The full wine analysis spectrum

Determines the alcohol content of the wine using the Alcolyzer and the DMA 4500 M laboratory density meter, confirming the wine meets label and regulatory requirements.

Typical range: 11.5% to 14.8% ABV

Establishes the acid balance of the wine — central to microbial stability, colour, mouthfeel and ageing potential. Measured on the Mettler Toledo autotitrator DL22.

Typical range: pH 3.1 to 3.8

Measures the sugar left after fermentation along with extract and Balling, defining the style of the wine and confirming fermentation has finished as intended.

Typical range: 0.5 to 9.0 g/L

Sulphur dioxide levels measured by both the Ripper and aspiration methods, so the winemaker can protect the wine without over-adding.

Flags microbial spoilage and sensory faults early, using the VA distilled unit, while there is still time to intervene.

Protein stability is tested in the 80° C protein oven; cold stability overnight at 18° C, at -4° C for 72 hours or 4° C for 6 days, to ensure no haze or crystal formation after bottling.

Turbidity is measured on the Hach turbidity meter, with filterability indicating how readily the wine will pass through filtration before bottling.

Confirms whether malolactic fermentation is complete and measures dissolved carbon dioxide, both critical checkpoints before a wine is finished.

Bento fining determines the bentonite addition required for protein stability; pinking tests white wines for the risk of developing a pink tinge.