Vintessential Orange Recognised at Business Awards
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.
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
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.
FREE SULFUR DIOXIDE SPECTROPHOTOMETER TEST KIT
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 […]
Introduction Wine to be exported from Australia must be approved by a tasting panel of the Australian Wine and Brandy Corporation (AWBC). A recent article (1) by Steve Guy, Compliance Manager for the AWBC, outlined the main reasons why wines have been rejected this year. In this article we look at what these reasons 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 […]
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