Cold Stability, Fridge Test                                                                       $14.95

If less than 5%, the wine is considered stable at the test temperature.  Temp = 0C +/- 1C.  The sample should be of finished wine.  This is a very stringent test.  

Cold Stability, Chill Test                                                                          $14.95

In this test, a short term potassium bitartrate crystaliztion is induced.  The sample is chilled to -5C for several days and observed for crystals.  Samples should be of finished wine (blended, fined and filtered).

Cold Stability, Conductivity                                                                     $15.95

If less than 3%, the wine is considered stable at the test temperature.  Temp = 0C +/- 1C.  The sample should be of finished wine.  This is a very stringent test.  

Heat Stability, Filtration & Incubation                                                     $14.95

A sample is filtered and then incubated at 60C for 8 hours, refrigerated for 12 hours and then observed at room temperature.  A quick test can be done by incubating a sample at 80C for 2 hours and then chilling for 4 hours.  A turbidity increase between the heated sample and the control indicates an unstable sample.  This test can show evidence of proteins but is a "heat sensitivity" test, not strictily a protein stability test.  We will use the results of this test to evaluate a series of fining trials and as one test in the determination of the source of sediments and hazes.  The "incubation only" test provides a record of the turbidity or the stability of the sample