Beer, Wine, Kombucha and More
Microbial and Chemical levels can enhance or possibly deteriorate your alcoholic or non-alcoholic product. Don't wait until it's too late to find out.
We help the artisans master their craft through science. Our testing lab offers a wide range of services for beverage manufacturing that extend beyond beer and wine to also include distilled spirits, ciders, seltzers, kombucha and mixed drinks.
We test and verify raw ingredients to final products, and every step along the way. The chemical lab utilizes a wide range of instrumentation to cover a variety of different tests from alcohol content to metals analysis. Our microbial lab can help you with sterility testing of your final products to detection of possible spoilage microbes that can ruin your batch.
Meet the newest member of our microbial instrumentation family, a qPCR simply referred to as The "Q". Out of a partnership between Midwest Microbio and QuantaBio, testing for critical microbial markers in the beer, wine, cider and kombucha is faster and cheaper. These improvements make proactive contamination screening more affordable, rather than reactive screening which can be costly. Start off with one of these Assay Panels:
Kombucha can have a range of benefits from supporting a healthy gut microbiome to improving energy and mood. However, it can get tricky to ensure your SCOBY (Symbiotic Cultures of Bacteria and Yeasts) hasn't gotten out of hand. To help on that end, we use only the best instrumentation and methodologies, verified by our expert scientists. For example, Headspace Gas Chromatography with Mass Spectrometry provides accurate and repeatable alcohol by volume (ABV) results for this complex matrix. But don't take our word for it... See what the Kombucha Brewers International (KBI) has to say.
Juices from Fruits and Vegetables
Along with an increasing pace of life, consumers are frequently turning to healthy bottled juices to fulfill their daily intake of fruits and vegetables. Sure, it helps that they are not only nutritious, but also delicious. However, once you remove that juice from natures container, the opportunities for microbes to cause spoilage increases rapidly. We work directly with our manufacturing clients to quickly identify points of possible contamination as well as screen for other contaminants such as residual pesticides or heavy metals.
There are many points along a production line where contamination can occur or off-flavors can be introduced. Here at Twin Arbor Labs, we take pride in helping our clients identify those possible sources proactively before the problem occurs. This type of testing can often save a business from a wasted production run or worse yet, a recall, which can damage the brand image and the bottom line. However, we also know that, for growing businesses, testing every possible source isn't always feasible. We do our best to help our clients test in the right places that make sense for their business.
The impact of wild fires on hops and grapes can cause substantial undesired sensory affects on the resulting beer and wine. With the West Coast fire season in full swing, many hops growers, vineyards and wine makers are requesting smoke taint analyses in order to help manage harvests and production decisions. We are here to help our community navigate these difficult times offering smoke taint analysis tests for hops, grape, juice and wine. We utilize a method used in multiple publications to offer reliable results from our ISO 17025 accredited lab.
Associated Testing Services, Instruments & Techniques
Below are just some of the testing services we offer and the tools we use to get you the results you need.