A customer recently sent a number of red wine samples to check for the presence of Brettanomyces. After discussions it was decided to plate the wines for the microbial presence of Brettanomyces bruxellensis (aka Brett) colony forming units and also to measure for the presence of the marker compounds
Continue reading Testing Times - September 2018
Low pH red wine
At our laboratories we service a wide array of winemaking clients, from large wine companies through to backyard hobbyists. We also see a wide variety of wines, from finished products through to works very much ‘in progress’.
Recently we encountered a red wine from a very small producer…
Continue reading Testing Times August 18
To quote wine writer Max Allen (1) “The hottest wine trend of the decade? That's easy: all things natural. Grapes grown with a minimum of sprays, preferably organic or biodynamic; nothing added in the cellar except perhaps a small amount of sulphur dioxide preservative at bottling. Just wine. It’s…
Continue reading Testing Times July 18