Wine Testing

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 ScorpionsĀ® Rapid DNA testing.  For details on sampling grape clusters or juice please click 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


Individual tests for Harvest


Citric Acid


Malic Acid

Testing for malic acid prior to harvest to provide winemaking data or as an indicator that malolactic fermentation is completed.



Tartaric Acid


Titratable Acidity (TA)


Volatile Acidity (VA)




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 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



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


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



Methoxypyrazines / Thiols


Contact Us

Freephone 0508 HILL LAB (44 555 22) or email