These are the main fermentable sugars. Test results are usually reported as the total of these two parameters. However, they may also be reported separately in certain circumstances, eg, investigating sluggish or “stuck” ferments. 10mL of sample required.
Lactic Acid Bacteria Culture - Direct Plating, Cider
For unfiltered or barrel samples. The sample is applied directly to selective media and plate colonies counted. Results are expressed as cfu/mL (colony forming units per mL). All plating is conducted under strict quality assurance protocols. 10ml sample required.
The sample is titrated to a pH 8.2 end-point with standard alkaline solution. The result gives an estimate of the acid content of the sample and is expressed as g/L malic acid. 50mL of sample required.
The Sulfur dioxide content of beverages is one of the most important parameters to know. In conjunction with pH, the optimum Sulfur dioxide concentration required to protect the beverage from bacterial spoilage can be determined. 50ml of sample required.
The test can be used to measure malic acid levels in juice to allow for any future acid corrections if MLF is contemplated, or to assess whether MLF has been completed in a cider. Completion of MLF is considered to be a malic acid level of below 0.05 g/L. 10mL of sample required.
Yeasts, moulds and bacteria culture - Direct Plating, Cider
For unfiltered or barrel samples. The sample is applied directly to selective media and plate colonies counted. Results are expressed as cfu/mL (colony forming units per mL). All plating is conducted under strict quality assurance protocols. 10ml of sample required.
A portion of cider is aseptically filtered to concentrate any micro-organisms, which are then grown on selective media to confirm presence of Yeasts and Moulds, Brettanomyces, Acetic Acid Bacteria and Lactic Acid Bacteria. 375mL bottle off bottling line required.
An estimate of the sugar concentration of juice can be determined by hydrometry or refractometry. Results are usually expressed in Brix or Baume. 250mL of sample required.
Excessive levels of acetaldehyde can impart an unpleasant “oxidized” taint to wine. It is also responsible for the distinctive “nutty” character in Flor sherry. Acetaldehyde is determined to low ppm levels using a GC/FID system. 50mL Sample required.
The Ammonia Nitrogen content of the juice is measured enzymatically. Please ensure juice samples are sulfured and frozen before despatch. Also see YAN (Yeast Assimilible Nitrogen). 10mL of sample required.
In conjunction with a heat stability test, a bentonite fining trial can be performed to determine the optimum addition rate. For the trial, please supply us with 25 g of the bentonite you intend to use in your winery. 750mL of sample required.
Brettanomyces Markers: 4-Ethyl Phenol and 4-Ethyl Guaiacol
These compounds are metabolic by-products of Brettanomyces. In particular, 4-ethyl phenol imparts a “sweaty” or “horsey” aroma to red wines. The presence of such compounds, in conjunction with microbiological plating, may be used by the winemaker to determine if viable populations of this spoilage yeast are present, or have been present in their wines. 50ml of sample required.
Presence of calcium may cause instability problems (as calcium tartrate deposits). As such winemakers can assess calcium content of their juice or wine to warn of potential difficulties. It is advisable to minimise use of any additives that contain this metal ionn. 50mL of sample is required.
An estimate of calories in wine can be calculated from the alcohol, sugar and Total Dry Extract levels. These tests are charged separately if applicable.375mL of sample required.
The test is performed by titration against standard acid solution after any carbon dioxide in the sample has been fixed by alkali addition. The test is suitable for still and sparkling wines. 2 x 750mL bottles of sample required
The sample is subjected to a temperature of -4 degree Celsius for 72 Hours. It is then allowed to warm to room temperature. Absence of tartrate crystals indicates a cold stable wine. Please check with your local Winechek as to how much sample is required.
This method determines the total phenolics and anthocyanins in grapes. The results can be used as a predictive tool by winemakers and viticulturists to grade the quality of fruit. 50mL or 500g of sample required
Excess copper ions, eg from fining, can cause formation of an unsightly haze (a casse) in finished wine. It is advisable to check copper content in the wine prior to bottling where copper fining operations have been undertaken. 50mL of sample required
Ethyl acetate can be formed during fermentation imparting a distinct “nail-polish” taint to the wine. Though often mistakenly referred to as a “volatile acid” it is actually an ester, and is not measured as Volatile Acidity by the Markham Still steam distillation method. 50mL of sample required
These are the main fermentable sugars. Test results are usually reported as the total of these two parameters. However, they may also be reported separately in certain circumstances, eg, investigating sluggish or “stuck” ferments. 10mL of sample required
The sample is filtered and heated to 80 degrees Celsius for 6 Hours. The sample is then cooled overnight to allow any haze to develop. Haze formation is assessed by directing a strong beam of light through the sample. Absence of haze indicates a protein stable wine.
Implicated in casse formation (along with copper), iron ions can contaminate the wine through contact with exposed iron (non-stainless steel) surfaces. 50mL of sample required
Important! Sulfur dioxide or ascorbic acid must not be added to the sample, as they interfere with the analysis. Laccase is an enzyme produced by Botrytis cinerea. If present, it may cause premature browning of wines. This test allows winemakers to assess the level of Laccase activity, and take appropriate preventive action. It may also be used to assess the effectiveness of treatment methods, such as pasteurisation.50mL of sample required
The test can be used to measure malic acid levels in juice to allow for any future acid corrections if MLF is contemplated, or to assess whether MLF has been completed in a wine. 50mL of sample required
This is a useful calculation that helps a winemaker determine if there is sufficient Molecular Free Sulfur Dioxide in the sample to ensure microbial protection. The value is calculated from the wine pH and Free Sulfur Dioxide (analysed separately). An effective level of molecular SO2 is considered to be between 0.6-0.8mg/L, with control of Brett more likely at 0.8mg/L. 50mL of sample required
One of the most important tests for the winemaker. The test is suitable for juice, wine, beer, cider and other liquids. Please note, a berry processing fee may apply if grape samples are received for juice analysis. 50mL of sample required
This procedure gives an estimate of the pinking potential of white wine. Pinking may be a result of highly reductive conditions experienced during processing. When the wine is subsequently exposed to air the wine becomes pink. 150mL of sample required
Excessive potassium contributes to higher pH in wines, and potential tartrate instability problems. Some countries even have maximum allowable limits. 50mL of sample required
The sample is filtered and heated to 80 degrees Celsius for 6 Hours. The sample is then cooled overnight to allow any haze to develop. Haze formation is assessed by directing a strong beam of light through the sample. Absence of haze indicates a protein stable wine. Please check with your local Winechek as to how much sample is required.
An estimate of the sugar concentration of juice can be determined by hydrometry or refractometry. Results are usually expressed in Brix or Baume.Please note, a berry processing fee may apply if grape samples are received. 250mL of sample required
Sorbic acid is a preservative used to suppress potential yeast growth in sweet and semi sweet wines. Its analysis is required for certain export destinations.10mL of sample required
Australian Law requires that the Standard Drinks be displayed on the label. For the calculation, we will require the alcohol content value and the final volume of the bottled product.
Sucrose is not legally permitted as an additive in wines in Australia except for Sparkling Wine production. Its presence is detected by “inverting” it to glucose and fructose and subsequent quantification enzymatic analysis. The inverted sugar concentration is compared to that of an untreated sample where the difference, if any, is attributable to sucrose. 10mL of sample required
The Sulfur dioxide content of beverages is one of the most important parameters to know. In conjunction with pH, the optimum Sulfur Dioxide concentration required to protect the beverage from bacterial spoilage can be determined. 50mL of sample required
The Sulfur dioxide content of beverages is one of the most important parameters to know. In conjunction with pH, the optimum Sulfur dioxide concentration required to protect the beverage from bacterial spoilage can be determined. 50mL of sample required
The sample is titrated to a pH 8.2 end-point with standard alkaline solution. The result gives an estimate of the acid content of the sample and is expressed as g/L tartaric acid. For the EU, the end-point is taken at pH 7.0. Please note, a berry processing fee may apply if grape samples are received for juice analysis. 50mL of sample required
Total Dry Extract is calculated from alcohol content and density of the wine, and represents the non-volatile residue in wine after water, alcohol and volatile components have been removed. These tests are charged separately if applicable. 375mL of sample required
This is a measure of wine clarity, given in nephelometric turbidity units (NTU). It is used by winemakers to gauge the effectiveness of clarification processes or help determine the extent of pre-bottling filtration required. 50mL of sample required
Yeast Assimilable Nitrogen (YAN) is used to assess the nutritional status of juice, and can assist in planning appropriate additions of nutrients to minimise the possibility of a stuck ferment. YAN is the sum of Amino Acid Nitrogen (AAN) and Ammonia Nitrogen (AN). Please refer to listing for details about AN and AAN.Note: juice samples should be dosed with sulfur dioxide and frozen prior to despatch to prevent fermentation. 10mL of sample required
Analysis of pH, titratable acidity and soluble solids (brix or baume). Please note that grape samples from Phylloxera Infestation Zones (PIZ) must be accompanied by a DPI Permit. Approximately 200 berries required
Three compounds that can impart undesirable characteristics to a wine are Acetic Acid (vinegar character), Acetaldehyde (bruised apple character) and Ethyl Acetate (nail polish remover character). All three compounds are produced via chemical and microbial processes during and after fermentation, usually below spoilage levels. Certain conditions lead to increased production of these compounds. These include botrytis infection, extreme fermentation temperatures, high pH, the timing of sulfur dioxide additions, large populations of native yeasts and bacteria, and exposure to oxygen, post fermentationThese parameters indicate the extent of wine spoilage and, when analysed together, will help you diagnose potential processing issues. 50mL sample required
New laws introduced by the EU and Canada require mandatory labelling of allergens in wine. Casein and skim milk are used as fining agents in wine. Unless analysis of the wine following use of these fining agents can prove their absence, the presence of milk products must be indicated on the label. We use an enzyme-linked immunosorbent assay (ELISA) to screen wine samples for the presence of casein as an indicator of the presence of milk or milk products. A negative result means you do not need to indicate the presence of milk products on the label. 50mL sample required
New laws introduced by the EU and Canada require mandatory labelling of allergens in wine. Egg whites are used as a fining agent in wine. Unless analysis of the wine following use of egg whites can prove its absence, the presence of egg must be indicated on the label. We use an enzyme-linked immunosorbent assay (ELISA) to screen wine samples for the presence of egg residues. A negative result means you do not need to indicate the presence of egg on the label. 50mL sample required
New laws introduced by the EU and Canada require mandatory labelling of allergens in wine. Milk products (containing casein) and egg whites are used as fining agents in wine. Unless analysis of the wine following use of these fining agents can prove their absence, the presence of milk and/or egg products must be indicated on the label. We use an enzyme-linked immunosorbent assay (ELISA) to screen wine samples for these allergens. A negative result means you do not need to indicate the presence of these allergens on the label. 50mL sample required
The Sugar Free Extract of a wine is the difference between the Total Dry Extract and the Total Sugars. This calculation requires additional analysis that will be charged separately: Alcohol, Total Dry Extract and Total Sugars. The Sugar Free Extract parameter is of particular importance when exporting to China, who have set minimum standards for white (16g/L), rose (17g/L), and red (18g/L) wines.
Methanol is a natural by-product of primary fermentation, and is found in most wines and in some spirits. There is a legal maximum limit in most countries. Methanol is determined to low ppm levels using a GC/FID system. 50mL of sample required
AAN is measured by the NOPA assay developed by Dukes and Butzke. The method measures only amino acids that can be utilised by yeasts under typical fermentation conditions. Please ensure juice samples are sulfured and frozen before despatch. Also see YAN (Yeast Assimilible Nitrogen) 10mL of sample required
Methanol is a natural by-product of primary fermentation, and is found in most wines and in some spirits. There is a legal maximum limit in most countries. Methanol is determined to low ppm levels using a GC/FID system. 50mL of sample required
Acetaldehyde, Ethyl Acetate & Methanol for Spirits
Two compounds that can impart undesirable characteristics Acetaldehyde (bruised apple character) and Ethyl Acetate (nail polish remover character). All three compounds are produced via chemical and microbial processes during and after fermentation, usually below spoilage levels. Certain conditions lead to increased production of these compounds. These parameters indicate the extent of spoilage and, when analysed together, will help you diagnose potential processing issues.Methanol is a natural by-product of primary fermentation, and is found in most wines and in some spirits. There is a legal maximum limit in most countries. Methanol is determined to low ppm levels using a GC/FID system. 50mL sample required
The sample is titrated to a pH 8.2 end-point with standard alkaline solution. The result gives an estimate of the acid content of the sample and is expressed as g/L tartaric acid. For the EU, the end-point is taken at pH 7.0. 50mL of sample required
Hazes or sediments present in a sample are concentrated and viewed under a microscope to examine what organisms or other material is present. 750 mL bottle of sample required
Acetaldehyde can impart undesirable characteristics Acetaldehyde (bruised apple character). Methanol is a natural by-product of primary fermentation, and is found in most wines and in some spirits. There is a legal maximum limit in most countries. Methanol is determined to low ppm levels using a GC/FID system. 50mL sample required
Either Request a Free EasyTest Sample Kit or package and supply your own 50ml sample. Tested in our specialist water testing laboratories in Tasmania, Victoria, New South Wales and Western Australia. 50mL of sample required
Either Request a Free EasyTest Sample Kit or package and supply your own 50ml sample.Tested in our specialist water testing laboratories in Tasmania, Victoria, New South Wales and Western Australia. 50mL of sample required
Either Request a Free EasyTest Sample Kit or package and supply your own 50ml sample. Tested in our specialist water testing laboratories in Tasmania, Victoria, New South Wales and Western Australia. 50mL of sample required
Either Request a Free EasyTest Sample Kit or package and supply your own 50ml sample. Tested in our specialist water testing laboratories in Tasmania, Victoria, New South Wales and Western Australia. 50mL of sample required
Either Request a Free EasyTest Sample Kit or package and supply your own 50ml sample. Tested in our specialist water testing laboratories in Tasmania, Victoria, New South Wales and Western Australia. 50mL of sample required
Either Request a Free EasyTest Sample Kit or package and supply your own 50ml sample. Tested in our specialist water testing laboratories in Tasmania, Victoria, New South Wales and Western Australia. 50mL of sample required
Either Request a Free EasyTest Sample Kit or package and supply your own 50ml sample. Tested in our specialist water testing laboratories in Tasmania, Victoria, New South Wales and Western Australia. 50mL of sample required
Either Request a Free EasyTest Sample Kit or package and supply your own 50ml sample. Tested in our specialist water testing laboratories in Tasmania, Victoria, New South Wales and Western Australia. 50mL of sample required
Either Request a Free EasyTest Sample Kit or package and supply your own 200ml sample. Please label the bottle, including the date and time of sampling, and then fill the bottle leaving only a small air pocket at the top. Deliver to the laboratory as soon as possible, as analysis must commence within 24 hours of sampling. Do not freeze or allow sample to get warm, as this will affect bacteria numbers. Tested in our specialist water testing laboratories in Tasmania, Victoria, New South Wales and Western Australia. 200mL of sample required.
Either Request a Free EasyTest Sample Kit or package and supply your own 200ml sample. Please label the bottle, including the date and time of sampling, and then fill the bottle leaving only a small air pocket at the top. Deliver to the laboratory as soon as possible, as analysis must commence within 24 hours of sampling. Do not freeze or allow sample to get warm, as this will affect bacteria numbers. Tested in our specialist water testing laboratories in Tasmania, Victoria, New South Wales and Western Australia. 200mL of sample required.
Salt content calculation requires result from Electrical Conductivity analysis which will be charged separately. Either Request a Free EasyTest Sample Kit or package and supply your own 50ml sample. Tested in our specialist water testing laboratories in Tasmania, Victoria, New South Wales and Western Australia. 50mL of sample required
SAR calculation requires measurement of Calcium, Magnesium and Sodium all of which will be charged separately. Either Request a Free EasyTest Sample Kit or package and supply your own 50ml sample. Tested in our specialist water testing laboratories in Tasmania, Victoria, New South Wales and Western Australia. 50mL of sample required
Either Request a Free EasyTest Sample Kit or package and supply your own Tested in our specialist water testing laboratories in Tasmania, Victoria, New South Wales and Western Australia. 50ml sample required
Either Request a Free EasyTest Sample Kit or package and supply your own 50ml sample. Tested in our specialist water testing laboratories in Tasmania, Victoria, New South Wales and Western Australia. 50mL of sample required
Either Request a Free EasyTest Sample Kit or package and supply your own 50ml sample. Tested in our specialist water testing laboratories in Tasmania, Victoria, New South Wales and Western Australia. 50mL of sample required
Either Request a Free EasyTest Sample Kit or package and supply your own 50ml sample. Tested in our specialist water testing laboratories in Tasmania, Victoria, New South Wales and Western Australia. 50mL of sample required
Either Request a Free EasyTest Sample Kit or package and supply your own 50ml sample.Tested in our specialist water testing laboratories in Tasmania, Victoria, New South Wales and Western Australia. 50mL of sample required
Either Request a Free EasyTest Sample Kit or package and supply your own 100ml sample. Tested in our specialist water testing laboratories in Tasmania, Victoria, New South Wales and Western Australia. 100mL of sample required
This calculation requires TKN and Nitrate/Nitrite to be analysed (charged separately) Either Request a Free EasyTest Sample Kit or package and supply your own sample. Tested in our specialist water testing laboratories in Tasmania, Victoria, New South Wales and Western Australia. This calculation requires TKN and Nitrate/Nitrite to be analysed (charged separately) \n \nEither Request a Free EasyTest Sample Kit or package and supply your own sample. \n \nTested in our specialist water testing laboratories in Tasmania, Victoria, New South Wales and Western Australia.
Sample Collection For Bore Water Chemical analysis: Use a clean 500 mL plastic container, preferably one provided by this Laboratory. Please label the bottle prior to sample collection. The bottle should be completely filled with no air pocket. This can be achieved by gently squeezing the bottle whilst screwing on the lid so the water oozes out the top. Secure the lid firmly & deliver to the laboratory the same day. Freezing may be necessary if delivery is delayed.
Either Request a Free EasyTest Sample Kit or package and supply your own 500ml sample. Tested in our specialist water testing laboratories in Tasmania, Victoria, New South Wales and Western Australia.
If the water you drink comes from a bore, creek, dam or source other than a rainwater tank, it is extremely important that you perform both microbiological and chemical testing regularly, to ensure that there are no harmful microbes or chemicals in the water. The Vintessential Drinking Water Test Bundle Extra will test your water for Calcium, Conductivity, Copper, Hardness, Iron, Magnesium, PAR, pH, Potassium, Salinity, SAR, Sodium as well as E. coli or other harmful microbes, indicating its suitability for use as drinking water. Sample collection: A sterile bottle is required and is available from our laboratories.
Either Request a Free EasyTest Sample Kit or package and supply your own sample. Please sample from a tap that the water is likely to be consumed from. Please label the bottle, including the date and time of sampling, and then fill the bottle leaving only a small air pocket at the top. Deliver to the laboratory as soon as possible, as analysis must commence within 24 hours of sampling.
Do not freeze or allow sample to get warm, as this will affect bacteria numbers.
Drinking water guidelines: Thermotolerant coliforms (or alternatively, E.coli) should NOT be found in drinking water. Heterotrophic bacterial counts may indicate any degradation in water treatment efficacy.Tested in our specialist water testing laboratories in Tasmania, Victoria, New South Wales and Western Australia.
The method measures only amino acids that can be utilised by yeasts under typical fermentation conditions. Please ensure beer samples are frozen before despatch. Either Request a Free EasyTest Sample Kit or package and supply your own 10ml sample. 10mL of sample required
Bitterness Units (BU) express the bitter flavour of beer according to the reference method as per the American Society of Brewing Chemists. 20mL of sample required
Beer colour intensity is measured on a sample free of turbidity using a spectrophotometer and reported as degrees to one decimal place. 20mL sample required
These are the main fermentable sugars. Test results are usually reported as the total of these two parameters. However, they may also be reported separately in certain circumstances, eg, investigating sluggish or “stuck” ferments. 10mL of sample required
Lactic Acid Bacteria Culture - Direct Plating, Beer
For unfiltered or barrel samples. The sample is applied directly to selective media and plate colonies counted. Results are expressed as cfu/mL (colony forming units per mL). All plating is conducted under strict quality assurance protocols.10mL of sample required
The Sulfur dioxide content of beverages is one of the most important parameters to know. In conjunction with pH, the optimum Sulfur dioxide concentration required to protect the beveage from bacterial spoilage can be determined. 50mL of sample required
The sample is titrated to a pH 8.2 end-point with standard alkaline solution. The result gives an estimate of the acid content of the sample and is expressed as g/L tartaric acid. For the EU, the end-point is taken at pH 7.0. 50mL of sample required
Polymerase Chain Reaction (PCR) is a rapid and very specific molecular biology technique used to determine the presence of Brettanomyces bruxellensis yeast. This technique measures viable cells, including viable but non-culturable (VBNC) cells. Results are reported in CFU/mL. 50mL of sample required
Methanol is a natural by-product of primary fermentation, and is found in most wines and in some spirits. There is a legal maximum limit in most countries. Methanol is determined to low ppm levels using a GC/FID system. 50mL of sample required
Brettanomyces and Acetic Acid Bacteria Culture - Direct Plating, Beer
For unfiltered or barrel samples. The sample is applied directly to selective media and plate colonies counted. Results are expressed as cfu/mL (colony forming units per mL). All plating is conducted under strict quality assurance protocols. Brettanomyces yeast tends to settle, so please ensure barrels are well stirred prior to sampling. 10mL of sample required
A portion of beer is aseptically filtered to concentrate any micro-organisms, which are then grown on selective media to confirm presence of Yeasts and Moulds, Brettanomyces, Acetic Acid Bacteria and Lactic Acid Bacteria. 375mL bottle off bottling line required
Brettanomyces and Acetic Acid Bacteria Culture - Membrane Filtration, Beer
For filtered samples. Any micro-organisms are concentrated by filtration, and then cultured. Results are expressed as cfu/mL Brettanomyces yeast tends to settle, so please ensure barrels are well stirred prior to sampling. 750mL of sample required
If you have previously had your wine tested by Vintessential, and require another Certificate, we may be able to organise an upgrade from the original Certificate. The fee is in addition to any extra analysis required for the upgrade.
