INDIVIDUAL PANELS
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1HARVEST AND VINIFICATIONS
For monitoring grape maturity efficiently during harvest
Maturity Monitoring
oBrix , Glucose-Fructose, Potential Alcohol Content, Total Acidity (TA), Mass Density.
Required amount: 250 ml of juice Turnaround: 1 day
Testing of key parameters during and after harvest.
Panel #1 : Musts
Glucose-Fructose, Potential Alcohol, Total Acidity, pH, L-Malic Acid, Tartaric Acid, Mass Density, Potassium, YAN, NOPA, Total Nitrogen.
Required amount: 250 ml of juice Turnaround: 1 day
Panel #2 : End of Alcohol Fermentation
Glucose-Fructose, Acquired Alcoholic Strength, Total Acidity (TA), Volatile Acidity, pH, L-Malic Acid, Tartaric Acid, L-Lactic Acid, Mass Density, NOPA
Required amount: 250 ml Turnaround : 2 days
These tests will help you set a strong base for monitoring fermentations. Several of these analyses can identify the cause of slow or stuck fermentation in order to take corrective actions
Panel 3# Young Wines
Glucose-Fructose, Acquired Alcoholic Strength, Total Acidity (TA), Volatile Acidity, pH, L-Malic Acid, Tartaric Acid, L-Lactic Acid, Mass Density, Free SO2, Total SO2
Required amount : 250 ml Turnaround : 2 days
Panel #4 Complete Analysis
Glucose-Fructose, Acquired Alcoholic Strength, Total Acidity (TA), Volatile Acidity, pH, L-Malic Acid, L-Lactic Acid, Mass Density, Free SO2, Total SO2.
Required volume : 250 ml Turnaround : 2 days
Panel #5 Malolactic Monitoring
Glucose-Fructose, Total Acidity (TA), Volatile Acidity, pH, L-Malic Acid, L-Lactic Acid
Required volume : 250 ml Turnaround : 2 days
We suggests monitoring these parameters to evaluate the stability of your product during and after ageing.
Panel #6 Racking
Glucose-Fructose, Acquired Alcoholic Strength, Total Acidity (TA), Volatile Acidity, pH, L-Malic Acid, L-Lactic Acid, Mass Density, Iron, Copper (for white wines and rosés), Free SO2, Total SO2.
Required volume : 250 ml Turnaround : 3 days
Monthly Monitoring
Glucose-Fructose, Acquired Alcoholic Strength, Total Acidity (TA), Volatile Acidity, pH, L-Malic Acid, L-Lactic Acid, Mass Density, Free SO2, Total SO2.
Required volume : 250 ml Turnaround : 2 days
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2FINING AND BOTTLING
Fining Tests
Testing with 2 or 3 doses of fining agent. Observation of deposit and sample turbidity.
Required amount: 750 ml Turnaround: 3 days
Bentonite Tests
Bentonite dose analysis for stabilisation of white wines and rosés.
Required amount: 750 ml Turnaround: 3 days
Required for SO2 ajustements prior bottling and validation of % alcohol. To do 5 days prior bottling. Will help determine if additional fining is required.
Pre-Bottling Testing
Glucose-Fructose, % Alcohol, Total Acidity, Volatile Acidity, pH, L-Malic Acid, L-Lactic Acid, Mass Density, Free SO2, Total SO2, Cold Stability, Heat Stability.
Required amount: 750 ml Turnaround: 3 days
Essential for assessing microbiological stability post-bottling.
Post-Bottling Testing
Glucose-Fructose, % Alcohol, Total Acidity, Volatile Acidity, pH, L-Malic Acid, L-Lactic Acid, Mass Density, Free SO2, Total SO2, Cold Stability, Heat Stability, Total Yeast & Mold Count.
Required amount: 750 ml Turnaround: 5 days
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3RACJ PRODUCT TESTING
Basic Testing – Non-fortified Wines
Glucose-Fructose, % Alcohol, Volatile Acidity, pH, Sorbic Acid, Methanol, Copper, Arsenic, Lead, Free SO2, Total SO2.
Required Volume : 750 ml Turnaround : 7 days
Complete Testing – Non-fortified Wines
Glucose-Fructose, % Alcohol, Volatile Acidity, pH, Total Acidity, Sorbic Acid, Total Count (Yeasts & Molds), Methanol, Copper, Arsenic, Lead, Acetaldehyde, Ethyl Acetate, Free SO2, Total SO2.
Required Volume : 750 ml Turnaround : 7 days
Basic Testing – Fortified Wines
Glucose-Fructose, % Alcohol, Volatile Acidity, pH, Sorbic Acid, Methanol, Copper, Arsenic, Lead, Free SO2, Total SO2, Ethyl Carbamate.
Required Volume : 750 ml Turnaround : 7 days
Complete Testing – Fortified Wines
Glucose-Fructose, % Alcohol, Volatile Acidity, pH, Sorbic Acid, Methanol, Copper, Arsenic, Lead, Free SO2, Total SO2, Ethyl Carbamate, Acetaldehyde, Ethyl Acetate.
Required Volume : 750 ml Turnaround : 7 days
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4IGP TESTING
IGP Quebec Wine
% Alcohol, pH, Total Acidity, Volatile Acidity, Residual Sugars, Free SO2, Total SO2, CO2 (if sparkling wine).
Required Volume : 750 ml Turnaround : 7 days
IGP Ice Wine
% Alcohol, Volatile Acidity, Residual Sugars, Free SO2, Total SO2, CO2 (if sparkling wine).
Required Volume : 750 ml Turnaround : 7 days
IGP – Ice Cider
% Alcohol, Residual Sugars
Required Volume : 750 ml Turnaround : 7 days