Ala Carte Services

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                                 $9.95

Malic Acid, chromatography                       $8.95

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)              $19.95

Primary Amino Nitrogen (PAN)                    $19.95


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                                                                     $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.  


Heat Stability, Filtration & Incubation                                                       $14.95

A sample is filtered and then incubated at 65C for 48 hours, refrigerated for 48 hours and then observed at room temperature.  A quick test can be one by incubating a sample at 80C 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                                     $9.95 


Specific Gravity                          

By pychnometer                                         $39.95


Reducing Sugar                        

By Rebelein Method, Red Wine                  $17.95

By Rebelein Method, White Wine                $16.95

Inverted                                                      $29.95

Sugar Tablet Test                                       $4.95


Bentonite                                

Fining trial for protein stabilization            $39.95       

Cork                    

Sterility                                                      $19.95 

Sensory Evaluation                                   $29.95  


Shelf Life                        $4.95/week