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Available analysis

Cider - Click to see available analysis

Analysis
Description
Alcohol by NIR, Cider
This NIR (Near Infrared Reflectance) test is suitable for ciders. 60mL of sample required.
Glucose and Fructose, Cider
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.
Lactic Acid Bacteria Culture - Membrane Filtration, Cider
For filtered samples. Any micro-organisms are concentrated by filtration, and then cultured. Results are expressed as cfu/m. 750mL of sample required.
pH test for Cider
The test is suitable for cider and other liquids. 50mL of sample required.
Specific Gravity for Cider
Also known as the relative density. 250mL of sample required.
Titratable Acidity for Cider
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.
Sulfur Dioxide (Free and Total) for Cider
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.
Alcohol by Distillation NIR for Cider
Distillation is the internationally recognised reference method for the determination of alcohol content. 500mL of sample is required.
Malic Acid for Cider
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.
Trace Metals Bundle for Cider
A full metal profile for Calcium, Copper, Iron, Potassium and Sodium. For other metals, please enquire. 50mL of sample required.
Manganese, Copper and Iron in Cider
50mL 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.
Post Bottling Sterility Check, Cider
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.
Soluble Solids for Cider
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.

Wine - Click to see available analysis

Analysis
Description
Acetaldehyde
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.
Alcohol by NIR
This NIR (Near Infrared Reflectance) test is suitable for wines, beers and ciders.60mL of sample required.
Ammonia
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.
Ascorbic Acid
Ascorbic Acid is used in winemaking as an anti-oxidant. The test involves titration against 2,6 DCPP. 375mL of sample required.
Bentonite Fining Trial
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.
Calcium in Wine
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. 500mL of sample is required.
Calorific Value
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.
Carbon Dioxide
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
Citric Acid
An important wine acid, the analysis is performed Enzymatically. A limit of 1 g/L applies for EU member countries. 10mL of sample required
Cold Stability
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. 50mL of sample required
Colour intensity and hue
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. 500g of sample required
Copper (Wine)
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
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
Glucose and Fructose
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
Glycerol
Produced by yeast during primary fermentation, glycerol can contribute to mouthfeel and provide a fuller palate. 10mL of sample required
Heat Stability
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.
Iron (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
Laccase
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
Lead in Wine
Dissolved lead in wine is measured by ICP. 50mL of sample required
Malic Acid
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
Trace Metals Bundle
We can provide a full metal profile for Calcium, Copper, Iron, Potassium and Sodium. For other metals, please enquire. 50mL of sample required
Molecular Sulfur Dioxide
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
pH test for Juice & Wine
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
Pinking in White Wines
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
Potassium in Wine
Excessive potassium contributes to higher pH in wines, and potential tartrate instability problems. Some countries even have maximum allowable limits.
50mL of sample required
Heat Stability
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. 50mL of sample required.
Sodium (Wine)
Excess sodium ions may impart a salty taste to wine, and some countries have maximum allowable limits. 
50mL of sample required
Soluble Solids
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
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
Specific Gravity
Also known as the relative density, Specific Gravity is required for many Export Certificates of Analysis. 250mL of sample required
Standard Drinks
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
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
Sulfur Dioxide (Free) for Wine
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
Sulfur Dioxide (Total) for Wine
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
Titratable Acidity
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
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
Turbidity
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
Volatile Acidity
Volatile acidity is the generic term for acetic acid, and is accurately measured enzymaticall. 10mL of sample require
Yeast Assimilable Nitrogen (YAN)
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
Maturity Panel (basic) – Grapes
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
Manganese (wine)
Dissolved manganese in wine is measured by ICP. 50mL of sample required
Acetaldehyde, Ethyl Acetate and Acetic Acid
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
Allergens Analysis – Casein Residue
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
Allergens Analysis – Egg Residue
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
Allergens Analysis – Casein & Egg Residue
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
Pre- or post-bottling check
Grouped analysis Alc, pH, TA, Malic acid, D-glucose/D-fructose, Acetic acid, Free and total SO2, NTU. Sample required 200 mL
Manganese, Copper and Iron in Wine
 50mL of sample required.
Dissolved Oxygen (Wine)
 
Packaged sample required.

Sugar Free Extract
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
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
Amino Acid Nitrogen
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

Spirit - Click to see available analysis

Analysis
Description
Methanol by GC for Spirits
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
Alcohol by Distillation NIR for Spirits
Distillation is the internationally recognised reference method for the determination of alcohol content. 500mL of sample is 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
Trace Metals Bundle for Spirits
We can provide a full metal profile for Calcium, Copper, Iron, Potassium and Sodium. For other metals, please enquire. 50mL of sample required
pH test for Spirits
The test is suitable for juice, wine, beer, cider and other liquids.
50mL of sample required
Titratable Acidity for Spirits
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
Microscopic Examination for Spirits
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 & Methanol by GCMS for Spirits
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

Water - Click to see available analysis

Analysis
Description
Iron in Water
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
Lead in Water
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
Magnesium in Water
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
Manganese in Water
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
Nitrate
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
Nitrite
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
pH in Water and Effluent
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
Potassium in Water
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
Presumptive Thermo-Tolerant Coliforms Plate Count
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.
Presumptive Total Coliforms Plate Count
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
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
Sodium Adsorption Ratio
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
Sodium in Water
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
Sulphate
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
Total Dissolved Solids
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
Total Kjeldahl Nitrogen
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
Total Phosphorus
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
Total Suspended Solids
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
Total Nitrogen
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)
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Bore Water Test Bundle
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.
Drinking Water Test Bundle Extra
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.
Electrical Conductivity

Beer - Click to see available analysis

Analysis
Description
Amino Acid Nitrogen for Beer
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 Beer
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
Colour, Beer
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
Lactic Acid Bacteria in Beer by PCR (Polymerase Chain Reaction)
Molecular biology technique of PCR to determine the presence of viable Lactobacillus and Pediococcus species capable of causing spoilage in beer.
Alcohol by NIR, Beer
This NIR (Near Infrared Reflectance) test is suitable for wines, beers and ciders.
60mL of sample required.
Glucose and Fructose, Beer
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
Lactic 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. 750mL of sample required
pH test for Beer
The test is suitable for juice, wine, beer, cider and other liquids.
50mL of sample required
Specific Gravity for Beer
Also known as the relative density.
250mL of sample required
Sulfur Dioxide (Free and Total) for Beer
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
Titratable Acidity for Beer
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
Brettanomyces by PCR for Beer
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 in Beer
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
Post Bottling Sterility Check, Beer
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
Volatile Acidity for Beer
Volatile acidity is the generic term for acetic acid, and is accurately measured enzymatically. 10mL of sample 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
Iron in Beer
Dissolved iron in beer is measured by ICP. 50mL of sample required
Lead in Beer
Dissolved lead in beer is measured by ICP. 50mL of sample required

Export - Click to see available analysis

Analysis
Description
Brazil
Certificate of Analysis for export to Brazil
2 x 750ml bottles.
CAA
Continuing Approval Application Certificate
Europe (VI1) Botrytised
Certificate of Analysis for export to Europe for Botrytised Wine
Europe (VI1) Bulk
Certificate of Analysis for export to Europe for Bulk Wine
Europe (VI1) Packaged
Certificate of Analysis for export to Europe for Packaged Wine
Israel
Certificate of Analysis for export to Israel
Japan
Certificate of Analysis for export to Japan
Taiwan
Certificate of Analysis for export to Taiwan
CAA & Europe (VI1) Botrytised
Continuing Approval Application Certificate & Certificate of Analysis for export to Europe for Botrytised Wine
CAA & Europe (VI1) Botrytised & Japan
Continuing Approval Application Certificate & Certificate of Analysis for export to Europe & Japan for Botrytised Wine
CAA & Europe (VI1) Botrytised & Taiwan
Continuing Approval Application Certificate & Certificate of Analysis for export to Europe & Taiwan for Botrytised Wine
CAA & Europe (VI1) Bulk
Continuing Approval Application Certificate & Certificate of Analysis for export to Europe for Bulk Wine
CAA & Europe (VI1) Bulk & Japan
Continuing Approval Application Certificate & Certificate of Analysis for export to Europe & Japan for Bulk Wine
CAA & Europe (VI1) Bulk & Packaged
Continuing Approval Application Certificate & Certificate of Analysis for export to Europe for Bulk & Packaged Wine
CAA & Europe (VI1) Packaged
Continuing Approval Application Certificate & Certificate of Analysis for export to Europe for Packaged Wine
CAA & Europe (VI1) Packaged & Japan
Continuing Approval Application Certificate & Certificate of Analysis for export to Europe & Japan for Packaged Wine
CAA & Europe (VI1) Packaged & Japan & Taiwan
Continuing Approval Application Certificate & Certificate of Analysis for export to Europe & Japan & Taiwan for Packaged Wine
CAA & Europe (VI1) Packaged & Taiwan
Continuing Approval Application Certificate & Certificate of Analysis for export to Europe & Taiwan for Packaged Wine
CAA & Japan
Continuing Approval Application Certificate & Certificate of Analysis for export to Japan
CAA & Japan & Taiwan
Continuing Approval Application Certificate & Certificate of Analysis for export to Japan & Taiwan
CAA & Taiwan
Continuing Approval Application Certificate & Certificate of Analysis for export to Taiwan
Europe (VI1) Botrytised & Japan
Certificate of Analysis for export to Europe & Japan for Botrytised Wine
Europe (VI1) Bulk & Packaged
Certificate of Analysis for export to Europe for Botrytised & Bulk Wine
Europe (VI1) Packaged & Japan
Certificate of Analysis for export to Europe & Japan for Packaged Wine
Europe (VI1) Packaged & Japan & Taiwan
Certificate of Analysis for export to Europe & Japan & Taiwan for Packaged Wine
Europe (VI1) Packaged & Taiwan
Certificate of Analysis for export to Europe & Taiwan for Packaged Wine
Certificate Re-Issue
If you have lost or mis-placed your certificates, we are happy to re-issue them to you for a small administration fee.
Upgrade of Export Certificates
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.

Submission







    Australia Wide

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    Barossa Valley

    South australia
    Ph: 08 85621044
    10 Kalimna Road
    Nuriootpa, SA 5355

    Yarra Valley

    VICTORIA
    Ph: 03 97352155
    1/22 Hightech Place
    Lilydale, VIC 3140

    Margaret River

    WESTERN AUSTRALIA
    Ph: 08 9755 9620
    15a Wrigglesworth Drive
    Cowaramup WA 6284

    Cambridge

    TASMANIA
    Ph: 03 6234 7681
    4 Spark Drive
    Cambridge, TAS 7170

    Hunter Valley

    NEW SOUTH WALES
    Ph: 02 4932 0127
    43 Bradmill Avenue
    Rutherford, NSW 2320
    Nata accredited
    Unparalleled Confidence with NATA Accreditation
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