Harvest & Prior to Harvest
Build an initial base line chemical and microbiological profile by analysing juice using our specially designed juice panels.
This will help with the early identification of any chemical that may be falling outside the expected parameters or any problem microorganisms present in the juice, using Scorpions® Rapid DNA testing. For details on sampling grape clusters or juice please go to here
Core tests for Harvest
The Basic Juice Panel
The Basic Juice panel includes tests conducted using chemistry methods but it does not detect microorganisms.
This panel includes:
- Brix, pH, TA, YAN, Malic acid.
Test can be conducted on grapes or juice
The Enhanced Juice Panel Scorpions®
The Enhanced Juice Panel contains all the value generated by the Basic Juice Panel with the addition of a Scorpions® Rapid DNA test to identify the organisms that may be present in your juice.
This panel includes:
- Brix, pH, TA, YAN, Malic acid and a Scorpions® test of your choice
Test can be conducted on grapes or juice
Individual tests for Harvest
Acidity
Citric Acid
Malic Acid
Glossary
Testing for malic acid prior to harvest to provide winemaking data or as an indicator that malolactic fermentation is completed.
pH
Tartaric Acid
Titratable Acidity (TA)
Volatile Acidity (VA)
Metals
Calcium
Calcium is naturally found in grapes due to uptake from soil, and is used by grape vines as a nutrient. High concentrations of calcium can result in calcium tartrate instability.
Potassium
Potassium is found in grapes and wine and increases as the berries mature. Potassium is also found in certain chemical additions, such as potassium metabisulfite. Final concentrations in wine depend on addition rates of potassium containing compounds, as well as the amount of extraction from berries through pressing and maceration
Soluable Solids
Brix
Glucose + Fructose
Typically used to estimate the final alcohol level. Glucose + Fructose, also known as residual sugar after primary fermentation, measures the combined concentrations of the primary two sugars that are consumed by yeast during fermentation. In grapes, this value can provide an estimate of final ethanol concentration. Glucose and fructose are naturally found compounds in grapes produced during photosynthesis
Nitrogen Compounds
Ammonia/NOPA
How much nitrogen is available for the fermentation process. Ammonia is a readily available form of nitrogen for yeast nutrition. Ammonia is often measured in conjunction with NOPA to obtain the Yeast Assimilable Nitrogen (YAN).
Yeast Assimilable Nitrogen (YAN)
Helps to guard against stuck fermentations or excessive sulphide production. Yeast Assimilable Nitrogen (YAN) is a measure of the total nitrogen including alpha amino nitrogen (NOPA) and ammonia (NH3).
Alcohols and volatiles
Ethanol
Methoxypyrazines / Thiols
Terpenes
Microbiology
Juice Spoilage Panel - Bacteria Scorpions®
The Rapid DNA Bacteria Panel is designed to provide information on the bacterial load on incoming juice. Early detection enables prompt interaction to prevent problems during fermentation.
Juice Spoilage Panel - Yeast Scorpions®
The Rapid DNA Yeast Panel is designed to provide information on the presence of non-Saccharomyces yeast in incoming juice. Early detection enables prompt interaction to prevent problems during fermentation
Rapid DNA Volatile Acidity Juice Panel Scorpions®
This panel provides early detection of the microorganisms that produce elevated volatile acidity levels prior to and in the early stages of fermentation.
Yeast count and viability
The Yeast Count and Viability analysis utilizes the Beckman-Coulter VI-CELL XR cell viability analyzer. This assay uses a Trypan Blue viability stain to differentiate between live and dead cells. Results are reported as the total number of cells/mL and the percent viable cells.This analysis is used to detemine viability of yeast during normal or problematic fermentations or viability of yeast cultures.
Submission form
Kirsten Creasy an Introduction to Vine to Vintage wine testing
This 30 minute video is also taken from the summer lecture series. It provides a good overview of the new testing service specially designed by Hill laboratories and ETS for wine makers in New Zealand. The video covers an overview of Vine to Vintage, how to send in samples, where to get more information and also provides the viewer with some real life examples of the sort of results generated.
Contact us
Tel + 64 3 377 7176
Mob 027 478 6093
Winemaker's Blog www.hillswineblog.co.nz
See us at a roadshow - calendar of roadshows
e-mail Kirsten.Creasy@hill-labs.co.nz
