Gusmer Wine Catalog 2024-25

View Table of Contents Chemical Tests Type

Analysis

Volume

Price $ 11 $ 11 $ 11 $ 12 $ 42 $ 54 $ 10 $ 47 $ 12 $ 18 $ 18 $ 18 $ 11 $ 50 $ 18 $ 18 $ 54 $ 15 $ 11 $ 22 $ 20 $ 22 $ 60 $ 60 $ 15 $ 15 $ 25 $ 20 $ 30 $ 15 $ 15 $ 15 $ 35 $ 15 $ 15 $ 60 $ 60 $ 40 $ 12 $ 35

Juice Analysis

Brix, Refractometer (juice/must) Brix, Hydrometer (must/wine)

5 ml

250 ml 50 ml 50 ml 50 ml 50 ml 250 ml 50 ml 50 ml 50 ml 500 ml 50 ml 50 ml 50 ml 250 ml 50 ml 50 ml 100 ml 250 ml 50 ml 50 ml 5 ml 50 ml 50 ml 50 ml 50 ml 50 ml 50 ml 50 ml 50 ml 50 ml 50 ml 50 ml 250 ml 375 ml 500 ml 20 ml 375 ml

pH

Total Titratable Acidity

YAN (Ammonia Nitrogen + NOPA)

Organic Acid Profile (acetic, citric, malic, tartaric)

Grape Sample Prep Potential Alcohol Total Titratable Acidity

Acid Analysis

Volatile Acidity

Acetic Acid Malic Acid

pH

Wine Adjustment Trials (acidification or de-acidification)

Citric Acid Tartaric Acid

Organic Acid Profile (wine) (acetic, malic, succinic, tartaric)

Sugar Analysis

Brix, Hydrometer Brix, Refractometer

Glucose+Fructose, enzymatic (reported separately)

Chemical Analysis

Alcohol, NIR

CO 2

Ethyl Acetate

Methanol Free SO 2 Total SO 2

Free & Total SO 2 Potassium (ICP/MS)

Total Extract

Pectin

Absorbance @420 nm Absorbance @520 nm

Fining/Filtration

Cold Stability, modified mini contact (UC Davis conductivity)

Cold Stability, freeze/thaw

Heat Stability (protein), Incubation only

Bentonite Fining Trials, Set of 5

Filterability

Variable, Call for info

Membrane clogging index

Turbidity

Sensory Evaluation

An evaluation for defects including haze, statement of

off-flavors/aromas, description of overall balance between fruit/acid/tannin, judgment of typical varietal characteristics and of overall character. of varying levels of ascorbic acid and copper sulfate followed by sensory based trials to determine the nature of, and treatment for, sulfide problems. Sulfide detection and treatment is implemented through the use 750 ml

Sulfide Detection and Treatment

$ 45

Selecting A Culturing Method

Wine Type

Description

Culturing Method

Unfiltered

Cloudy

Direct culture Direct culture

Unfiltered barrel samples* Clear/Filtered bottled samples

May be cloudy

Clear, < 2 CFU/ml

Membrane filtration

* Since cells tend to settle at the bottom of barrels, we recommend stirring prior to sampling. For pricing or questions regarding samples for analysis or sampling procedures, please call our Napa Laboratory at 707.224.7903, extension 306.

54 2024 - 2025 Gusmer Enterprises, Inc. Wine Products Catalog

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