Testimonials

Lab automation and instrument modernization had been a goal of mine since joining Herzog in 2013. The original lab equipment was standard wet chemistry style apparatus (Aeration Oxidation, Cash Still, Ripper method), and a small 4 cell spec to handle all enzymatic assays, which was cumbersome and inefficient during times of highest volume (i.e. harvest).  Keeping up with standard quality checks would take a while for VA especially (cash stills). 

After much research and talking to many people in the industry we settled on the SPICA auto analyzer. 

The volume of wine we produce and in the myriad of styles we make (still, effervescent, dry, sweet, red, white, sterile, non-sterile, etc) kept growing in volume and complexity.  We needed something that could keep up with all the parameters we were tracking.  

The ability to run concurrent tests and lots, to batch test, and to have one instrument that could nearly “do it all,” and therefore save bench space and operator time, was highly desirable.  In most cases, we have tripled the output on analysis; this has allowed us to spot problem lots and track them immediately, as well as track the efficacy of our problem remediation.  Because we can check so many parameters simultaneously, we are able to manage cellar health much more proactively. 

We went with SPICA for several reasons: Robust industry presence of the Y15 autoanalyzer, the fact that SPICA technicians have real world winemaking and wine lab experience, the ability to run to many different analyses.  Customer service and support is attentive, prompt, and helpful.   

We have been able to keep nearly 100% of analysis in house, thus saving money on the need to send to 3rd party labs. We may pursue TTB certification for our chemists specifically because we have the SPICA.  Additionally, we are part of the CTS testing cycle, and have been part of the cycle before and after automation.  Our statistical standing has improved along with accuracy.   

One of the main features we love is the ability to set dilutions in the analytical parameters.  We make a great deal of sweet and off dry wines, and manual dilutions had become unwieldly at the level required.  The ability to quantify glucose independently from fructose was very helpful during harvest 2023.  This was a cost savings as we did not have to send to an outside lab for this test when required."

~Alicia Wilbur, Production Winemaker, Herzog Wine Cellars

"The Y15 is definitely the most important piece of equipment we have in our lab, it keeps us rolling during harvest and throughout the year.  

We have used the Y15 for about 6 years. Pre-fermentation, we rely on it to check PAN and ammonia to calculate YAN. The Y15 makes fermentation tracking simple, consistent and accurate. We know exactly where we’re at, and that lets us make decisions confidently. 

We use it for monthly acetic acid and free sulfite checks. We make a late harvest fortified wine and being able to dilute and measure sugar up to 150 g/L has been great. It's a huge help staying on top of RS. 

Each morning, we collect our samples and once loaded in the Y15, it runs independently. We set it and forget it and go back out to the cellar so this helps us multitask. It is straightforward, after a couple hours of training, I trust a seasonal lab tech to run it confidently. 

Admeo has great service. They’re always there to help us and are easy to work with.  

Having used a few analyzers, I recommend the Y15."

~ Alex Frost, Winemaker, Sextant Wines