Co-inoculation: the latest great development in malolactic fermentation

Introduction Commercial strains of malolactic bacterial cultures have been available for many years. Until recently, these cultures were added after the completion of the alcoholic (yeast) fermentation.  New research has enabled the development of strains of bacteria that can be added at the same time that yeast is added (co-inoculation). The advantages of co-inoculation are […]

Brettanomyces and Under Pressure! – Testing Times – September 2018

Brettanomyces 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 4 ethyl phenol and 4 […]

Bentonite fining, Titratable Acidity and Getting Low… – Testing Times August 18

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 with an unusually […]

Drinking Water Testing

Update: Now available – Water testing in Hobart, Tasmania. Is your rainwater safe to drink? Many gastrointestinal illnesses are caused by bacteria in drinking water. Whatever the age or size of your tank, the Australian Drinking Water Guidelines (ADWG) recommend regular testing to ensure it does not contain harmful levels of bacteria. Water from your […]

Natural Wines and Foaming Cider Kegs! – Testing Times July 18

  Natural wine 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 also been the […]

Stuck Ferements, Casse Study and Alcohol Content Labelling for Export – Testing Times June 18

Stuck Ferments Every vintage and every region has its own particular issues. So there is always something to keep us interested in the lab. Often the issues are minor or sometimes they are region-wide and a bit of a pain. One problem that appears to some degree, in some place, every year, is the issue […]

Fermented Juices, Tank Water Testing and High Acid Cider – Testing Times May 18

Winery tank issues – for water that is! Vintage is the time when we typically see lots of winemaking fermentation problems – but we thought you might need a break from all that. So in case you’re sick of thinking about wine at the moment, this month we take a look at an interesting issue […]

pH Testing, Smokey Wines and A Sticky Situation! – Testing Times March 18

Smoke taint concerns from February bushfire in Orange (Image Credit: Christina Bos) Our NSW manager, Christina Bos, knew it was a bad sign for the local wine industry when she saw the columns of smoke rising off Mt Canobolas from her front veranda in Orange one weekend in February. For those that know this gorgeous […]

Chinese Export Requirements and a Green Fairy Tale! – Testing Times Feb 2018

Chinese Exports requirements   We receive many requests for a variety of tests for wines destined for China. These vary amongst clients and we often find that we are doing special tests for some exporters and not others. Added to this are some unusual tests that have been requested by the Chinese authorities over the past […]

Malo-Lactic Fermentation Vacation, Patulin in Apple Products and Sucrose Testing in Sparkling Base Wine – Testing Times Jan 2018

MLF and holidays Would you think there is a connection between vacations and malo-lactic fermentation (MLF)? Here is an example of such a connection. Recently we received a problem sample of wine that had not completed MLF. The winemaker, who had been away for a winter holiday, had added a large dose of sulfur dioxide […]