ANALYTICAL SERVICES Valid from the 01/02/2016 to the 31/01/17

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1 OENOLOGICAL ANALYSES Acetic acid Enzymatic assay 10 ml Ascorbic acid Enzymatic assay 10 ml Citric acid Enzymatic assay 10 ml D-Lactic acid Enzymatic assay 10 ml L-Lactic acid Enzymatic assay 10 ml L-Malic acid * Enzymatic assay 10 ml Tartaric acid Colorimetric assay 10 ml Total Acidity * Automatic potentiometric titration Manual potentiometric titration Sorbic acid * Research (thin-layer chromatography) Assay (distilation / UV-spectrophotometry) Volatile acidity * Continuous flow analysis Reference method Yeast assimilable nitrogen Enzymatic and colorimetric assay 10 ml CO 2 Corning (still wine) 150 ml Aphrometer (sparkling wine) 750 ml Refractometric degree MCR/MC Refractometry 10 ml Refractometric degree Juice Refractometry 10 ml Malvidol diglucoside * Research (paper chromatography) 10 ml OD 320 Spectrophotometry 10 ml Lab space Spectrophotometry 10 ml Total dry extract * Densimetric (calculation; alcohol, density) Glycerol Enzymatic assay 10 ml Glucose+Fructose * Enzymatic assay 10 ml Total polyphenol index (OD280)* Spectrophotometry 10 ml Color (OD 420, 520, 620) * Spectrophotometry 10 ml Laccase (activity assay) Enzymatic assay 10 ml Density * Areometry Infra-red reflectivity ph * Potentiometry Reducing sugars * Continuous flow analysis Saccharose Enzymatic assay 10 ml Free SO 2 * Continuous flow analysis Reference method (Frantz Paul) Total SO 2 * Continuous flow analysis Reference method (Frantz Paul) TL35 estimation Ethanol test 250 ml Total alcohol content * Infra-red reflectivity Areometry Turbidity Nephelometry Energetic value Calculation 1/6

2 PRE-BOTTLING STABILITY ANALYSES Clogging index, Vmax Laurenty 400 ml Protein stability Heat test (SARCO internal method) 100 ml Preconisation of bentonite treatment Heat test (SARCO internal method) 200 ml Fining trial - /modality Tartaric degree of instability (DIT) Conductivity (STABILAB, Eurodia/INRA patent) 150 ml Critical index of tartaric instability (ISTC50) Conductivity (STABILAB, Eurodia/INRA patent) 150 ml Crystallisation test 6 days /-4 C 250 ml Colouring matter stability Cold test (48h/ +4 C ; SARCO internal method) CMC assay on White and Rosé wines only OIV method OENO 404/2010 PACKS MANNOSTAB PACK (48H formula) White and Rosé wines MANNOSTAB PACK (10 days formula) Red wines CMC TREATMENT White wines CMC TREATMENT Rosé wines s / Turbidity, clogging index, filtration advice, DIT (STABILAB ), MANNOSTAB assay, ISTC50 (STABILAB ), Calcium (ion chromatography) Turbidity, clogging index, filtration advice, DIT (STABILAB ), MANNOSTAB assay, Crystallisation test Protein stability (heat test), DIT (STABILAB ), ISTC50 (STABILAB ) Protein stability (heat test), DIT (STABILAB ), Crystallisation test 2x750 ml 2x750 ml 750 ml 750 ml TRACE MINERALS Ashes Incineration of wine dry extract Arsenic Atomic absorption Cadmium * Atomic absorption Copper *(juice, wine and spirit) Atomic absorption Iron *(juice, wine and spirit) Atomic absorption Lead * Atomic absorption Manganese Atomic absorption Mercury Atomic absorption Sodium Atomic absorption Zinc * Atomic absorption Calcium Ion chromatography 10 ml Chloride Ion chromatography 10 ml Magnesium Atomic absorption 10 ml Potassium Ion chromatography 10 ml Phosphore Ion chromatography 10 ml Sulphate Ion chromatography 10 ml 2/6

3 MICROBIOLOGICAL ANALYSES COUNTINGS Total yeast Culture on specific medium quantitative PCR Total flora Culture on specific medium Moulds Culture on specific medium Brettanomyces yeast Culture on specific medium quantitative PCR Acetic bacteria Culture on specific medium Lactic acid bacteria Culture on specific medium quantitative PCR Brettanomyces yeast on material (wood, ) Maceration + Culture on specific medium 20 g Other micro-organisms on material (wood, ) Maceration + Culture on specific medium 20 g Yeast, acetic bacteria, lactic acid bacteria Epifluorescence microscopy SPOILAGE MICRO-ORGANISMS Zygosaccharomyces baillii yeast on colony PCR Lactid bacteria producing histamin (HDC+) quantitative PCR Detection of Pediococci responsible for ropy wines PCR on ADN extract IMPLANTATION CONTROLS Saccharomyces cerevisiae yeast on colony PCR Torulaspora delbrueckii yeast quantitative PCR Oenococus oeni lactic acid bacteria PCR VNTR MICROBIOLOGICAL EXPERTISE Flora study on grapes, in cellar, yeast and bacteria bio-selection, Consult us 3/6

4 CONTAMINANTS Acetaldehyde (Ethanal) GC/FID 250 ml Ethyl acetate * Methanol * GC/FID 250 ml Ethylphenols: 4-ethylphenol* + 4-ethylguaïacol* SBSE/GC/MS Vinylphenols: 4-vinylphenol + 4-vinylguaïacol SBSE/GC/MS Ethyl- + vinyl-phenols SBSE/GC/MS Geosmin * SBSE/GC/MS 2-Isopropyl-3-methoxypyrazine (IPMP) 2-Methylisoborneol (MIB) SBSE/GC/MS 1-Octen-3-ol SBSE/GC/MS 1-Octen-3-one Haloanisoles : TCA*, TeCA*, PCA*, TBA* SBSE/GC/MS Haloanisoles-halophenols: wine : SBSE/GC/MS TCA*, TeCA*, PCA*, TBA*, TCP*, TeCP*, PCP*, TBP* material in contact with wine: maceration + SBSE/GC/MS 10 g atmosphere control: maceration + SBSE/GC/MS / Fatty acids: isobutyric, isovaleric, hexanoïc, octanoïc, and GC/FID decanoïc acids Biogenic amines Histamine*, tyramine, putrescine, cadaverine HPLC/FLUO 10 ml Histamine * HPLC/FLUO 10 ml Ethyl carbamate GC/MS 250 ml Diacetyle Ochratoxine A Detection by immuno-enzymatic assay 10 ml HPLC/FLUO Benzoïc acid GC/MS 250 ml Bisphenol A GC/MS 250 ml Technic glycerol derivates 3-methoxypropane-1,2-diol, Σ of 6 cyclic diglycerols GC/MS Glycols: DEG, PEG, EG GC/MS 250 ml Natamycine LC/MS 125 ml Phtalates: dimethyl-phtalate, diethyl-phtalate, dibutyl-phtalate, benzyl-butyl-phtalate,diethyl-hexyl-phtalate, GC/MS di-isononyl-phtalate, di-isodecyl-phtalate Hydrocarbures research GC/MS 250 ml Pesticide residues: 152 molecules for more, consult us GC/MS/MS + LC/MS/MS 250 ml Styrene GC/MS 250 ml ALLERGENS Casein * Immuno-enzymatic assay 10 ml Ovalbumin * Immuno-enzymatic assay 10 ml Lysozym Immuno-enzymatic assay 10 ml Gluten Immuno-enzymatic assay 10 ml 4/6

5 ANALYTICAL SERVICES COMPOUNDS INVOLVED IN WINE QUALITY Glutathione HPLC/FLUO 3-mercaptohexan-1-ol precursors S-3-(hexan-1-ol)-L-cystein et S-3-(hexan-1-ol)-L-glutathione LC/MS 2-Isobutyl-3-methoxypyrazine (IBMP) C 6 compounds hexanol, hexanal, hexenal, cis-2-hexenol, trans-2-hexenol, cis-3-hexenol Superior alcohols butanol-2, propanol-1, isobutanol, alcool allylique, butanol-1, methyl-2-butanol-1, methyl-3-butanol-1 Fermentation aromas Isoamyl acetate, phenylethyl acetate, hexyl acetate, C3C2, mc3c2, C4C2, mc4c2, C6C2, C8C2, C10C2, 2-phenylethanol Volatile oak compounds furfural, 5-methylfurfural, guaïacol, 4-methylguaïacol, eugenol, iso-eugenol, vanilline, trans-nonenal, maltol, cismethyloctalactone, trans-methyloctalactone, syringol, 4- allylsyringol, 4-methylsyringol Non volatile oak compounds ellagic, gallic, & vanillic acids, syringaldehyde, sinapaldehyde, coniferaldehyde, 5-hydroxymethylfurfural C-13 norisoprenoids derivates ß-damascenone, ß-ionone Terpens linalool, α-terpineol, citronellol, nerol, geraniol Volatile thiols 4-methyl-4-mercaptopentan-2-one, 3-mercaptohexan-1-ol, 3-mercaptohexyl acetate Sulfurous compounds H 2 S, carbone disulfide, methanethiol, ethanethiol, dimethyl sulfide, diethyle sulfide, dimethyl disulfide, diethyl disulfide, methionol Atypica aging for White & Rosé wines Phenylacetaldehyde, sotolone grapes must & wine GC/FID SBSE/GC/MS + LC/MS LC/MS SBSE/GC/MS SBSE/GC/MS GC/MS GC/MS 200 berries 250 ml 5/6

6 PHENOLIC COMPOUNDS Phenolic maturity Partial Glories method (ph32) 200 berries Glories method 200 berries Anthocyanins SO 2 discoloration - spectrophotometry 10 ml Free anthocyanins delphinidol-3-glucoside, cyanidol-3-glucoside, petunidol-3- glucoside, peonidol-3-glucoside, malvidol-3-glucoside, peonidol- HPLC/UV - OIV method 125 ml 3-acetylglucoside, peonidol-3-coumarylglucoside, malvidol-3- coumarylglucoside Phenolic acids ferulic, coumaric, caffeic and caftaric acids Catechins catechin et epicatechin GLORIES index LC/MS HPLC/UV Ethanol index Glories method Gelatine index Glories method HCl index Glories method Saliva Protein Index (SPI) Electrophoresis - Experion 125 ml Total tannins Bate-smith 10 ml Mean Degree of Polymerisation of tannins Phloroglucynolyse/HPLC/UV mdp, % galloylation, % epicatechin, galloylated grapes 200 berries epicatechin, % epigallocatechin wine 250 ml Ellagic tannins Folin Ciocalteu (mg/l eq gallic acid) 10 ml HPLC/UV (mg/l eq castall) 125 ml Oxydable compounds Total phenolic compounds + easy oxydable compounds Polyscan B200, NOMASENSE 125 ml OTHER SERVICES Haze & deposit identification Report with photos including: microscopic observation, turbidity, chemical and/or 2*750 ml microbiological tests Chemical test for deposit identification - / Glucan test Alcohol test 10 ml Pectin test Alcohol test 10 ml Tasting Consult us 6/6