Beverage Analyses

Analytical Packages

Analyses listed below are for both non-standard alcoholic beverages (e.g. RTD beverages, Kombucha) and non-alcoholic beverages

Please contact us if you require analysis that is not listed

Basic

Parameter - Method - Price

pH^* - Electrochemistry - $7

Brix^* - Refractometer - $7

Density/Specific Gravity^* - Digital Density Meter - $7

Conductivity^* -Electrochemistry - $7

Turbidity^*- Nephelometer - $7

^{*=Accredited Test}

Alcohol

Alcohol^*

Parameters: Alcohol by volume

Method: Anton Paar Alcolyzer

Price: $28

Alcohol - Cream

Parameters: Alcohol by volume - dairy/cream based samples (e.g. kefir, coconut kefir)

Method: Skalar Segmented Flow Analysis

Price: $28

Note: In accordance with CFIA regulations beverages containing 1.1% or more alcohol by volume must declare the percentage by volume of alcohol contained in the product.

^{*=Accredited Test}

Sugars Analyses

Sugars Profile^*

Parameters: Glycerol, Fructose, Glucose, Sucrose, Maltose, and Lactose

Method: HPLC-RI

Price: $44

Note: Not available for Cider Samples or fruit samples containing high levels of sorbitol

Total Reducing Sugar^*

Parameters: Total reducing sugar reported in g/L sucrose

Method: Skalar Segmented Flow Analysis

Price: $28

^{*=Accredited Test}

Caffeine

Parameters: Caffeine

Method: HPLC-DAD

Price: $53

Organic Acid Profile

Parameters: Oxalic, tartaric, malic, lactic, acetic, citric, succinic acids

Method: HPLC-UV-VIS

Price: $50

Phenolic and Anthocyanin Analysis

For fruit analysis - e.g. Haskaps, blueberries

Parameter: Total phenolic content (Gallic Acid Equivalents)

Method: Spectrophotometer, Folin-Ciocalteu assay

Price: $33

Parameter: Total anthocyanin content (expressed as the primary anthocyanin equivalent for the type of sample)

Method: Spectrophotometer, pH differential assay

Price: $33

Synthetic Dyes

Synthetic Dyes*

Parameters: Indigo carmine, tartrazine, allura red, amaranth, sunset yellow, fast green, brilliant blue, erythrosin B

Method: HPLC-UV-Vis

Price: $66

Health Canada permits the above listed synthetic dyes in unstandardized alcoholic beverages

^{*=Accredited Test}

Yeast Analysis

Parameters: Yeast count and viability

Note: Analysis intended for yeast cultures and product under fermentation. Not recommended as a method to make sure that product is free from yeast prior to bottling. Limit of quantitation is 50,000 cells/mL.

Price: $44

How to Submit Samples

Step 1: Complete the Sample Submission form on pages 1 & 2 (either by hand or in Acrobat).

Wine/Grape/Cider/Mead

Beer & Hops

Spirits

Beverages (Non-standard Alcoholic and non-alcoholic) & Food

Step 2: Print the completed form and place inside a suitable shipping box containing the sample(s). Juice or samples that are fermenting must be shipped/delivered on ice. If shipping, ensure samples are well padded to prevent breakage.

Step 3: Clearly label the sample(s) with the type of product and a number (ex: dark rum, #001).

Note: a minimum of 150 mL of each sample is required. Please ensure that all submitted samples are homogeneous and representative, clearly labelled and placed in new or clean, dry plastic or glass bottles (note: containers may have held water). Please see sample submission forms for full requirements.

Step 4: Mail or drop off the sample(s) – please email ahead of time if dropping off samples.

Step 5: Drop off at David Huestis Innovation Pavilion (between 9:00 and 4:30, or by special arrangements)

3pm cutoff for Grape Ripening Analysis

Enter main doors of Elliott Hall (6 University Ave.). Take the stairs on the left to the second floor McCain Commons. Cross the walkway to Room 249 (alab). If no one is there, leave the package outside the lab – please email alab@acadiau.ca or text 902-698-1012 to notify the lab technician that it has been left.