Taints and faults

When vineyards and grapes are exposed to smoke, this can result in wines with undesirable sensory characters, such as 'smoky', 'burnt', 'ashy', or 'medicinal', usually described as smoke tainted. Analysis provides a quantitative concentration of volatile and non-volatile smoke markers in grapes, juice or wine.
Analysis Single sample price (GST excl.) Multiple sample price Tier 1 (GST excl.) Volume required Estimated turnaround time (business days) Accreditation Reportable result Units
Volatile and non-volatile smoke markers (Grape) 325.00 - 500 g 10 - 13 ug/Kg
Volatile and non-volatile smoke markers (Juice) 350.00 335.00 100 mL 10 - 13 ug/Kg
Volatile and non-volatile smoke markers (Wine) 297.00 283.00 100 mL 10 - 13 ug/Kg
Volatile and non-volatile smoke markers (Wine) (International customers) 297.00 283.00 100 mL 10 - 13 ug/Kg

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