Analysis Timing A.K.A. what to do when

Determining which laboratory analyses to run at what time of a wine’s life can be a bit intimidating even to the most seasoned winemaker. The recommendations below encompass a complete wine testing protocol that can be utilized by winemakers of various types. Please remember that these are guidelines only and individual needs may vary. For more information or to schedule a personalized laboratory protocol, please contact us. We promise not to be too geeky or awkward…


PANEL #1  Grape Maturity Panel

Winemaking Stage / Grapes
Recommneded Analysis / Brix, pH, Titratable Acidity
Optional Analysis / Malic Acid, Tartaric Acid, Potassium, Sensory Analysis


PANEL #2  Standard Juice Panel

Winemaking Stage / Juice & Must
Recommneded Analysis / Brix, pH, Titratable Acidity, YAN (ammonia & assimilable nitrogen)
Optional Analysis / Glucose / Fructose, Malic Acid, Tartaric Acid, Potassium


PANEL #3  Post Ferment Panel

Winemaking Stage / Completion of Alcoholic Fermentation
Recommneded Analysis / pH, Titratable Acidity, Residual Sugar, Malic Acid, Volatile Acidity, Free Sulfur
Optional Analysis / Fining Trials, Tartaric Acid


PANEL #4  Complete Panel

Winemaking Stage / Pre-Bottling
Recommneded Analysis / pH, Titratable Acidity, Residual Sugar, Malic Acid, Volatile Acidity, Free Sulfur, Total Sulfur, Alcohol
Optional Analysis / Acid Trials, Fining Trials, Stability Trials, Sensory Analysis


PANEL #5  Routine Panel

Winemaking Stage / Aging and Maintenance
Recommneded Analysis / pH, Titratable Acidity, Free Sulfur
Optional Analysis / Total Sulfur, Volatile Acidity