Wine and Beverage Testing

Pesticide Residues Testing

We can test over 400 different pesticide residues in grape, juice (must) and wine. Our results can be directly compared to MRL's to ensure your product is fit for export and supply. Our pesticide residue suites are updated annually to ensure we are we are keeping up with the latest agrochemical registrations.

There are the following suites

MR1-compounds in this suite can be found in the MR1 technical note
MR2-compounds in this suite can be found in the MR2 technical note
MR3-a combination of both suites above
Ochratoxin A
Heavy Metals- includes Antimony, Arsenic, Bismuth, Cadmium, Copper, Lead, Mercury, Silver, Tin

Soil Testing

Soil tests measure only a fraction of the total pool of nutrients available to plants (immediate and long term) so it is important that standard New Zealand methods of sampling and soil analysis are used so the results are meaningful and can be related to plant growth under New Zealand conditions.

Plant Testing

Plant analysis is a valuable diagnostic and monitoring tool that should be used to complement soil analysis. A soil test shows what soil nutrients are available to the crop, while a plant test shows what nutrients the crop has actually taken up. In this way, plant tests provide a more reliable assessment of crop nutrient status. In the case of grapes, leaf/petiole tests at flowering provide a ‘snapshot’ of leaf nutrient levels and nutrient translocation at flowering. However, leaf and/or petiole testing at flowering cannot be used to predict the adequacy of nutrient supply during the fruit ripening period, where moisture stress is likely. In this instance, leaf blade testing at veraison is used to indicate vine nutrient status in the lead up to grape berry ripening.

Winery Water Testing

If you make or package wine using your own-supply water (water supplied by the winemaker such as tank water, bore water, river water) this must be tested every year under the Wine Act to determine whether it meets the criteria for clean water. Water obtained from town supply, or from a third party who meets requirements of the Health Act 1956, is considered to be ‘clean water’ and does not need to be tested.

E. coli - MPI Limit <1 in 100mL sample. May be found in shallow bore water, or if water supply is not secure.
Turbidity - MPI Limit <5 NTU. High turbidity means that particles are present in the water. The particles may be indicative of dissolved species precipitating out of solution (e.g. oxidised iron), or high organic particulates.

Winery Wastewater Testing

In the pursuit of sustainability and cost-effective waste management, the wine industry is increasingly adopting the practice of using winery wastewater for land irrigation. This approach aligns with environmental stewardship and offers a practical solution for wastewater disposal. However, the successful application of this method hinges on understanding the chemical composition of the wastewater and its impact on soil and crops.

Key Chemical Tests for Winery Wastewater

To determine the suitability of winery wastewater for irrigation, several critical tests must be conducted:

pH: Measures the acidity or alkalinity of the wastewater.
Biochemical Oxygen Demand (BOD): Indicates the level of organic matter present.
Total Nitrogen: Assesses the nitrogen content, which can affect soil fertility.
Total Phosphorus: Essential for plant growth but needs to be managed to prevent runoff.
Sodium, Calcium, Magnesium, Potassium: These essential nutrients impact soil structure and fertility.
Chloride, Manganese, Iron: Trace elements that can influence plant health and soil properties.
Phosphorus and Sodium Absorption Ratio (SAR): Helps evaluate the potential effects on soil structure and irrigation efficiency.

Monitoring and Compliance

We recommend checking with your local council for the compliance requirements for your area.

Juice (Grape Must Testing)

Testing is crucial for producing high-quality wines, as it provides essential insights into the composition of grape juice before fermentation. By analyzing factors such as sugar content, acidity, pH levels, and nutrient balance, winemakers can fine-tune their fermentation processes to enhance flavor, aroma, and overall wine quality. Accurate chemistry testing helps prevent potential issues such as undesirable fermentation byproducts or imbalanced flavor profiles.

The Basic Juice Panel includes tests conducted using chemistry methods but it does not detect microorganisms. This panel includes; Brix, pH, titratable acidity, yeast assimilable nitrogen and malic acid.

Wine Composition

Testing wine composition for key aromatic compounds such as thiols, 4EG (4-Ethylguaiacol), 4EP (4-Ethylphenol), and methoxypyrazines is necessary as these compounds play a significant role in the sensory profile of wine, influencing its aroma and flavour.

Basic Wine Chemistry Testing

At Hill Labs, our comprehensive wine chemistry testing services are crucial for maintaining the quality and stability of your wine before and after bottling. We provide detailed analyses including:

pH
Titratable Acidity (to pH 7 or 8.2)
Free and Total Sulphur
Volatile Acidity
Citric Acid
Malic Acid
Alcohol Content
Sugars (Glucose and Fructose)
Calculations for total alcohol, reduced dry extract or total dry extract.

Our thorough testing helps you achieve and maintain the desired quality and consistency of your wine, ensuring it meets both sensory and regulatory standards throughout its lifecycle.

Export Wine Testing

At Hill Labs, our wine export testing services are designed to meet the standards of international markets, including the EU and Brazil. We work closely with NZ Winegrowers and Ministry for Primary Industries (MPI) to ensure our testing procedures align with the latest regulatory requirements. Our accredited laboratory provides analysis to verify that your wine complies with necessary import regulations, helping you navigate the complexities of global markets with confidence.

Wine and Beverage Testing