Resources & References

Volatile Acidity (VA) and Acetic Acid (AA) are often used interchangeably. Volatile acids are a group of  fatty acids present in wine; since acetic acid makes up >93% of volatile acids, VA is expressed in grams acetic acid per 100 mL (g/100mL). However, acetic acid can also be measured enzymatically for a more specific number. This is often useful if you are performing a treatment to reduce VA, or if you are nearing the legal limit of .14 in red wines and .12 in whites. Volatile Acid (VA): $15; Acetic Acid: $28 ; Bacteria Count and Viability: $65 (50 mL sample required for each)

This bacteria is a key contributor to VA, producing acetic acid (vinegar) and ethyl acetate in the presence of air. Ethyl acetate results from the oxidation of alcohol and has a sharp aroma like nail polish remover. Since it requires oxygen to grow, keeping barrels and tanks topped and gassed can considerably reduce the risk of acetobacter spoilage. Volatile Acid (VA): $15 Ethyl Acetate by GC: $99; Microscan: $32; WL Culture for yeast/bacteria: $40 (50 mL sample required for each)

Ammonia, or NH₃, is a key inorganic nitrogen source for yeast, especially early in the fermentation. Along with PAN, it is a component of the Yeast Assimilable Nitrogen, or YAN. As with other yeast nitrogen sources, NH₃ is most accurately measured before fermentation begins. Ammonia (NH₃): $28 (50 mL sample required)

Brettanomyces (often called "brett") species are generally considered to be spoilage yeasts, more prevalent in reds -especially barrel aged reds- than whites and roses. The typical faults that come from Brettanomyces contamination range from dimished fruit characteristics all the way to spicy, smoky, medicinal, and even animal aromas and flavors. Some people enjoy the perceived complexity these off aromas bring to wine, but most winemakers try to avoid brett due to its unpredictability and difficulty to control. Because Brettanomyces can survive at fairly high alcohol levels and can metabolize long-chain polysaccharides, it can contaminate wines at any stage. At BWGA, we use PCR (Polymerase Chain Reaction) technology to detect the presence (or absence) of brett DNA. Once detected, winemakers can decide how to move forward with treatment (usally filtration or DMDC). Brett DNA PCR: $66 (50 mL sample required)

Measuring Brix can be done with a variety of methods. The main methods used in the wine industry are hydrometers, densitometers and refractometers. 

Hydrometers measure Brix (defined as grams of soluble solids per 100 mL solution) by density readings. It is a fast method, useful in the cellar, but prone to error due to buoyancy, temperature and the amount of suspended solids in the juice. 

Refractometers measure Brix by comparing the bending of light through a sugar solution. Errors include temperature and again the amount of suspended solids that could change the bending of light. Note that refractometers do not work on fermenting juices due to the alcohol impacting the readings. 

Densitometers are used in many other industries other than winemaking. Typically the solutions going through a densitometer are temperature corrected, free of gas and non-turbid. 

The densitometer used at BWGA is Anton Paar's DMA 5000, and a smaller handheld version called the DMA 35n (this one tends to be very popular with winemakers, is portable, accurate and costs about $3000). 

The various methods can produce different results, and the treatment of the sample will have an impact on results as well. At BWGA, we centrifuge all samples to remove the insoluble solids and then typically scan the sample using a secondary method (FTIR) that has been calibrated using densitometry. Brix: $15 (50mL sample required)
Note: customers can also request to have their brix sample run by DMA (same sample size and price)

If you are concerned about calcium stability, we can test potentially high-calcium musts and wines enzymatically for calcium content.  Calcium: $33 (50 mL sample required) AWRI suggests that wines over ~70-80 ppm Ca⁺⁺ may be at risk for calcium tartrate precipitation, and that they should be tested frequently for calcium stability and treated promptly. Calcium tartrate is not as easily resolved as potassium bitartrate instabilty and can take longer to emerge, often appearing in wines well after bottling. Calcium Stability: Inquire

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To determine a wine's compatibility with Celstab, we must first ensure that it is heat stable. For rosé wines we must also verify color stability - that the reaction of the Celstab with color molecules won't form a haze. We then check the baseline cold stability, then the cold stability with added Celstab.The final report includes a summary of all the results so you can confidently add Celstab to your wine. Celstab Trial - White: $110 (750 mL sample required - next-day turnaround); Celstab Trial - Rose: $135 (750 mL sample required - 2-3 day turnaround)

We offer a comprehensive Cider Pack: $149 (300mL sample required), which includes ABV, ABW, Malic, Lactic, Manual TA, Acetic Acid, pH and GF.  Other analyses are also offered for cider; check the Beer, Cider & Spirits page on our website for more information.

Cold stabilization prevents naturally occurring ionic tartaric salts (K+, Ca2+, bitartrate anions) from forming crystals and precipitating out of wine post bottling. Though important, cold stabilization is performed primarily for aesthetic reasons. Potassium bitartrate (KHT) is harmless and tasteless in wine, but can be unsightly and off-putting to consumers.

Crystal formation has to do with how salts interact with one another. Under normal conditions, salts (in this case, KHT) are surrounded by solvent (in this case, wine), and thus never see another salt ion. If salts happen to meet, they aggregate and start to grow into a crystal.

This is a three-step process, consisting of the following:

(1) Induction: high concentration of salt causing increased chances of ions bumping into each other

(2) Nucleation: a nucleus is a solid substance the salts can stick to; as more salts stick to this nucleus, they interact and bond at a faster rate. (Unfiltered wine, with more solids, provides more nucleation points.)

(3) Crystal Growth: these tiny crystals create more surface area for more crystallization and the crystal growth expands

Factors adversely affecting stability include high alcohol, high pH, and low temperatures.

White and rosé wines tend to need stabilization more often than red wines due to the precipitation-inhibiting molecules present in red wines. In addition, whites and rosés tend to be bottled earlier, allowing less time for KHT to precipitate out naturally. Instabilities in whites and rosés are also often more noticeable due to the color and clarity of these wines, and the fact that they are usually refrigerated prior to consumption.

Cold Stabilization is usually the last process the wine sees before pre-bottling filtration. The most used method for cold stabilization in the winery involves chilling the wine in tank and seeding it with KHT. With time and mixing, the destabilizing salts bind with the seeded KHT and are removed from the wine by racking. This method is time- and energy-intensive, so many wineries have instead turned to cold stability products (Celstab, Mannostab, Zenith, Claristar, etc.) to help prevent nucleation of KHT. Of course, we can trial these products for you!

BWGA uses the conductivity test to test for cold stabilization. In this test, filtered wine is chilled to a certain temperature (usually 0^oC, but customizable according to the winemaker's preference) and seeded with a known amount of KHT, which provides nuclei for crystallization. When crystals form and drop out of the wine, conductivity drops, too. Conventionally, a drop in conductivity less than 3% indicates a cold stable wine.

If you DO use cold stability products on your wines, please let us know at the lab when you bring your wine in for testing. We can verify that your wine is cold stable, but we have to test differently if stabilizing products have been added or will be used. Cold Stability: $30 (50 mL sample required for untreated wine; 250 mL sample required for treated wine) Celstab Trial: White (200 mL saple required) $110 Rose $135 (350 mL sample required) Zenith Trial: $135 (150 mL sample required)

Since 2009, Baker Wine and Grape Analysis has been enrolled in Collaborative Testing Services (CTS), a company that evaluates laboratory testing procedures for reliability and accuracy worldwide. Three times a year, CTS sends us two bottles of wine for a complete laboratory analysis. Our results are compared with other participating laboratories (typically 70 other wine laboratories) and we receive a final report for our ongoing performance. We've been able to use this valuable feedback to solidify our standard procedures and also to guide us for new instrumentation purchases. Having an objective measurement of our laboratory's testing performance reassures all that our quality control procedures are valid and that we are giving our customers top quality analytical service.

Copper sulfate is often added to wine to target off aromas originating from sulfur-containing compounds such as sulfides and mercaptans. The TTB allows additions of up to 6 ppm copper, however, the limit for residual copper is 1 ppm. BWGA can test your wine for copper, ensuring that it meets the legal requirement. Copper: $33 (50 mL sample required)

Using the Anton Paar CBox, we can measure dissolved oxygen (DO) and carbon dioxide (CO₂) on a variety of beverages and packages in a matter of minutes. Wine and beer of course – but also sparkling wines and waters, seltzers, kombucha, etc. The CBox also allows us to analyze your Total Package Oxygen (TPO), which is relevant for post-bottling quality control. Let us know if you are interested in seeing our equipment; we are always happy to talk about the behind-the-scenes instrumentation that helps our lab run so well.

Dissolved Oxygen (DO): $41 (full can or bottle required); CO₂: $46 (full can or bottle required); CO₂/DO Pack: $66 (full can or bottle required); TPO: $55 (full can or bottle required) Note: to submit a wine for DO that is not yet bottled, use a clean 375 or 750 mL bottle to gather the sample. Make sure to displace the oxygen in the bottle with nitrogen, argon, or CO₂, fill to the top and cap tightly.

With the increased popularity of distilled spirits – grape-based and otherwise – we’re seeing more and more winemakers branching out into distillation. These beverages can be more complicated to analyze, but BWGA can do it! Our Anton Paar DMA-5000M can dial in alcohol percentage down to 0.01%, meeting the TTB’s more stringent requirement for spirit labeling. We can also measure ethanol and methanol with gas chromatography, and we can perform a bench trial to determine your dilution rate when adjusting spirits to your target proof.  Alcohol on Spirits: $30 (50 mL sample required). Alcohol by GC: $90 (50 mL sample required). Methanol by GC: $99 (50 mL sample required) Alcohol Bench Trial: $175 (375 mL sample required). Alcohol by Distillation: $48 (150mL sample required - best for spirits with added sugars)

Some wine importers and distributors require measurement of the dry extract - the solids that remain in a wine after the water and alcohol are taken away. White wines typically have a a lower dry extract than reds, commonly around 15-25 g/L, while red wines often range from 20-35 g/L.  Made up of acids, sugars, aromatic substances, anthocyanins, flavonoids, tannins, proteins, nitrogen compounds, vitamins, minerals and trace elements, dry extract accounts for some of the flavor and body of a wine. The greater the dry extract, it is thought, the more "oomph" the wine might have. A wine at the 15 g/L dry extract level might be perceived as thin or light-bodied, while a wine with 25 g/L or greater dry extract could be perceived as richer or more full-bodied. Generally included in export panels for finished wines.  Dry Extract: $45 (50 mL sample required)

Ethyl acetate is a common aromatic fault in juice and wine. It carries a distinct odor of nail polish or solvent. In juice, it can indicate the presence of spoilage yeasts such as Kloeckera or bacteria such as Lactobacillus. In wine, it is produced by acetobacter which, in the presence of air, can oxidize acetic acid to its ester - ethyl acetate. Ethyl acetate can be an indicator of high VA, as they often go hand in hand. Ethyl Acetate by GC: $99 (50 mL sample required)

Glucose and fructose are normally present in equal proportions in mature grapes, however, in overripe or heat-stressed fruit, higher levels of fructose may be found. During  fermentation, most yeasts prefer glucose and consume it first, leading to high fructose:glucose ratios in many stuck or sluggish fermentations. These fermentations can be analyzed separately for glucose and fructose, allowing the winemaker to select an appropriately fructophilic yeast to finish the wine to dryness. Glucose + Fructose: $28 (50 mL sample required) Fructose: $33 (50 mL sample required)

Ever wonder if your wine is clean? A good way to quantify what's growing in there is with a yeast or bacteria cell count and viability. But to get a baseline, and peace of mind at topping time, we can perform a general microscope scan, where we check it under the microscope for any unwanted yeast or bacteria. It's not an in-depth analysis, and should generally  not be used as an indicator of microbial stability, but it can point you in the right direction as you track down potential spoilage in the winery. General Microscan: $32 (50 mL sample required - inquire about clean sampling  techniques if you have any questions!)

What is Pectin and why is it a problem? Pectin is a sugar-acid-polymer that holds cells together, providing structure and rigidity. Pectin gels together in high sugar, high acid conditions and stabilizes wine haze. Lactic acid bacteria may break down pectin as a nutrient source. What is Glucan and why is it a problem? Glucan is a polysaccharide that can be produced by Botrytis or Pediococcus. Glucan inhibits precipitation of tannin/protein colloids, contributing to haze and viscosity, and can cause filtration issues.

When should I test for Pectin/Glucan? Warm climate vineyards tend to have higher grape pectin concentration than cooler sites, but pectin content is highly dependent on varietal as well. If the wine is clogging filters, or if it remains hazy after fining and filtration, pectin or glucan may be the culprit - especially If the fruit came in with some Botrytis, or if you've added concentrate to the wine.

How can I treat Pectin? Many commercially available enzyme treatments for must contain pectinase, an enzyme that breaks down pectin. Pectinases can also help release fruit characteristics, as well as affecting mouthfeel, color stability, and phenolic extraction while increasing free-run yield.

How can I treat Glucan? Beta-glucanase is an enzyme that breaks down glucan, aiding in the clarification and filtration processes in affected wines.

What else should I know about Pectin and Glucan? Pectinase and beta-glucanase enzymes are most effective when added before pressing, allowing the pectin and glucan to break down during fermentation. However, if the wine shows a pectin or glucan haze after fermentation, enzymes can still be effective; just be aware that high alcohol can inhibit their activity. Settling after enzyme addition can take 6-8 weeks, so treatment should take place well before bottling. Glucan/Pectin: $72 (50 mL sample required)

My wine is still hazy but tested negative for pectin/glucan? Most likely there is excess protein. We can also conduct a Micro Scan: $32 (50 mL sample required) to help determine if bacteria are an issue.

The fungus Botrytis cinerea metabolizes glucose in grapes to produce gluconic acid. The presence of gluconic acid in juice is an indicator of Botrytis infection in the vineyard. Healthy grapes have low gluconic acid levels - normally around 0.2 g/L. Knowing the gluconic acid content allows the winemaker to take steps to minimize the impact of Botrytis. Gluconic Acid: $38 (50 mL sample required)

In order for the BWGA reporting tool to integrate with your Innovint account, an access token is required.

Login to your BWGA portal and go to the Settings section

Click the link in the lower right corner (above the ‘Save’ button) to begin the process

Follow the instructions, read the information and once the token is pasted in the designated area, click Save.

https://www.ttb.gov/regulated-commodities/labeling/labeling-resources

Generally associated with spoilage, this bacteria produces lactic acid, diacetyl, acetic acid, and can produce off flavors including tetrahydropyridine (THP) or "mouse taint." In juice, its presesnce is often indicated by early spikes in L-Lactic acid and VA. These are included in our Full Juice Pack: $123 or by themselves - L-Lactic Acid: $28 and Volatile Acid (VA): $15; Microscan: $32; WL Culture for yeast/bacteria: $40 (50 mL sample required for each)

Malic acid is naturally present in grapes, decreasing as the fruit ripens. It is bright on the palate like a green apple. Most reds and some whites undergo a bacterial conversion (malolactic or ML fermentation) of malic acid to lactic acid following the primary sugar to alcohol fermentation. Lactic acid is weaker than malic, leaving the resulting wine softer and creamier on the palate. The ML fermentation can be monitored with frequent checks of the malic acid. Once it reaches 0.1 g/100mL, it is considered ML complete. Malic Acid: $28 (50 mL sample required)

OTA is a toxin produced by mold and fungus. It is found - rarely - on grape skins that have been infected by Aspergillus or Penicillium. OTA can inhibit alcoholic fermentation and can cause spikes in volatile acidity. For humans, OTA can cause irreversible damage to kidneys and liver in high doses. The maximum limit for countries requiring testing is 2 micrograms per kilogram, or 2 parts per billion (ppb).

There are quick, easy, and relatively inexpensive tests available for testing OTA. Unfortunately, they do not have the precision to measure down to the 2 ppb level required for exports. At BWGA we use the ELISA (Enzyme Linked Immuno Sorbant Assay) method to measure OTA down to low levels. However, it is a costly, labor and time intensive method. The OTA test can be added to our standard export panel or done on its own. Ochratoxin A (OTA): $260 (50 mL sample required)

This is the bacteria responsible for malolactic fermentation. It converts malic acid to lactic acid. Some strains can metabolize sugar as well, with acetic acid as a byproduct. Diacetyl (buttery aroma) production can also be regulated by strain choice. Malic Acid: $28; L-Lactic Acid: $28; Microscan: $32; WL Culture for yeast/bacteria: $40 (50 mL sample required for each)

Primary Amino Nitrogen, or PAN, measures the juice nitrogen available to the yeast from amino acids. Along with ammonia, it is a component of the Yeast Assimilable Nitrogen, or YAN. As with other yeast nitrogen sources, PAN is most accurately measured before fermentation begins. Primary Amino Nitrogen: $28 (50 mL sample required)

Though their presence does not always indicate spoilage, these bacteria can produce a gooey polysaccharide, beta-glucan, that presents filtration issues and a sometimes "ropy" appearance. Off flavors may include bitterness and excessive diacetyl or buttery character. Glucan/Pectin: $72; Microscan: $32; WL Culture for yeast/bacteria: $40 (50 mL sample required for each)

Why do we check for heat stability? Naturally occurring proteins in wine can precipitate and form an unappealing haze when exposed to high temperatures (a cross-country truck ride; a customer’s trunk in Paso Robles). Heat causes unstable protein molecules to unfold, which makes them want to aggregate together and become visible.  In red wine, the tannins usually react with the proteins early in the wines life, making heat stability a more common concern for white wine production. We can check for heat stability by measuring the wines turbidity in NTU (Nephelometric Turbidity Units) before and after being heated in a standardized environment. If your wine is revealed to be unstable, you can treat it with bentonite, a flavorless clay that will bind with positively charged protein molecules as it settles. It is important to dial in the amount of bentonite needed to stabilize the wine – too little and the problem will persist; too much and you can strip flavors and even induce more instability. To find the right dose, we can run a thorough trial using whichever bentonite you prefer in your cellar. Heat Stability Check: $25 (50 mL sample required). Turnaround is usually the same day. Bentonite Trial: $88 (750 mL sample required). Includes 5 different bentonite dosage levels and two free post-addition stability rechecks. Turnaround is 1-2 days.

We find that the best and most current information on smoke-affected grapes and wine tends to come from the Australian Wine Research Institute (AWRI). You can find several helpful links here.

Sulfur Dioxide (SO₂) is an important component of every winery's quality control and wine protection programs. Whether a winemaker is attempting to minimize its use or keep it at the optimum level for wine aging, it should be checked regularly. It exists in wine in both free and bound forms; free SO₂ is the active form, protecting wines from spoilage and oxidation. The TTB limits total SO₂ content of wines to 350 ppm, with lower levels required for wines declaring that they're made with organic grapes. High levels of SO₂ can inhibit malolactic and even alcoholic fermentation. SO₂ activity is highly pH dependent, with higher pH wines requiring more free SO₂ to reach effective levels of molecular SO2. (See chart here: https://www.winebusiness.com/calculator/winemaking/calc/21/) Sulfur Dioxide is often added at the must or juice stage to minimize the impact of vineyard microbes and juice oxidation. Adjusting the SO₂ at the time of bottling can help winemakers achieve the aging potential they desire for each wine. Many wineries monitor their free SO₂ monthly- at the time of topping- along with VA, to verify their soundness during barrel aging. Free SO₂: $20; Total SO₂: $20; Free and Total SO₂: $36 (50 mL sample required for all)

Resources for soil and tissue testing are:
Dellavalle Laboratory
Fruit Growers Lab

Sparkling wine is increasingly popular, and with that extra fermentation comes extra analytical steps to ensure a smooth transition from still to sparkling. At the time of bottling, we offer a Tirage Pack: Alcohol, pH, TA, Malic, YAN, Free and Total SO_2, Sucrose, and Glucose+Fructose. After the secondary fermentation has finished, our Disgorging Pack will report CO₂, Dissolved Oxygen, Alcohol, pH, TA, Malic, Sucrose, and Glucose+Fructose. Tirage Pack: $195 (50 mL sample required); Disgorging Pack: $190 (750 mL finished, sealed package required)

What is Brix? Brix is a scale based on density that quantifies the soluble solids in a liquid. It is roughly equivalent to grams of sugar per 100 mL, but it also includes, to a lesser degree: acids, pigments and tannins. It’s an easy scale to use with hydrometry and refractometry to assess grape maturity, but for predicting potential alcohol, glucose+fructose is a more reliable test. Why is my Brix negative? Alcohol has a lower density than water, so as the fermentation nears dryness, that low density is reflected in the Brix. When should I stop using Brix? Brix is an effective measurement during fermentation; as the yeast converts sugar to alcohol, the Brix level decreases. However, Brix cannot determine the level of dryness with certainty. When you start to see a negative reading, switch to testing for glucose+fructose. Note that a refractometer cannot be used to measure Brix once the fermentation has begun. (Use a DMA or hydrometer.) What is the difference between Residual Sugar (RS) & Glucose/Fructose?  Glucose and fructose are the fermentable grape sugars consumed during fermentation by the yeast. Residual sugar (or reducing sugar) includes glucose and fructose, plus non-fermentable sugars, glycosides, and even some sugars that can be absorbed from wood barrels. What test should I choose for dryness? The suggested test for dryness is glucose+fructose by enzymatic assay. When is my wine dry? BWGA considers a wine dry when glucose+fructose is ≤0.1 g/100 mL. When should I test glucose and fructose separately? If you see your fermentation slowing down, consider checking glucose and fructose separately. Some yeasts, under stress, will preferentially consume glucose, leaving the fructose behind. When restarting a wine with a higher ratio of fructose, consider using a fructophilic yeast. Your fermentation product supplier can help you find a good fit. What about sucrose? The sucrose found naturally in grapes is generally broken down enzymatically by the yeast into glucose and fructose, which are then fermented. Sucrose is also sometimes added to finished wine and spirits as a sweetening agent, which is when the sucrose test is typically conducted. Sucrose analysis is also required for some exports.  Brix: $15 RS: $28  Glucose + Fructose (GF): $28  Fructose: $33  Sucrose: $33 (50 mL sample required for all)

If you have a stinky wine, we are here to help! Several classes of sulfur-containing compounds can contribute to off aromas in your wine, but they are often treatable. Hydrogen Sulfide (H₂S) causes a rotten egg funk; mercaptans dip into the cabbage/onion/garlic realm, and disulfides can take it a step further, toward burnt rubber. Sometimes these compounds respond to copper sulfate treatment alone, but the more complex molecules require ascorbic acid as well. Baker Lab can run a sensory test (our “sulfide detection trial”) to determine what type(s) of reductive aromas are present and suggest appropriate wine treatments. Sulfide Detection Trial: $65 (750 mL sample required)

TA, or titratable acidity, is the measurement that most winemakers use to express the acidity of wine and juice. In the US, it is reported as g/100mL tartaric acid. (Europeans use sulfuric acid equivalents instead.) It is important to keep in mind that this number is not the same as total acidity, which is a quantitative analysis of all the organic acids in the wine or juice. This explains why you may see a TA that’s actually lower than the actual tartaric acid + malic acid number. Titratable Acid (TA): $15 (50 mL sample required)

Keeping vessels topped is an important step in preventing premature oxidation and spoilage. Regular topping is a good time to monitor your Free SO₂ and make any necessary additions. Don't forget to taste your topping wine too! Avoid adding spoiled wine to good wine - we recommend a microscope scan and a VA check on your topping wine for peace of mind. Volatile Acidity (VA): $15; Micro Scan: $32 (50 mL sample required). Please feel free to call us about appropriate sampling techniques for microbiological analysis.

Turbidity (reported in NTU) comes into play when we measure heat stability and gauge the effectiveness of bentonite trials. However, many winemakers use turbidity measurements at other stages in winemaking. In racking white or rose juice, especially juice that's been settled with enzymes, optimal turbidity can help ensure a healthy fermetation. Some winemakers use NTU before and after a filtration, or to help determine the necessity of filtration before bottling. Turbidity: $15 (50 mL sample required)

Making wine involves constantly translating between grams and pounds, gallons and liters - here’s a reference to help with those conversions:

1 gallon = 3.785 L 1 lb = 454 g. 0.58% = 0.58 g/100L = 5.8 g/L = 5800 mg/L = 5800 ppm  5.8 g/L = 49.2 lbs/1000 gallons

This is a summation of low molecular weight fatty acids in wine and juice – primarily acetic acid but also including carbonic, sulfurous, lactic, formic, butyric, propionic, and sorbic acids. VA is an indicator of spoilage and is usually monitored monthly during barrel aging. In finished wines, VA is regulated by the TTB, with a legal limit of 0.140 g/100mL in reds and 0.120 g/100mL in whites. In juice, the presence of VA is sometimes attributed to compromised fruit or to contamination by lactic acid bacteria, but if handled properly these juices don’t necessarily result in high VA wines. Some (not all!) yeast strains can even use acetic acid to produce acetyl-coA, which can be utilized for lipid or steroid production aiding in stronger cell walls and a potentially healthier fermentation. Volatile Acidity (VA): $15 (50 mL sample required)

Resources for water testing are:
Abalone Coast Analytical
Dellavalle Laboratory
Fruit Growers Lab

YAN should be measured prior to the onset of fermentation and is an important predictor of yeast health. This is a calculated result consisting of ammonia (NH₃) and primary amino nitrogen (PAN), reported in ppm and representing the amount of nitrogen available for yeast to use during fermentation. This can help you make informed decisions about yeast nutrition, reducing your risk of stuck or sluggish fermentations and stress-related off aromas. YAN: $45; PAN only: $28 NH₃ only: $28 (50 mL sample required)

With flow cytometry technology, BWGA can help you determine whether your yeast has enough vigor to make it through! If you are preparing a liqueur de tirage for sparkling wine, strong live cell counts between 10⁷ and 10⁸ are preferred, while a live cell count less than 10⁶ indicates little to no fermentation activity is occurring. Viability within 90-100% and yeast counts between 5-6 x 10⁷ are kicking off that second fermentation. For stuck or sluggish fermentations, a yeast count and viability can help you determine next steps. Yeast Count & Viability: $65 (50 mL sample required). Please feel free to call us about appropriate sampling techniques for microbiological analysis.