Alcohol                                      

By ebulliometer                                          $18.95

By distillation / pychnometer (%/vol)          $24.95

Brix                                          

By refractometer                                         $9.95

By hydrometer                                            $9.95

Acid                                          

Sorbic Acid, colorimetric                            $44.95

Citric Acid, enzymatic                                $19.95

Malic Acid, enzymatic                                $16.95 

Tartaric Acid                                               $26.95    

SO2                                          

Free SO2, aeration/oxidation                     $12.95

Total SO2, aeration/oxidation                     $14.95

Free & Total SO2                                        $26.95

Nitrogen                                     

Yeast Assimilable Nitrogen (YAN) &               

Primary Amino Nitrogen (PAN)                    $34.95

Ala Carte Services

Cold Stability, Fridge Test                                                                       $14.95

If less than 5%, the wine is considered stable at the test temperature.  Temp = 0C +/- 1C.  The sample should be of finished wine.  This is a very stringent test.  

Cold Stability, Chill Test                                                                          $14.95

In this test, a short term potassium bitartrate crystaliztion is induced.  The sample is chilled to -5C for several days and observed for crystals.  Samples should be of finished wine (blended, fined and filtered).

Cold Stability, Conductivity                                                                     $15.95

If less than 3%, the wine is considered stable at the test temperature.  Temp = 0C +/- 1C.  The sample should be of finished wine.  This is a very stringent test.  

Heat Stability, Filtration & Incubation                                                     $14.95

A sample is filtered and then incubated at 60C for 8 hours, refrigerated for 12 hours and then observed at room temperature.  A quick test can be done by incubating a sample at 80C for 2 hours and then chilling for 4 hours.  A turbidity increase between the heated sample and the control indicates an unstable sample.  This test can show evidence of proteins but is a "heat sensitivity" test, not strictily a protein stability test.  We will use the results of this test to evaluate a series of fining trials and as one test in the determination of the source of sediments and hazes.  The "incubation only" test provides a record of the turbidity or the stability of the sample

Acidity                                       

Volatile Acidity, SO2 corrected                   $14.95

Titratable Acidity                                         $8.95

pH                                     $7.95 

Specific Gravity                          

By pychnometer                                        $39.95

Reducing Sugar                        

By Rebelein Method, Red Wine                 $19.95

By Rebelein Method, White Wine              $18.95

By Rebelein Method, Sweet Wine             $19.95

Inverted                                                      $29.95