Submitting a sample to the Laboratory
Hill Laboratories will provide you with the right equipment to collect your sample and details on how to send it to us in the best possible condition.
When taking a sample, it needs to be as representative as possible. The following notes are "best practice" methods to help you collect your samples and links to some Technical Notes on cluster and water collection.
1. Taking a cluster sample
This can be during your routine vineyard sampling just prior to harvest or as the fruit arrives into the winery. If fruit is diseased or you wish to have a micro exam on diseased fruit, please contact us to discuss the best method for transport and preservation of the sample. Please see this technical note for informayion on taking a sample.
2. Taking a juice, tank or barrel sample
All yeast and bacteria in wine will sink to the bottom post ferment or clump on the surface of the berries if cold soaking, therefore it is critical the juice or wine is mixed well before taking a sample otherwise the species and quantity of micro-organisms could be misrepresented. Barrels in particular need a good stir before taking a sample. Wines in active ferment will not require mixing, but slow or stuck ferments will.
3. Taking a water sample (waste or potable)
Hill Laboratories has had many years experience in analysing waste and potable waters. Please see this link on how to take a sample in a winery. Contact the lab for a kit which will provide you with collection bottles, instructions and return address stickers.
4. Taking a swab for microbiological testing
Swabs can be taken from critical point areas in the winery for example crusher, press, pumps/hoses, sample valves, filtration equipment and the bottling areas. In order to get the most accurate sample possible, please call the lab to discuss the sample area and type required.
Sample type |
Volume |
Container |
Temperature |
Turnaround time |
Grapes / Juice | ||||
Chemistry |
150 berries |
Reinforced ziplock bag |
<10 degrees |
24 hours |
| 50mls juice (clearor cloudy) |
50ml centrifuge tube |
<10 degrees |
24 hours | |
| 15-20 clusters for methoxypyrazine |
Reinforced ziplock bag |
<10 degrees |
||
Micro |
10 clusters |
Reinforced ziplock bag |
<10 degrees |
48 hours Rapid DNA 14 days traditional |
| 10mls Juice |
10ml centrifuge tube |
<10 degrees |
48 hours Rapid DNA 14 days traditional | |
Unfinished wine (clear or cloudy) | ||||
Chemistry |
150ml - 750ml (test dependent) |
Plastic bottle |
Room temperature |
Test dependent |
Micro |
10mls |
10ml centrifuge tube |
Room temperature |
48 hours Rapid DNA 14 days traditional |
Finished wine | ||||
Chemistry |
750ml will be sufficent for most tests |
Finished bottle |
Room temperature |
Test dependent |
Micro |
750ml will be sufficent for most tests |
Finished bottle |
Room temperature |
Test dependent |
EU Export certification |
750ml bottle sent by the winery |
Finished bottle |
Room temperature |
5 days (Exceptions can be made for urgent requests) |
Submission form
