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Chemical Tests Type
Analysis
Volume
Price $ 11 $ 11 $ 11 $ 12 $ 42 $ 54 $ 10 $ 47 $ 12 $ 18 $ 18 $ 18 $ 11 $ 50 $ 18 $ 18 $ 54 $ 28 $ 15 $ 11 $ 22 $ 20 $ 22 $ 60 $ 60 $ 15 $ 15 $ 25 $ 20 $ 20 $ 20 $ 20 $ 30 $ 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 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)
Sorbic Acid
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 Copper (ICP/MS) Iron (ICP/MS) Lead (ICP/MS) Potassium (ICP/MS)
Total Extract
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 309.
866.213.1131 | www.GusmerWine.com 53
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