ABOUT THE WINE LAB
Hill Laboratories is New Zealand's largest independent analytical laboratory. Winemakers that want the best testing information at each stage of the wine making process from the growing of grapes to the bottling of wine use our Vine to Vintage testing service developed in partnership with ETS Laboratories. Testing is conducted within New Zealand from modern purpose built Chemistry and Microbiological facilities.
With years of winemaking experience our Oenologist Kirsten Creasy, has worked in seven different countries in wineries ranging in scale from boutique to 1000-tonnes, producing wine styles from sparkling to fortified that have gained recognition and medals on the show circuit.
Vine to VintageWe have developed the Vine to Vintage testing service in partnership with ETS laboratories (California) to help our industry be the best in the world. By providing unrivalled speed of analysis and accuracy of results, through expertise and the use of cutting edge technologies, we have all the testing you'll ever need to continue producing world class wine.
Includes soil, plant and petiole testing to assist with the growing of grapes.
Processing of field samples for pH, Brix and TA, malic and YAN. We can also provide more specialised tests such as terpene content, berry colour / phenolics or other requests you may have prior to harvest.
Build an initial base line chemical and microbiological profile using our specialised juice testing panels. This will help with the early identification of any values falling outside the expected parameters or any problem microorganisms present in the juice.
COLD SOAK AND MACERATION
Throughout maceration the chemical and sensory properties of the must will change significantly. Our Basic Juice Panel can provide you with accurate chemical testing to track or predict these changes whereas our Enhanced Juice Panel can inform you of any potential spoilage organisms prior to fermentation commencing. We are developing a method to predict acid and pH changes throughout the winemaking process to enable you to take the guesswork out of any adjustments to must or juice.
If you are having troubles with sluggish or stuck fermentations, Hill Laboratories can offer advice as well as testing for nitrogen status, spoilage organisms, SO2 or any other factors contributing to a poor ferment.
AGING, CLARIFICATION AND STABILISATION
We offer a wide range of tests post ferment and as your wine ages. Tests include confirming MLF, tartrate and protein stability, RS, alcohol, VA, 4-EP/4-EG as well as free and total sulphurs.
We offer a number of pre-bottling checks (both chemical and microbiological) to assist you in making decisions prior to bottling, as well as the option of post-bottling analyses.
Wine Export Certification testing covers all the checks you need to complete to enable you to export your wine.
SCORPIONS® RAPID DNA TESTING
The Scorpions® Rapid DNA test detects targeted organisms at any stage of the wine-making process.
• Target microbes specific to each of the critical control points
• Identify microbes by detecting their DNA using polymerase chain reaction (PCR) technology
• Adapted from food and medical fields, a mature technology
• Rapid, Sensitive, Selective, Accurate
• Enables early intervention
Tel + 64 3 377 7176
Mob 027 478 6093