We provide the following testing services for all aspects of the wine process.
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Vines and Leaves
Ensure your grape vines and leaves are healthy and productive
A panel of tests for your vines which includes screening the vines for the production of key phenol and anti-oxidant precursors. We won't simply tell you that the chemicals are in the vine and leaves..we can tell you if the vines and leaves are actively making more with our novel gene expression profiling system.
To ensure great wine requires healthy vines and leaves to shade the grapes. FL Biognostics tests vines and leaves for potential plant damaging agents such as Xylella and Botrytis.
You want to be making wine long into the future, be sure your vines are as healthy as they can be. |
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Fermentation
Find out early what organisms and chemicals are in your fermenting juice.
Fermentation is the process by which the 'must' (the primary, soon-to-be-wine mixture) turns into wine.
Fermenting juice may not have sufficient quantities of complex character producing chemicals. Find out early.
If your fermenting juice has spoilage organisms at the start you can be sure your wine is going to express the character of those organisms. Find out before your fermentation starts and tackle any problems early. |
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Growing Grapes
Great wines start with great grapes
Find out if your grapes are going to make that next great wine.
Do your grapes have enough anti-oxidant and phenol content to make a healthy and vibrant wine?
Are your grapes infected with bacteria like Lactobacillus, Pediococcus that might make a 'stuck' fermentation?
Are your grapes carrying "Brett" into your winery? |
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Barrel Aging
Add character to your wine with the proper aging conditions.
The barrel aging process can be a terrific source of complex character for your wines. It can also be the time when you wines spoil and fail.
FL Biognostics offers a complete range of chemical tests incuding tannins and anti-oxidants to produce a healthy, complex wine.
Our biological tests will assist you in determining the organism content of your barrels..do you have enough live yeast to dry your wine? is your wine contaminated with Bret?
When you combine our biological and chemical tests you can determine if your wine is adding more complex character and when would be the best time to add SO4. |
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Harvested Grapes
In order to make fine wine, grapes must be harvested at the precise time.
Wine-growing and wine professionals know that a satisfactory grape processing after the harvest starts on receipt in the winery. |
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Corks
Corks are made from the bark of the cork oak, Quercus Suber, from Portugal.
Corks are made from the bark of the cork oak, Quercus Suber, from Portugal which has 30% of the worlds' cork trees. The increased popularity of winemaking has resulted in a much wider range of cork choices than ever before. |
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Crushed Grapes
Press the crushed grapes & collect the juice in your fermentation vessel
Juice is allowed to ferment with the crushed grapes and all their solids before pressing |
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Bottling
The last step in wine making is filling the wine bottles and inserting a wine cork
The last step in wine making is filling the wine bottles and inserting a wine cork. |
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Must
Must is the juice of freshly pressed grapes, that contains pulp, skins, stems & seeds
Must is the juice of freshly pressed grapes, that contains various quantities of pulp, skins, stems, and seeds, called pomace or grape solids, which typically comprise between 7–23 percent of the total weight of the must. These components, and the time they are allowed to be in contact with the juice, are critical to the final character of the wine.
When the winemaker judges the time to be right, the juice is drained off the pomace which is then pressed to extract the juice retained by the matrix. Yeast is added to the juice to begin the fermentation, while the pomace is often returned to the vineyard to be used as fertilizer. A portion of selected unfermented must may be kept as Süssreserve, in order to be added prior to bottling as a sweeting component. |
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Final Product
Wine is an alcoholic beverage made from the fermentation of unmodified grape juice
Be it a red, white, or somewhere in between. Be it grape or apricot in origin. Your product can have tremendous marketing potential with the right combination of testing and evaluations.
More importantly, if you don't do the tests you may find that what was supposed to be terrific vintage ends up being spoiled by improper filtering and sterilization. |
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801-633-3559 