Wine lab analysis web order form

Company name:(Required)

Contact person:(Required)

Email:(Required)

Contact phone(Required)

Customer order #:

Affinity Labs quote # (if applicable)

Will these samples be delivered to a regional laboratory or drop-off point?

Affinity Labs has a regional laboratory in the Murray-Darling region (Merbein) and also uses regional partners to help facilitate the movement of customer samples to our Adelaide laboratory. For more information on this free service, contact customer service.

Will these samples be delivered to a regional drop-off point?(Required)

Sample type:(Required)

Table wine

Sparkling

Fortified

Sweet (>30 g/L)

Non-alcoholic wine

Juice (use plastic containers only)

Ferment (use plastic containers only)

Grapes

Other (please specify):

Other - specify

IMPORTANT SAFETY NOTE: juice and ferment samples submitted in glass will not be accepted. These samples must be submitted in plastic containers and will be processed at the discretion of Affinity Labs; any sample deemed to be unsafe will not be analysed.

Is the sample(s) coming from South Australia?(Required)

South Australia

Outside South Australia

Is the sample(s) coming from a phylloxera control area?(Required)

Phylloxera Infested Zone (PIZ)

Phylloxera Interim Buffer Zone (PIBZ)

Phylloxera Risk Zone (PRZ)

Phylloxera Exclusion Zone (PEZ)

For samples coming from South Australia, the following treatment and documentation is required:

Samples should be refrigerated unless they are likely to take more than three days to reach the laboratory, in which case they should be frozen.
Include a copy of your order confirmation with your samples. No further documentation is required.

Samples collected from within a Phylloxera Infested Zone (PIZ), Phylloxera Interim Buffer Zone (PIBZ) or a Phylloxera Risk Zone (PRZ) must follow procedure C in the National Phylloxera Management Protocol. Treatment and documentation required are:

Samples must undergo disinfestation by a procedure that involved freezing at -18C for at least 24 hours, prior to packaging on cold packs for transport. (Note that dry ice is considered a hazard by some transport companies.)
A permit for Phylloxera Control Areas is required to move grape material out of these zones. A copy of the certificate and permit must be sent with the grapes. A permit application form for Host Material movement into or from a Phylloxera Control area is available from the relevant State Department of Agriculture/Primary Industries. Samples from a PIZ, PIBZ or PRZ shipped without relevant documentation cannot be processed and will be destroyed.
A Plant Material Movement Declaration Form must be completed and shipped with the sample. This is a requirement of the CA12 accreditation granted by Primary Industries and Resources of South Australia (PIRSA) that allows the importation of grapevine material by Affinity Labs for testing purposes.
Include a copy of your order confirmation with your samples.

Samples collected from within a Phylloxera Exclusion Zone (PEZ) require the following treatment and documentation:

Samples must undergo disinfestation by a procedure that involves freezing at -18C for at least 24 hours, prior to packing on cold packs for transport. (Note that dry ice is considered a hazard by some transport companies.)
A Plant Material Movement Declaration Form must be completed and shipped with the sample. This is a requirement of the CA12 accreditation granted by Primary Industries and Resources of South Australia (PIRSA) that allows the importation of grapevine material by Affinity Labs for testing purposes.
Include a copy of your order confirmation with your samples.

How many samples do you want to submit?

Each sample submitted on this form must be of the same sample type. If you wish to submit multiple sample types for analysis, a new form is needed for each type. All requested tests will be performed on each listed sample. The sample descriptions entered below will appear on your report.

If you have more than 20 samples, please list them in a spreadsheet and email to customerservice@affinitylabs.com.au

Number of samples(Required)

Sample 1(Required)

Sample 2(Required)

Sample 3(Required)

Sample 4(Required)

Sample 5(Required)

Sample 6(Required)

Sample 7(Required)

Sample 8(Required)

Sample 9(Required)

Sample 10(Required)

Sample 11(Required)

Sample 12(Required)

Sample 13(Required)

Sample 14(Required)

Sample 15(Required)

Sample 16(Required)

Sample 17(Required)

Sample 18(Required)

Sample 19(Required)

Sample 20(Required)

Export certificates

Certificate of analysis

Export certificates (still wine <30 g/L sugar only)

Brazil export certificate

Certificate of analysis (Rebelein)

Certificate of analysis

Japanese export certificate

Nutrition information for EU wine labels

Taiwanese export certificate by Discrete analyser

VI1 Bulk EU export certificate

VI1 Packaged EU export certificate

Export certificates (Still wine >30g/L sugar & <21% v/v alcohol)

Brazil export certificate

Certificate of analysis (Rebelein)

Certificate of analysis

Japanese export certificate

Taiwanese export certificate by Discrete analyser

VI1 Bulk EU export certificate

VI1 Packaged EU export certificate

Export certificates (Wine >21% v/v alcohol)

Certificate of analysis

Taiwanese export certificate by Discrete analyser

VI1 Packaged EU export certificate

Export certificates (Sparkling wine)

Brazil export certificate

Certificate of analysis (Rebelein)

Certificate of analysis

Japanese export certificate

Taiwanese export certificate by Discrete analyser

VI1 Bulk EU export certificate

VI1 Packaged EU export certificate

Export certificates ( Non-alcoholic wine)

Brazil export certificate

Certificate of analysis

Japanese export certificate

Taiwanese export certificate by Discrete analyser

VI1 Bulk EU export certificate

VI1 Packaged EU export certificate

Export certificates

Certificate of analysis

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Certificate of analysis

Certificate of analysis (Still wine <30g/L sugar only)

Certificate of analysis (Spirit & wine >21% v/v alcohol)

Certificate of analysis (Wine >30g/L sugar & <21% v/v alcohol)

Certificate of analysis (Rebelein) (Still wine <30g/L sugar only)

Certificate of analysis (Rebelein) (Wine >30g/L sugar & <21% v/v alcohol)

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CoA and Japanese export certificate

Export group (COA & JAP) (Still wine <30g/L sugar only)

Export group (COA & JAP) (Wine >30g/L sugar & <21% v/v alcohol)

This field is hidden when viewing the form

CoA, VI1 and Japanese export certificate

Export group (COA, JAP & VI1B) (Still wine <30g/L sugar only)

Export group (COA, JAP & VI1B) (Wine >30g/L sugar & <21% v/v alcohol)

Export group (COA, JAP & VI1P) (Still wine <30g/L sugar only)

Export group (COA, JAP & VI1P) (Wine >30g/L sugar & <21% v/v alcohol)

This field is hidden when viewing the form

CoA and VI1 export certificate

Export group (COA,VI1B) (Still wine <30g/L sugar only)

Export group (COA,VI1B) (Wine >30g/L sugar & <21% v/v alcohol)

Export group (COA, VI1B & VI1P) (Still wine <30g/L sugar only)

Export group (COA, VI1B & VI1P) (Wine >30g/L sugar & <21% v/v alcohol)

Export group (COA,VI1P) (Still wine <30g/L sugar only)

Export group (COA,VI1P) (Spirit & wine >21% v/v alcohol)

Export group (COA,VI1P) (Wine >30g/L sugar & <21% v/v alcohol)

VI1 EU export certificate

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VI1 Bulk EU export certificate

VI1 Bulk EU export certificate (Still wine <30g/L sugar only)

VI1 Bulk EU export certificate (Wine >30g/L sugar & <21% v/v alcohol)

This field is hidden when viewing the form

VI1 Packaged EU export certificate

VI1 Packaged EU export certificate (Still wine <30g/L sugar only)

VI1 Packaged EU export certificate (Spirit & wine >21% v/v alcohol)

VI1 Packaged EU export certificate (Wine >30g/L sugar & <21% v/v alcohol)

This field is hidden when viewing the form

VI1 Bulk and Packaged EU export certificate

Export group (VI1B & VI1P) (Still wine <30g/L sugar only)

Export group (VI1B & VI1P) (Wine >30g/L sugar & <21% v/v alcohol)

This field is hidden when viewing the form

VI1 Bulk, VI1 Packaged and Japanese export certificate

Export group (VI1B, VI1P & JAP) (Still wine <30g/L sugar only)

Export group (VI1B, VI1P & JAP) (Wine >30g/L sugar & <21% v/v alcohol)

Japanese export certificate

This field is hidden when viewing the form

Japanese export certificate

Japanese export certificate (Still wine <30 g/L sugar only)

Japanese export certificate (Wine >30 g/L sugar & <21% v/v alcohol)

This field is hidden when viewing the form

Japanese and VI1 export certificate

Export group (JAP & VI1B) (Still wine <30g/L sugar only)

Export group (JAP & VI1B) (Wine >30g/L sugar & <21% v/v alcohol)

Export group (JAP & VI1P) (Still wine <30g/L sugar only)

Export group (JAP & VI1P) (Wine >30g/L sugar & <21% v/v alcohol)

Taiwanese export certificate

This field is hidden when viewing the form

Taiwanese export certificate

Taiwanese export certificate by Discrete analyser

Taiwanese export certificate by Aspiration

Brazil export certificate

This field is hidden when viewing the form

Brazil export certificate

Brazil export Brazil export certificate (Still wine <30g/L sugar only)

Brazil export certificate (Sparkling wine)

Brazil export certificate (Still wine >30g/L sugar & <21% v/v alcohol)

Section Break

Wine analysis

Analysis panels

Vintage panels

Basic vintage panel (Brix, pH & titratable acidity pH 8.2)

End of ferment panel (Alcohol, pH, TA 7.0, TA 8.2, specific gravity, acetic acid & glucose/fructose)

Red grape vintage panel (Brix, pH, titratable acidity pH 8.2 & YAN)

Red grape vintage panel (Brix, pH, titratable acidity pH 8.2, YAN & Colour/tannin profile)

White grape vintage panel (Brix, pH, titratable acidity pH 8.2 & YAN)

Acidity

pH by Electrode

pH by WineScan (Still wine <30g/L sugar only)

Volatile acidity

Volatile acidity by Steam distillation

Calculation for volatile acidity as sulfuric acid

Total acidity

pH, total acid at pH 7.0 & pH 8.2 by Autotitrator

Calculation for total acidity as citric acid

Calculation for total acidity as sulphuric acid

Calculation for total acidity - meq/L

Titratable acidity

Titratable acidity at pH 7.0 by Autotitrator

Titratable acidity at pH 7.0 by WineScan (Still wine <30g/L sugar only)

Titratable acidity at pH 8.2 by Autotitrator

Titratable acidity at pH 8.2 by WineScan (Still wine <30g/L sugar only)

Agrochemicals

Phenoxy acid herbicides

Phenoxy acid herbicides (2,4-D) (Wine)

Phenoxy acid herbicides (2,4-D) (Grape & juice)

Phenoxy acid herbicides complete screen

Phenoxy acid herbicides (2,4-D) (Foliage)

Agrochemical assays

Standard agrochemical residue screen (Wine)

Extended agrochemical residues screen (Wine)

Standard agrochemical residue screen (Grape & juice)

Extended agrochemical residues screen (Grape & juice)

Individual analysis

Phosphorous acid (Grape & juice)

Phosphorous acid (Wine)

Dithiocarbamates as CS2

Glyphosate (Grape)

Glyphosate (Beverage)

Alcohol

Alcohol by WineScan (Wine <30g/L sugar only)

Alcohol by Distillation-densitometry

Alcohol by NIR (0-20% v/v)

Ethanol

Ethanol by GC (Liquid 2-4% v/v)

Ethanol by GC FID (Liquid <2% v/v)

Higher alcohols

Higher alcohol screen (Liquid)

Methanol

Methanol (Beer, cider & wine)

Methanol (NATA accredited)

Methanol as mg MeOH/L EtOH (Beer, cider & still wine <30g/L sugar only)

Methanol as mg MeOH/L EtOH (Beer, cider & wine >30g/L sugar & <21% v/v alcohol)

Calculation for methanol as mg MeOH/L EtOH (Beer, cider & wine)

Allergens

Egg

Egg allergens by ELISA

Egg and milk

Egg & milk allergens by ELISA

Milk

Milk allergens by ELISA

Fish

Fish allergen by ELISA

Amino acids

Amino acid profile

Amino acid profile (Liquid)

Amino acid profile (Grape)

Histamine and tyramine

Antioxidants

Resveratrol and piceid

Ascorbic acid

Ascorbic acid by HPLC

Ascorbic acid by DCPIP

Erythorbic acid

Erythorbic acid by HPLC

Aroma and flavours

Methoxypyrazines

Methoxypyrazines (Wine)

Methoxypyrazines (Grapes & juice)

Oak flavour analysis

Oak flavour analysis (Wine)

Volatile fatty acids

Volatile profiling

Approximate alcohol percentage

To assist with calibration, please provide the approximate alcohol percentage if known.

Wine aroma compounds

Bentonite

Bentonite trial

Bentonite trial (5-10 Rates)

Calculations

Density

Calculation for density

Energy

Calculation for energy value of wine in calories/100mL

Calculation for energy value of wine in kJ/100mL

Methanol

Calculation for methanol as mg MeOH/L EtOH (Beer, cider & wine)

Sugar free extract

Sugar free extract (Still wine <30g/L sugar only)

Sugar free extract (Wine >30g/L sugar & <21% v/v alcohol)

Calculation for sugar free extract

Total acidity

Calculation for total acidity as citric acid

Calculation for total acidity as sulphuric acid

Calculation for total acidity - meq/L

Total dry extract

Total dry extract (Still wine <30g/L sugar only)

Total dry extract (Wine >21% v/v alcohol)

Total dry extract (Wine >30g/L sugar & <21% v/v alcohol)

Calculation for total dry extract

Total alcohol

Calculation for total alcohol

Volatile acidity

Calculation for volatile acidity as sulfuric acid

Calculation for volatile acidity - meq/L

Colour

Colour OIV

Colour intensity (OIV)

Red wine colour and tannin

Colour profile by Modified somers (Anthocyanins, phenolics & tannin) (Red grape)

Colour profile by Modified somers (Anthocyanins, phenolics & tannin) (Red wine)

Tannin by Modified somers (Red ferments & red wine)

UV-Vis scan

Spectral scan by UV-VIS

White wine colour

Phenolics (White wine)

White wine spectral

Contaminants

Brine

Rhodamine (Wine & brine)

Diglucosides

Anthocyanin diglucosides (Qualitative result)

Malvidin-3,5-diglucoside by HPLC

Ethyl carbamate

Ethyl carbamate (Wine)

Ethylene glycol

Glycols

Glycols (Propylene glycol, ethylene glycol & diethylene glycol)

Surfactants

Alkylphenols (Grape, juice & wine)

Density

Density by Densitometry

Calculation for density

Specific gravity

Specific gravity by Density meter

Specific gravity by WineScan (Still wine <30g/L sugar only)

Enzymes

Laccase

Laccase activity

Filterability

Gases

Carbon dioxide and oxygen

Carbon Dioxide & Dissolved Oxygen by CboxQC

Carbon Dioxide (Vol) and Dissolved Oxygen (ppm) by CboxQC

Inorganic chemistry

Ash

Ash (Liquid)

Chloride

Chloride by Titration

Chloride as total chloride (Liquid)

Chloride as total chloride (Solid)

Conductivity

Fluoride

Fluoride (Liquid)

Fluoride (Solid)

Nitrates

Nitrates (Liquid)

Nitrites

Nitrites (Liquid)

Phosphates

Phosphates as PO4 (Liquid)

Phosphorous

Phosphorus (Liquid)

Sodium chloride

Sodium chloride by Titration

Sodium chloride (Chloride as NaCl) (Liquid)

Sodium chloride (Chloride as NaCl) (Solid)

Sulfate

Sulfate as K2SO4 (Solid)

Turbidity

Metals

Metal panels

Metal screen by ICP (21 Metals) (Wine)

Metal screen by ICP (21 metals) (Grapes, juice and fortifieds)

Metal screen (Sb, As, Cd, Cu, Pb, Hg, Se, Sn & Zn) (Liquid)

Metal group by ICP (Cu, Fe, K, Na, Ca & Mn) (Wine)

Metal group by ICP (Cu, Fe, K, Na, Ca & Mn) (Grape, juice and fortified wine)

Copper and Iron by ICP (Wine)

Copper and Iron by ICP (Grape, juice and fortified wine)

Metal screen for China

Metals for China (Cu, Fe & Mn) (Wine)

Individual analysis (Nata accredited)

Individual analysis

External metal analysis

Natamycin

Nutritional information

Energy (calories)

Energy value of wine in calories (Still wine <30g/L sugar)

Energy value of wine in calories (Sparkling wine)

Energy value of wine in calories (Wine >30g/L sugar)

Calculation for energy value of wine in calories/100mL

Energy (kJ)

Energy value of wine in kJ/100mL (Wine <30g/L sugar)

Energy value of wine in kJ/100mL (Sparkling wine)

Energy value of wine in kJ/100 mL (Wine >30g/L sugar)

Calculation for energy value of wine in kJ/100mL

Nutritional panel

Nutritional panel (Still wine <30g/L sugar only)

Nutritional panel (Wine >30g/L sugar & <21% v/v alcohol)

Nutritional panel (Juice & spirit)

Nutritional information for EU wine labels

Nutrition information for EU wine labels (Still wine <30g/L sugar only)

Protein

Protein as Thaumatin equivalents (White wine)

Optical density

Organic acids

Acetic acid

Acetic acid by HPLC

Acetic acid by Discrete analyser

Acetic acid by WineScan (Wine <30g/L sugar only)

Citric acid

Citric acid by HPLC

Citric acid by Discrete analyser

Individual analysis

Gluconic acid by Discrete analyser

Glycerol by HPLC

Lactic acid by HPLC

Succinic acid by HPLC

Tartaric acid by HPLC

Malic acid

Malic acid by HPLC

Malic acid by Discrete analyser

Malic acid by WineScan (Still wine <30g/L sugar only)

Organic acid profile

Organic acid profile by HPLC (Grape, juice & wine)

Physical testing

Bottle pressure

Bottle pressure (atm)

Bottle pressure (bar)

Bottle pressure (kPa)

Extraction force

Torque

Volume

Volume check

Moisture

Moisture content (Marc)

Pinking

Pinking (Wine)

Preservatives

Benzoic acid

Benzoic acid (Liquid)

Sulfur dioxide

Sulfur dioxide (Free & total) by Discrete analyser

Sulfur dioxide (Free) by Discrete analyser

Sulfur dioxide (Total) by Discrete analyser

Sulfur dioxide (Free & total) by Aspiration

Sulfur dioxide (Free) by Aspiration

Sulfur dioxide (Total) by Aspiration

Sodium benzoate

Sodium benzoate (Liquid)

Sorbic acid

Sorbic acid by UV-VIS

Stability

Cold stability

Cold stability by Cold bath (72 hours)

Heat stability

Heat stability by Heat bath

Heat and Cold stability

Heat & cold stability package

Saturation temperature

Determination of KHT saturation temperature by EasyKristaTest Conductivity meter

Sugar

Baume

Baume by refractometer (Grape & juice)

Brix

Brix by refractometer (Grape & juice)

Fructose

Fructose (Fructose, glucose & glucose/fructose)

Fructose by HPLC

Glucose

Glucose by HPLC

Glucose by Discrete analyser

Glucose and Fructose

Glucose & fructose by Discrete analyser

Glucose & fructose by WineScan (Wine <30g/L sugar only)

Reducing sugar

Reducing sugar by Rebelein method

Sucrose

Sucrose by Rebelein method (Sucrose, total sugar & reducing sugar)

Total sugar

Sugar content total by Rebelein method

Taints and faults

Acetaldehyde

Brettanomyces

Brettanomyces (4-ethylphenol & 4-ethylguaiacol in wine)

Crystals

Crystals (IR investigation)

Diacetyl

Ethyl acetate

Halogenated phenols

Mothballs

Mothballs (naphthalene)

Mycotoxins

Mycotoxins (ochratoxin A)

Plastic taints

Determination of indole (wine)

Phthalates by MS

Phthalates (NMI)

Determination of 7 cholorophenols (wine)

Do not send samples in plastic containers (including lids)

Smoke

Volatile and non-volatile smoke markers

Forward results to Helpdesk?(Required)

Please forward a copy of my report to the AWRI Helpdesk to assist with results interpretation.

Yes

Cork taint

TCA (cork taint) (determination of six haloanisoles in wine using GC/MS)

Do not send samples in plastic containers (including lids)

Eucalyptol

Eucalyptol (1,8-cineole (eucalyptol) in wine by GC-MS)

Winescan

WineScan (alcohol, pH, TA 7.0, TA 8.2, specific gravity, acetic acid and glucose/fructose)

WineScan suite with spectral data

Yeast

YAN (includes Ammonia and Alpha amino nitrogen)

YAN (includes ammonia and alpha amino nitrogen)

Alpha amino nitrogen (enzymatic)

Ammonia (enzymatic)

Wine analysis Section End

Microbial analysis

Brettanomyces

Brettanomyces selective plating (micro-plating)

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BrettCount (flow cytometry)

PCR (Veriflow)

DNA

Micro-organism ID

Food and beverage safety

Pathogen detection

Coagulase positive Staphylococci (Spread plate) (Liquid)

Coagulase positive Staphylococci (Spread plate) (Solid)

Listeria spp. 48 hr (ELISA) - Automated (VIDAS)

Salmonella spp. 48 hr (ELISA) - Automated (VIDAS)

Positive results for certain pathogens must be reported to SA Health

Indicator organisms

Enterococci (Liquid)

Escherichia coli (MPN) (Liquid)

Escherichia coli (MPN) (Solid)

Total Coliforms (MPN) (Liquid)

Total Coliforms (MPN) (Solid)

Spoilage organisms

Clostridium perfringens (Liquid)

Mould (Liquid - non-water)

Mould (Solid)

Yeast (Liquid - non-water)

Yeast (Solid)

Positive results for certain pathogens must be reported to SA Health

Comprehensive microbial load assessment

Standard Plate Count at 22°C (Water)

Standard Plate Count at 36°C (Water)

Standard Plate Count (Liquid - non-water)

Standard Plate Count (Solid)

Water quality testing

E. coli (Membrane filter) (Water)

Coliforms at 36°C (Water)

Thermotolerant coliforms at 44°C (Water)

Microscopy

Microscopic perusal

Sterility

Micro plating

Sterility check

Sterility check (3 day)

Yeast

Yeast cell count

Microbial analysis Section End

Comments

Please review the AWRI's terms and conditions and privacy policy.

Do you need nutrition information to meet EU wine labelling requirements for these wines? To order, see the Nutrition section under Wine analysis.

hereby acknowledge(Required)

I hereby acknowledge that the person submitting this form is an authorised representative of the company. I have read and agree to the terms and conditions.

Regional drop-off point acknowledgement(Required)

I agree that by using a regional drop-off point, my submitted information will be disclosed to the collection partner for the purpose of facilitating the delivery of samples to Affinity Labs.