Characteristics Included in Your Tastry Analysis

Last published September 15, 2023

Overview

Tastry’s analysis of finished, tank and barrel samples gives you visibility on 96 wine chemistry characteristics. If you have questions or don’t see what you need below, send us a message at hello@tastry.com.

Standard Chemistry

  • Ethanol
  • pH
  • Titratable Acidity
  • Volatile Acidity
  • Malic Acid
  • Lactic Acid
  • Density
  • Residual Sugar
  • Calories Per Glass
  • Glucose/Fructose
  • Color Intensity
  • Ethyl Methyl Carbonate
  • Free Sulfur Dioxide
  • Total Sulfur Dioxide
  • Molecular Sulfur Dioxide

Fruit/Esters​

  • 2-Phenylethyl Acetate
  • Ethyl Butyrate
  • Ethyl Decanoate
  • Ethyl Hexanoate
  • Ethyl Isobutyrate
  • Ethyl Isovalerate
  • Ethyl Octanoate
  • Ethyl Propanoate
  • Isoamyl Acetate

Oak Components

  • Cis Oak Lactone
  • Eugenol
  • Furfural
  • Furfuryl Ethyl Ether
  • Guaiacol
  • Isoeugenol
  • 5-Methylfurfural
  • 4-Methylguaiacol
  • Trans Oak Lactone
  • Vanillin

Perceptual Oak

  • Perceptual Cis Oak Lactone
  • Perceptual Eugenol
  • Perceptual Furfural
  • Perceptual Furfuryl Ethyl Ether
  • Perceptual Guaiacol
  • Perceptual Isoeugenol
  • Perceptual 5-Methylfurfural
  • Perceptual 4-Methylguaiacol
  • Perceptual Trans Oak Lactone
  • Perceptual Vanillin

Phenolics

  • Polyphenols
  • A280
  • A320
  • Monomeric Anthocyanins
  • Polymeric
    Anthocyanins
  • Malvidin-3,5-Diglucoside
  • Tannin
  • Polymeric Anthocyanins/ Tannin Ratio
  • Catechin
  • Catechin/Tannin Ratio
  • Total Anthocyanins

Higher Alcohols

  • 2-Methyl Butanol
  • 2-Phenylethanol
  • Acetaldehyde
  • Butanol
  • Ethyl Acetate
  • Hexanol
  • Isoamyl Alcohol
  • Isobutyl Alcohol
  • Methanol
  • Propanol

Terpenes &
Norisoprenoids

  • (E)-Linalool Oxide
  • (Z)-Linalool Oxide
  • Alpha Ionone
  • Gamma Terpinene
  • Terpinolene
  • Linalool

Smoke Markers

  • Guaiacol
  • 4-Methylguaiacol
  • M-Cresol
  • O-Cresol
  • P-Cresol
  • Phenol

Aldehydes

  • Benzaldehyde
  • Isobutyraldehyde
  • Isovaleraldehyde

Secondary Fermentation

  • Diacetyl
  • Diethyl Succinate
  • Ethyl Lactate

Brett Markers

  • 4-Ethylguaiacol
  • 4-Ethylphenol

Flavor Chemistry

Tastry’s proprietary set of AI-generated, human-perceived aroma and flavor characteristics provided on a relative scale of 1-10.

Astringency

Refers to the dry, puckering or rough feeling created in the mouth caused by the presence, ratios, and interactions of many fundamentals including tannins.

Boldness

Refers to the strength of aromas and complex flavors expressed in a wine, and generally associated with red wines of higher tannin, alcohol, and volatile acidity.

Crispness

Refers to the perceived weight of wine on the palate, which can range from thin and light to viscous and dense. It is caused by the presence, ratios, and interactions of various elements including tannins, sugars, acidity, and glycerol.

Mouthfeel

Refers to the perceived weight of wine on the palate, which can range from thin and light to viscous and dense. It is caused by the presence, ratios, and interactions of various elements including tannins, sugars, acidity, and glycerol.

Sweetness

Refers to the noticeable expression of sugary concentrations perceived on the palate and represented primarily by the presence of sucrose, fructose, glucose, acidity, and alcohol.

Fruitiness

Describing the taste and/or smell characteristics of a wine that resemble a fruit or fruits. It is caused by the presence, ratios, and interactions of many fundamentals including esters.

Oakiness

Refers to the noticeable expression of oak flavors on the palate, including caramel, cedar, honey, mocha and vanilla. It is caused primarily by the presence of oak lactones, furfural, and eugenol.

Pungency

Refers to the noticeable expression of a strong sharp aroma. It is caused by the presence, ratios, and interactions of many fundamentals including ethyl acetate and acetic acid.

Laboratory Efficacy

Tastry chemistry analysis adheres to the highest standards for accuracy and repeatability. In addition to regulatory certifications and extensive proprietary evaluations, the Tastry Lab participates in the Interlaboratory Testing Program managed by Collaborative Testing Services, Inc. (CTS), a private company that provides proficiency evaluation for commercial, academic, and forensic laboratories globally. Participants include many of the most advanced laboratories in the world. Every participant is provided identical samples for analysis on a regular basis, and the ability to compare-and-contrast results. These results are our source of truth, and why Tastry analysis is among the best in the world.

 

In addition to participating in CTS, Tastry is beer, wine and spirits certified by the Alcohol and Tobacco Tax and Trade Bureau (TTB).