Specialist Services for Wine Makers
At Leeder Analytical, whether its grapes or your final product, our experienced staff have extensive industry experience ensuring your requirements are understood and met. Some of the services we
A wide range of acids can be determined from totals to individual acids.
Some of these include:
Total Acids (TA), Acetic acid, Citric Acid, L-Malic Acid, D-Lactic acid, L-Lactic acid, Oxalic Acid, Succinic Acid, L- Ascorbic Acid,D-Gluconic Acid, D-Isocitric Acid, Tartaric Acid, Full Acid profile,Total acids (pH 7) & Total acids (pH 8).
Analysis of sugars in grape juice and wines. From mono saccharides through to tri saccharides. Sugars include D-Fructose, D-Glucose, Sucrose (Total Glucose), D-Glucose + D-Fructose, D-Glucose + D-Fructose + Sucrose, Lactose, Monosaccaride profile, Disaccaride profile, Trisaccaride profiles, etc.
Calcium, Sodium ,Copper, Cadmium, Total Iron, Lead, Magnesium, Potassium, Aluminium, Arsenic, Antimony, Manganese, Boron,
Zinc, Chromium, Iron, Selenium, Cobalt,Trace Metals profile, Heavy Metals Profile, Mercury.
Alcohol Glycerol, Total Polyphenol, Ethanol Content, Alcohol profile (distilled).
Micro testing at Leeder Analytical using qPCR can be used for the analysis of Brettanomyces bruxellensis and lactobacillus levels in fermentation products. Brettanomyces bruxellensis is a commonly occurring organism in the brewing and wine industries that can alter the taste and aroma of finished product.
Aldehydes & Ketones
Acetaldehyde, formaldehyde, propanal, butanal, octenal, nonenal, furfural, pentanal, butanone, propanone, butanedione, pentanedione, acetone, MEK, MIBK & Hydroxymethyl – Furfural.
Aldehydes & Ketones, Acetaldehyde, Colour, pH,Brix, Ammonia, Alpha-amino nitrogen (NOPA), Yeast Assimable Nitrogen (YAN), Nitrate, Nitrite, Fluoride, Bromide, Iodide, SO2 Free, SO2 Total, Chloride, Sulphate, Phosphate, Hydrogen Peroxide, Nitrosamines and Peroxyacetic Acid.
We also offer testing for:
Beer / Wort
Kombucha / Kefir