kombucha Simple (KS)

      pH, Total Acidity, Alcohol by GC-FID, Yeasts and Molds

    2. Kombucha Complete (KC)

      pH, Sugars, Alcohol by GC-FID,Yeasts and Molds, Acetic Bacteria, Lactic Bacteria, Pathogenes (E. coli, S aureus)

  • Individual Tests

    Main Parameters. See our catalog for full list of tests.
  • -pH (PH) -Total Acidity (TA) -°Brix (BRIX) -% Alcohol (EtOH)
    -Total Sugars (TS) -Glucose-Fructose (GF) -Volatile Acidity (VA) -Sucrose (SUC)
    -Sugar Profile by HPLC (GFS) -Methanol (MEOH) -L-Lactic Acid (LAC) -Sorbic Acid (SOR)
    -Ammonia (NH3) -Amino Nitrogen (NOPA) -Copper (CU) -Iron (FE)
    -Potassium (K) -Sodium (NA) -Zinc (ZN) -Caffeine (CAF)
    -Acetic Bacteria Total Count (AB) -Lactic Bacteria Total Count (LB) -Yeasts and Molds Total Count (YM) -Brettanomyces Total Count (BRETT)
  • This field is for validation purposes and should be left unchanged.

PETIOLE ANALYSIS REQUEST FORM

  • General Information

  • Please enter the sampling date
  • Please enter the sending date
  • Only if required by your accounting department
  • PlotGrape varietyRootstockStage (see below)Vigor (weak, average, strong)Weight (g) 
    See details below. If more than one sample, presse the plus (+) symbol on the right to add more lines.
  • Stage

    Please indicate the stage code or the stage
  • -Flower Cluster Initiation (FCI) -Flowering (FLO) -Nouaison (NOU) -Pea Size (TP)
    -Bunch Closing (BC) -Veraison (VER) -Maturity (MAT) -Post-maturity (PMAT)
  • Available Tests

    Testing on branches will be available soon.
  • -Standard (Phosphorus, Potassium, Calcium, Magnesium, Manganese, Sodium, Iron, Boron, Zinc, Copper, Nitrogen) -Branches (coming soon)
  • This field is for validation purposes and should be left unchanged.