How accurate is your sulfur dioxide testing?

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Last year we reported in this journal about the work we were doing to develop test kits for sulfur dioxide (SO2) and some surprisingly high results we got for “low preservative” wines we purchased from supermarket shelves. Since then we have completed the project and now have commercially available test kits for both Free Sulfur Dioxide (F SO2) and Total Sulfur Dioxide (T SO2) for spectrophotometers and automated analysers (the latter commonly known as Discrete Analysers).

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2019 Mornington Peninsula Wine Show

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Last Friday, Vintessential’s Wally Ceccato was pleased to be part of the 2019 Mornington Peninsula Vignerons Wine Show in Victoria. Wally was honoured to help on the day—presenting the award for Best Pinot Gris or Pinot Grigio to the 2018 Willow Creek Pinot Gris. 

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WHY USE ENZYMES IN ENOLOGY?

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Enzymes are an extremely important element to consider when it comes to enology. Enzymes play a crucial role in improving press yield, clarification, flotation, wine filterability, aroma and polyphenol extraction. Enzymes can even enhance aromatic expression, improve mouthfeel, contribute to protein stability and help to stabilize color. Enzymes are naturally present within all living systems—they […]

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SUCCESSFUL MALOLACTIC FERMENTATION TIPS

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Malolactic fermentation (MLF) can be described as the basic conversion process of malic acid to lactic acid by Oenococcus oeni bacteria. By choosing a specific strain, malolactic fermentation represents the last opportunity to reduce herbaceous notes, enhance fruit aromas, increase aromatic complexity and improve balance and structure of wine. There are often risks associated with […]

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“Low preservative” wines – just how low is low?

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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?

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