Beverage Testing

Wine

Beer

Tea

  • Acids Analysis by HPLC and GC

    • Volatile Acidity (Acetic Acid)

    • Acetone

    • Ethyl Acetate

    • Methanol

    • 1-Propanol

    • Benzoic Acid

    • Citric Acid

    • Lactic Acid

    • Malic Acid

    • Sorbic Acid

    • Tartaric Acid

A quantitative test for alcohol (ethanol) content in beverages is available for several sample types, including beer, wine, kombucha, cider, liquor and other alcoholic beverages.

Results are expressed as %ABV (% Alcohol by Volume) or %ABW (% Alcohol by Weight).

A quantitative test of ammonia is available for several sample types, including wine, grape juice and other beverages.

Ammonia reacts with 2-oxoglutarate in the presence of glutamate dehydrogenase and reduced nicotinamide-adenine dinucleotide phosphate (NADPH) to form L-glutamic acid and NADP+. NADPH consumption is measured by the decrease in absorbance at 340 nm.

Limit of Detection: 0.07 mg/L

Caffeine is analyzed in samples by HPLC (High Performance Liquid Chromatography) with UV (Ultra Violet) detection.

Measurement of wine color intensity and wine hue.

Quantitative measurement of D-gluconic acid and D-gluconolactone is available for wine, food and beverages.

Epicatechin is one of the four subunits that create tannin polymers. This compound along with other phenolics and tannins play roles in flavor and astringency of wines and beverages.

Quantitative measurement of acetaldehyde, acetone, ethyl acetate and methanol.

Gliadin competitive ELISA assay is used to measure gluten content.

Food products which contain less than 20 mg/kg (ppm) can be labeled as “gluten-free”.

The Glyphosate Residue Test is available for several sample types, including beer, wine, soil, water and plant analysis.

Iron is measured using a colorimetric assay.

  • Bacteria Culture
  • Yeast Culture
  • Bottled Sterility Testing for Bacteria & Yeast
  • Brettanomyces Analysis
  • Lactobacillus & Pediococcus Analysis

Abamectin

Clofentezine

Acephate

Coumaphos

Azoxystrobin

Cyfluthrin

Aldicarb

Cypermethrin

Bifenazate

Daminozide

Bifenthrin

Diazinon

Boscalid

Dichlorvos

Captan

Dimethoate

Carbaryl

Dimethomorph

Carbofuran

Ethoprophos

Chlorantraniliprole

Etofenprox

Chlordane

Etoxazole

Chlorfenapyr

Fenhexamid

Chlorpyrifos

Fenoxycarb

Fenpyroximate

Fipronin

A degassed sample is analyzed with a calibrated pH probe.

Quantitative measurement of primary amino nitrogen.
The amino nitrogen groups of free amino acids react with N-acetyl-L-cysteine and o-phthaldialdehyde to form isoindole derivatives that is measured by absorbance at 340 nm.

During maceration winemakers can measure the amount of red color that has been incorporated into the wine from skin and seed.

Sugar Profile tests for fructose, glucose, sucrose, lactose and maltose.

Tannins in wine can determine how astringent or smooth the mouth feel is. Some tannins are consist of more epicatechin while others may have more catechins. These differences affects how astringent wine can taste. Measuring tannin concentration can reveal the total tannins which is beneficial for knowing the potential of astringency however to understand if those tannins are will be astringent will require a tannin thermodynamic analysis test.

Tannin Activity: a measure of the strength of interactions between tannins and a hydrophobic surface.

Purpose: determine the potential effect of tannin activity on astringency quality (test is based on tannins’ interactions with salivary proteins).

Quantitative measurement of total and free sulphite ions, measured through the reaction of thiol groups and Ellman’s reagent.

Total phenol content in wine is measured spectrophotometrically. Results are compared against a reference standard, gallic acid.

Quantitative measurement of free ammonium ions, primary amino nitrogen and contribution from the side chain of L-arginine (after hydrolysis by yeast arginase that creates ornithine and urea).

Volatile aldehyde compounds are often related to oxidative off-flavors in wine. Quantitative measurement of volatile aldehyde compounds is available for the following compounds:

Benzaldehyde

5-Methylfurfural

Furfural

2-Methylpropanal

(E)-2-heptenal

(E)-2-nonenal

(E)-2-hexenal

Nonanal

Hexanal

(E)-2-octenal

Methional

2-Phenylacetaldehyde

3-Methylbutanal

 

Beer, Cider, Mead, Kombucha & Beverage Testing

  • Volatile Acidity (Acetic Acid)
  • Acetone
  • Ethyl Acetate
  • Methanol
  • 1-Propanol
  • Benzoic Acid
  • Citric Acid
  • Lactic Acid
  • Malic Acid
  • Sorbic Acid
  • Tartaric Acid

A quantitative test for alcohol (ethanol) content in beverages is available for several sample types, including beer, wine, kombucha, cider, liquor and other alcoholic beverages.

Results are expressed as %ABV (% Alcohol by Volume) or %ABW (% Alcohol by Weight).

Caffeine is analyzed in samples by HPLC (High Performance Liquid Chromatography) with UV (Ultra Violet) detection.

  • Calcium
  • Magnesium
  • Potassium
  • Sodium
  • Acetaldehyde
  • Acetylpropionyl (2,3-pentanedione)
  • Diacetyl
  • Ethyl Maltol
  • Ethyl Hexanoate
  • Ethyl Octanoate
  • Isoamyl acetate
  • Isoamyl alcohol

Gliadin competitive ELISA assay is used to measure glutent content.Food products which contain less than 20 mg/kg (ppm) can be labeled as “gluten-free”.

The Glyphosate Residue Test is available for several sample types, including beer, wine, soil, water and plant analysis.

  • Camphene
  • Δ-3-carene
  • β-caryophyllene
  • Cymene
  • Eucalyptol
  • Fenchol
  • Humulene
  • D-Limonene
  • Linalool
  • Myrcene
  • Nerolidol
  • α-pinene
  • Terpinolene

Iron is measured using a colorimetric assay.

  • Bacteria Culture
  • Yeast Culture
  • Bottled Sterility Testing for Bacteria & Yeast
  • Brettanomyces Analysis
  • Lactobacillus & Pediococcus Analysis

Moisture content of hops, reported in percent by weight

A degassed sample is analyzed with a calibrated pH probe.

Abamectin

Hexythiazox

Cyfluthrin

Phosmet

Acephate

Imazalil

Cypermethrin

Piperonylbutoxide

Azoxystrobin

Imidacloprid

Daminozide

Prallethrin

Aldicarb

Kresoxim-methyl

Diazinon

Propiconazole

Bifenazate

Malathion

Dichlorvos

Propoxur

Bifenthrin

Metalaxyl

Dimethoate

Pyrethrins

Boscalid

Methiocarb

Dimethomorph

Pyridaben

Captan

Methomyl

Ethoprophos

Spinetoram

Carbaryl

Methyl parathion

Etofenprox

Spinosad

Carbofuran

Mevinphos

Etoxazole

Spiromesifen

Chlorantraniliprole

Myclobutanil

Fenhexamid

Spirotetramat

Chlordane

Naled

Fenoxycarb

Spiroxamine

Chlorfenapyr

Oxamyl

Fenpyroximate

Tebuconazole

Chlorpyrifos

Paclobutrazol

Fipronin

Thiacloprid

Clofentezine

Pentachloronitrobenzene

Flonicamid

Thiamethoxam

Coumaphos

Permethrin

Fludioxonil

Trifloxystrobin

Sugar Profile tests for fructose, glucose, sucrose, lactose and maltose.

Alpha Acids:

  • Humulone
  • Cohumulone
  • Adhumulone
  • Posthumulone
  • Prehumulone

Beta Acids:

  • Lupulone
  • Colupulone
  • Adlupulone