Wine Composition and Basic Wine Chemistry

Wine Composition 

Understanding wine composition is essential for crafting wines with distinctive and desirable sensory profiles. Testing for key aromatic compounds - such as thiols, 4-Ethylguaiacol (4EG), 4-Ethylphenol (4EP), and methoxypyrazines., provides valuable insight into the aroma and flavor characteristics of the wine. 

• Thiols contribute fresh, fruity notes, especially in aromatic white wines. 
• 4EG and 4EP are linked to smoky, spicy aromas that add complexity but can also lead to off-flavors if not balanced. 
• Methoxypyrazines impart herbal or green pepper-like aromas, typical of certain varietals. 

By accurately measuring these compounds, winemakers can make informed decisions during fermentation and aging to enhance or moderate specific aromas. This targeted approach supports consistency, quality, and alignment with the intended wine style, while also helping to identify and correct potential sensory issues early in the production process. 

Basic Wine Chemistry Testing 

At Hill Labs, our Basic Wine Chemistry Testing services are designed to ensure your wine maintains its quality, stability, and compliance throughout its lifecycle—from production to bottling. We offer a comprehensive suite of 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, and total dry extract 

These tests provide the data needed to manage wine chemistry effectively, helping you deliver a consistent and high-quality product that meets both sensory expectations and regulatory standards. 

Speak to the team to learn moreDownload the Wine and Alcoholic Beverage Testing information sheetDownload the Analysis Request Form