Wine Analysis

New Mexico State University’s Center of Excellence in Sustainable Food and Agricultural Systems is happy to support the wine and juice industry in New Mexico by providing testing services currently not available commercially in the State.

Building housing the Food Science, Security and Safety Center

New facility

Wine sample being extracted from test tube

Proven methods and quality

Alcalde Ag Science Center overlooking their vineyard

Committed to the industry


Standard Test Panels

Preselected tests based on your wine's production stage or fermentation.
Juice I $40
Juice II $60
Post-Fermentation
MLF Monitoring		 $60
Wine $60
Buy

Customizable Test Panel

Customize this panel by selecting which test(s) you want to run.
Total Soluble Solid (Brix)
Total Acidity (TA)
Yeast Assimilable Nitrogen (YAN)
pH
Glucose/Fructose
Tartaric Acid
Malic Acid
Acetic Acid
Potassium
Free Sulfite
Total Sulfite
 Starting at $10
Buy

Juice I Juice II Post-Fermentation MLF Monitoring Wine
Total Soluble Solid (Brix)
Total Soluble Solid (Brix; TSS) measures sweetness and often sets the price of the wine. Read More
pH
The pH measures the wine's stability and taste depending on the type.
Total Acidity (TA)
Glucose/Fructose
Tartaric Acid
Malic Acid
Yeast Assimilable Nitrogen (YAN)
Potassium
Acetic Acid
Free Sulfite
Total Sulfite

Parameter

Method
Total Soluble Solid (Brix) Refractometry
pH pH meter
Yeast Assimilable Nitrogen (YAN) Spectrophotometry
Total Acidity (TA)
Tartaric Acid
Free Sulfite
Total sulfite		 Colorimetric
Glucose/Fructose
Malic Acid
Potassium
Acetic Acid		 Enzymatic

Contact Information

Food Science Learning and Safety Center
New Mexico State University
3140 Knox Street
Las Cruces, NM 88003
Email: cesfas.wine@nmsu.edu