Wine Analysis & Consultation Services
A special annual CONSULTATION SERVICES AGREEMENT is now available for home winemakers.
CLIENT FEEDBACK . . .
“Historically, professional consulting services have been out of reach for most home wine makers. But Daniel has introduced a game changer by offering those services in a way that makes it approachable to anyone who wants to elevate their wine making! His passion for knowledge and teaching is undeniable. His personal one-on-one style allows me to ask questions, seek guidance, and continue my education in way that is tailored to meet my needs & goals as a wine maker. The result? High praise and “best yet” comments from friends/family on the first finished wine produced after signing up! I highly recommend Daniel’s consulting services to anyone who wants to take their wine making to the next level.” – Kevin Hart
“I have been making wine since 2008, since my association and consultation services with Daniel I have taken my winemaking to an entirely new level. Five time best of show sparkling winemaker, over 40 national and international medals including best of shows and double golds for multiple still wines.” – Zeta Cellars
“As a winemaking consultant, Daniel provides very timely and comprehensive guidance on practically any winemaking issue, from a simple procedure for a beginner to a complex analysis for an advanced winemaker. His continual support regarding various ongoing winemaking processes helps the winemaker to develop an expansive and prudent perspective that considers the short- and long-term implications of various winemaking operations.” – Mateusz Barczyk
The following wine analysis and consultation services for home winemakers and small-winery operators are also available on demand.
Please inquire about rates and restrictions on shipping alcohol.
| TEST | ANALYTICAL METHOD |
|---|---|
|
ACIDITY, pH |
|
|
Total Titratable Acidity (TA) |
Potentiometric titration |
|
pH |
pH Meter |
|
TA + pH |
Potentiometric titration + pH meter |
|
Volatile Acidity (VA) |
Cash distillation + Potentiometric titration |
|
Tartaric Acid |
Enzymatic Analysis + Spectroscopy |
|
Malic Acid |
Enzymatic Analysis + Spectroscopy |
|
SULFUR DIOXIDE (SO2) |
|
|
Free SO2 |
Potentiometric titration (Ripper method) |
|
Total SO2 |
|
|
Free + Total SO2 |
|
|
FERMENTATION, SUGARS AND ETHANOL |
|
|
Brix |
Densitometry |
|
Yeast Assimilable Nitrogen (YAN) |
Potentiometric titration (Formol method) |
|
Ammonia |
Potentiometric titration (Formol method) |
|
%alc/vol (dry wines) |
Ebulliometry |
|
%alc/vol (sweet wines) |
Distillation |
|
Reducing Sugar (RS) |
Potentiometric titration (Rebelein method) |
|
JUICE PANELS |
|
|
Panel A (Brix, TA, pH) |
|
|
Panel B (Brix, TA, VA, pH) |
|
|
Panel C (Brix, TA, VA, pH, YAN) |
|
|
DRY WINE PANELS |
|
|
Panel A (TA, pH, %alc) |
|
|
Panel B (TA, pH, %alc, RS) |
|
|
Panel C (TA, pH, %alc, SO2) |
|
|
Panel D (TA, pH, %alc, RS, SO2) |
|
|
Panel E (TA, VA, pH, %alc) |
|
|
Panel F (TA, VA, pH, %alc, RS) |
|
|
Panel G (TA, VA, pH, %alc, SO2) |
|
|
Panel H (TA, VA, pH, %alc, RS, SO2) |
|
|
Panels A-H for sweet wines |
|
|
OXYGEN |
|
|
Dissolved Oxygen (DO) – bulk wine (on site) |
Oxo-luminescence |
|
Dissolved Oxygen (DO) – uptake (on site) |
|
|
Total Package Oxygen (TPO) – bottling line (on site) |
|
|
Total Package Oxygen (TPO) – any bottle |
|
|
COLOR AND PHENOLS |
|
|
Color (White Wine) |
UV-Vis Spectroscopy |
|
Color Profile (Red & Rosé Wines) |
|
|
CIELab (Red & Rosé Wines) |
|
|
Color Profile + CIELab (Red & Rosé Wines) |
|
|
Total Phenols Index (TPI) |
|
|
STABILITY |
|
|
Malolactic Fermentation (MLF) completion |
Paper chromatography |
|
Protein Stability + Bentonite Trial |
Heat stability test + Turbidimeter |
|
Turbidity |
Turbidimeter |
|
Cold Stability |
Conductivity drop |
|
Potassium (K+) |
Potentiometric measurement (ISE) |
|
MISCELLANEOUS |
|
|
Copper |
Spectroscopy |
|
Residual CO2 |
Potentiometric titration |
|
Residual CO2 |
Volumetric reduction |
|
CONSULTING |
|
|
General consulting (hourly rate) |
|
|
Sensory Evaluation (per wine) |
|