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Home > Fermentation > Test Details

Fermentation

Find out early what organisms and chemicals are in your fermenting juice.



Anti-Oxidant Testing $215.00     

FL Biognostic uses sophisticated gas chromatography instrumentation to isolate wine sample Anti-oxidants. Using our quantitative standards we provide quantitative component reports to assist the wine maker achieve their antioxidant content objectives.

The t-Cinnamic acid is a precursor compound to the anti-oxidants generated in wine. This quantity of t-Cinnamic acid in your grapes, must, or wine will let you assess the likelihood that your wine will be able to generate additional anti-oxidants.

For the highest quality analysis, use the FL Biognostics small (CHE-001) or large (CHE-002) amber bottle.

Testing includes:

  • t-Cinnamic Acid (Anti-oxidant Precursor) This chemical is the precursor for anti-oxidant formation. It can be used to evaluate the wine anti-oxidant potential during early wine-making stages.
  • Catechin is an epimer, with (-)-epicatechin and (+)-catechin being the most common optical isomers found in nature. Catechin was first isolated from the plant extract catechu, from which it derives its name.
  • Epicatechin is an epimer, with (-)-epicatechin and (+)-catechin being the most common optical isomers found in nature.
  • t-Resveratrol A key anti-oxidant primarily of red-wines and (Anti-oxidant) Often linked to the many health benefits of red wines and the "French Paradox".
  • Quercetin is a flavonoid and more specifically a flavonol. It is the aglycone form of a number of other flavonoid glycosides, such as rutin and quercitrin found in citrus fruit. Quercetin is found to be the most active of the flavonoids in studies, and many medicinal plants owe much of their activity to their high quercetin content. Quercetin has demonstrated significant anti-inflammatory activity because of direct inhibition of several initial processes of inflammation. For example, it inhibits both the manufacture and release of histamine and other allergic/inflammatory mediators. In addition, it exerts potent antioxidant activity and vitamin C-sparing action


Antioxidant Biosynthesis Genes $155.00     

Your wines can't be better than the grapes you start with. Using FL Biognostic's unique approach to evaluating the key plant and bacterial enzymes necessary to generate important antioxidant precursor (e.g p-coumaric acid) we can give you a feel for the potential for your grapes to provide the essential antioxidant components to your wine.

We provide you with a report of the three most important biological genes in the generation of anti-oxidants.

From the ripening or mature grapes you will get quantitative measures of the key enzymes in the synthesis of anti-oxidants. Use the FL Biognostic Grape Extraction System for each vine or varietal that you want to test (BIO-003).

From the must or fermenting wine, send the sample in one large or small amber bottle (CHE-001 or CHE-002)

Testing includes:


Spoilage Chemical Testing $215.00     

Your wine is only as good at the chemicals that are within it. If you suspect that there may be some "Bretty" chemicals like 4-ethyl phenol (giving a band-aid or medicine smell) or even too much 4-ethyl guiacol (givine a smoky or bacon smell) find out now.

Consider monitoring the formation of these compounds monthly, weekly, or even daily as your wine is beginning to develop these characteristic smells and know when to kill the Brett.

 

Select our Large Amber Bottle (125mL Capacity)(CHE-002) to ship your sample to us.

 

 

Testing includes:

  • 4-Ethyl Phenol (4=EP) often contributes a barnyard, medicinal, or mousy smell to wine and can make the wine undrinkable.

    4-EP is produced by the same biochemical pathway the generates 4-Ethyl Guaiacol (4-EG) which contributes bacon, spice, clove, or smoky aromas to wine which is terrific if you are looking add some character and depth to your wine.

    We measure your 4-EP concentration and let you know if it is in the sensory threshold range.

    Combine this information with FL Biognostics precursor compound data and our gene expression panel for the natural enzymes that make 4-EG and 4-EP and you will have insight into the future character of your wine.
  • 4-Vinyl Phenol 4-Vinyl Phenol
  • 4-Ethyl Guaiacol (4-EG) often contributes bacon, spice, clove, or smoky aromas to wine which is terrific if you are looking add some character and depth to your wine..unfortunately 4-EG is often produced chemically at the same time as 4-ethyl phenol (4-EP) which can make a potentially great wine fail.

    We measure your 4-EG concentration and let you know if it is in the sensory threshold range.

    Combine this information with FL Biognostics precursor compound data and our gene expression panel for the natural enzymes that make 4-EG and 4-EP and you will have insight into the future character of your wine.


Sterility Testing - Bacteria $50.00     

This screen is used to determine a rough measure of the bacterial content during various stages of winemaking. For grapes this screen can be used to establish the 'sterility' of the grapes prior to cleaning and crushing. During bottling this information can be used to gauge the effectiveness of the filtration method and the sterility of the sample prior to shipping.

 

Collect your sample into an FL Biognostics Biological testing bottle (125 or 250 mL capacity) (BIO-001 or BIO-002).  The choice is yours, just be sure to collect a representative sample of the entire source container.

Testing includes:

  • Total Bacteria This screen is used to determine a rough measure of the bacterial content during various stages of winemaking. For grapes this screen can be used to establish the 'sterility' of the grapes prior to cleaning and crushing. For Must the screen can be used to establish the sterility of the sample and stave off potentially 'stuck fermentations". During Malo-Lacto Fermentation (MLF) this information can be used to determine if a fermentation requires additional MLF bacteria such as Ooenii. During bottling this information can be used to gauge the effectiveness of the filtration method and the sterility of the sample prior to shipping.


Sterility Testing - Yeast $50.00     

This screen is used to determine a measure of yeast content during various stages of winemaking. For grapes this screen can be used to establish the 'sterility' of the grapes prior to cleaning and crushing. When combined with the FL Biognostics screen for Brettanomyces (Brett), a ratio of Brett to total yeast can be established to assist a vitner in evaluating the wine's potential for normal fermentation and character development. During bottling this information can be used to gauge the effectiveness of the filtration method and the sterility of the sample prior to shipping.

 

Collect your sample into an FL Biognostics Biological testing bottle (125 or 250 mL capacity) (BIO-001 or BIO-002). The choice is yours, just be sure to collect a representative sample of the entire source container.

Testing includes:

  • Brettanomyces (Brett) The presence of Brettanomyces in your wine may result in 'bretty' spoilage flavors and aromas. Its presence in your wine may be undetectable until it is too late to reverse the effects and result in a permanently 'tainted' wine.

    Merely culturing your wine for 'brett' may be insufficient, many times this yeast is present as an active but non-culturable (ABNC) organism, it will still taint the wine but you won't find it in a culture.

    FL Biognostics screen for the presence of 'brett' by detecting its DNA in your wine is a highly sensitive method to monitor your wine for 'brett'.
  • Total Yeast This screen is used to determine a rough measure of the yeast content during various stages of winemaking.

    For grapes this screen can be used to establish the 'sterility' of the grapes prior to cleaning and crushing.

    For Must the screen can be used to establish the sterility of the sample and assist in determining the need for additional yeast.

    During bottling this information can be used to gauge the effectiveness of the filtration method and the sterility of the sample prior to shipping.


Saccharomyces LIVE/DEAD $39.50     

Prevent a stuck fermentation, give your wine a chance.

Too little yeast actively fermenting a must or in a tank can lead to a stuck fermentation and ultimately allow your wine to be infiltrated by undesirable organisms.

 

Find out early if you need more yeast in your fermentation to take it to dryness and prevent stuck or spoiled fermentations.

 

Send your sample in a Large Biological Sample bottle (250mL, BIO-002). 

Testing includes:


Brettanomyces Screen $35.00     

With the increase in the abundance of Brett around the globe it is time to make sure that all stages of your winemaking process are being monitored for the potential infiltration by Brettanomyces.

 

We recommend shipping your samples in the FL Biognostics Biological Testing Bottle (125mL capacity) (BIO-001).

 

 

 

 

Testing includes:



 
 

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