Contract Laboratory has received the following Wine, Beer, and Liquor Laboratory Test Requests which need to be fulfilled! These Laboratory Test Requests are received from a variety of sources ranging from start-up companies to large, multinational Fortune 500 corporations, international organizations, well-respected universities and government agencies that are actively seeking Independent, Third-Party Wine, Beer, and Liquor Laboratories to perform their Wine, Beer, and Liquor Testing, Analysis, Assays, Product Development, Scientific Research Experiments, Inspections, Certifications, and Engineering Projects. If you are a Wine, Beer, and Liquor laboratory that would like more information on these Wine, Beer, and Liquor projects, please visit our registration page or call toll us free 1-855-377-6821.
MULTIPLE LABORATORIES NEEDED Company needs multiple labs participate in a collaborative study on ethanol in kombucha using a GC-FID method with headspace sampling. We will send a total of 10 samples for a total of 15 analytical runs. Samples will be sent in mid-late September.
Participation counts towards ISO 17025 requirements, and names of participants will be published upon lab permission in trade media and as part of any resulting publications.
Small brewery needs laboratory for beer testing of beer fermented in oak barrels with wild yeast for presence of tannins from the oak barrels and phenols from our wild yeast strain. Testing to determine potential cause of health effects including after adding yeast.
Food analytical chemistry laboratory needed for kombucha testing for alcohol content per distillation-specific gravity method using a densitometer instead of a pycnometer. Testing needed to determine whether the alcohol content reaches or exceeds 0.5 percent ABV at any time during production, during bottling, or after bottling.
Laboratory needed for new product development study of new wine preservation system to show that the product decreases oxidation of wine over a control (cork) at a 95% confidence level. Ideally the test will also include study of the number of days of of minimal oxidation and/or taste testing.