Wine & Cider Analyses
Analytical Packages
We have state-of-the-art analytical equipment and extensive experience in developing new analytical methods. Please contact us if you require analysis that is not listed. Analyses offered for wine, cider, and mead can be found in the following drop down menus.
Parameter - Method - Price
pH* - Electrochemistry - $7
Brix - Refractometer - $7
Density/Specific Gravity* - Digital Density Meter - $7
Conductivity* -Electrochemistry - $7
Turbidity* - Nephelometer - $7
* = Accredited Test
Parameters: Ethanol*, total acidity*, volatile acidity*, total reducing sugar*, free SO2*, total SO2*, pH*, and sorbic acid***
**Sorbic acid upon request
Methods: Skalar Segmented Flow Analysis, HPLC
Price: $55
This assay is suitable for wine of all types, cider, and mead.
* = Accredited Test
100% Grape Wine |
Must/Whole Grapes |
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Density |
Density |
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Ethanol |
Brix, Potential Alcohol |
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Glucose+Fructose, Reducing Sugar |
Glucose+Fructose, Reducing Sugar |
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pH |
pH |
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Total Acidity |
Total Acidity |
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Volatile Acidity |
Volatile Acidity |
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Colour - A420, A520, A620, Hue & Intensity |
Potassium |
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Tartaric, Malic, and Lactic Acid |
Tartaric, Malic, and Citric Acid |
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YAN |
Method: FOSS WineScan
Price: $11 - wine, must, $22 whole berry grapes (FOSS analysis is excluded from bulk discount pricing)
Note: For clients wishing to measure SO2 and/or Sorbic Acid
- Samples requiring SO2 analysis will be run on the Skalar on a next-day basis, as the reagent prep needs to be done 24 hrs in advance. Samples for SO2 can be run Tuesday-Friday as long as we have advance notice to prepare the reagent. SO2 analysis is $33 per sample.
- Sorbic Acid will be run by HPLC on a weekly basis at $22/sample.
Grape Ripening Sample Requirements:
- 200 grape berries: Take a representative sample from your plot by collecting 200 berries. Please make sure that they are intact. Place them in a clean zipper bag, and label them with identifying information (plot number, grape variety, etc.) and bring or send them to ALAB as soon as possible, ideally on the same day of the sampling.
- 120 ml grape juice: You can crush your own grapes and bring or send us the juice. Make sure that the juice is brought to ALAB as soon as possible, ideally on the same day of the crushing. Avoid overnight refrigeration to prevent tartaric acid precipitation. If you are not able to bring the juice on the same day of crushing, we recommend you send us grapes instead (please note that extra charges may apply for whole grapes).
NOTE: In order to avoid overnight sample refrigeration and allow same day processing of the samples ALAB will accept grape and juice samples from 9 am to 3 pm. Wine samples will be accepted from 9 am to 5 pm as usual.
Alcohol*
Parameters: Alcohol by volume
Method: Anton Paar Alcolyzer
Price: $28
Methanol*
Parameters: Methanol
Method: GC-FID
Price: $55
Alcohols Profile*
Parameters: Acetaldehyde, Ethyl acetate, Methanol
Method: GC-FID
Price: $83
Higher Alcohols*
Parameters: Acetaldehyde, Ethyl acetate, Methanol, 1-Butanol, 1-Propanol, Isobutanol, Isoamyl alcohol, Ethyl lactate
Method: GC-FID
Price: $193
* = Accredited Test
Organic Acid Profile
Parameters: Oxalic, tartaric, malic, lactic, acetic, citric, succinic acids
Method: HPLC-UV-VIS
Price: $50
Single Organic Acid
Parameter: One of the above listed organic acids (e.g. malic, acetic)
Method: HPLC-UV-VIS
Price: $28
Total Acidity*
Parameter: Total acidity
Method: Skalar - Segmented Flow Analysis
Price: $28
Volatile Acidity*
Parameter: Volatile acidity
Method: Skalar - Segmented Flow Analysis
Price: $28
Sorbic Acid*
Parameter: Sorbic Acid
Method: HPLC-UV-VIS
Price: $22
*= Accredited Test
Sugars Profile*
Parameters: Glycerol, Fructose, Glucose, Sucrose, Maltose, and Lactose
Method: HPLC-RI
Price: $44
Note: Not available for Cider Samples
Total Reducing Sugar*
Parameters: Total reducing sugar reported in g/L sucrose
Method: Skalar Segmented Flow Analysis
Price: $28
*= Accredited Test
Free SO2 and Total SO2*
Parameters: Free SO2 and Total SO2*
Method: Skalar Segmented Flow Analysis
Price: $33
Note: Samples requiring SO2 analysis will be run on the Skalar on a next-day basis, as the reagent prep needs to be done 24 hrs in advance. Samples for SO2 can be run Tuesday-Friday as long as we have advance notice to prepare the reagent.
*= Accredited Test
Metals*
Parameters: Arsenic, cadmium, cobalt, copper, and lead
Method: Inductively coupled plasma mass spectrometry (ICP-MS)
Price: Panel - $94, single metal - $50
If samples are not to be provided in their final packaging, please use new, clean, plastic containers.
Other metals outside the scope of accreditation may also be tested - please enquire.
*= Accredited Test
Cations
Parameters: Sodium, calcium, magnesium, potassium, iron
Method: Inductively coupled plasma mass spectrometry (ICP-MS)
Price: Panel - $55, single cation - $44
Anions
Parameters: Fluoride, chloride, bromide, nitrate, nitrite, sulfate, phosphate
Method: Ion Chromatography
Price: Panel - $75, single anion- $40
Ethyl Carbamate*
Parameters: Ethyl Carbamate (Urethane)
Method: GC-MS-MS
Price: $143
Ethyl carbamate is a spontaneously forming compound that has been deemed carcinogenic by Health Canada
Please allow a 10 day turn around time for this analysis.
*= Accredited Test
Parameter: Total phenolic content (Gallic Acid Equivalents)
Method: Spectrophotometer, Folin-Ciocalteu assay
Price: $33
Parameter: Total anthocyanin content (Cyanidin-3-Glucoside Equivalents)
Method: Spectrophotometer, pH differential assay
Price: $33
Parameters: The sum of free alpha amino nitrogen and ammonia
Method: Enzymatic kits (Primary Amino Nitrogen + Ammonia + Urea (fermented samples))
Note: Juice/Grape/Must Samples
Price: $33
Parameters: Calories, Carbohydrates, Alcohol by Volume
Note: If sugar values are required, please add total reducing sugar or sugar profile to your analysis request.
Method: AOAC methods
Price: $94
Cold Stability
Method: Conductivity for 30 minutes after seeding with potassium bitartrate at 0°C for white wines, 4°C for red wines.
Price: $25
Heat Stability
Method: Turbidity before and after 2 hours at 80°C. Minimum 2 business day turnaround time.
Price: $25
Parameters: Absorbance at 280nm, 420nm, 520nm, and 620nm. Hue and Intensity as calculated values.
Method: Spectrophotometer
Price: $17
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 (e.g. ready to drink beverages, liqueurs). According to the Food and Drug Regulations, synthetic dyes are not permitted for use in standardized beverage alcohol products.
*=Accredited Test
Sample types: Wine, cider, ready to drink beverages based on wine or cider
Parameters: Alcohol by volume, total reducing sugar, volatile acidity (wine and cider), total SO2, free SO2, sorbic acid, ethyl carbamate, arsenic, cadmium, cobalt, copper (wine), lead, synthetic dyes (RTDs).
Price: $250
Note: To ensure that the Certificate of Analysis (CoA) provided for the Liquor Corporation Panel will be accepted by the jurisdiction/country you want to be listed with, it is your responsibility to check the listing requirements.
Brix: Expresses the percentage of sugar (to be more precise, total soluble solids) in weight. It can be used as one of the parameters to track the maturity level before harvest# and to track the fermentation process in must.
#For grape maturation and must, it is only an approximation of sugar, since before a certain maturity level other compounds such as organic acids, amino acids etc. can interfere with the measurement.
Conductivity: A measure of the ion conductivity of must/wine. It is used for cold tartaric stability tests.
Total Dissolved Solids (TDS): A measure of all the dissolved solids in must/wine, including all organic and inorganic substances.
Turbidity: A measure of the clarity of must and wine, in NTU (Nephelometric Turbidity Units). It is an important parameter to track, in must before fermentation for efficient yeast activity, and in wine for filtration practices and before bottling.
Density: The mass of the must/wine divided by its volume.
Glucose + Fructose: A measure of the total amount of the principal sugars in grapes - glucose and fructose. It is an important parameter to measure fermentable sugars in must and residual sugars in wine.
Total reducing sugar: A measure of the amount of fermentable sugar, primarily glucose and fructose, but also other sugars which are capable of reducing other compounds; such as galactose, maltose, lactose etc.
Glycerol: The amount of the most prominent wine polyol, glycerol. In wine, glycerol has important sensory effects, while the amount in grapes depends on their variety, maturity and health condition.
Potassium: The amount of potassium in must/wine, which is an important parameter for grape ripening, for must and for the stability of finished wine.
Total dry extract: All matter that is non-volatile under specified physical conditions, including non-volatile organic substances and mineral compounds in must and wine.
Colour: The measurement of optic density is used to determine the colour of the wine and the concentration of total phenolic compounds.
- Wine colour intensity is calculated from the sum of the optic densities in wavelengths of 420 nm (yellow/brown colour), 520 nm (red colour) and 620 nm (blue colour), while colour hue (shade) is calculated from the ratio of optic densities in wavelengths of 420 nm to 520 nm.
- Concentration of total phenolic compounds is expressed with optic density in wavelength of 280 nm.
- In white wines, the optic density in wavelength of 420 nm can be used to determine the browning.
Folin-C Index: An index which is used for total phenolic content determination and is traditionally obtained by oxidizing all phenolic compounds contained in wine by Folin-Ciocalteu reagent.
CO2: The amount of dissolved CO2 in wine.
pH: A measure of the concentration of hydrogen ions in must or wine. It is an important parameter for all the steps of “wine growing”: grape maturation, must, fermentation and aging.
Total acidity: A measure of all types of acids, including volatile and fixed acids in must/wine. It takes into account inorganic acids, such as phosphoric acid; organic acids, such as tartaric acid, malic acid, citric acid etc., as well as amino acids.
Total acidity (pH 7.0): Uses the end point of pH 7.0, expressed in terms of sulphuric acid.
Total acidity (pH 8.2): Uses the end point of pH 8.2, expressed in terms of tartaric acid.
Tartaric acid: The main organic acid specific to grapes. It is an important parameter for grape maturity along with malic acid, as well as stability and organoleptic characteristics of wine.
Malic acid: One of the major acids present in grapes, along with tartaric acid. It is one of the parameters used to track maturity of the grapes before harvest, and in wine for decisions of malolactic fermentation process.
Lactic acid: An acid which is produced by yeast cells during fermentation or metabolic activity of bacteria. It has an important organoleptic effect in wine.
Sorbic acid: Used as an antimicrobial agent in wine. There is a legal limit of sorbic acid in wine in Canada.
Volatile acidity: A measure of all of the volatile fatty acids, which is mainly acetic acid. Acetic acid is produced during fermentation by yeast and in case of bacterial spoilage.
Gluconic acid: An acid which is used to identify must or wine made of grapes affected by Botrytis cinerea.
Free Sulfur Dioxide (Free SO2): A measure of the free form of SO2 in must or wine. There is a legal limit of free SO2 in wine in Canada, as well as many other countries.
Total Sulfur Dioxide (Free SO2): A measure of all forms of SO2 in must or wine; free SO2, plus the amount of SO2 that is bound. There is a legal limit of total SO2 in wine in Canada, as well as many other countries.
Yeast Assimilable Nitrogen (YAN): The sum of free alpha amino nitrogen and ammonia measured by FTIR (Fourier Transform Infrared) by FOSS. It is an important parameter to measure for efficiency of fermentation process.
Alpha amino nitrogen: The amount of nitrogen present in all free amino acids except the proline which is not assimilated by the yeast. It is one of the compounds of yeast assimilable nitrogen (YAN), together with ammonia.
Ammonia: One of the inorganic forms of nitrogenous compounds, most directly assimilable by yeasts. It is one of the compounds of yeast assimilable nitrogen (YAN), together with alpha amino nitrogen.