2024 Catalog OEnoscience_1

◦ ◦ ◦ ◦

About
us…
The Laboratory was
established in 2013 by Dominique Fink, M.Sc
Biology and Marco Larivière, B.Sc Chemistry
after careers of more than 20 years each in the
pharmaceutical industry.
Our mission is to apply technology and
innovation to the service of all producers using
analytical solutions and rigorous quality
control.
Our vision is to assist producers in their
product development to create a strong
industry and to be recognized as the top
laboratory for beverage testing and counseling.
collaborates closely with
professional oenologists from
and top French laboratories: Laboratoires
Dubernet and Natoli.
is also a proud partner of
Quebec’s Brewing Institute (IBQ).

Yearly Subscription page 1
Petiolar Analysis page 3
Wines and Ciders page 4-12
Beers page 13-14
Distilled Spirits page 15-16
Beverages page 17-18
Microbiology page 19
Tests RACJ & IGP page 20-21

PAGE 1
Highlighting quality, terroir and supporting the craft beverage industry has
always been at the heart of the vision of and .
The main goal of oenological counseling is to assist producers express their
personality through terroir and creativity. Combining counseling with
laboratory testing in a yearly subscription format ensures precise management
of operations which saves you time but first and foremost, helps you prevent
errors and avoid unnecessary spending. Our ultimate goal is to help you
develop a prosperous and persistent activity. You are already working with a
counselor, a yearly subscription for testing only (Part 1) is available.
Part 1 : Testing
15 % discount on Heat and Cold Stabilities
20% discount on Bottling Analysis
$ 5 additional fee per sample on barrel testing.
Part 2 : Counseling
Part 2 is provided by professional oenologists from OENOQUEBEC. It applies
solely to wines, fruit wines, mead and ciders. It includes:
• One virtual or on-site meeting at our offices for blending trials.
• Unlimited contacts by phone or e-mails.
• Advice on production and monitoring. Strategic planning.
• Tasting and assessment of samples sent to the laboratory.
• Comments on tastings in the form of written bulletins.

A large part of the success experienced by the
laboratory comes
not only from its highly qualified and innovative multidisciplinary team but also
from the partners who have been at our side from the very beginning.
’s oenological consulting professionals are at your side from the very
first design of your project (product strategy, cellar design, planting strategy) right
up to bottling and beyond. Our partners, Laboratoires Dubernet and Laboratoire
Natoli are at the forefront of innovation in fine scale analysis and are leaders in the
French wine industry.

PAGE 3
Petiolar
Testing:
Definition and
benefits
Petiolar Analysis Includes :
• Total Nitrogen (N)
• Phosphorus (P)
• Potassium (K)
• Calcium (Ca)
• Magnesium (Mg)
• Manganese (Mn)
• Sodium (Na)
• Iron (Fe)
• Boron (B)
• Zinc (Zn)
• Copper (Cu)
Why tests petioles?
Petiolar analysis answers two questions:
- What is the nutritional state of the vine at a defined stage?
- Is a condition observed on leaves related to a nutritional deficiency?
Testing of petioles is useful to monitor assimilation of metals and nutrients by the vine in real time. When used
specifically at different stages, from early flower buds, to veraison or even grape maturity, it allows characterisation
of the vintage and helps the winemaker apply precise fertilisation early thereby minimising costs. The main goal is
to optimise grape production and wine quality.

Why are must
analysis and
monitoring
tests so
crucial?
The main goal of maturity
monitoring is to precisely
determine the date of harvest.
Sugars measured through Brix will
give an indication of potential
alcohol while testing tartaric and L-
malic acids with inform the
winemaker on the maturity level
of berries.
Must analyses are essential to
assess levels of yeast assimilable
nitrogen necessary for
fermentation.
Potassium testing in musts
combined with tartaric and malic
acid testing is useful to determine
if the winemaker needs to perform
deacidification operations.
Other tests like end of alcoholic fermentation, malolactic fermentation and cellar monitoring help ensure that
products are stable and thus, prevent an increase in volatile acidity. Sulfite testing helps to determine if the
wine or cider is well protected from oxidation. Microbiology analysis will confirm the need or not for further
filtration.

PAGE 5
Must Monitoring
Methods Volume Price Turnaround
Official 250 ml $ 40 12 hrs
Infrared 100 ml $ 40 12 hrs
°Brix, Glucose-Fructose, Potential Alcohol, Titratable Acidity, pH,
Density, Tartaric Acid, L-Malic Acid.
Grape preparation fee: $ 10
Grape Must
Methods Volume Price Turnaround
Official 250 ml $ 66 12 hrs
Infrared 100 ml $ 50 12 hrs
FM 100 ml $ 66 24 hrs
Musts : °Brix, Glucose-Fructose, Potential Alcohol, Titratable Acidity,
pH, Density, Tartaric Acid, L-Malic Acid, Potassium, Ammonia, α-
Amino-Nitrogen, Total Nitrogen.
Fermenting Musts (FM) : % Alcohol, Potential Alcohol, Glucose-Fructose, Titratable Acidity, pH, Volatile Acidity,
Density, Tartaric Acid, L-Malic Acid, L-Lactic Acid, α-Amino-Nitrogen, Ammonia, Total Nitrogen.
End of Alcoholic Fermentation
Methods Volume Price Turnaround
Official 250 ml $ 89 48 hrs
Infrared 100 ml $ 66 24 hrs
% Alcohol, Glucose-Fructose, Titratable Acidity, pH, Volatile Acidity,
Density, Tartaric Acid, L-Malic Acid, L-Lactic Acid, Amino-Nitrogen.
Menu inclus dans le Panel suivi annuel Wines et Wines-Ciders
Infrared testing panels « End of Alcoholic Fermentation, Young Wines, Malolactic Fermentation
Monitoring and Complete Analysis – Cellar Monitoring” are strictly applicable to non-fortified wines
made from grapes, containing less than 30 g/L of residual sugars and where the wine matrix has not
been significantly altered.
Panels included in the Yearly Subscription for Wines and Wines-Ciders

HARVEST
WINEMAKING
PAGE 6
STEPS WHEN ? WHY ?
Must Monitoring
Harvest
2 weeks before harvest Monitor and assess fruit
maturity. Good for deciding
when to harvest
When collecting the must:
After filling settling tank for
whites and rosés and. At the
end of the vat for reds.
To ensure a good alcoholic
Fermentation: Important to
address nitrogen deficiency
and determine potential
corrections (chaptalisation,
deacidification…)
SUGGESTED
TESTS*
o Brix, GF, Potential
Alcohol, TA, pH, DEN,
TAR, MAL
oBrix , GF, Potential
alcohol, % Alcohol,
TA, pH, TAR, MAL,
Density, K, Total
Nitrogen, Ammonia
and α-Amino
Nitrogen.
End of Alcoholic
Fermentation, Racking
Devatting
After Alcoholic
Fermentation, before
adding sulfites
To confirm the end of
alcoholic Fermentation and
obtain the first analytical
report.
% Alcohol, Density,
GF, pH, TA, VA, TAR,
MAL, LAC, α-Amino
Nitrogen
Malolactic
Fermentation
During Malolactic
Fermentation
To monitor the end of
malolactic Fermentation.
% Alcohol, Density,
GF, pH, TA, VA, TAR,
MAL, LAC
End of Fermentations
Racking
At the end of Fermentations,
after adding sulfites.
To ensure that the young
wine or cider is well
protected from oxidation.
% Alcohol, Density,
GF, pH, TA, VA, TAR,
MAL, LAC, FSO2, TSO2
*Legend : GF : Glucose-Fructose, TA : Titratable Acidity, VA : Volatile Acidity, TAR : Tartaric Acid, MAL : L-Malic Acid, LAC :
L-Lactic, K: Potassium, FSO2: Free SO2, TSO2 : Total SO2, STA TAR : Cold Stability, STA PRO: Heat Stability, MICRO:
Microbiology.

PAGE 7
Malo-Lactic Fermentation Monitoring
% Alcohol, Glucose-Fructose, Titratable Acidity, pH, Volatile Acidity, Density, Tartaric Acid, L-
Malic Acid, L-Lactic Acid
Young Wines
% Alcohol, Titratable Acidity, pH, Volatile Acidity, Density, Tartaric Acid, L-Malic Acid, L-
Lactic Acid, Free SO2, Total SO2
Complete Analysis – Cellar Monitoring
% Alcohol, Glucose-Fructose, Titratable Acidity, pH, Volatile Acidity, Density,
Tartaric Acid, L-Malic Acid, L-Lactic Acid, Free SO2, Total SO2
Fining testing, Bentonite Dose Determination
Panels included in the Yearly Subscription for Wines and Wines-Ciders
Trials with 2 or 3 doses per fining agent. Includes observation of wine clarity and sediments. An extra charge of
10$ is applied for each additional fining agent and 10$ for each additional dose. Includes heat stability testing.
These tests can be done with your own fining agent or bentonite. An extra charge of 55$ is applied for tasting
and advice provided by the oenologist.

PAGE 8
Bottling is a delicate operation. Several important factors must be verified to
ensure that products are stable and will not develop issues later. The Laboratory
can assist you with several analyses like cold stability, heat stability, iron and
copper testing in order to predict de risk of crystal and protein precipitation so
you can take the proper steps to avoid these problems. Microbiological testing
can also be added for additional security.
Pre-Bottling Panel
% Alcohol, Glucose-Fructose, Titratable Acidity, pH, Volatile
Acidity, Density, Tartaric Acid, L-Malic Acid, L-Lactic Acid, Free
SO 2, Total SO 2, Iron, Copper, Cold Stability, Heat Stability,
Calcium on request (Additional fees are applicable).
Bottling Panel
% Alcohol, Glucose-Fructose, Titratable Acidity, pH, Volatile Acidity, Density,
Tartaric Acid, L-Malic Acid, L-Lactic Acid, Free SO 2, Total SO 2, Cold Stability,
Heat Stability, Calcium on request (Additional fees are applicable).
Microbiological tests include: Yeasts and Molds Total Count and/or Acetic Bacteria Total Count and/or Lactic
Bacteria Total Count. Additional fees are applicable.

MONIT
ORING
STABILISATIONS
CONDITIONNING
STEPS WHEN ? WHY ? SUGGESTED TESTS*
Aging or Monthly
check
To be done regularly
during aging (every
month)
Regular testing for monitoring
wine or cider protection.
% Alcohol, Density, GF, pH,
TA, VA, TAR, MAL, LAC, FSO 2,
TSO 2
Blending
Fining
Minimum of 1 to 2
months prior bottling.
To obtain an analytical report to
assess the best clarification and
stabilisation methods.
Fining trials, Turbidity, Heat
and Cold stability testing after
fining to avoid precipitation
and haze.
Stabilisation
Minimum 2 weeks
prior bottling
To assess the efficiency of fining
trials and stabilisation operations.
% Alcohol, Density, GF, pH,
TA, VA, TAR, MAL, LAC, FSO 2,
TSO 2, Heat and Cold stability
testing after fining.
Pre-bottling
Bottling
Final Pre-bottling
check
10 days to 2 weeks
prior bottling
2 days prior bottling
After bottling
To obtain an analytical report to
assess and adjust SO 2 if necessary
To obtain a final analytical report
and verify SO 2
To assess product stability and lot
homogeneity after bottling.
% Alcohol, Density, GF, pH,
TA, VA, TAR, MAL, LAC, FSO 2,
TSO 2, Iron, Copper, Heat and
Cold stability testing after
fining.
% Alcohol, Density, GF, pH,
TA, VA, TAR, MAL, LAC, FSO 2,
TSO 2, (Iron & Copper on
request), Heat and Cold
stability testing after fining.
% Alcohol, Density, GF, pH,
TA, VA, TAR, MAL, LAC, FSO 2,
TSO 2, (Iron & Copper on
request), heat and cold
stability testing after fining.
Post-bottling
After bottling
To assess product stability and lot
homogeneity after bottling.
FSO 2, TSO 2, Microbiology,
sensory evaluation, heat and
cold stability.
Compliance Testing
(RACJ)
To be done regularly
during aging (every
month)
For compliance to current
legislation
% Alcohol, GF, pH, VA, FSO 2,
TSO 2, Sorbic Acid, Methanol,
Copper, Arsenic, Lead
*Legend: GF : Glucose-Fructose, TA : Titratable Acidity, VA : Volatile Acidity, TAR : Tartaric Acid, MAL : L-Malic Acid,
LAC : L-Lactic. FSO2: Free SO2, TSO2 : Total SO2, STA TAR : Cold Stability, STA PRO: Heat Stability, MICRO:
Microbiology.
PAGE 9

PAGE 10
Sugars
Parameter Method Volume Price Turnaround
°Brix Refractometry 100 ml $ 12 24 hrs
Glucose-Fructose* Enzymatic 100 ml $ 34 24 hrs
Glucose-Fructose* HPLC 100 ml $ 68 5 days
Inverted Sugars Enzymatic 100 ml $ 46 24 hrs
Sucrose* HPLC 100 ml $ 46 5 days
Calories Calculation 100 ml $ 190 5 days
Sugar Profile (Glu-Fru-Suc)* HPLC 100 ml $ 91 5 days
Acids
Alcohols
Sulfites
pH* Potentiometry 100 ml $ 12 24 hrs
Titratable Acidity* Titrimetric 100 ml $ 20 24 hrs
Volatile Acidity* Steam Distillation 100 ml $ 60 5 days
Acetic Acid* Enzymatic 100 ml $ 34 24 hrs
Tartaric Acid* Colorimetric 100 ml $ 29 24 hrs
L-Malic Acid* Enzymatic 100 ml $ 29 24 hrs
L-Lactic Acid* Enzymatic 100 ml $ 29 24 hrs
Citric Acid Enzymatic 100 ml $ 35 5 days
Sorbic Acid* HPLC 100 ml $ 45 5 days
Benzoic Acid* HPLC 100 ml $ 45 5 days
Caffeine HPLC 100 ml $ 130 5 days
Theobromine HPLC 100 ml $ 135 5 days
% Alcohol* Distillation ou NIR 250 ml $ 39 24 hrs
Glycerol HPLC 100 ml $ 45 24 hrs
Methanol* GC-FID 100 ml $ 89 5 days
Free SO2*
Colorimetric or Aeration- 100 ml $ 19 24 hrs
Total SO2* Oxidation
100 ml $ 19 24 hrs
Gases
Dissolved Carbon Dioxide (CO2) CarboQC 250 ml $ 29 24 hrs
Dissolved Oxygen (O2) CarboQC 250 ml $ 29 24 hrs
Overpressure Aphrometer 750 ml $ 18 48 hrs
Cations
Calcium ICP-OES 100 ml $ 45 5 days
Magnesium ICP-OES 100 ml $ 45 5 days
Potassium ICP-OES 100 ml $ 45 5 days
Sodium ICP-OES 100 ml $ 45 5 days
* ISO 17025 :2017 accredited parameter.

PAGE 11
Metals
Parameter Method Volume Price Turnaround
Iron Colorimetric 100 ml $ 35 48 hrs
Iron ICP 100 ml $ 45 5 days
Copper* Colorimetric 100 ml $ 35 48 hrs
Copper* ICP 100 ml $ 45 5 days
Arsenic* ICP 100 ml $ 45 5 days
Lead* ICP 100 ml $ 45 5 days
Boron ICP 100 ml $ 45 5 days
Cadmium ICP 100 ml $ 45 5 days
Zinc ICP 100 ml $ 45 5 days
Nickel ICP 100 ml $ 45 5 days
Contaminants
Ethyl Carbamate Extraction & GSMS 100 ml $ 209 5 days
Ethyl Phenols (4-EG, 4-EP) GCMS 100 ml $ 99 5 days
Glycols GC-FID 100 ml $ 175 5 days
Thujones Extraction & GSMS 100 ml $ 193 5 days
Nitrogen
Other
Ammonia Enzymatic 100 ml $ 29 24 hrs
α-Amino-Nitrogen Colorimetric 100 ml $ 29 24 hrs
Total Nitrogen Calculation 100 ml $ 50 24 hrs
Density* Densitometry 100 ml $ 12 24 hrs
Turbidity Nephelometry 100 ml $ 12 24 hrs
Dry Extract Densitometry - $ 15 24 hrs
Haze and Sediments Microscope and chemical tests 750 ml $ 88 5 days
Cold Stability Cold Testing 100 ml $ 34 48 hrs
Heat Stability Heat Testing 100 ml $ 34 48 hrs
Clogging Index Filtration on 0.65 µm 750 ml $ 50 48 hrs
Filterability Index Filtration son 0.8, 1.2 on 3 µm 750 ml $ 50 48 hrs
Fining Tests 3 doses per fining agent 750 ml $ 55 72 hrs
Bentonite Tests 3 doses per bentonite 750 ml $ 55 72 hrs
Fining + CA + Tasting Complete Testing + Fining Tests 750 ml $ 150 5 days
Colour
Colour Absorbance 420/520/620 100 ml $ 29 5 days
Polyphenol Index Spectrophotometer (OD280) 100 ml $ 23 5 days
Total Phenols Folin-Ciocalteu Method 100 ml $ 29 5 days
Flavonoïd Index Spectrophotometer 100 ml $ 29 5 days
* ISO 17025 :2017 accredited parameter.

PAGE 12
Musts (Apple)
Musts :°Brix, Glucose-Fructose, Potential Alcohol, Titratable Acidity, pH, Density,
L-Malic Acid, Ammonia, α-Amino-Nitrogen
Fermenting Musts : Acquired % Alcohol, Glucose-Fructose, Titratable Acidity,
pH, Density, L-Malic Acid, L-Lactic Acid, Potential Alcohol, α-Amino-Nitrogen.
End of Fermentation
% Alcohol, Titratable Acidity, pH, Acetic Acid, Density, L-Malic Acid, L-Lactic Acid,
Amino-Nitrogen.
Complete Analysis – Cellar Monitoring
% Alcohol, Glucose-Fructose, Titratable Acidity, pH, Volatile Acidity, Density, L-
Malic Acid, L-Lactic Acid, Free SO2, Total SO2
Panels included in the Yearly Subscription for Wines and Wines-Ciders
Pre-Bottling Testing
% Alcohol, Titratable Acidity, pH, Acetic Acid, Density, L-
Malic Acid, L-Lactic Acid, Heat Stability, Copper, Iron.
Infrared panels « Musts, End of Alcoholic Fermentation and Complete Analysis – Cellar Monitoring” are
strictly applicable to non-fortified, natural ciders containing less than 30 g/L of sugar in which the matrix
has not been significantly altered.

PAGE 13
Quality Control Panels
Panels Volume Price Turnaround
#1 250 ml $ 70 4 days
#2 250 ml $ 60 4 days
#3 2 cans $ 95 4 days
Panel #1 : % Alcohol (v/v), pH, Specific Gravity, Bitterness, Colour
Panel #2 : % Alcohol (v/v), pH, Specific Gravity, Extracts, Attenuation, Calories
Panel #3 : Panel #2 + CO 2 + Bitterness + Colour
Pre-Canning and Pre-Bottling
Panels Volume Price Turnaround
Wild Yeasts (LCSM, YND) 100 ml $ 50 5 days
Panel #4 (panel #2 + micro) 250 ml $ 175 5 days
Panel #4: % Alcohol (v/v), pH, Specific Gravity, Extracts, Attenuation, Calories,
Brettanomyces Total Count (WLD), Wild Yeasts (LCSM), Bacteria (LMDA), Diastatic
Yeasts (YND), Lactic Bacteria (HLP).
Water Testing for Brewing
Parameters Volume Price Turnaround
pH 100 ml $ 12 48 hrs
Alkalinity 100 ml $ 25 5 days
Total Hardness 100 ml $ 30 5 days
Phosphates or Sulfates 100 ml $ 35 ea. 5 days
Chloride 100 ml $ 35 5 days
Ca, Mg or Na 100 ml $ 45 ea. 5 days
Water Panel* 100 ml $ 125 5 days
*Water Panel: Alkalinity, Total Hardness, Chloride, Sulfates, Calcium, Magnesium,
Sodium

PAGE 14
Sugars
Parameter Method Volume Price Turnaround
Glucose-Fructose* Enzymatic 100 ml $ 34 24 hrs
Glucose-Fructose* HPLC 100 ml $ 68 5 days
Sucrose* HPLC 100 ml $ 46 5 days
Maltose HPLC 100 ml $ 46 5 days
Calories (estimated) Calculations 100 ml $ 90 48 hrs
Calories (measured) Combustion 100 ml Call 10 days
Sugar Profile (Glu-Fru-Suc-Mal) HPLC 100 ml $ 114 5 days
Acids & other
pH* Potentiometric 100 ml $ 12 48 hrs
Titratable Acidity* Titrimetric 100 ml $ 20 48 hrs
Acetic Acid* Enzymatic 100 ml $ 34 48 hrs
L-Lactic Acid* Enzymatic 100 ml $ 29 48 hrs
Sorbic Acid* HPLC 100 ml $ 45 5 days
Caffeine HPLC 100 ml $ 130 5 days
Colour (S.R.M.) Spectrophotometric 100 ml $ 18 48 hrs
Specific Gravity* Densitometer 100 ml $ 12 48 hrs
Extraits (original, real, apparent) Densitometer 100 ml $ 12 ea. 48 hrs
Turbidity/Haze Nephelometry 100 ml $ 12 48 hrs
Bitterness Extraction and spectrophotometry 100 ml $ 35 5 days
Alcohols
% Alcohol* Distillation or NIR 250 ml $ 39 48 hrs
% Alcohol* GC-FID Head Space 100 ml $ 66 5 days
Glycerol HPLC 100 ml $ 45 5 days
Methanol* GC-FID 100 ml $ 89 5 days
Acetaldehyde and/or Ethyl Acetate GC-FID 100 ml $ 85 ea. 5 days
Sulfites
Total SO2* Aeration-Oxidation 250 ml $ 19 48 hrs
Gases
Dissolved Carbon Dioxide (CO2) CarboQC 2 cans $ 29 24 hrs
Dissolved Oxygen (O2) CarboQC 2 cans $ 29 24 hrs
Total Packaged Oxygen (TPO) CarboQC + calculations 2 cans $ 55 24 hrs
Contaminants et métaux
Arsenic*, Copper* or Lead* ICP 100 ml $ 45 ea 5 days
Ethyl Carbamate Extraction & GSMS 100 ml $ 209 5 days
Glycols GC-FID 100 ml $ 175 5 days
Other metals (Ca, Fe, Na, Mg, K, Zn) ICP 100 ml $ 45 ea 5 days
Diacetyl GC-MS 100 ml $ 125 5 days
* ISO 17025 :2017 accredited parameter.

PAGE 15
Higher Alcohols
Higher Alcohols are volatile molecules responsible for aroma in distilled
spirits and wines.
Propan-1-ol, 2-methylpropan-1-ol, Isopentanols, Butan-1-ol, Butan-2-
ol Methanol
Congeners
Congeners are molecules other than ethanol produced during fermentation and
contribute greatly to taste and aroma.
Propan-1-ol, 2-methylpropan-1-ol, Isopentanols, Butan-1-ol, Butan-2-ol
Methanol, Acetaldehyde, Ethyl Acetate.
Whisky Profile
Gallic Acid, Furfural, Vanillic Acid, Vanillin, Syringaldehyde, Scopoletin

PAGE 16
Sugars
Parameter Method Volume Price Turnaround
Dry Extract Calcul (TAV, Specific Gravity) 100 ml $ 15 24 hrs
Glucose-Fructose* Enzymatic 100 ml $ 34 24 hrs
Glucose-Fructose* HPLC 100 ml $ 68 5 days
Sucrose* HPLC 100 ml $ 46 5 days
Sugar Profile (Glu-Fru-Suc-Glycerol) HPLC 100 ml $ 91 5 days
Acids
pH* Potentiometric 100 ml $ 12 24 hrs
Titratable Acidity* Titrimetric 100 ml $ 20 24 hrs
Volatile Acidity Calculations 100 ml $ 66 5 days
Sorbic Acid* HPLC 100 ml $ 45 5 days
Benzoic Acid* HPLC 100 ml $ 45 5 days
Aristolochic Acid HPLC 100 ml $ 60 5 days
Caffeine HPLC 100 ml $ 130 5 days
Theobromine HPLC 100 ml $ 135 5 days
Alcohols
% Alcohol by volume* Distillation or NIR 100 ml $ 39 24 hrs
Raw Alcohol by volume Densitometry 100 ml $ 39 24 hrs
% Alcohol*, Low Alcohol Levels GC-FID 100 ml $ 66 5 days
Glycerol HPLC 100 ml $ 45 24 hrs
Methanol* GC-FID 100 ml $ 89 5 days
Sulfites
Free SO2*
Total SO2*
Colorimetric ou Aeration-
Oxidation
100 ml $ 19 24 hrs
Metals
Arsenic* ICP 100 ml $ 45 5 days
Copper* ICP 100 ml $ 45 5 days
Lead* ICP 100 ml $ 45 5 days
Other metals (Ca, Na, Mg, Mn, K, B, Zn) ICP 100 ml $ 45 ea 5 days
Contaminants
Ethyl Carbamate GCMS 100 ml $ 209 5 days
Thujones GCMS 100 ml $ 193 5 days
Ethyl phenols GCMS 100 ml $ 99 5 days
Acetaldehyde (Ethanal) GC-FID 100 ml $ 85 5 days
Ethyl Acetate or Ethyl Lactate GC-FID 100 ml $ 85 5 days
Halophenols or Haloanisols GCMS 100 ml Call 5 days
Glycols GCMS 100 ml $ 175 5 days
* ISO 17025 :2017 accredited parameter.

PAGE 17
Mead
% Alcohol, Glucose-Fructose, Inverted Sugars, Titratable Acidity, pH, Free SO2, Total SO2.
Maple - Fruits
Base : % Alcohol, Titratable Acidity, pH, Acetic Acid, Inverted Sugars
Complete : % Alcohol, Glucose-Fructose, Inverted Sugars, Density, Titratable
Acidity, pH, Acetic Acid, Tartaric Acid, L-Malic Acid, L-Lactic Acid, Free SO2, Total
SO2.
Pre-Bottling : % Alcohol, Glucose-Fructose, Inverted Sugars, Density, Titratable Acidity, pH, Acetic Acid, Tartaric
Acid, L-Malic Acid, L-Lactic Acid, Free SO2, Total SO2, Iron, Copper, Heat Stability, Cold Stability.
Kombucha
Routine : % Alcohol, Total Sugars, Specific Gravity, pH
Simple : % Alcohol, pH, Titratable Acidity, Yeasts and Molds Total Count
Complete : % Alcohol, Total Sugars, pH, Yeasts and Molds Total Count, Acetic Bacteria
Total Count, Lactic Bacteria Total Count, Pathogens (Escherichia coli, Staphylococcus
aureus).
For Kombucha with high microbial counts, samples can be serially diluted in order to provide
precise microbiology results. Additional charges will apply.

PAGE 18
Juice
Panel #1 : °Brix, Glucose-Fructose, Density, Titratable Acidity, pH, Acetic Acid,
Sorbic Acid, Free SO 2, Total SO 2, Aerobic Total Count
Low or no alcohol: % alcohol, pH, Sorbic Acid, Benzoïc Acid, Total Aerobic
Count, Yeasts & Molds Total Count, Escherichia coli & Coliforms Total Count
Ready-to-Drink, Cocktails
Panel #1 : % Alcohol, Titratable Acidity, pH, Inverted Sugars, Sorbic Acid, Benzoic Acid,
Aerobic Total Count.
Panel #2 : % Alcohol, Titratable Acidity, pH, Inverted Sugars, Density, Sorbic Acid, L-Malic
Acid, L-Lactic Acid, Free SO2, Total SO2.
Piquette
Panel #1 : °Brix, Glucose-Fructose, Density, Titratable Acidity, pH, Acetic Acid, Sorbic
Acid, Free SO 2, Total SO 2, Total Aerobic Count

PAGE 19
Beers
Media Volume Price Turnaround
LMDA (Bacteria and Yeasts) 100 ml $ 30 5 days
Bacteria + Brettanomyces (WLN-WLD) 100 ml $ 33 ea 5 – 7 days
Wild Yeasts (LCSM) 100 ml $ 25 5 days
Diastatic Yeasts (YND) 100 ml $ 35 5 – 7 days
HLP (Pediococcus, Lactotacillus) 100 ml $ 19 72 hrs
Complete Microbiology 100 ml $ 125 5 – 7 days
Complete Microbiology: Total Counts Brettanomyces (WLD), Wild Yeasts (LCSM), Bacteria (LMDA), Diastatic Yeasts
(YND), Lactic Bacteria (HLP)
Wines & Ciders
Analyses Volume Price Turnaround
Total Aerobic Count (MFHPB-22) 100 ml $ 33 5 days
Total Anaerobic Count 100 ml $ 33 5 days
Plating Yeasts and Molds 100 ml $ 33 5 days
Plating Acetic Bacteria 100 ml $ 25 5 days
Plating Lactic Bacteria 100 ml $ 28 5 days
Brettanomyces Total Count 100 ml $ 33 5 days
Escherichia coli/coliforms (MFHPB-34) 100 ml Call 5 days
Staphylococcus aureus (MFHPB-21) 100 ml Call 5 days
An additional fee of 5$ will be added for sample requiring a filtration step. A minimum volume of 300 ml is
needed for analysis.
Kombucha
Analyses Volume Price Turnaround
Total Aerobic Count (MFHPB-22) 100 ml $ 33 5 days
Yeasts and Molds Total Count 1 dilution 100 ml $ 33 5 days
Yeasts and Molds Total Count 3 dilutions 100 ml $ 55 5 days
Acetic Bacteria Total Count 1 dilution 100 ml $ 25 5 days
Acetic Bacteria Total Count 3 dilutions 100 ml $ 55 5 days
Lactic Bacteria Total Count 1 dilution 100 ml $ 27 5 days
Lactic Bacteria Total Count 3 dilutions 100 ml $ 55 5 days
Brettanomyces Total Count 100 ml $ 33 5 days
Escherichia coli/coliforms (MFHPB-34) 100 ml Call 5 days
Staphylococcus aureus (MFHPB-21) 100 ml Call 5 days

PAGE 20
The product name, as it will be on the label, as well as the lot number are mandatory to ensure compliance to the
Régie des Alcohols des courses et des jeux (RACJ).
Non-fortified Wines and Ciders - Craft permit
Panel Volume Price Turnaround
Base 1 bottle $ 275 5 days
Complete 1 bottle $ 325 5 days
Base Panel : % Alcohol, Glucose-Fructose, pH, Acetic Acid, Sorbic Acid, Free SO2, Total SO2, Methanol, Copper,
Arsenic, Lead.
Complete Panel : % Alcohol, Glucose-Fructose, pH, Titratable Acidity, Acetic Acid, Sorbic Acid, Free SO2, Total SO2,
Methanol, Copper, Arsenic, Lead, Acetaldehyde, Ethyl Acetate, Yeasts Total Count.
Fortified Wines and Ciders - Craft permit
Panel Volume Price Turnaround
Base panel + Ethyl Carbamate 1 bottle $ 390 5 days
Complete panel + Ethyl Carbamate 1 bottle $ 440 5 days
Non-fortified Wines and Ciders - Industrial permit
Panel Volume Price Turnaround
Complete 1 bottle $ 450 5 days
Complete Panel : % Alcohol, Sugars, Total Solids, Density, pH, Titratable Acidity, Volatile Acidity, Sorbic Acid, Free
SO2, Total SO2, Methanol, Acetaldehyde, Ethyl Acetate, Acetoïne, Butanol-1, Butanol-2, Ethyl Lactate, Isopentanols
(Methyl 2+3 butanol-1), Propanol-1, Arsenic, Cadmium, Copper, Iron, Potassium, Manganese, Sodium, Lead, Zinc,
Yeast Total Count.
IGP/PGI (Protected Geographic Indication) Testing
Panel Volume Price Turnaround
Vin du Québec 1 bottle $ 75 48 hrs
Vin du Qc RACJ & IGP 1 bottle $ 310 5 days
Ice Cider 1 bottle $ 99 48 hrs
Ice Wine 1 bottle $ 99 48 hrs
IGP Québec Wine : % Alcohol, pH, Titratable Acidity, Volatile Acidity, Residual Sugars, Free SO2, Total SO2,
Overpressure if sparkling wine.
IGP Ice Cider : % Alcohol, Volatile Acidity, Free SO2, Total SO2, Residual Sugars, Dissolved CO2 if sparkling cider.
IGP Ice Wine : % Alcohol, Volatile Acidity, Free SO2, Total SO2, Sugars, Overpressure if sparkling wine.
Panel included in the Yearly Subscription for Wines and Wines-Ciders

PAGE 21
The product name, as it will be on the label, as well as the lot number are mandatory to ensure compliance to the
Régie des Alcohols des courses et des jeux (RACJ).
Spirits - Craft permit (cocktails, ready-to-drink)
Panel Volume Price Turnaround
Base 1 bottle $ 250 5 days
Complete 1 bottle $ 275 5 days
Base Panel : % Alcohol, Methanol, Copper, Arsenic, Lead, Ethyl Carbamate#
Complete Panel : % Alcohol, Methanol, Copper, Arsenic, Lead, Acetaldehyde, Ethyl Acetate, Ethyl Carbamate#
# Ethyl Carbamate is only required for stone fruit-based and fortified products. Additional charges apply.
Spirits - Industrial permit
Panel Volume Price Turnaround
Complete 1 bottle $ 400 5 days
Panel complet : % Alcohol, Solides totaux, Density, pH, Methanol, Acetaldehyde, Ethyl Acetate, Acetoïne, Butanol-
1, Butanol-2, Ethyl Lactate, Isopentanols (Methyl 2+3 butanol-1), Propanol-1, Arsenic, Cadmium, Copper, Iron,
Potassium, Manganese, Sodium, Lead, Zinc.
Liquors and Mistelles
Panel Volume Price Turnaround
Base 1 bottle 385 $ 5 days
Complete 1 bottle 460 $ 5 days
Base Panel : % Alcohol, Inverted Sugars, pH, Acetic Acid, Sorbic Acid, Free SO2, Total SO2, Methanol, Copper,
Arsenic, Lead, Ethyl Carbamate
Complete Panel: % Alcohol, Inverted Sugars, pH, Titratable Acidity, Acetic Acid, Sorbic Acid, Free SO2, Total SO2,
Methanol, Copper, Arsenic, Lead, Acetaldehyde, Ethyl Acetate, Ethyl Carbamate
Beers - Craft and Industrial permit
Panel Volume Price Turnaround
Complete 2 cans $ 250 5 days
% Alcohol, Density, Total Solids, pH, Arsenic, Cadmium, Copper, Iron, Potassium, Manganese, Sodium, Lead, Zinc.

PAGE 22
The international ISO 17025 standard accreditation is used to
recognize the proficiency of testing laboratories throughout the world
Accreditation to the ISO 1725 international standard certifies that the
laboratory operates under a management system which was
thouroughly evaluated and approuved by an accreditation body such
as the Standard Council of Canada.
Accreditation is granted to laboratories which have successfully
showed their technical competence in analytical testing, equipment
calibrations, employee proficiency and result accuracy.
has therefore, met the stringent requirements of the ISO 17025: 2017 standard.
These requirements are recognized internationally.
Why use an accredited laboratory ?
1) Accreditation is the recognition of technical competence of our staff.
2) The laboratory has a quality management system recognized worldwide.
3) The laboratory has shown that it adheres to the principle of constant
improvement.
4) The accredited methods of analysis are validated and reliable.
5) The analytical results produced by the laboratory have undergone rigourous
quality control through an approved quality assurance process.
6) The laboratory participates regularly in proficiency testing to assess its
performance.
Ever since our beginning in 2013, the
Laboratory has operated according to
principles of the ISO 17025 international standard. Constant improvement is and will ever be at
the heart of our values. As your partner, an accredited laboratory can assist you to benchmark
your internal quality control methods by assessing their accuracy and precision.

PAGE 23
Samples may be delivered in person to the Laboratory or through your œnologist. For mailing, we
suggest an overnight mail service (Dicom, Purolator, UPS, FedEx etc…) to minimize time between
sampling and analysis. Proper packaging and sample identification are the customer’s
responsibility. A sample testing form, available on our website oenoscicence.com must be included
in the package for sample processing. Sampling units are included in the price of analysis. Order
them today (shipping fees will apply).
For musts, please ensure proper packaging and stabilize your samples either by filtration or by
freezing before shipment to avoid incidents. A dirty or leaky package will be refused
To prevent cross-contamination and guarantee quality microbiological results, samples shipped in
juice or soft drink bottles will not be processed. Please use glass bottles sterilized with boiling
water or ethanol or sterile plastic containers. We provide complementary sterile containers for this
purpose (shipping fees will apply).
For water analysis, specific sampling containers must be used. Please contact us at 514-564-2050
for the correct sampling procedure.
offers a 10% volume discount on 5 or more samples when shipped together.
Samples must be subjected to the same analysis or same panel. This discount is not applicable to
customers enrolled in the annual plan.
makes every effort to offer you an efficient, fast and personalised service. Samples
received after 3 p.m. will be processed on the next business day. Samples will be retained one week
after the certificate is issued and then disposed of. Urgent fees of $ 40 per sample will apply for
testing in less than 24 hrs when applicable.
Did you know ? now offers sample pick-up at a very competitive price. Please
contact us to organise sample collection. This service only applies to the island of Montreal and
200 km vinicity.

PAGE 24
Parameter Method Range Uncertainty
% Alcohol Steam Distillation and Densitometry 0.05 - 40% v/v 0.1
% Alcohol Headspace Gas Chromatography 0.02 - 4% v/v 0.12
Methanol Gas Chromatography 10 – 500 g/L 11%
Density Densitometry 0.00120-1.40000 g/cm3 0.0002
Glucose-Fructose Enzymatic 0.1 – 20 g/L 0.17 g/L
Volatile Acidity Steam Distillation 0.1 – 1.0 g eq H2SO4/L 12%
Acetic Acid Enzymatic 0.05 – 1.2 g eq H2SO4/L 12%
Tartaric Acid Colorimetric 0.5 – 4 g/L 12%
L-Malic Acid Enzymatic 0.05 – 0.4 g/L 15%
L-Lactic Acid Enzymatic 0.05 – 0.25 g/L 18%
pH Potentiometric 1.69 - 10 0.1
Titratable Acidity Titrimétrie 1 – 20 g eq Tart/L 10%
Free SO2 Steam Distillation 5 – 75 g/L 14%
Free SO2 Colorimetric 5 – 75 g/L 11%
Total SO2 Steam Distillation 5 – 200 g/L 13%
Total SO2 Colorimetric 5 – 200 g/L 14%
Sorbic Acid
High Performance Liquid
10 – 400 mg/L 16%
Chromatography
Benzoïc Acid
High Performance Liquid
10 – 400 mg/L 15%
Chromatography
Fructose
High Performance Liquid
0.5 – 20 g/L 6%
Chromatography
Glucose
High Performance Liquid
0.5 – 20 g/L 6%
Chromatography
Sucrose
High Performance Liquid
0.5 – 20 g/L 6%
Chromatography
Copper Colorimetric 0.05 – 2 mg/L 12%
Copper ICP-OES 0.1 – 2 mg/L 12%
Arsenic ICP-OES 25 – 200 ug/L 18%
Lead ICP-OES 25 – 400 ug/L 18%
This table lists methods included in our accreditation scope to the international ISO 17025:2017 standard. Our
Laboratory regularly participates, several times per year, in international proficiency testing to ensure and monitor
competence of analysts, precision of analytical results and compliance to our quality management system.
has a strong commitment to continous improvement and aims to include additional methods in
our accreditation scope in service of our ever evolving client needs. Our accreditation scope can be consulted on the
Standard Concil of Canada’s website www.scc.ca.

PAGE 25
Faced with the development of new communication tools, it is necessary to be attentive to the protection of
privacy. That is why we are committed in respecting the confidentiality of personal information we collect
Personal Information Collected
We collect the following information:
• Name and surname
• Address and postal code
• Email
• Phone number
• Credit card number
The personal information we collect is collected through forms and through interactions established between you and our website. We also use,
as indicated in the following section, cookies and/or logs to collect information about you.
Forms and interactions:
Your personal information is collected through forms such as:
• Website registration form
• Order Form
• Opinion Poll
We use the information for:
• Order tracking
• Information / Promotional offers
• Statistics
• Contact information
Your information is also collected through interactions that may be established between you and our website, and in the following
promotional ways:
• Statistics
• Contact information
We are using this information for the purpose of:
• Correspondence

PAGE 26
Right of Opposition and Withdrawal
We are committed to offering you a right of objection and withdrawal regarding your personal information. The right of opposition is
understood as being the possibility offered to Internet users to refuse that their personal information be sued for certain purposes mentioned
during the collection.
The right of withdrawal is understood to be the possibility offered to Internet users to request that their personal information no longer appear,
for example, in a distribution list.
To exercise these rights, you can write to or send an email to :
OENOSCIENCE inc.
2050 Dandurand suite 308, Montréal, Qc, H2G 1Y9
admin@oenoscience.com
Phone : 514-564-2050
Website : https://oenoscience.com/
Permission to Access
We undertake to recognize a right of access and rectification to the persons concerned wishing to consult, modify, or even delete information
concerning them.
The exercise of this right will be :
OENOSCIENCE inc, 2050 Dandurand suite 308, Montréal, Qc, H2G 1Y9
admin@oenoscience.com
Phone : 514-564-2050
Website : https://oenoscience.com/
Safety
The personal information we collect is kept in a secure environment. People working for us are required to respect the confidentiality of your
information.
To ensure the security of your personal information, we use the following measures:
• SSL (Secure Sockets Layer) protocol
• Backups
• User name/password
We are committed to maintaining a high degree of confidentiality by incorporating the latest technological innovations to ensure the
confidentiality of your transactions. However, since no mechanism offers maximum security, there is always a risk involved when using the
Internet to transmit personal information.
Legislation
We undertake to comply with the legislative provisions set out in:
Personal Information Protection and Electronic Documents Act
Person in Charge of the Protection of Personal Information
Dominique Fink, President, 514-564-2050

PAGE 27
1. Opening Hours
The Laboratory is open Monday to Thursday from 8h30 AM to 5h30
PM and from 8h30 AM to 3 PM on Friday. An extended schedule is
in place during harvest. A summer schedule is in place from June
24 th to Labor Day. Please contact us for details.
2. Sample Submission
The acceptance of the conditions described in this catalog
constitutes a binding contract. The Client agrees to provide a clear
sample submission form as well as any other relevant information
as to enable the laboratory to fulfill its mandate. The Client also
agrees to use sampling units provided by
. The
Client may use, at his discretion, other sampling units, however
disclaims all liability as to the validity of the
results if the container is non-compliant, contaminated or leaking.
The Client will be notified if such is the case and should decide
whether to proceed with the analysis or not.
3. Volume Discount
A 10% discount may be offered when 5 samples or more are
submitted for the same analytical test, 15% on 10 samples or more.
This discount is not applicable to yearly subscription, RACJ and IGP
testing or third-party tests.
4. Receiving Samples
Samples may be submitted for analysis in person or by your
oenologist. Samples may also by shipped by overnight courier.
Shipping charges are borne solely by the Client. Packaging, content,
and identification of samples are also the customer's responsibility.
will not be held liable for damages caused by
improper packaging or mishandling. Samples received after 3 p.m.
will be processed the next business day. Analytical results and
comments apply solely to samples received. The minimum sample
volumes required are specified in the laboratory's catalog.
Special care should be given to sample quality and
representativeness during sampling as well as storage conditions
during shipping. Analytical testing invalidated by poor sampling
remains payable to the Laboratory.
It is the Laboratory’s prerogative to refuse a sample that does not
appear to have the qualities or characteristics required for the
analysis.
The Client is solely responsible for the choice of analyses to be
carried out and the proper identification of samples submitted for
analysis. The Laboratory will provide empty sample bottles for
sampling on request.
5. Result Transmission
In agreement with the customer, the analytical results will be sent in
the form of certificate of analysis by email. If the Client wishes to
receive results by regular mail, additional fees will apply. On
customer request, preliminary results may be exceptionally provided
by email. However,
disclaims any liability if the
analytical value, upon issuing the official certificate, is modified as
a result of our internal review process.
Only the original analytical bulletin shall prevail.
6. Turnaround Times
Turnaround times are listed in the catalog and are for information
purposes only. The Laboratory will not be held liable for longer
turnaround times. Similarly, failure to comply with these deadlines
cannot result in the termination of this contract, nor the refund of the
price paid or the payment of damages.
7. Use of Analyses
The Client agrees to use the analyses solely for the purposes for
which they were established. The Laboratory disclaims any liability
to the Client and / or third parties for the consequences of misusing
the analyses.
8. Accreditation Symbol
The accreditation symbol is for the exclusive use of the Laboratory
and the customer is not authorized to use it. This means that
reproduction of analysis certificates and reference to the laboratory's
accreditation by the customer are prohibited.
9. Reissue of Analytical Certificates in Multiple Copies
Upon sample reception, the client may ask the Laboratory to issue
multiple copies of the analytical certificate. Each copy will be
issued with a distinct certificate number. Additional charges will
apply to reissue an analytical certificate once it has been delivered.
Similarly, reports complementary to analytical certificates will be
billed extra.
10. Validity Period of Analytical Reports
The analysis report relates to the sample at the date of the analysis.
11. Confidentiality and Non-Disclosure
treats as strictly confidential all information and
documents belonging to the Client. The Client must notify the
Laboratory in writing of persons authorized to receive test results.
The Laboratory will not divulge any test results or analytical
certificate to unauthorized personnel.
12. OEnologists from ŒnoQuébec
OEnologists from OEnoQuébec are at your service. They provide
professional and personalized advice on winemaking, blending,
aging and bottling. They can also advise you on strategic planning
and marketing and offer counsel on the specific tests you require.
Additional charges may apply.
13. Quality Assurance
A "Quality Manual" describing the operation and organization of the
Laboratory is available to customers for consultation. Similarly,
customers may, upon request, visit and / or audit the laboratory.
14. Outsourcing
Analytical tests that can not be handled in-house may be outsourced.
The client will be informed and will have to provide consent. The
Laboratory will select the external supplier and will keep
responsibility for the testing. If the client wishes to suggest and
external supplier, he or she will bear the responsibility for the
analytical testing.
15. Claims
Clients may direct their concerns or claims to the Laboratory. They
will be logged, and corrective actions will be implemented. Claims
and concerns help improve our quality assurance system and our
commitment to quality service.
16. Pricing

PAGE 28
The Client commits to paying
the amount agreed
upon as stipulated in the most recent version of the catalog. Prices
are in Canadian dollars and are subject to change without notice.
Outstanding balances are subject to 1 ½% per month calculated on
the unpaid balance. Payments must be made by check, credit cards
or electronic transfers. In the case of an outstanding balance,
reserves the right to interrupt its services until a
payment agreement is reached with the Client.
17. Yearly Subscription
To guarantee its preferential pricing, the client must agree to sign the
required document establishing conditions for the annual
subscription package. No discount will be given without the signed
document. If the conditions are not fulfilled at the end of the
contract,
reserves the right to charge the samples
already analyzed at the current catalog price.
18. Impartiality
The Laboratory carries out analyses impartially and is independent
of commercial, financial or other pressures.
19. Update
Conditional to the evolution of techniques and laboratory
developments, this document is regularly updated. Prices are revised
annually on January 1 st and may be subject to change without notice.

Analysis request form available here:
2050 Dandurand suite 308
Montréal, Québec
H2G 1Y9
514.564.2050
info@oenoscience.com oenoscience.com
All rights reserved 2013 - 2024
Prices and information subject to change without notice
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