Entries by VintessentialAdmin

ANCHOR® Yeast Australian Distributors

Vintessential is now the Australian National Distributor for ANCHOR®, the Leading New World Wine yeast. All ANCHOR® winemaking yeasts are now available for prompt delivery throughout Australia from Vintessential. The ANCHOR® range caters for a wide range of wine styles. The products available for vintage 2012 are: Alchemy I – A yeast blend to enhance aromatic […]

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Measuring Yeast Assimilable Nitrogen (YAN)

Maintaining an adequate supply of nitrogen is essential for a successful fermentation, as both deficiency and excess of nitrogen can cause problems. Increased production of hydrogen sulphide is associated with low nitrogen availability, which can then lead to sluggish or stuck ferments. Conversely, excess nitrogen present at the completion of fermentation can be used by […]

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Vintage Woes

Introduction Another vintage and the usual suspect samples, and more, arrived in our laboratories. The main feature of this vintage that will be remembered is the highest atmospheric temperatures ever recorded in Southern Australia. The temperatures in the high 40s on the Celsius scale that were experienced in February affected fruit throughout South East Australia […]

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Preparing your winery laboratory for vintage

Introduction There are a number of things to consider in preparing your wine lab for vintage. The major areas of laboratory equipment and the consumables needed to run them, the calibrations of the equipment and the standardisation of the consumable solutions are discussed below. The membership of proficiency programs is also promoted as a way […]

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Malolactic Fermentation Monitoring

Introduction Accurate monitoring of Malolactic fermentation (MLF) is one of the most critical analytical parameters in red winemaking, but one that is commonly overlooked prior to bottling. We are often asked to investigate causes of red wine spoilage, and one of the first questions we ask the winemaker is “what was the malic acid concentration […]