Lab

The MGWII Wine Lab is fully equipped and staffed to help wineries with their diagnostic needs. We offer a broad scope of chemical, microbial, and sensory analysis. The list of regular services, methods, and prices can be found on our order form.
 
Workshops focusing on various areas of winemaking are held throughout the year. Watch for announcements on our Events Calendar or via Wine Grower News. Individualized consultation on all aspects of commercial wine making can be arranged. And training sessions for winery owners and staff on how to perform basic analysis at their own winery are also available. Contact us for more information.
 

Submitting a Sample

  1. Fill out and print a new Order Form. Prices are listed on the form. Open in Internet Explorer or use Adobe Acrobat Reader for the fillable version. (Updated Oct 2013)
  2. Follow the Sampling Instructions
    1. Wine and Juice Sampling, or
    2. Berry Sampling
  3. Or if you are a Iowa Quality Wine Consortium member and wish to enter a wine for certification, fill out this Sample Submission Form.
  4. Follow the Shipping Instructions

 

MGWII Lab GC sniff port

 

 

 

Using gas chromatography coupled with mass spectrometric and olfactory detection, Institute staff are working to identify individual aroma compounds that combine to form the unique and complex aromas of wines. The sniff port allows for use of the human nose in collaboration with state-of-the-art equipment for performing research focused on Northern Grape varieties and wine quality advancement.

 

 

 

 

 

 

 

 

 

New Services:

 

Sanitation Audit

This onsite service involves completion of the following tasks for a winery:
  • Review of past/current issues
  • Evaluation of current sanitation practices
  • Identification of potential risk factors
  • Sterility testing of inputs (wines, water, dry goods, etc…)
  • Surface testing of up to 20 critical control pointsDr. Stephanie Groves plates a sample

The best time to schedule sanitation evaluation should be immediately after the winery has performed their standard full sanitation procedures. The auditor will need access to internal components of the equipment (i.e. bottling line and pump valves, etc…).

As part of the audit the customer will receive:

  • Executive summary
  • Recommendations for corrective actions for any problems
  • Recommendation for process improvement
  • Quantification of sterility and surface testing results (w/ images)

Additional Support also available (additional cost may apply)

  • Identification of microbial contaminants
  • Chemical analysis of wine parameters
  • Custom troubleshooting and consulting
    • SOPs
    • GMPs
    • QA/QC protocols

Microbial Analysis

This laboratory service provides analysis of juice, must, and wine for microbial contamination at any stage during the winemaking process that can lead to off flavors and aromas. It also can be used to evaluate the microbial stability of bottled wines. Microbial monitoring at critical control points can result in the prevention of product loss.

Samples sent into the lab for microbial analysis will undergo:

  • Microscopic observation
  • Contaminant characterization and identification

Customers will receive a custom report that includes the following information:Danielle at incubator

  • Summary of results
  • Recommended actions

Haze and Sediment Anaylysis 

This laboratory service provides information on the type and source of haze and sediments in wine samples

Samples sent into the lab for microbial analysis will undergo:

  • Microscopic observation to determine the nature of the haze or sediment
  • Chemical Analysis (for crystalline sediments)
  • Microbial Analysis (for biological haze)

Customers will receive a custom report that includes the following information:

  • Summary of results
  • Recommended actions

HPLC Services (Analysis of Wine Chemical Components)

The Institute now offers a choice in wine chemistry analytical methods. High performance liquid chromatography offers fast and reliable analysis of juice and wine samples for:
  • Residual Sugars  [%RS, as well as conc. (g/L)] -more accurate than enzymatic tests
  • Alcohol (suitable for all wine types w/o dilution)
  • Acetic Acid
  • Sorbate
  • Malic and Lactic acid (to determine whether or not MLF is finished)
  • Organic Acid Profile (Citric, Tartaric, Malic, Succinic, Lactic, Acetic)
  • Fermentation Profile (All organic acids plus %RS and %Alcohol)

Advanced Chemical Analysis (via HPLC and GC) Coming Soon!

MWGII will be offering laboratory services for advanced chemical analysis of flavor and aroma compounds in wine. Some of the compounds include:
  • Acetaldehyde
  • Ethyl acetate
  • Phenolic Profiles
  • Methanol

 MGWII experimental winemaking

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