Wine Testing

Submission Forms - Wine

Visit our Analysis Request Forms page for our wine industry submission forms.

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 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 Labs has had many years experience in analysing waste and potable waters. Please see the link below on how to take a sample. 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

250mls juice (clear or cloudy)
250ml Plastic bottle <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


50mls Juice
50ml centrifuge tube
<10 degrees

48 hours Rapid DNA

14 days traditional

Unfinished wine (clear or cloudy)

Chemistry

250ml
Plastic bottle
Room temperature
48 hours

Micro

50mls
50ml 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
48 hours

Micro

750ml will be sufficent for most tests
Finished bottle
Room temperature

48 hours Rapid DNA

14 days traditional

EU Export certification

750ml bottle sent by the winery
Finished bottle
Room temperature
5 days (Exceptions can be made for urgent requests)