Catalog 2016 OEnoscience

CATALOG 2016 1

2050 Dandurand #308 Montréal, Québec H2G 1Y9 [email protected] www.oenoscience.com All rights reserved 2016 Prices are subject to change without notice 2

À propos d’ SUMMARYIn 2013, Marco Larivière, chemist and Dominique WHERE AND HOW TO SUBMIT SAMPLES ……………………….…………………. 5Fink, biologist co-found the laboratory PANELS – ŒNOLOGICAL ANALYSES ………………………….………………………..… 6 bringing professional support tothe rapidly growing Canadian wine, beer and ciderindustries. FINING AND STABILISATION OF WHITES AND ROSÉS ………….………… 7With its commitment to quality, is PRE AND POST-BOTTLING TESTING ……………………………………………………… 8the essential partner for the serious producerconcerned about the quality of his product. INDIVIDUAL ANALYSES – WINE AND CIDERS ……………..……………….. 9 ANALYSES – GRAPE MARC AND LEES .............................................. 10 also has established strategic PANELS – CIDER ANALYSIS …………….………………………………………….……….. 11partnerships with the oenology counseling cabinetof OEnoquébec as well as with top French BEERS …………………………………………………..……………………………………………….. 12laboratories, Laboratoire Dubernet andOEnoconseil. SPIRITS ………………………………….……….……………………………………………. 13 MEAD AND KOMBUCHA ……………………………………………………..….………. 14 EXPORT ANALYSES, CERTIFICATIONS AND CONTESTS ……………..….… 15 MICROBIOLOGY …………………….……………….……………………………………… 162050 Dandurand suite 308 FINE SCALE ANALYSES ………………………………………………………………….. 17Montréal, QuébecH2G 1Y9 ANNUAL SUBSCRIPTIONS – 2 WINNING FORMULAS …………………... 19info@oenosciencecom 3www.oenoscience.com© 2016Property rights of all images belong to the respective artists. Noparts of this document may be reproduced or transmitted in anyform whatsoever without the written permission of .Réf. EN1-2-3Prices are subject to change without notice.

THE STRENGTH OF A TEAM Dynamic structure on a human scale, has grown steadily since its creation in 2013. is a professional analytical laboratory and has associated with the ŒnoQuébec cabinet, leaders and experts in enological counseling. has also forged a partnership with two of the best analytical laboratories in Southern France, Laboratoire Dubernet and Œnoconseil. 4

HOW AND WHERE TO SEND SAMPLES FOR TESTINGShipping address: 2050 Dandurand suite 308, Montreal, Quebec, H2G 1Y9Samples may be delivered in person to the laboratory or through your oenologist. For mailing, we suggest using an overnight mailservice (Dicom, Purolator, UPS, FedEx, etc.) to minimize time between sampling and analysis. Packaging, content and identificationof samples are the customer's responsibility. Sample units are included in the price of analyses. Order them today (shipping feeswill apply).For musts, please ensure proper packaging and stabilize your samples either by filtration or by freezing before shipment to avoidaccidents. A dirty or leaky packaging will be refused.For microbiology, a dedicated sample is required. Please provide an extra sample if you need analysis of other parameters. Toprevent cross-contamination and ensure quality results, samples for microbial analysis shipped in juice bottles or soft drinks willbe refused. We can provide complimentary sterile containers for this purpose (shipping fees will apply). offers a 10% discount when 5 samples are sent together for analysis. Samples must be subjected to the sameanalysis or same panel. This discount is not applicable on annual subscriptions or analyses purchased in bulk. makes every effort to offer you an efficient, fast and personalized service. Samples received after 3 p.m. will beprocessed the next business day. The samples will be retained for one week after the report is issued and then disposed of. 5

PANELS - ŒNOLOGICAL ANALYSES assists you from harvest to bottling. The following analyses are suggested to ensure effective monitoring during harvest andduring the course of fermentation. Analyses can be performed individually or as part of panels for significant cost reduction.ANALYSES ON MUSTS AND THROUGHOUT HARVESTMaturity Monitoring 35$ Panel #1 Musts $60 Panel #2 Young Wines $99oBrix, Glucose-Fructose, Potential alcohol content, oBrix, Glucose-Fructose, Potential Alcohol Glucose-Fructose, Acquired Alcohol, Total AcidityTotal acidity, pH, Mass Density Content, Total Acidity (TA), pH, L-Malic Acid, (TA), Volatile Acidity, pH, Tartaric acid, L-MalicRequired volume : 250 ml of juice Tartaric acid, Mass Density, Potassium, YAN, Acid, L-Lactic Acid, Mass Density, Free SO2, Total Ammonia et α-Amino Nitrogen. SO2. Required volume : 250 ml of juice Required volume : 250 mlFERMENTATION MONITORINGPanel #3 Quality Assurance $60 Panel #4 Complete Analysis $99 Panel #5 Malo Monitoring $79pH, Total Acidity (TA), Volatile Acidity, Glucose- Glucose-Fructose, Acquired Alcohol, Total Acidity Glucose-Fructose, Total Acidity (TA), VolatileFructose, Acquired Alcohol. (TA), Volatile Acidity, pH, L-Malic Acid, L-Lactic Acidity, pH, L-Malic Acid, L-Lactic Acid.Required volume : 250 ml Acid, Tartaric Acid, Mass Density, Free SO2, Total Required volume : 250 ml SO2. Tasting. Required volume : 250 mlPanel #6 Racking $110Glucose-Fructose, Acquired Alcohol, Total Acidity(TA), Volatile Acidity, pH, L-Malic Acid, L-LacticAcid, Mass Density, Free SO2, Total SO2, Iron, Cu(whites et rosés), Color intensity (on demand).Tasting.Required Volume : 500 ml 6

FINING AND STABILISATION OF WHITES AND ROSÉSFININGBentonite Fining Trials $70 Comprehensive Fining Trials $199 Carboxymethylcellulose (CMC) testingDetermination of bentonite dose to be used to The laboratory performs a complete analysis CMC is used to prevent formation of tartaric acid crystals. Includes verification of the efficacy ofstabilize a white or rosé wine. Includes heat (panel #4), does protein stability testing and Fining treatment with CMC and the stability of the color of rosé wines.testing. Can be achieved with your own bentonite trials with several fining agents. Includes bentonite Required Volume : 750 ml minimumor bentonite distributed by our partners dose determination.ŒnoQuébec. Required Volume : 750 ml minimumRequired Volume: 750 ml minimum.STABILITY TESTINGHeat Stability $30 Cold Stability $30 « Pinking » of White Wines $35The laboratory does tests to cause precipitation of The laboratory evaluates the cold stability of a Pinking may arises in certain white wines developunstable proteins. sample through inspection for any signs of a grayish-pink color upon sudden exposure toRequired Volume : 250 ml crystalline precipitation. oxygen. Required Volume : 250 ml Required Volume : 250 mlPROBLEM SOLVING – SLUGGISH FERMENTATIONSluggish Fermentation $100Alcohol, Glucose-Fructose, pH, Total Acidity,Volatile Acidity, α-Amino Nitrogen, Ammonia,Yeast Assimilable Nitrogen.Required Volume: 250 mlCode: FERM 7

BOTTLING ANALYSESBOTTLING ANALYSESBottling Analysis $130 Bottling Analysis + Microbiology $150 Bottling Analysis + Complete Micro $175To be done 5 days before bottling. Includes a Complete analysis (panel #4), cold stability, heat Complete analysis (panel #4), cold stability, heat stability and tasting of product. Also includes totalcomplete analysis (panel #4), tasting, heat stability and tasting. Also includes total counts for counts for Yeasts and Mold, Acetic Bacteria and Lactic Bacteria.stability, cold stability and iron. Please ensure Yeasts and Mold and Aerobic Bacteria. Required Volume : 2 bottles of 750 mlsample representativeness. This analysis is Required Volume : 2 bottles of 750 mlimportant for SO2 adjustments.Required Volume : 750 mlBOTTLING QUALITY CONTROLPost-Bottling Check $150 Bottling Line Check $199 Haze and Deposits $80Complete analysis (panel #4), cold stability, heat Complete analysis (panel #4) and tasting of three Analysis of deposits by filtration and otherstability and tasting of product. Also includes total bottles sampled during bottling (beginning, qualitative tests. Includes microscopic evaluation.counts for Yeasts and Mold and Aerobic Bacteria. middle and end) in order to evaluate the Required Volume : 750 mlRequired Volume: 2 bottles of 750 ml homogeneity of a batch. Required Volume: 3 conditioned units 8

INDIVIDUAL ANALYSES – WINE and CIDERSSUGARS CATIONS $20 COLOR $25 $20 $20 oBrix $10 Calcium $20 Color (420/520/620 nm) $25 Glucose-Fructose $30 Magnesium $20 Total Polyphenol Index (280 nm) $25 Inverted Sugars $40 Potassium $60 Total Flavonoid Index $50 Sucrose $40 Sodium Total Phenols (Folin-Ciocalteu) Sugar Profile $75 Cation profile Total Anthocyanins (Glucose, fructose, sucrose, (Ca, Mg, K, Na) maltose, lactose) Sulfates or Phosphates $60 PHYSICAL TESTS, STABILITY AND OTHERACIDS NITROGEN Mass Density $10 pH Turbidity $10 Total Acidity (TA) $10 Yeast assimilable nitrogen (YAN) $40 Cold Stability $30 Volatile Acidity Heat Stability $30 Tartaric Acid $17 α-Amino Nitrogen $22 Bentonite Trial $50 L-Malic Acid Identification of deposits $80 L-Lactic Acid $30 Ammonia $22 Dry Extract $10 Citric Acid Succinic Acid $25 Sorbic Acid Salicylic Acid $25 ALCOHOLS Benzoïc Acid Shikimic Acid $25 Acquired Alcohol $30 D-Gluconic Organic Acid Profile $25 Glycerol $25 (tartaric, malic, citric, succinic, $25 Methanol $150 lactic, D-gluconic) $35 Higher Alcohols InquireSULFITES $30 Free SO2 Total SO2 $30 DISSOLVED GASES $30 Dissolved O2 $25 $30 Dissolved CO2 $25 $60 Overpressure of $15 Sparkling Wines METAL ANALYSIS $30 $30 $17 Iron $17 Copper 9

ANALYSES – GRAPE MARC and LEESACQUIRED ALCOHOLS ANALYSIS Sample Required Turnaround Price Method 500 g ou 500 ml (lees) 5 days $50 Distillation of marc and analysis by electronic densitometrySUGAR ANALYSIS Sample Required Turnaround Price Method 500 g ou 500 ml (lees) 5 days $50 Extraction of sugars and analysis by enzymatic methodMINERAL ANALYSIS– TOTAL NITROGEN Sample Required Turnaround Price 500 g Method 10 days Inquire Desiccation, grinding and analysis by the method of DumasMINERAL ANALYSIS – P, Ca, Mg, K, Na, MnMethod Sample Required Turnaround PriceDesiccation and mineralisation and ICP-AES analysis 500 g 10 days Inquire 10

PANELS – CIDER ANALYSISANALYSES ON MUSTS AND THROUGHOUT HARVESTMaturity Monitoring 35$ Panel #1 Musts $60 Panel #2C Young Ciders $99oBrix, Glucose-Fructose, Potential Alcohol oBrix , Glucose-Fructose, Potential Alcohol Glucose-Fructose, Acquired Alcohol, Total AcidityContent, Total Acidity (TA), pH, Mass Density Content, Acquired Alcohol, Total Acidity (TA), pH, (TA), Volatile Acidity, pH, L-Malic Acid, L-LacticRequired Volume : 250 ml of juice L-Malic Acid, Mass Density, YAN, Ammonia et α- Acid, Mass Density, Free SO2, Total SO2. Amino Nitrogen. Required Volume: 250 ml Required Volume : 250 ml of juiceFERMENTATION MONITORINGPanel #3C Fermentation Monitoring $65 Panel #4C Sweet Ciders (> 15 g/L) $99 Panel #5C Dry Ciders $55pH, Total Acidity (TA), Volatile Acidity, Glucose- Glucose-Fructose, Acquired Alcohol, Total Acidity pH, Total Acidity (TA), Volatile Acidity, Free SO2,Fructose, Acquired Alcohol, Mass Density, L-Malic (TA), Volatile Acidity, pH, L-Malic Acid, L-LacticAcid. Acid, Potassium Sorbate, Mass Density, Free SO2, Total SO2.Required Volume : 250 ml Total SO2. Tasting. Required Volume : 250 ml Required Volume : 250 mlPanel #6C Quality Control I $85 Panel #7C Quality Control II $65Glucose-Fructose, Acquired Alcohol, Mass Glucose-Fructose, Acquired Alcohol, pH, TotalDensity, pH, Total Acidity (TA), Volatile Acidity, Acidity (TA), Volatile Acidity.Free SO2, Total SO2. Required Volume: 250 mlRequired Volume: 250 ml 11

BEERANALYTICAL PANELPanel #1B Basic Chemistry 60$ Panel #1B Basic Chemistry 60$ Panel #3B Quality Control 80$Alcohol (%v/v), Specific gravity (20oC/20oC), Alcohol (%v/v), Specific gravity (20oC/20oC), Alcohol (%v/v), Specific gravity (20oC/20oC),Bitterness, Colour Bitterness, pH Reducing Sugars, pH, Total Acidity, Apparent Extract,Required Volume : 300 ml or 1 bottle or 1 can Required Volume : 300 ml or 1 bottle or 1 can Real Extract. Required Volume : 500 mlINDIVIDUAL ANALYSESALCOHOL and EXTRACTS METHOD Price PHYSICO-CHEMICAL TESTS METHOD Price Alcohol (% v/v ou % p/p) Steam Distillation $30 Colour Spectrophotometry $15 Specific gravity (20oC/20oC) Electronic dens. $10 Total Polyphenol Spectrophotometry $25 Apparent Extract (oPlato) $20 Bitterness (IBU) Spectrophotometry $30 Real Extract Calculation $35 Free SO2 $17 Calculation Total SO2 Colorimetry $17 Sulfates Colorimetry $60SUGARS Enzymatic $30 Capillary Electrophoresis Enzymatic $30 Phosphates Capillary Electrophoresis $60 Reducing Sugars (Glucose-Fructose) $170 Nitrogen (ammonia et α-amino) Spectrophotometry $40 Starch HPLC Cold Stability $30 Sugar Profile (glucose, fructose, maltose, Turbidity Nephelometry $10 lactose, sucrose) Potentiometry $10 GASES CarboQC $25 Titrimetry $17 CarboQC $25ACIDS Enzymatic $30 Dissolved CO2 Capillary $60 Dissolved O2 pH Total Acidity (TA) (% lactic acid) Electrophoresis $60 Volatile Acidity Spectrophotometry Acid profile (tartaric, malic, citric, succinic, lactic, D-gluconic) α et β Acids 12

SPIRITSANALYTICAL PANELPanel #1S Spirits 80$Apparent Proof and True Proof, Glucose-Fructose,Volatile Acidity, pH, Total Acidity (TA)Dry ExtractRequired Volume : 500 mlINDIVIDUAL ANALYSISALCOHOLS VOLATIL COMPOUNDS CONTAMINANTS*True Proof $30 Ester (Ethyl acetate or Geosmine, Benzaldehyde, $15 Ethyl lactate)Mass Density $150 Acetaldehyde (ethanal) Haloanisoles Halophenols Inquire Wood Profile Vanilin, eugenol,Methanol Organic Solvents, Inquire isoeugenol, gaïacol methyl-gaïacol, 5- Volatile PhenolsHigher Alcohol methyl furfural, furfural, trans- Inquire whisky lactone, cis-whiskylactone, InquirePropan‐1-ol, 2‐methylpropan‐1‐ol, syringol, o-cresol* *Refer to fine scale analysis section * needs a maceration of 21 daysIsopentanols,, butan‐1-ol, butan-2‐ol, PHTALATESbut-2‐ene‐1-ol. AVAILABLE SOON DMP (di-methyl-phtalate)SUGARS $30 $40 DEP (di-ethyl-phtalate) Glucose, Fructose $15 Glucose, Fructose, Glycerol (soon) DiBP (di-isobutyl-phtalate) Dry Extract $10 $17 DBP (di-butyl-phtalate)ACIDS $30 BBP (butyl benzyl phtalate) pH Total Acidity (TA) DCHP (di-cyclohexyl phtalate) Volatile Acidity DEHP (bis-2-ethylhexyl phtalate) DOP (di-octyl phtalate) 13

MEAD and KOMBUCHAANALYTICAL PANELSPanel #1H Mead 85$ Panel K1 Kombucha 40$Reducing Sugars, pH, Total Acidity (TA), pH, Total Acidity (TA), Volatile Acidity,Volatile Acidity, Free SO2, Total SO2, Reducing Sugars.Acquired Alcohol. Required Volume : 100 mlRequired Volume : 500 mlINDIVIDUAL ANALYSES and MICROBIOLOGYSUGARS $10 VOLATILE COMPOUNDS Inquire $30 oBrix $40 Acetaldehyde (ethanal) Glucose-Fructose $40 Inverted Sugars $75 MICROBIOLOGY $30 Sucrose $20 Sugar Profile Total count Yeast and Molds (YM) Total count Acetic Bacteria (AB) $20 (Glucose, fructose, sucrose, maltose, lactose) $50 Total count Lactic Bacteria (LB)ALCOHOLS Inquire Total count YM, AB, LB $20 $30 Alcohol Kombucha (GC-FID) $30 Detection Escherichia coli* $20 Alcohol for Kombucha (enzymatic) $20 Alcohol pour Mead (Distillation) $150 Detection Pseudomonas aeruginosa* $20 Methanol Detection Salmonelles spp.* $50 $10 Detection Staphylococcus aureus*ACIDS $17 Total Yeast count by filtration* $30 pH $60 * Outsourced. Shipping charges will apply. Total Acidity (TA) Volatile Acidity Acid Profile (tartaric, L-malic, citric, succinic, L-lactic, D-gluconic) 14

CONTESTS – CERTIFICATION - EXPORTIGP CERTIFICATION Icewine (Québec) Price Ice cider (Québec) Price Acquired Alcohol, Volatile Acidity, Inquire Acquired Alcohol, Residual Sugar Inquire Free SO2, Total SO2, Residual Sugars, Dissolved CO2CONTESTSVerification of analytical compliance with contest rules and wine tasting. The parameters analyzed are described below. Any other parameterrequired by the contest must be specified by the customer and will be charged extra.Required Volume: 750 ml. A control sample will be retained by the laboratory.Information Required: Contest name and inscription number (for some contests)CONTEST ANALYSES Price $130 Mass Density, Glucose-Fructose, Alcohol Total Acidity (TA), pH, Volatile Acidity, Malic Acid L-Lactic Acid, Free SO2, Total SO2, CO2ANALYSES EXPORTANALYSES EXPORT Price Inquire Acquired Alcohol, Glucose-Fructose, pH, AT, AV L-Malic Acid, L-Lactic Acid, Free SO2, Total SO2 + any other parameter required by the importing country (iron, copper, sorbic acid…) 15

MICROBIOLOGY – WINE, CIDERS and BEERSINDIVIDUAL ANALYSESMICROBIOLOGY – Wines, Ciders, Kombucha Price MICROBIOLOGY - Beers Detection of non-selective microorganisms Price Detection of non-selective microorganisms Total count Yeast and Molds $30 Detection - UBA Selective detection of lactic bacteria $20 Total count by filtration $50 Detection – WLD Differentiation of saccharomyces and non-saccharomyces yeasts $20 Total count Acetic Bacteria $20 Detection – HLP Detection of non-saccharomyces yeasts $20 Total count Lactic Bacteria $20 Detection – SDA/LMDA $20 Total count Brettanomyces $20 Detection – LCSM $20 Detection Escherichia coli* $20 Detection Pseudomonas aeruginosa* $20 Detection Salmonelles spp.* $20 Detection Staphylococcus aureus* $20* Outsources. Shipping charges will apply. 16

FINE SCALE ANALYSISSeveral constituents and contaminants can be identified by advanced methods. The following list is constantly evolving. The pricesof these analyses are available on request and are subject to change without notice.INDIVIDUAL ANALYSISALCOOLS WOOD PROFILE MYCOTOXINS Methionol et 2-methylthio-ethanol Vanilin, ethylvanillin, eugenol, isoeugenol, gaïacol, methyl-gaïacol, 5-methyl Ochratoxin A furfural, furfural, trans-whisky lactone, cis-whisky lactone, syringol, o-cresol* Histamine (cabbage aroma) Biogenic Amine Panel * needs to be macerated 21 days Higher Alcohols 1 Methylamine PHENOL COMPOUNDS AND COLOR COMPONENTS Ethylamine Propan-1-ol, 2 methylpropan-1-ol, Isopentanols, Butan-1-ol, Butan-2-ol, But-2-ene-1-ol Resveratrol (trans) Tyramine Pigment details Higher Alcohols 2 Phenylethylamine Copigmentation, SO2 decolorizable and non-decolorizable pigments, total pigments ethanal, ethyl acetate, methanol, propanol, and SO2 combined pigments. Putrescine isobutanol, butanol, isoamylic alcohol, acetoine, Isoamylamin ethyl lactate, hexanol, cis-3-hexen-1-ol, butanediol CONTAMINANTS Cadaverin levo, butanediol meso, 2, phenyl alcool. Histamine Volatile PhenolsAROMAS Patulin Ethyl-4-phenol (Stable, leather), Ethyl-4-gaïacol (Spicy), Vinyl 4-phenol (Gouache, Isoamyl acetate OTHER MOLECULES Burnt rubber), Vinyl-4-gaïacol (Clove) Acetaldehyde Phtalats Ethyl acetate Haloanisoles Bisphenol A Esters 1 Organic Solvents Trichloroanisole (TCA), tetrachloroanisole (TeCA) et pentachloroanisole (PCA) Ethyl Butyrate, isoamyl acetate, ethyl hexanoate, (mostly responsible for cork taint and moldy aromas) Benzene, ethylbenzene hexyl acetate, ethyl succinate, Ethylmethylbenzene Ethyl octanoate, ethyl 2-phenyl acetate Halophenols Naphtalene ethyl decanoate, ethyl dodecanoate Toluene, chlorobenzene Trichlorophenol (TCP), tetrachlorophenol (TeCP), et pentachloroanisole (PCP) Xylenes (o, m, p) 3-isobutyl-2-methoxypyrazine (IBMP) Tribromophenol (TBP) Isopropylbenzene Terpenes et Norisoprenoïds Trimethylbenzenes Geosmin Styrenes (muscat grape markers) geraniol, linalol, α-terpineol, nerol, citronellol, β- (intense earthy moldy aroma) damascenone, α-ionone, β-ionone Benzaldehyde (bitter almond taste) Diethylene glycol & Monopropylene glycol Pesticides 17

What we offer our customers, partners and employees is to shareour culture:PASSION and ENTHOUSIAM to propel us forward andgrow.Our customers’ creativity and our rigorous approach to quality analysisare driving forces for our team to go beyond customers’ needs andexpectations.Our COMMITMENT is to quality analytical testing andpersonalized service.Guarantee consistency and efficiency; ensure the optimal monitoringof wine or brewing processes; work in prevention and as partners forour customers.The EXPERTISE to keep one step ahead. 18

ANNUAL SUBSCRIPTIONS – 2 WINNING FORMULASSUBCRIPTION A – UNLIMITED ROUTINE ANALYSIS* Monthly subscription with pricing based on production volume. Includes unlimited routine analysis* for the following panels:  Maturity Monitoring  Must Analysis (Panel #1)  Vinification Monitoring (panels #2 and #4)  Malolactic Fermentation Monitoring (panel #5)  End of fermentation Assessment (panel #4)  Monthly Checks (panel #4)  Problem Solving* This programme aims to develop sound management of potential problems. All other additional analyses will be charged at the price in effect at the time oforder. This subscription does not include, fining, stability, bottling, contest, export, and fine scales analyses as well as any other tests or panels not listedabove. Microbiology testing is not included in this offer. The monitoring of old wines is included in this package to the extent that they do not exceed 50% ofthe volume of new wines. This offer applies to products in tanks and not in barrels. Barrel analysis will be charged extra but at a reduced price. Please call usfor more information.SUBSCRIPTION B – ANALYSES IN BULKAvailable on routine analyses* such as must analysis (panel #1), vinification monitoring (panel #2), and malolactic fermentation monitoring(panel #5).Number of samples 10-29 30-59 60-119 120-239 240 and upPrice per sample 60$ 55$ 50$ 45$ 40$* All other additional analyses will be charged at the price in effect at the time of the order. This subscription does not include, complete analysis, fining,stability, bottling, contest, export, and fine scales analyses as well as any other test or panel not listed above. Microbiology testing is not included in this offer. 19

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1. Business Hours TERMS AND CONDITIONS subcontractor in which case, the customer will bear the entire responsibility for the analytical results.The opening hours of are from 8:30 am to within 72 working hours within the arrival of the sample to the laboratory or within a reasonable timeframe (when18h from Monday to Thursday and from 8:30 am to 15h on applicable). Turnaround times indicated in this catalog are for information purposes only. The Laboratory will not beFriday. An extended schedule is set up during harvest. held liable for longer turnaround times. 13. Claims will also inform the customer of any failed test. Our customers may notify their comments or claims to theContact us for details. laboratory. These will be recorded in a claim file, which 7. Issuing Multiple Copies of Certificates of Analysis immediately implements any necessary corrective action2. Sample Submission Upon receipt of samples by the laboratory, the customer aiding the continuous quality improvement approach to may ask the laboratory to issue multiple copies of the which our laboratory is committed.The acceptance of the conditions described in this catalog certificate of analysis. Each certificate will have a unique number. Reissue of certificates after the initial transmissionconstitutes a binding contract. The customer agrees to is subject to additional fees. Writing of stand-alone reports or reports accompanying certificates are also subject toprovide a clear sample submission form as well as any additional charges.other relevant information as to enable the laboratory to 8. Lifespan of Analytical Certificates 14. Fees The certificate of analysis refers to the sample as it wasfulfill its mandate. The customer also agrees to use analyzed on the date it was received. The customer agrees to pay the amountsampling units provided by . The customer 9. Privacy agreed upon as stipulated in this catalog. Prices are in The laboratory applies a strict privacy and confidentialitycan use, at his discretion, other sampling units, however principle and certifies that the analyses reports are only Canadian dollars and are subject to change without notice. transmitted to the applicant for the analysis. The applicant disclaims all liability as to the validity of may however provide a written and explicit request to have Outstanding balances are subject to 1 ½% per month a copy of the analysis report transmitted to a third person.the results if the container is non-compliant, contaminated calculated on the unpaid balance. Payments must be made 10. ŒnoQuébec Enologistsor leaking. The customer will be notified if such is the case Enologists of ŒnoQuébec are at your service. They can by check, credit cards or electronic transfers. In the case of provide you with expert counseling during every step ofand will have to decide whether or not to proceed with the winemaking as well as during bottling steps and marketing. an outstanding balance, reserves the right They can advise you on the type of analyses needed andanalysis. interpretation of results. Additional charges may apply. to interrupt its services until a payment agreement is3. Volume Discount 11. Quality Assurance reached with the customer.When 5 samples are more are submitted for the same A “quality manual” describing the operating proceduresanalysis or same panel, a volume discount of 10% may be and the organization of the laboratory is available for 15. Annual Subscriptionapplied. customers. Similarly, customers can on request, visit and or To ensure preferential pricing, the annual subscription audit our laboratory agreement must be signed by the customer. No discount4. Samples will be granted without the signature of this document. 12. Sub-ContractingSamples may be submitted for analysis in person or by your Some of the analytical requests which are not listed in our 16. Purchase of Analyses in Bulk files and cannot be treated in our lab may be performed by Customers wishing to obtain preferential rates may also optoenologist. Samples may also by shipped by overnight a subcontractor with our customer’s agreement. The to purchase of analyses in bulk. A special agreement must laboratory selects experienced, knowledgeable be signed and no discount will be granted without thecourier. Shipping charges are borne solely by the customer. subcontractors and bears responsibility for the work signature of this document. performed. The customer may provide the name of aPackaging, content and identification of samples are alsothe customer's responsibility. will not beheld liable for damages caused by improper packaging ormishandling. Samples received after 3 p.m. will be 17. Document Update The present document is updated frequently depending onprocessed the next business day. Analytical results and the evolution of technology and developments in thecomments applies solely to samples received. laboratory. Prices are revised every year on January 1rst.5. Transmission of ResultsWith the customer's agreement, the analytical results willbe sent in the form of certificate of analysis by email or fax.If the customer wishes to receive results by regular mail,additional fees will apply. At the specific request of thecustomer, preliminary results may be provided by email.However, disclaims any liability if theanalytical value, upon issuing of the official certificate, ismodified following of our internal review process.6. Turnaround Time makes every effort to deliver test results 21

2050 Dandurand #308 Montréal, Québec H2G 1Y9 [email protected] www.oenoscience.com All rights reserved 2016 22