Analytical Services
Have juice or wine samples that need analyzed? See the list below for your options! (Labs are listed in alphabetical order)
This 2011 report was sent to the PA wine industry regarding where to go for wine analysis, what is important, and what each analytical lab within the U.S. offers.
The following is a guide meant to help you establish your own wine lab. The procedures are geared towards a winery of small– to mid– production size. Although this does not provide information to all the juice and wine analyses out there, it is meant as a guide to get you started in understanding analytical procedures related to the winemaking process. I should note that enzymatic analyses that require a spectrophotometer (e.g. malic acid, ammonia, amino acid nitrogen, and reducing sugars) are usually considered optional analyses in a winery’s wine lab. However, the numbers for these analytes are important parameters to record, and can be outsourced to a certified wine lab.
The following is a list of texts that I recommend for protocols, lab set-up, and more information regarding wine analysis.
Short 5-minute videos (via YouTube) on how to measure pH, TA, SO2, berry sampling, and more! A great help for those looking for small-scale lab set-ups in the winery and how-to instruction.
The following paper includes YAN data for several wine grape and fruit varieties from the 2006 through 2011 vintage years. The purpose of this report is to show how much YAN can vary on an annual basis and emphasize a need for annual YAN testing.
This paper, written by Food Science undergraduate Virginia Smith, explores the theory of cold stabilization in wine, the different analytical techniques to estimate a wine's cold stability, and the various products available for use in cold stabilization.
This form should be used to submit wines for the 2013 PA Wine Quality Initiative (WQI) Sensory Evaluation. All wine submissions are to be received by June 10, 2013. Please contact Denise Gardner (dxg241@psu.edu) for more information.
