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.
Did you know that Vintessential Laboratories in North Hobart, Tasmania has been operating now for almost 3 years?! How time flies. As well as our usual beverage and wine testing services, we have seen great demand in providing fast, reliable analysis of drinking, irrigation, effluent and bore water. That means whether your water is smelling funky, is coming out of the tap an odd colour or if you have been pondering whether your illness is due to E.coli in your water, Vintessential is here to help.
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 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 […]
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 […]
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 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 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 […]