The level of dissolved carbon dioxide in a wine can greatly effect the taste of the wine, too little and the wine can seem flat and flabby and too much can cause a wine to taste harsh and tannic. Measuring carbon dioxide in the winery can be done a number of ways but the quickest […]
Many wine labs now have improved quality control systems in place and routinely analyse samples in duplicate and run the same control wine sample each day, plotting the results on control charts. These are great ways to monitor repeatability and reproducibility, two very important quality parameters that indicate how precise a method is. A third […]
With an increasing number of labs upgrading from benchtop spectrophotometers to automatic discrete analysers for their enzymatic testing, it is worth noting that the major difference between the two approaches (apart from speed!) is in the calculation of the sample results. A discrete analyser calculates a calibration curve from a series of known standard solutions. […]
In a perfect world a winery micro lab would be established in its own room, separate from any other winery or lab activities. It would have a laminar flow cabinet and dedicated personnel trained in aseptic techniques. In practice, space and budget constraints don’t always allow for this, but that shouldn’t prevent labs from adding […]
Absorbance readings taken from spectrophotometers during enzymatic analysis should be considered carefully before they are used to calculate important wine parameters. Many spectrophotometers have a photometric range up to about 3.0 absorbance, but this does not necessarily mean that any value up to 3.0 is an accurate reading. Spectrophotometers don’t directly measure absorbance, they actually […]
You use them every day for your enzymatic analysis and probably don’t think too much about them. But the quality and correct use of your disposable cuvettes are critically important for ensuring accurate enzymatic or colorimetric results. We use high quality disposable cuvettes in our NATA accredited labs, for analysis as well as for validation […]
One of the most crucial factors in enzymatic analysis is volumetric accuracy. Taking care to properly use and maintain micropipettes will save you time, money and frustration in the long run. It helps to pre-wet new pipette tips by aspirating and dispensing the liquid before pipetting. This forms a thin film on the inner wall […]
You use them every day for your enzymatic analysis and probably don’t think too much about them. But the quality and correct use of your disposable cuvettes are critically important for ensuring accurate enzymatic or colorimetric results. We use high quality disposable cuvettes in our NATA accredited labs, for analysis as well as for validation […]
SCOPE This procedure describes the method generally used to calibrate all micropipettes. Check the individual manufacturer specifications for acceptable error ranges at nominal volumes. RECOMMENDED FREQUENCY Every 3 months REAGENT REQUIREMENTS • Distilled Water PROCEDURE 1.1 Each pipette should be tested at its maximum capacity, and again at no more than 20% of its total capacity […]
Introduction Wine contains a number of metal ions in very small, that is, trace amounts. These trace metals are generally harmless and in fact can be essential micro nutrients for humans. Most countries have legal limits on the level of certain trace metals in wine. The recent change in limits on manganese in China is […]
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