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Industry Services
Analyses:
The following analyses of musts and wines are provided free of charge to members of the Lake Erie Quality Wine Alliance:
- Chemical: pH, TA (titratable acidity), acid profile, malolactic fermentation (MLF),
ºBrix, residual sugar, sugar profile, free and total SO2, alcohol.
- Microbiological: bacteria identification (microscopy). Yeast identification for a charge depending on type of analysis.
- Sensory: wine evaluation.
Procedure:
Ship wines in tightly sealed, full containers (half-bottles, splits or full bottles) with description of analyses requested, background of wines if applicable and return address (including e-mail) to:
Chemical & Microbiological Analyses:
Dr. Donald G. Lindmark
Dept. of Biological, Geological
and Environmental Sciences
Science Building, Room 219
2399 Euclid Avenue
Cleveland State University
Cleveland, OH 44115-2406
Phone: 216-687-2398
Fax: 216-687-5443
e-mail:
d.lindmark@popmail.csuohio.edu |
or: |
Sensory Analysis:
Dr. Roland Riesen
Dept. of Biological Sciences
Ward Beecher Hall
One University Plaza
Youngstown State University
Youngstown, OH 44555-3601
Phone: 330-742-7297
Fax: 330-742-1483
e-mail: rriesen@cc.ysu.edu
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The results will be sent with comments if applicable.
Guidelines for Grape and Wine Analysis: www.vinquiry.com/reference.htm
©2001 Lake Erie Enology Research Center
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