• Flasks
  • vin test

INDIVIDUAL PANELS

  1. 1
    HARVEST AND VINIFICATIONS

    For monitoring grape maturity efficiently during harvest

    Maturity Monitoring

    oBrix , Glucose-Fructose, Potential Alcohol Content, Total Acidity (TA), Specific Gravity.

    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, Specific Gravity, Potassium, YAN, NOPA, Total Nitrogen.

     Required amount: 250 ml of juice                  Turnaround: 1 day

     

    Panel #2 : End of Alcohol Fermentation

    Glucose-Fructose, % Alcohol, Total Acidity (TA), Volatile Acidity, pH, L-Malic Acid, Tartaric Acid, L-Lactic Acid, Specific Gravity, Amino Nitrogen

    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, % Alcohol, Total Acidity (TA), Volatile Acidity, pH, L-Malic Acid, Tartaric Acid, L-Lactic Acid, Specific Gravity, Free SO2, Total SO2

    Required amount : 250 ml                                         Turnaround : 2 days

    Panel #4 Complete Analysis

    Glucose-Fructose, % Alcohol, Total Acidity (TA), Volatile Acidity, pH, L-Malic Acid, L-Lactic Acid, Specific Gravity, Free SO2, Total SO2.

    Required volume : 250 ml                                        Turnaround : 2 days

    Panel #5 Malolactic Monitoring

    Glucose-Fructose, % Alcohol 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, % Alcohol, Total Acidity (TA), Volatile Acidity, pH, L-Malic Acid, L-Lactic Acid, Specific Gravity, Iron, Copper (for white wines and rosés), Free SO2, Total SO2.

    Required volume : 250 ml                                 Turnaround : 3 days

    Monthly Monitoring

    Glucose-Fructose, % Alcohol, Total Acidity (TA), Volatile Acidity, pH, L-Malic Acid, L-Lactic Acid, Specific Gravity, Free SO2, Total SO2.

    Required volume : 250 ml                                 Turnaround : 2 days

  2. 2
    FINING 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, Specific Gravity, 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, Specific Gravity, Free SO2, Total SO2, Cold Stability, Heat Stability, Total Yeast & Mold Count.

    Required amount: 750 ml                  Turnaround: 5 days

     

  3. 3
    RACJ PRODUCT TESTING

    Basic Testing – Non-fortified Wines and Ciders

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

    Required Volume : 750 ml bottled                                         Turnaround : 7 days

    Complete Testing – Non-fortified Wines and Ciders

    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 bottled                                         Turnaround : 7 days

    Basic Testing – Fortified Wines and Ciders

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

    Required Volume : 750 ml bottled                                         Turnaround : 7 days

    Complete Testing – Fortified Wines and Ciders

    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 bottled                                         Turnaround : 7 days

  4. 4
    PGI TESTING (Protected Geographical Indication)

    PGI 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

    PGI Ice Wine

    % Alcohol, Volatile Acidity,  Residual Sugars, Free SO2, Total SO2, CO2 (if sparkling wine).

    Required Volume : 750 ml                                                       Turnaround : 7 days

    PGI – Ice Cider

    % Alcohol, Residual Sugars

    Required Volume : 750 ml                                                       Turnaround : 7 days