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CONTACT INFO

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Address

899 Adams Street Suite A
Saint Helena
CA, 94574
United States
Phone
(707) 963-4806
Fax
Primary
Gordon Burns

About ETS Laboratories

ETS Laboratories is an independent, ISO-accredited wine and spirits laboratory headquartered in Saint Helena, CA. We've worked since 1978 to develop new and innovative tools to support winemakers locally and across the globe. 

Our commitment to our customers, rigorous quality control, and dedication to cutting edge technologies continue to make ETS the nation's leading wine laboratory.

 

Locations

St. Helena, CA

ETS Laboratories
899A Adams Street
St. Helena CA 94574

Telephone: 707-963-4806
Fax: 707-963-1054

Email: info@etslabs.com

Healdsburg, CA

ETS Laboratories
190G Foss Creek Circle
Healdsburg CA 95448

Telephone: 707-433-7051
Fax: 707-433-7054

Email: infohb@etslabs.com

McMinnville, OR

ETS Laboratories
1819 NE Baker St.
McMinnville OR 97128

Telephone: 503-472-5149
Fax: 503-217-0668

Email: infoor@etslabs.com

Walla Walla, WA

ETS Laboratories
3020 Isaacs Ave.
Walla Walla, WA 99362

Telephone: 509-524-5182
Fax: 509-526-8053

Email: infowa@etslabs.com

Central Coast Alert for Botrytis


 

In response to multiple client calls from the Santa Barbara and San Luis Obispo regions, we want to remind all of our clients that early detection of laccase activity in fruit enables early intervention, minimizing oxidative damage to juice and wine. Our facility in Paso Robles can provide rapid analysis for early detection of laccase activity.
 

  • Laccase is an enzyme primarily produced by the grape pathogen Botrytis cinerea.

  • Laccase can negatively impact wine by causing oxidation of phenolic compounds in wine, resulting in premature browning of bottled white wine and color degradation in red wine.

  • Juices/wines identified as containing laccase activity should be maintained in a reductive state to minimize browning and discoloration, and should not be blended with wines that do not contain laccase. 

  • Early detection of laccase enables winemakers to take appropriate actions to minimize the impact on the final wine product. These can include increased SO2 additions at harvest, treatment with pectolytic enzymes, and use of enological tannins to bind laccase. 

 
Different treatment strategies are required depending on type of juice/wine and severity of infection.
For further information on Botrytis/laccase problems, feel free to give us a call at (707) 963-4806 and talk to our Botrytis/laccase specialist, Dr. Rich DeScenzo.


News Archive


How to use juice chemistry to go beyond brix
28 July, 2017

Get the most out of your harvest with the ETS Harvest Guide – we cover how to use juice chemistry to go beyond brix, the basics of VA formation, and more. You’ll also find practical tips to help keep juice samples intact during transit and ensure accurate results. Read the full Guide HERE

 

 

 


ISO? Brett in my Oak? Find out all the answers!
05 May, 2017

What does ISO-accredited mean and why is it so important? Can Brettanomyces have an influence on the oak aroma characteristics in my wine? Find out in our latest issue of Winemaker's Quarterly below!


Winemaker's Quarterly Special Harvest edition
02 November, 2016

Beyon Brix, Phenolic Programs, and Juice Scorpions... We hope you enjoy our special Harvest edition of the Winemaker's Quarterly!


Winemaker's Quarterly Summer edition out now!
25 August, 2016

How can I minimize my risk when buying or selling wine? Where are there so many variations in Oak Aromas?
We have compiled some our clients most frequently asked questions and answered them in our newest edition of Winemaker's Quarterly. Check it out below!


Pre-Harvest Wine Seminars this week!
29 July, 2016

Harvest is almost here, and we're excited! We have 3 upcoming seminars this week in various wine countries in the Pacific Northwest and Califonia:

Tuesday, August 2 - Paso Robles

We are hosting our first complimentary workshop at our new ISO-accredited Paso Robles facility! We've partnered with the Paso Robles Wine Country Alliance for a joint workshop to help winemakers and growers in the Central Coast get the most out of Harvest 2016!

You're welcome to register for the PRWCA or ETS sessions separately, or stay for the full workshop.

  • 11:00am - 12:15pm –  The PRWCA monthly Vit Tech talk features Dr. James Stamp, from Stamp Associates, discussing "The Importance of Sourcing Clean Grapevine Stock."

  • 12:15 - 12:45pm  –  We'll provide lunch and a chance to meet our local Paso Robles team

  • 12:45 - 1:30pm  –  ETS's Dr. Steve Price will explain how to design a grape sampling program to monitor grape maturation in your vineyards, including the PRWCA’s Grower Quality Improvement Program, which features ETS phenolic analysis.

  • 1:30 - 2:15pm  –  ETS's Dr. Rich DeScenzo will close out the workshop, focusing on VA formation throughout the wine production process, and the microbes responsible.

  • 2:15pm  –  Spend a few minutes at our open house on the way out, where you can tour our new ISO-accredited lab, meet the Paso team, and pick up an ETS coffee mug!

WHEN
Tuesday, August 2, 2016 from 11:00 AM to 2:30 PM (PDT) Add to Calendar
WHERE
ETS Laboratories Paso Robles - 3320 Ramada Dr, Paso Robles, CA 93446
 

Wednesday, August 3 - Willamette Valley

Get the most out of your harvest at our pre-harvest workshop in Newberg. Bring your questions, and we'll share what we've learned to help you plan for a successful harvest. 

Dr. Rich DeScenzo will present recent research that debunks some common myths about native yeast fermentations and Dr. Steve Price will explain how to design a grape sampling program to monitor grape maturation in your vineyards.

WHEN
Wednesday, August 3, 2016 from 2:00 PM to 4:00 PM (PDT) Add to Calendar
WHERE
Chehalem Cultural Center - 415 E Sheridan St, Newberg, OR 97132

 

Thursday, August 4 - Walla Walla

Join Dr. Rich DeScenzo as he presents some recent research that debunks some common myths about native yeast fermentations and Dr. Steve Price as he explains how to design a grape sampling program to monitor grape maturation in your vineyards.

WHEN
Thursday, August 4, 2016 from 8:30 AM to 10:30 AM (PDT) Add to Calendar
WHERE
Walla Walla Community College - Center for Enology & Viticulture - 3020 E. Isaacs Ave., Walla Walla, WA 99362 - View Map

ETS Laboratories Expands California Operations
16 June, 2016

ETS Laboratories, the world’s leading independent laboratory serving the global wine industry, has opened a new ISO-accredited facility in Paso Robles, California. The new ETS location will fill the need for technical assistance and laboratory support for the California Central Coast’s rapidly growing wine industry, from grape growers to winemakers.

The new laboratory, which has received ISO 17025 accreditation, will be the first ISO-accredited wine laboratory in the Central Coast. "To some people, test results are nothing more than numbers. It’s important to realize that not all numbers are created equal,” says Gordon Burns, CEO of ETS Laboratories. “In order for analytical results to have any value to a winemaker, they have to be unquestionably reliable and accurate.” The ISO 17025 accreditation, which requires ongoing audits, specifically evaluates a lab’s ability to produce precise and accurate results.

This new space in Paso Robles houses both the new ETS laboratory and Scott Laboratories, a fermentation products and winery equipment retailer. This arrangement allows winemakers to drop off samples and procure winemaking supplies in one location, saving time and travel during the hectic harvest and crush season. The location is open 7:00am to 7:00pm weekdays (with extended weekend hours during harvest) and is located at 3320 Ramada Drive, just off of Highway 101 in Paso Robles.

ETS Laboratories continues to grow alongside the wine industry, from California to Oregon and Washington, making its new location in Paso Robles and recent expansion in Oregon a natural step for the company. ETS’s new laboratories bring new techniques and equipment to their respective areas, giving winemakers local access to some of ETS’s most advanced analytical tools. Having the latest technology on-site means that ETS is able to expand their local offerings, including an HPLC for phenolic analysis and local service for most their export analyses.

“What we provide from our labs is more than technology and precise data, we provide expertise,” says Dr. Richard DeScenzo, Microbiology Group Leader at ETS Laboratories. “Our specialized technicians and scientists become an integral part of your winemaking team, helping interpret the results of our work so that winemakers and grape growers have a full understanding of both the tests and the results.”
Watch for future updates about ETS Laboratories’ expanded services as they prepare for the upcoming 2016 harvest. Information on all ETS locations and services may be found on their website at www.etslabs.com.


Upcoming Labs Seminar & new issue of Winemaker's Quarterly!
22 March, 2016

RSVP for Upcoming ETS Labs Seminar

In partnership with ETS Laboratories, Sonoma County Vintners (SCV) would like to invite key members of your production team to attend the next ETS Labs Seminar series at our new SCV offices in the AmericanAg Credit Building located in Santa Rosa.

 

ETS Labs Seminar: Wine Allergens

Wednesday, March 30, 9 – 11 a.m.
Sonoma County Trio Boardroom, 400 Aviation Blvd, Suite 500, Santa Rosa, CA

Dr. Steve Price and Dr. Rich DeScenzo will present the following key topics for discussion:

• What allergens are found in wine
• Allergen testing methods
• Survey results of allergens found in commercial wines
• Export regulations such as European Union and Health Canada regulations (OIV & LCBO)

Diving into the intricacies of the allergen world, this seminar will introduce the basics of wine allergens and how they get into wine. This will include allergic responses, clinical studies on wine allergens, and wine allergen testing methods, as well as cover the regulations of reporting allergens on labels.

 

If you are interested in attending, RSVP to Jesslyn Jackson atJesslyn@sonomawine.com by Monday, March 28. Space is limited and on a first-come, first-serve basis. Wineries are limited to two attendees.

 

Also - check out the newest issue of the ETS Winemaker's Quarterly is now available! We hope you enjoy this digital version!


Prepare for Harvest 2015 Seminar
02 July, 2015

Date: Thursday, July 9
Time: 10:00 AM - 11:00 AM
 

Location: Sonoma County Vintners
3637 Westwind Blvd.
Santa Rosa, CA 95403

Presented by : Dr. Richard DeScenzo

Join us as we share lessons and examples from past vintages to help you pinpoint what you can expect this year.

This seminar is offered in partnership with the Sonoma County Vintners. Please contact: Michael Haney 707-522-5844, michael@sonomawine.com


ETS Launches New Options for Scorpions™ Microbe Tests
25 March, 2015

More Options and Reduced Costs for Spoilage Tests

St. Helena, CA – ETS Laboratories, the world’s leading independent laboratory serving the global wine industry, has launched new testing panels for their proprietary Scorpions service that make the service more affordable and more informative. Scorpions panels provide winemakers the tools they need to rapidly identify and quantify live spoilage microbes in their wines. The new panels give winemakers a more complete picture with a significant price reduction, thanks to advances in automation and new technologies.

“Scorpions technology has been widely adopted by our clients as part of their routine winemaking toolkit,” says Gordon Burns, CEO of ETS Laboratories. “To make it easier for winemakers to get rapid insights into the full range of spoilage microbes, we’ve simplified the process by offering three main panels, instead of the individual tests as before. And by investing in new technologies we have also been able to reduce the cost by at least 25%.” 

ETS developed the series of Scorpions assays to provide winemakers a tool for rapid identification and quantitation of live spoilage microbes in their wines. The assays utilize a combination of gene amplification and hybridization to accurately identify and quantify the total number of viable cells in a sample. Proactive use of Scorpions technology enables early detection of wine spoilage microbes, allowing early intervention, minimizing or preventing spoilage and preserving quality.

The once long lists of Scorpion testing options have been condensed into three panels for clients to choose from: the Yeast Panel, the Bacteria Panel and the Combined Panel. The Yeast Panel detects fermentation and spoilage yeast (Saccharomyces, Brettanomyces, and Zygosaccharomyces). The Bacteria Panel detects malolactic bacteria, lactic acid bacteria, and acetic acid bacteria (Oenococcus, Lactobacillus, Pediococcus, and Acetic Acid bacteria) and can be used to assess stuck and sluggish fermentations.  The Combined Panel includes all of the yeast panel and bacteria panel organisms, giving you the most complete analytical picture of what microbes are in your wine. 

Over the years Scorpion testing has been widely accepted in the industry and makes up about 80% of the requested routine microbiology monitoring at ETS, allowing winemakers to radically change their response times to prevent spoilage.

“The new panels will reduce confusion with a simpler menu that includes all the organisms, allowing winemakers to make quick production decisions with the full picture of their spoilage microbes,” says Dr. Richard DeScenzo, Microbiology Group Leader at ETS Laboratories.  “In this day and age, when prices are going up, we have worked very hard to implement automation and new technologies, allowing ETS to offer more information at a reduced cost for each Scorpion panel.”


Get the most out of this year's harvest, Seminar Aug 21
08 August, 2014

Did you know?

 ETS clients now have the ability to:

 - View real-time ETS Laboratories report data, with enhanced search and filtering tools

- Easily download and print report data and copies of reports and invoices

- Maintain their accounts including who receives reports and invoices and by what means

 

 To learn more, visit us at https://www.etslabs.com/register.

 If you have any difficulty with the new reporting and account maintenance tools, or have questions or comments, please contact ETS Laboratories' IT Manager Jim Welsh at IT@ETSLabs.com or 707-302-1236.

We'll share trends we've seen in the last few vintages to help you prevent common fermentation problems and respond to challenging phenolic conditions.

Is this email not displaying correctly?
View it in your browser.

 

Get the most out of this year's harvest by joining us on August 21 as we share lessons and examples from past vintages to help you: 

  • Pinpoint conditions that lead to stuck and sluggish fermentations
  • Discover tools to respond to changes in phenolics and meet target styles
  • Identify conditions that lead to volatile acidity formation
  • Combine chemistry and microbiology for powerful insights

We’ll also share case studies to help prevent common fermentation problems, and how winemakers responded to challenging phenolic conditions in the past two harvests, including:

  • Tools for adjusting high seed tannin
  • Identifying potential problem lots
  • The links between press decisions and tannin extraction curves
  • Responding to dilution with juice bleeds

Register now to reserve your seat!

 




 


McMinnville:
Thursday, August 21, 2014
1:00 PM - 3:00 PM 


Chemeketa Community College
Yamhill Valley Campus - Room 103
288 NE Norton Lane


Register Now






 





 

 


Getting You Ready for Harvest, Workshop Focusing on Learning and Adapting
22 July, 2014

Join us next Thursday to get the most out of this year's harvest with lessons and examples from past vintages. 

  • Prevent fermentation problems by recognizing causes of stuck and sluggish fermentations
  • Discover tools to respond to changes in phenolics and meet target styles
  • Identify conditions that lead to volatile acidity formation

We’ll also share examples of challenging phenolic conditions from the past two harvests, including:

  • Tools for adjusting high seed tannin
  • Identifying potential problem lots
  • The links between press decisions and tannin extraction curves
  • Responding to dilution with juice bleeds


Register now to reserve your seat!

 




 


Walla Walla:
Thursday, July 31, 2014
10:00 AM - 12:00 PM 

Walla Walla Community College
Center for Enology & Viticulture
3020 E. Isaacs Ave.

Register Now






 





 


Join us June 19th and Learn From Past Vintages to Help with This Year's Harvest
11 June, 2014

Get the most out of this year's harvest by joining us on June 19 as we share lessons and examples from past vintages to help you: 

  • Pinpoint conditions that lead to stuck and sluggish fermentations
  • Discover tools to respond to changes in phenolics and meet target styles
  • Identify conditions that lead to volatile acidity formation
  • Combine chemistry and microbiology for powerful insights

We’ll also share case studies to help prevent common fermentation problems, and how winemakers responded to challenging phenolic conditions in the past two harvests, including:

  • Tools for adjusting high seed tannin
  • Identifying potential problem lots
  • The links between press decisions and tannin extraction curves
  • Responding to dilution with juice bleeds

To register, contact  kelley@sonomawine.com

 




 


Santa Rosa:
Thursday, June 19, 2014
10:00 - 11:30 AM 


Sonoma County Vinters
3637 Westwind Blvd.



Reserve your seat through
Sonoma County Vintners:

Kelly Perez

(707) 522-5844
kelley@sonomawine.com






 




   

ETS now offers clients more account abilities
20 May, 2014

Did you know?

ETS clients now have the ability to:

- View real-time ETS Laboratories report data, with enhanced search and filtering tools

- Easily download and print report data and copies of reports and invoices

- Maintain their accounts including who receives reports and invoices and by what means

 

To learn more, visit us at https://www.etslabs.com/register.

 If you have any difficulty with the new reporting and account maintenance tools, or have questions or comments, please contact ETS Laboratories' IT Manager Jim Welsh at IT@ETSLabs.com or 707-302-1236.

Send Me Info

 


Industry CEO Joins Wine Institute Advisory Committee
06 May, 2014

Southern Oregon Wine Institute (SOWI) and Umpqua Community College (UCC) proudly announce the appointment of ETS Laboratory CEO, Gordon Burns to the institute’s list of distinguished Advisory Committee members. 

Committee Chair, Lee Paterson, spoke on behalf of members to welcome Gordon, “His 35 years of industry excellence will be an asset in guiding growth of the wine institute, just as his satellite lab operation on the UCC campus continues to be a valuable tool for assuring the quality of our local winemaking industry.   The timing couldn’t be better as we prepare to launch the SOWI wine incubator operation“.  

Burns has been an active contributor to the world wine industry since he and wife, Marjorie founded their internationally renowned wine analysis lab in 1978 in St. Helena, California.  Since that time, Burns has maintained leadership roles with the American Society for Enology & Viticulture, Association of Official Analytical Chemists, the American Society of Microbiology, the American Chemical Society, the American Council of Independent Laboratories, and others.

 

The Southern Oregon Wine Institute Advisory Committee is comprised of industry, community, and education professionals charged with guiding and directing program and operational development.  Other committee members include Dwayne Bershaw, UCC/SOWI Administrator; Angela Chenoweth, UCC Ag Business Adjunct; Steve Renquist, OSU Extension Horticulturalist; Sean Breslin, UCC Science Faculty; Toni Clough, UCC Business Faculty; Wes Crawford, Sutherlin High School Agriculture Instructor; Jim Delfino, Delfino Winery Owner; Linda Donovan, Pallet Wine Co. Owner; Sandy Glaser, Glaser Estate Winery Owner; Scott Henry, Henry Estate Winery Owner; Earl Jones, Abacela Winery Owner; Chris Lake, SOWI Director; James Osborne, OSU Viticulture Professor; Lee Paterson, : Luke Pedotti; Results Partners Vineyard Consultant; Vicki Westbrook, Blue Heron Vineyard Owner; and Connie Williamson, KPIC Station Manager.


ETS Laboratories & Walla Walla Community College explore the world of white winemaking
29 April, 2014

ETS Laboratories in partnership with Walla Walla Community College to explore the world of white winemaking.

WWCC winemaking instructor Tim Donahue will review the differences between oxidative and reductive winemaking for white wines, and highlight ways small and mid-sized wineries can take more control of the winemaking process.

Dr. Eric Hervé from ETS will introduce our recent research on glutathione, a powerful natural antioxidant that protects white wine aromas and prevents premature aging. 

We’ll walk through real-life case studies from the 2013 harvest, monitoring changes in glutathione from grapes until the end of fermentation, and point out opportunities to maximize glutathione levels in finished wines. 

We'll finish by tasting a 2013 Semillon and Sauvignon Blanc.
Please join us to explore the world of white winemaking in partnership with Walla Walla Community College.
Reserve your seat now in either Walla Walla or Woodinville.
 
Walla Walla:
Thursday, May 1, 2014
1:30 PM - 3:30 PM 
Walla Walla Community College
Center for Enology & Viticulture
3020 E. Isaacs Ave.
Register Now


Woodinville:
Friday, May 2, 2014
9:00 AM - 10:30 AM 
Columbia Winery
Cellarmaster Room
14030 NE 145th Street 
Register Now
 

ETS voted BEST LAB SERVICES PROVIDER in the Wine Industry!
12 March, 2014

We are proud and honored to be named BEST Lab Services Provider in the Wine Industry for 2014 by VINEYARD & WINERY MANAGEMENT Magazine. ETS Laboratories has grown and evolved with the wine industry by pursuing a commitment to provide analytical services tailored specifically to the industry's very unique needs and will support future development of the global wine industry by continuing to ensure our industry leading position as the first, best, and, in many cases, only provider of valuable analytical services.

To read more, CLICK HERE


ETS Sponsors Fruitions Sciences 2013 Vintage Report
19 December, 2013

ETS Labs is a Silver sponsor of the Fruition Sciences Vintage Report 2013. The conference will be held in Napa on January 21 at the Westin Verasa. 

To learn more about the conference, please visit the following link: http://www.fruitionsciences.com/en/login/vintage-report-2013


ETS Adds Glutathione Analysis for Protection of White Wine Aromas
04 September, 2013

The increasing demand for white and rosé wines with fresh, fruity or floral characters has led to significant winemaking challenges:

Because the aroma compounds in these lighter wines, such as Sauvignon Blanc, are fragile, oxidation can quickly cause a loss of aroma and flavor.

Even wines like Riesling and barrel-aged Chardonnay have experienced premature or atypical aging as a result of oxidation.

The importance of glutathione

Glutathione, a natural tri-peptide found in grapes and wine, is a powerful antioxidant that protects white wines and rosés from oxidation and loss of aroma or flavor.

A low level of glutathione in grapes leads to lower levels in the juice, and early losses of aroma compounds.

Glutathione levels fluctuate during production, as the compound can be absorbed by yeast and then released after fermentation.

If final glutathione levels are low in young wines, they will experience faster loss of fresh varietal and fruity aromas, and poor aging potential.

Glutathione interacts with other juice and wine constituents such as SO2, wine phenolic compounds, ascorbic acid and copper. These interactions affect both glutathione concentration as well as total juice or wine antioxidant status.

Monitoring glutathione

Monitoring glutathione levels can be beneficial at all steps of the winemaking process to maximize white wine aroma and flavor, and prevent premature aging.

The glutathione content in grapes indicates their antioxidant potential, and can be influenced by a number of factors including soil nitrogen, vineyard practices, and grape maturity levels.
Analyzing changes in glutathione levels during production helps to pinpoint where in the process glutathione is being lost – often from contact with air or exposure to copper residues.
A testing program can also identify winemaking processes that boost glutathione release after fermentation, and increase levels in wines.

For more information about glutathione analysis, contact Eric Herve or Steve Price.

 

Sampling Note: Juice samples are very sensitive to oxidation and loss of glutathione. ETS has created sampling kits that we provide free of charge for glutathione analyses to ensure accurate results.


A Seminar by ETS Laboratories, with Rich DeScenzo Ph.D
25 March, 2013

A Seminar by ETS Laboratories, with Rich DeScenzo Ph.D
Date: Thursday, 28 March
Time Session 1: 9:00AM - 10:00AM
Time Session 2: 11:00AM - 12:00PM

Location: Meadowood, Vintners Room
900 Meadowood Lane
St. Helena, CA. 94574

Please join us for this complimentary seminar!

RSVP@etslabs.com
(707) 302-1230


Estate Crush partners with ETS Laboratories to provide a drop box for wine samples
20 July, 2012

What happens when winemakers combine science with nature's given course? That's what 40 wine experts aimed to find out Tuesday at a Juice and Wine Phenolics seminar presented by Steven Price of ETS Laboratories.

Five red wines were poured and waiting at each seat as winemakers, grapegrowers and industry consultants took their places in the Estate Crush Tasting Room.

Estate Crush, a custom crushing and winemaking business on Lockeford Street, holds four seminars a year with ETS Laboratories to teach winemakers how and when to analyze their grapes, juice and wine to make best use of the information.

"Information is power," said Bob Colarossi, who owns Estate Crush along with his wife, Ali and Nick and Sandy Sikeotis. "The more information you have about your wine, at every stage, the better wine you are going to produce."

Price wants to help winemakers make informed decisions at all stages of production.

"Winemakers are asking, 'How can I move my product in a new direction?' We're about turning sophisticated analytical tools into practical tools for wineries," said Price.

Price explained how tannins and other indicators can be used to change the life of a wine.

For example, in an expensive red wine, consumers expect high tannin levels so the wine has room to age.

A cheaper wine might have fewer tannins so it can be enjoyed the same day of purchase.

Does your vineyard have high tannins in its future? Take a look. Small, stressed berries and lots of sun and air exposure are the first signs of high tannin levels.

Testing at ETS Labs picks up on these signs even earlier so that winemakers have time to make changes.

Sending in juice or wine samples at different stages of growth can act like snapshots. It takes about a pound of grapes to get enough information to guide growing, harvesting and processing choices.

"You're creating control by controlling the direction," said Price.

The depth of information put some winemakers in over their heads.

"Some of it was a little hard to interpret, but it really makes you think about how I use tannins, especially with harvest coming up," said Andrea Maley, of Wild Rose Vineyard.

Heather Pyle, winemaker and consultant, said Lodi growers and winemakers are starting to think more in terms of putting vineyard and grape data to work.

"At least the thinking is there. It's so difficult to do anything but maximize tonnage. Until you know you can make a living at it, you just hang as much as you can," Pyle said.

Winemaker Victoria Pouches will apply the day's lessons to the vast fields of Cabernet at Stamas Winery.

"He gave us a lot of information on what to look for in a vineyard to get what we want, that balance between the grapes and the end product," she said.

Estate Crush partners with ETS Laboratories to provide a drop box for wine samples. If a sample of grapes, juice or wine gets to the box before 10 a.m., the results could be emailed by that evening, depending on the test.

Plans are in motion to create a satellite laboratory on site, which could lead to even faster result times and more extensive testing.

The next seminar will be in December, and is open to wine industry members. More information can be found at www.estatecrush.com.


GO GLOBAL!
22 March, 2011

ETS Laboratories is internationally recognized as a qualified third-party provider of analytical certificates which meet the many and varied requirements of different countries and individual importers. Our ISO 17025 accreditation and TTB certifications assure importers that our certificates are rendered professionally. Our staff is well versed in the different types of forms required by the EU and Pacific Rim, and is available to provide guidance as necessary to make the paperwork process as painless as possible.

FOR MORE EXPORT ANALYSIS CERTIFICATION INFORMATION VISITWWW.ETSLABS.COM or email us at:export@etslabs.com 


ETS Laboratories announces A2LA accreditation at Healdsburg satellite Laboratory
07 February, 2011

ETS Laboratories is proud to announce our satellite laboratory in Healdsburg has received accreditation by A2LA to ISO/IEC 17025:2005 standards.  Our Scope of Accreditation for the Healdsburg facility covers seventeen analytical methods within six technologies. ETS locations in St. Helena, Oregon, Washington are also accredited.

Go Green! with ETS  by receiving your analytical reports online via a secure SSL encrypted connection.  Now you can access your data 24/7 in real-time, manage your account information, download historical data and print your own PDF reports and invoices all from our secure website.  With only one click, you can setup your online account with ETS and Go Green today!  See http://etslabs.com/gogreen for details.


Come visit us at our upcoming Seminars & Trade Shows

March 29, 2016
Napa, CA

Napa Valley Vintners
Sensory Workshop


Location TBD

We'll explore the sensory side of wine science in this technical seminar, hosted by the Napa Valley Vintners.


This seminar is hosted by NVV for their members. To register, contact Michelle Novi: (707) 968-4206
March 29, 2016
Napa, CA

Sonoma County Vintners


Location TBD

 


This seminar is hosted by SCV for their members. To register, contact Jesslyn Jackson: (707) 522-5845

 

 

   
March 15-16, 2016
WiVi Central Coast

Paso Robles, CA
Location: Paso Robles Event Center


More info

Title Name Email Phone
Export Requirements export@etslabs.com 707-302-1221
Accounting Issues accounts@etslabs.com 707-302-1057
Questions and General Contact info@etslabs.com 707-963-4806
Adobe Acrobat File

Our new Scorpion panels give you rapid insights into the full range of spoilage microbes, so you can act before they contaminate your wine.


Accreditation

ETS Laboratories is accredited by A2LA to ISO/IEC 17025:2005 standards. We are the nation's first independent wine laboratory so designated. Our current Scope of Accreditation for the St. Helena facility covers more than 40 analytical methods within 15 technologies. ETS locations in Oregon, Washington and Healdsburg are also accredited.

ETS Laboratories has the greatest number of accredited methods of the nation's independent wine laboratories.

Why use an accredited laboratory?

When selecting a laboratory to fulfill your testing, calibration or measurement needs, you need to be sure that they can supply you with accurate and reliable results. The technical competence of a laboratory depends on a number of factors including:
  • the qualifications, training and experience of the staff
  • the right equipment - properly calibrated and maintained
  • adequate quality assurance procedures
  • proper sampling practices
  • appropriate testing procedures
  • valid test methods
  • traceability of measurements to national standards
  • accurate recording and reporting procedures
  • suitable testing facilities

All these factors contribute to a laboratory being technically competent to do your testing.

WHY IS A LABORATORY'S TECHNICAL COMPETENCE SO CRITICAL TO YOU AS A MANUFACTURER, SUPPLIER,EXPORTER OR CUSTOMER?

Minimize Risk

Throughout the world today, customers seek reassurance that the products, materials or services they produce or purchase meet their expectations or conform to specific requirements. This often means that the product is sent to a laboratory to determine its characteristics against a standard or a specification. For the manufacturer or supplier, choosing a technically competent laboratory minimizes the risk of producing or supplying a faulty product.

Avoid Expensive Retesting
Testing of products and materials can be expensive and time consuming, even when they are done correctly the first time. If not done correctly, then the cost and time involved in retesting can be even higher if the product has failed to meet specifications or expectations. Not only costs go up, but your reputation as a supplier or manufacturer can go down. You can also be held liable for any failure of your product, particularly if it involves public safety or financial loss to a client. choosing a technically competent laboratory minimizes the chance of retesting being required.

Enhance Your Customers' Confidence
Confidence in your product is enhanced if clients know it has been thoroughly evaluated by an independent, competent testing facility. This is particularly so if you can demonstrate to them that the laboratory itself has been evaluated by a third party. Increasingly customers are relying on independent evidence, rather than simply accepting a supplier's word that the product is fit for purpose.

Reduce Costs and Improve Acceptance of Your our Goods Overseas
Through a system of international agreements (see below) technically competent, accredited laboratories receive a form of international recognition, which allows their data to be more readily accepted on overseas markets. This recognition helps to reduce costs for manufacturers and exporters that have their products or materials tested in accredited laboratories, by reducing or eliminating the need for retesting in the importing country.

WHAT IF THE LABORATORY HAS ISO 9001 CERTIFICATION?

Laboratories can be audited and certified to an international management systems standard called ISO 9001. This standard is widely used in manufacturing and service organizations to evaluate their system for managing the quality if their product or service. Certification of an organization's quality management systems against ISO 9001 aims at confirming the compliance of the management system to this standard, but does not specifically evaluate the technical competence of a laboratory.

HOW THEN CAN YOU BE SURE THAT A LABORATORY IS TECHNICALLY COMPETENT?

Throughout the world, many countries now rely on a process called Laboratory Accreditation as a means of determining technical competence. Laboratory accreditation uses criteria and procedures specifically developed to determine technical competence. Specialist technical assessors conduct a thorough evaluation of all factors in a laboratory that affect the production of test or calibration data. The criteria are based on an international standard called ISO/IEC 17025, which is used for evaluating laboratories throughout the world. Laboratory accreditation bodies use this standard specifically to assess factors relevant to a laboratory's ability to produce precise, accurate test and calibration data, including the:

  • technical competency of staff
  • validity and appropriateness of test methods
  • of measurements and calibrations to national standards
  • suitability, calibration and maintenance of test equipment
  • testing environment
  • sampling, handling and transportation of test items
  • quality assurance of test and calibration data


Laboratory accreditation also covers the quality systems elements addressed in ISO 9001 certification. To ensure continued compliance, accredited laboratories are regularly re-examined to check that they are maintaining their standards of technical expertise. These laboratories may also be required to participate in regular proficiency testing programs as an on-going demonstration of their competence.

Laboratory accreditation thus provides a means of evaluating the competence of laboratories to perform specific types of testing, measurement and calibration. It also allows a laboratory to determine whether it is performing its work correctly and to appropriate standards. Manufacturing organizations may also use laboratory accreditation to ensure the testing of their products by their own in-house laboratories is being done correctly.

Very importantly, laboratory accreditation provides formal recognition to competent laboratories, thus providing a ready means for customers to find reliable testing and calibration services able to meet their needs.

HOW CAN YOU TELL IF A LABORATORY IS ACCREDITED?

Accredited laboratories usually issue test or calibration reports bearing some type of logo or endorsement indicating their accreditation. You should also check with the laboratory as to what specific tests or measurements they are accredited for, and for what ranges or uncertainties. This is normally specified in their Scope of Accreditation, which may be supplied by the laboratory upon request.

Accreditation bodies in many countries publish lists or directories of the laboratories they have accredited, together with laboratories' contact details and information on their testing capabilities. If necessary, you can contact the accreditation body and find out whether there are any accredited laboratories who can perform the tests or calibrations you require.

To find out if your country has one or more laboratory accreditation bodies, try contacting your national standards body or your ministry for industry or technology. Alternatively, if you have access to the internet, you can visit the website of the International Laboratory Accreditation Cooperation (ILAC) at www.ilac.org. and use the directory of laboratory accreditation bodies available on this website. You will also find directories of accredited laboratories for certain countries on this website.

WHAT ABOUT DATA FROM OVERSEAS LABORATORIES?


Many countries around the world have one or more organizations responsible for the accreditation of their nation's laboratories. Most of these accreditation bodies have now adopted ISO/IEC 17025 as the basis for accrediting their country's testing and calibration laboratories. This has helped countries employ a uniform approach to determining laboratory competence. It has also encouraged laboratories to adopt internationally accepted testing and measurement practices, where possible.

This uniform approach allows countries to establish agreements among themselves, based on mutual evaluation and acceptance of each other's laboratory accreditation systems. Such international agreements, called mutual recognition arrangements (MRAs), are crucial in enabling test data to be accepted between these countries. In effect, each partner in such an MRA recognizes the other partner's accredited laboratories as if they themselves had undertaken the accreditation of the other partner's laboratories.

Recently, almost 40 laboratory accreditation bodies signed a multi-lateral recognition agreement, called the ILAC Arrangement, which should greatly enhance the acceptance of data across the national borders of the signatory countries. Full details for the ILAC Arrangement and the list of signatories can be found on the ILAC website at www.ilac.org.

This developing system of international MRAs between accreditation bodies has enabled accredited laboratories to achieve a form of international recognition, and allowed data accompanying exported goods to be more readily accepted on overseas markets. This effectively reduces costs for both the manufacturer and the importers, as it reduces or eliminates the need for products to be retested in another country.

Countries without viable accreditation systems can seek to have their laboratories accredited by established accreditation systems, so that their test data and associated goods can be accepted on foreign markets. These countries can also endeavor to develop their own accreditation system based on the structure and experience of established systems in other countries.

WHERE CAN I GET MORE INFORMATION?


For more information contact:
The ILAC Secretariat,
c/- NATA,
7 Leeds Street, Rhodes NSW 2138, Australia
Fax +61 2 9743 5311
Email: ilac@nata.asn.au
© Copyright IL ILAC AC 2001

Our History

ETS was established in 1978 by Gordon and Marjorie Burns, in the basement of their Main Street home, to provide the rapidly expanding California Wine Industry with technical assistance and laboratory support.

At first, ETS concentrated on microbiological issues and routine chemical analyses. As the industry developed in size and complexity, winery clients looked increasingly to ETS for more advanced analytical services.

ETS responded by investing in modern equipment and facilities and hiring highly trained technicians and researchers. This effort allowed ETS clients to benefit from the latest in technological advances.

Introducing new technology and developing methods to meet client needs has been a cornerstone of this development process. The evolution of gas chromatography at ETS is a good example.

GC with flame ionization was introduced in the 1978, making analysis of volatile wine components possible. GC/MS (1985) greatly broadened the range of analyses and substantially lowered detection limits. SPME GC/MS (1996) eliminated solvent extractions, improving lab safety and allowing analysis of compounds present in extremely low concentrations. GC/Chemiluminescence (1998) allowed analysis of whole new classes of compounds. New developments in extraction and detection for GC are currently being tested, part of a continual process of improvement.

Other technologies have followed similar development paths. Today ETS is one of the most advanced wine analysis laboratories in the world.

Accompanying technical innovation has been a strong commitment to data quality. Improving data quality control has been an integral part of change at ETS. In 1997 ETS initiated a program to achieve full ISO accreditation. ETS was awarded ISO 17025 accreditation by the Association for Laboratory Accreditation (A2LA) making it the first and only independent, domestic wine laboratory with ISO 17025 accreditation.

Our Future

ETS will support future development of the global wine industry by continuing to ensure our industry leading position as the first, best, and, in many cases, only provider of valuable analytical services.

New Methods
ETS conducts continuous development and evaluation of new analytical tools for our winery clients. Two full time PhD chemists / enologists are currently dedicated to developing these tools.

Global Collaboration
ETS enjoys close relationships with wine laboratories and Universities throughout the world. Collaboration with these partners provides ETS with a global view of wine industry problems and challenges while demonstrating our accuracy and reliability to the world wine markets.

Applied Research
ETS has expanded the industry's knowledge base by performing applied research projects for a number of client partners. ETS has worked with the California Wine Institute to satisfy U.S. Food and Drug Administration needs for data on ethyl carbamate levels in wines. Results have been instrumental in the formation of industry positions with regulatory bodies. ETS has conducted studies on behalf of the Cork Quality Council on TCA behavior in corks and wine. These findings have formed the basis for a cork monitoring procedure that is now being applied by primary suppliers in Europe, their U.S. agents, and many consumers of corks.