Home > Vines and Leaves > Test Details
Vines and Leaves
Ensure your grape vines and leaves are healthy and productive
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.
- 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
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)
Test for live Xyella fastidiosa in your vines and leaves.
No longer just suspect that your vines may be infected...know!!
A disease primarily of the grape vines.
Leaves can turn yellow then brown, and within 5 years of infection the vine will die.
This problem is compounded at vineyards which have citrus orchards nearby, as the primary source of vine infection is the glassy winged sharpshooter bug which spends much of its lifecycle in citrus orchards.
Other potential sources for Pierce's Disease infection can be from oleander which is a common landscaping shrub