All tests on offer

The Hill Laboratories Wine Lab is part of Hill Laboratories New Zealand’s largest independent analytical lab.

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 (California). Providing unrivalled speed of analysis and accuracy of results through the use of cutting edge technologies the testing is conducted within New Zealand from modern purpose built Chemistry and Microbiological facilities.

Panels

The Basic Juice Panel

The Basic Juice Panel contains:

Brix, pH, Malic acid , Titratable acidity (TA), YAN

The Enhanced Juice Panel including rapid DNA testing

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 DNA of organisms that may be present in your juice.

Brix, pH, Malic acid , Titratable acidity (TA), YAN and a Scorpions® test of your choice

Basic Stuck Ferment Panel

The Basic Stuck Ferment Panel contains tests to help us assess any problems that might be occurring in a difficult ferment. The panel includes

Free and Total Sulphur, Acetic acid , Manual microscopy (including a yeast count)

Enhanced Stuck Ferment Panel

The Enhanced Stuck Ferment Panel has the same chemical tests as above but with the added test of a Scorpions® Rapid DNA test. Free and Total Sulphur

Acetic acid and a Scorpions® test of your choice

Basic Wine Panel

This panel will provide basic wine parameters post ferment. These include

pH, Titratable acidity (TA), Free and Total Sulphur ,Alcohol, Acetic acid , Glucose/Fructose, Malic acid

Enhanced Wine Panel

The Enhanced Wine Panel has the same chemical tests as above but with the added test of a Scorpions® Rapid DNA test.

pH, Titratable acidity (TA), Free and Total Sulphur , Alcohol, Acetic acid , Glucose/Fructose, Malic acid and a Scorpions® test of your choice

EU Export Panel

This panel contains all the testing parameters that you will need to export your wine to EU countries.

Titratable acidity (TA), Total Sulphur , Alcohol, Volatile Acidity (VA) (as Acetic acid), Glucose/Fructose, Citric acid, TDE, Total Alcoholic Strength

Allergen Testing

This tests for any traces of either egg or milk proteins left from the winemaking process. The detection level satisfies industry regulations. Click here for more information

Albumin / Egg white
Casein / Milk

ACIDITY

Citric Acid, pH , Malic Acid , Titratable Acidity (TA) , Tartaric Acid , Volatile Acidity (VA) (as Acetic acid)

ANTIOXIDANTS

Resveratrol (cis + trans) AC

Tests potential antioxidant effects. Resveratrol is a stilbene from grape skin involved in grape disease prevention. It is considered important in studies on red wine and health.

ALCOHOLS

Ethanol

Total Alcoholic Strength

DISSOLVED GASES

Carbon Dioxide - Dissolved CO2
Dissolved oxygen

METALS

Aluminum, Arsenic, Cadmium, Calcium, Copper, Fluoride, Iron, Lead, Magnesium, Potassium, Sodium

NITROGEN

Ammonia, NOPA, Yeast Assimilable Nitrogen (YAN)

SUGARS

Brix, Glucose + Fructose

SULPHUR DIOXIDE

Free Sulphur Dioxide (SO2)
Total Sulphur Dioxide (SO2)

VOLATILE PHENOLS

4-Ethylguaiacol (4-EG)
4-Ethylphenol (4-EP)

MICROBIOLOGY

Scorpions® Rapid DNA Suites & Panels - General

Scorpions® Rapid DNA suites are broken down in the following way:
• Bacteria suite – analyses for Lactobacillus, Pediococcus and Acetic Acid Bacteria
• Yeast 1 suite – analyses for Brettanomyces, Saccharomyces and Zygosaccharomyces
• Yeast 2 suite – analyses for Hanseniaspora and Pichia
• Oenococcus – analyses for Oenococcus
You can choose to analyse just one suite, or group them into panels as you require. The following are some of the grouped Panels that we have found to be popular.

Juice Panels

Scorpions® Rapid DNA Juice Panel – All Yeast

Brettanomyces
Saccharomyces
Zygosaccharomyces
Hanseniaspora
Pichia

Scorpions® Rapid DNA Juice Panel – Bacteria + All Yeast

Lactobacillus
Pediococcus
Acetic Acid Bacteria
Brettanomyces
Saccharomyces
Zygosaccharomyces
Hanseniaspora
Pichia

Scorpions® Rapid DNA Volatile Acidity Juice Panel

Lactobacillus
Pediococcus
Acetic Acid Bacteria
Hanseniaspora
Pichia

Wine Panels

Scorpions® Rapid DNA Wine Spoilage Panel – Bacteria + Yeast

Lactobacillus
Pediococcus
Acetic Acid Bacteria
Brettanomyces
Saccharomyces
Zygosaccharomyces

Scorpions® Rapid DNA Wine Spoilage Panel – All Yeast

Brettanomyces
Saccharomyces
Zygosaccharomyces
Hanseniaspora
Pichia

Scorpions® Rapid DNA Wine Spoilage Panel – Bacteria + All Yeast

Lactobacillus
Pediococcus
Acetic Acid Bacteria
Brettanomyces
Saccharomyces
Zygosaccharomyces
Hanseniaspora
Pichia

Scorpions® Rapid DNA Stuck Ferment Panel

Lactobacillus
Pediococcus
Acetic Acid Bacteria
Oenococcus

Scorpions® Rapid DNA Bottle Fermentation Panel

Brettanomyces
Saccharomyces
Zygosaccharomyces

Scorpions® Rapid DNA Bottled Sterility Panel

Lactobacillus
Pediococcus
Acetic Acid Bacteria
Oenococcus
Brettanomyces
Saccharomyces
Zygosaccharomyces

Traditional Microbiology

The following tests are direct culturing techniques where the lab enumerates the viable, culturable cells by means of plating on agar.

Direct Plating – Yeast
Direct Plating – Bacteria
Direct Plating – Yeast & Bacteria
Filter Plating – Yeast
Filter Plating – Bacteria
Filter Plating – Yeast & Bacteria
Bottled Sterility Panel – Yeast & Bacteria

The following are visual microscopy techniques where a sample is examined directly under the microscope, and the appropriate assessment made.

Microscopic Examination
Centrifuged Microscopic Examination
Yeast Counts & Viability

The following tests are additional tools that you may find useful for comprehensive quality management in the winery.

Bottle Sterility
Cork Sterility
Winery Swab testing
Water Quality testing

Contact

Tel + 64 3 377 7176
Mob 027 478 6093
E-mail Kirsten.Creasy@hill-labs.co.nz