Grape, juice and wine analysis provides winemakers with information beyond what the senses can do. Brix, TA and pH are essential grape parameters to track during harvest. However, a more complete picture of grape/juice composition can be helpful for making processing decisions during harvest and developing winemaking strategies for any wine. 

Acid Balance
The acid composition of must is a complex balance of hydrogen ions, acids, acid salts and other cations. The main acids present in grapes are tartaric and malic. Tartaric acid is present in juice and wine as a free acid and acid-salt complex that may precipitate as potassium bitartrate and/or calcium tartrate post fermentation or during ageing. Malic acid, a good indicator of grape ripeness, is converted to lactic acid by bacteria during malolactic fermentation, changing pH and buffer capacity of wine.

When it comes to acid adjustments, several parameters should be measured to accurately predict acid adjustments. Vinquiry Laboratories by Enartis offers a tool to help winemakers take the guesswork out of pre-fermentation acid additions. Utilizing potassium levels, organic acid profile and juice's buffer capacity, the Predictive Acid Adjustment Guidelines provide tartaric acid addition rates for specific targeted pH after alcoholic and malolactic fermentation are complete. 

Nitrogen Content
Knowing the nitrogen status of a juice or must is critical for effective fermentation management, preventing stuck or sluggish fermentations and limiting sulfide production by yeast. Yeast Assimilable Nitrogen (YAN) is essential for cell growth, multiplication, fermentative activity and aroma production. YAN includes assimilable amino nitrogen and ammonia. Vinquiry Laboratories by Enartis offers the Yeast Nutrition Panel that includes assimilable amino nitrogen, ammonia and YAN calculation. 

Phenolic Compounds
Phenolic data provides information to assess grape ripeness and directly link grape composition to wine quality. The measurement of key phenolic compounds is a useful tool for fruit grading and allocation, adapting winemaking practices to grape potential, evaluating vineyard and winemaking practices, and pressing and blending decisions. Vinquiry Laboratories by Enartis offers the Total Grape Phenolics Panel to assist grape growers and winemakers with harvest and winemaking decisions. It includes:

• Grape Total Phenolics (AU/g) measures all colored and non-colored phenolic molecules present in grape skins, flesh and seeds.
• Grape Total Tannins (mg epicatechin equivalents /g) measures tannins present in both seeds and skins.
• Grape Total Anthocyanins (mg malvidin-3-glucoside equivalents/g) is a direct measurement of monomeric and polymeric forms of anthocyanins, which are the basis of red wine color.
• Grape Water Content (%): Changes in grape water content can greatly influence grape and wine composition, therefore monitoring grape water percentage is important when making picking decisions.
• Catechin is used as an indicator of seed ripening and for monitoring seed extraction in wines.

Learn more with our newsletter on Phenolic Compounds in grapes and wine. 

Aromatic Compounds
While many factors can be controlled once grapes have arrived at the winery, many of the aromas produced in a wine are already present in grapes as precursor forms. 

Nor-isoprenoids/C13 compounds
Nor-isoprenoids are a diverse class of aromatic compounds that contribute to the varietal character of many wines, such as Riesling, Chenin Blanc, Syrah, and Pinot Noir. Two of the most important nor-isoprenoids in wine are ß-damascenone and ß-ionone. These pleasant aromatic compounds and 'aromas enhancers,' boost the intensity of other fruity-smelling compounds. In grapes, these compounds are bound to sugars, rendering them aromatically inactive. During fermentation and as wine ages, they are released via hydrolysis and become aromatically active compounds. Nor-isoprenoid concentration and expression are strongly impacted by viticultural practices, such as sun exposure, leaf removal or water deficit, and winemaking practices. Vinquiry laboratories is now offering the Nor-isoprenoids Panel that measures total content of ß-damascenone and ß-ionone.

For more information on Nor-isoprenoids compounds in winemaking, watch our webinar on Optimizing Wine Aromatic Expression.

Smoke Taint Markers
Grape exposure to smoke may result in wines with undesirable sensory characteristics such as smoky, burnt, bacon, medicinal or ash. The stage of grapevine growth and development, smoke concentration, exposure time and composition of smoke impact the level of volatile phenol precursors present in grapes. Assessing the level of smoke taint risk before harvest is strongly recommended for smoke exposed grapes, in order to adjust the winemaking process. When absorbed by the plant, smoke taint related volatile phenols become bound to glycosides, which are non-volatile and odorless. During fermentation, ageing, and wine storage, they slowly hydrolyze to become "free" and odorant. Guaiacol and 4-Methylguaiacol are the smoke taint markers most commonly found across most types of wild brushfires. At Vinquiry Laboratories by Enartis, we understand the importance of having an accurate and complete evaluation of the total smoke taint risk. For this reason, we offer a robust method for the quantification of Total Smoke Taint Markers (volatile and glycosylated smoke markers) in grapes, juice and wine. In grapes, we recommend measuring the Total Smoke Taint Markers as the volatile fraction is almost nonexistent and not representative of the smoke taint risk. To assess the risk of smoke taint in wine, we recommend testing the free and glycosylated fractions as they can be a good indicator of wine status for post-fermentation as well as during ageing and wine storage. 

Learn more with our newsletter on Smoke Taint in Grapes and Wine. 

Four Ways to Send Us Samples

1. Ship your samples using VQ Labs Sample Express. You can use our UPS account to send us an unlimited number of samples for an annual flat fee. No shipping costs for you! For more information, call (707) 838-6312. 
2. Bring your samples to any of our branches. You are always welcome to bring your samples to all four of our branches during business hours. 
3. Use our courier services. Call your local office to request a free sample pick-up.
4. Leave your sample at one of our conveniently located drop boxes: 

• Windsor Branch - 7795 Bell Road - Windsor, CA 95492
• Napa Fermentation - 575 3rd Street - Suite A - Napa, CA 94559
• McNab Ridge Winery - 2350 McNab Ranch Road - Ukiah, CA 95482
• Central Coast Wine Services - 2717 Aviation Way - Santa Maria, CA 93455
• Paso Robles Branch - 1850 Ramada Drive - Suite 3 - Paso Robles, CA 93446
• Buellton Branch - 270 E Hwy 246 - Suite 109 - Buellton, CA 93427
• Lucas & Lewellen - 123 Easy Street - Buellton, CA 93427
• Stolpman - 1700 Industrial Way - Lompoc, CA 93436