Technique

Home Wine Lab Testing: Tips from the Pros

Laboratory equipment for winemakers can be fiscally daunting, especially for beginning winemakers. That doesn’t mean that vital testing should be avoided. We asked two laboratory experts in wine lab services companies about ways to optimize your experience with submitting samples for analysis. Winemaker: Maureen Macdonald, Musto Wine Grape, Hartford, Connecticut Lab analysis of the wine, both pre- and post-fermentation, can be a key factor in elevating an average wine into a balanced and impressive wine. Having a detailed analysis of the acids, nutrients, and sugars of a must allows a winemaker to make the necessary adjustments in order to create the wine they seek and can save the winemaker more tedious work in the future. Musto Wine Grape offers grape must and wine analysis on pH, total acidity (TA), Brix, yeast assimilable nitrogen (YAN), free and total SO2, malolactic fermentation (MLF) chromatography, sensory analysis, tasting notes, and flaw diagnosis. The most important time to obtain lab analysis of the grape must is prior to fermentation. If you are creating your own must from grapes, allow 24-48 hours post-crush before obtaining