WHY USE ENZYMES IN ENOLOGY?
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 […]
SUCCESSFUL MALOLACTIC FERMENTATION TIPS
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 […]
How to avoid the AWBC rejecting your wines
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 […]
Obscuration, Unsatisfactory Bentonite and Sulfur Dioxide Strikes Again! – Testing Times May 2017
Introduction This month we look at some more curly issues we’ve received in the lab. Helping to solve them has involved some intricacies of testing and we’ve had to call upon our many years’ experience in sorting out some of these problems in our own laboratories. Sulfur dioxide test problems – again! Many wineries do […]
Safety considerations in your wine lab this vintage
Greg Howell Vintessential Laboratories Vintessential has built and opened three new wine testing laboratories in the past year – in Orange New South Wales, Hobart Tasmania and the Margaret River region of Western Australia. If our experience is any guide, your lab may be working outside the requirements of the appropriate Australian Standards! A winery […]
Tip: pH Electrode Care
pH ELECTRODE CARE Never leave the electrode in juice or wine for longer than it takes to get a stable measurement of pH. Tannins, proteins etc in the sample can build up on the membrane and cause a sluggish response. Take the measurement, then rinse the electrode immediately with distilled […]
Tip: The importance of climate change (in your lab!)
It’s winter and it’s cold. But it needn’t be in your lab. Having well maintained heating and cooling systems in your lab is necessary to keep the temperature as close to 20˚C as possible. This not only makes for a comfortable and safer working environment, it can be critical in achieving accurate results. Here are […]