Enology Service Lab - Analysis Forms
The following forms are available for download:
Analysis
Request Form (Updated 3/01/06)
Analysis
Price Form (Updated 01/26/2009)
The analyses performed by the Service Lab are listed below along with the range of typical values. This list was last updated 3/01/06.
Analysis Result |
Range / Scale / Definition | |
| General Wine Chemistry | ||
| Alcohol (Ethanol) | % (v/v) |
~0% in Juice up to 18% in finished wine; in dessert wines it may be as high as 24% |
| pH | pH Units |
The pH scale ranges from 0 - 14. Neutral pH is 7. Wine pH is in the range of 2.9 to 4.2 |
| Total Acidity | g/L |
The range of TA in wine is 5 - 8 g/L (calculated as tartaric acid equivalents) |
| Volatile Acidity | g/L |
The legal limits for VA (as acetic acid equivalents)
are: |
| Tartaric Acid | g/L |
Approximately 0.5 - 4 g/L |
| Malic Acid | g/L |
<35 mg/L following MLF |
| Lactic Acid | g/L |
Approximatley 2 g/L following MLF, depending on initial malic acid concentration |
| Glucose + Fructose (Reducing Sugars) | g/L |
A dry wine may have no detectable reducing sugars. Sweet wines may be in excess of 30 g/L |
| Free SO2 | mg/L |
The total sulfites in wine cannot exceed 350 mg/L. TTB requires that the wine label must say "Containing Sulfites" when the level is greater 10 mg/L (ppm) |
| Total SO2 | mg/L |
|
| Microbiological Profiles | ||
| Yeast Viability and Percent Budding, Microscopic | Viabile / Not-Viable
|
A statement of Viable means that living yeast were seen under a microscope |
| MLF Viability | ||
| Phenols | ||
| Anthocyanins - Total | mg / L |
Typical values for Vitis vinifera red wine is 150 mg/L |
| Copigmented Anthocyanins | mg / L |
Average values may be in the range of 0-10% of the total anthocyanins |
| Hue (420 nm / 520 nm) | # |
A higher number indicates that a wine has a brownish tint that may or may not be visually perceptible. A higher number indicates oxidation / aging of phenolics |
| Intensity (420 nm + 520 nm) | AU |
Higher values indicate a darker wine, but does not distinguish which color |
| Phenols - Total | mg/L |
Typical values range from 150 - 450 mg/L in aged white wines to 2,500 mg/L or more in red wines |
| Sensory Evaluations | ||
| Oxidative/Degradative | Detected / Not-Detected
|
Indicates which, if any, defects are detectable in the wine sample |
| Palate - Structural Defects | ||
| Volatile sulfur compounds | ||
| Wine Physical/Chemical Stability, Sediments and Particulates | ||
| Atypical Aging | Pass / Fail |
Indicates whether atypical aging may occur in the wine |
| Chill Haze | Pass / Fail |
Indicates if wine components are prone to precipitation when chilled |
| Cold Stability | Pass / Fail |
Indicates if bitartrate in the wine is stabile or prone to precipitate |
| Filterability/Glucan/Pectin | Present / Absent, Pectin /
Glucan |
Indicates the presence of Pectins or Glucans, which may impact the filterability of the wine |
| Protein Heat Stability | Nephel Transmittance Units
(NTU) and Hot Box |
Both tests estimate likelihood of protein precipitation |
| Turbidity | NTU |
Used to determine quantity of lees for sur lie storage and bottle clarity |