Ageing in wine is caused by oxidation. In white wines, oxidation will often lead to browning, pinking, bitterness and a loss of aroma. In red wines, oxidation will typically result in the development of pruned fruit flavours, flattened palate and an increase of brown or orange hues. Enartis has specially designed a program to help […]
Tannins and polysaccharides are important tools featured in winemaking—typically used to polish the wine and overall increase its quality. Tannin additions will help balance the taste of the wine through decreasing the alcoholic sensation. Tannins can also help improve the wine aroma by heightening elements such as oak, fruit and spice notes. Tannins and polysaccharides […]
Sulfur dioxide (SO2) is often regarded as one of the most controversial additives within the winemaking industry. For this reason, winemakers have been trying for years to find alternatives to use that are healthy for human consumption. Thanks to Enartis, there’s finally now safe and accurate substitutes when it comes to sulfur dioxide. Enartis provides […]
Oak barrels have been used by winemakers for years to enhance sweetness, improve the aromatic profile and assist with colour stabilisation in wine. Oak barrels are still considered one of the superior methods when it comes to treating wines. Unfortunately, oak barrels come with many challenges for winemakers, including cost, storage space, ease of use […]
The fining process is a crucial stage in the production of all wine types. In winemaking, fining agents are used for a variety of different purposes including clarification, filterability improvement, haze prevention, sediment formation, organoleptic profile improvement, colour adjustment and removal of undesirable elements or flavors. Fining involves two very important reactions: flocculation and sedimentation. […]
After the fermentation stage is complete during the winemaking process, the quality and taste is then evaluated to determine the destination for the wine. Common situations for wine to be categorised as include fresh and easy-to-drink wine, wine for long term ageing, oak-aged wine for early release and wine with faults. Each of these situations […]
As part of a recent project to develop a new Test Kit for the determination of Sulfur Dioxide for use with Spectrophotometer and Discrete Analysers, we tested a batch of commercially purchased wines labelled “low preservative”, so we could be sure that the Test Kits worked across the full range of sulfur dioxide levels. To our surprise, a number of these wines were not low at all! This is of concern to our industry as some consumers are very interested in and aware of the preservative levels of the foods and drinks they purchase. Is it time for the wine industry to decide what the level of sulfur dioxide should be to qualify for a “low preservative” statement?
Vintessential Laboratories Orange is delighted to be the recipient of the ‘Excellence in Micro Business’ award presented by the Orange Chamber of Business at the 2019 Business Awards.
Enzymatic methods in the wine laboratory are incredibly accurate, fast and safe, helping to generate important information about your wine to ensure the most informed decisions are made. Whether the methods are performed on a benchtop spectrophotometer or an automatic analyzer, understanding the equipment and materials you are working with is essential to getting the right result the first time. Unfortunately, it doesn’t always go to plan, so it’s important to understand what can be causing poor results and how to fix it.
FREE SULFUR DIOXIDE DISCRETE ANALYSER TEST KIT
This year Vintessential is proud to sponsor the following charities:
