Resources
We believe in providing our clients with the best information and resources pertaining to beverage fermentation and winemaking. Here we have information on sending and testing samples, how to take correct measurements, fermentation tips and more. Contact us today if you have any questions on 1300 30 22 42.
Bioprotection
BIOProtection consists in the addition of a living organism to occupy the ecological niche and thus limit the predominance of potentially undesirable indigenous microorganisms.
How accurate is your sulfur dioxide testing?
Last year we reported in this journal about the work we were doing to develop test kits for sulfur dioxide (SO2) and some surprisingly high results we got for “low preservative” wines we purchased from supermarket shelves. Since then we have completed the project and now have commercially available test kits for both Free Sulfur Dioxide (F SO2) and Total Sulfur Dioxide (T SO2) for spectrophotometers and automated analysers (the latter commonly known as Discrete Analysers).
Self-Brett Kit for Semi-Quantitative Detection of Brettanomyces spp. in wine
SELF-BRETT KIT FOR SEMI-QUANTITATIVE DETECTION OF BRETTANOMYCES SPP. IN WINE
Wine Labs Continue Testing for Smoke Taint
Following the recent bushfire disaster, wine laboratories across the country have been working tirelessly to test grapes for potential smoke taint. ABC News reported on the major issue of smoke taint, mentioning Vintessential’s very own Greg Howell.
2019 Mornington Peninsula Wine Show
Last Friday, Vintessential’s Wally Ceccato was pleased to be part of the 2019 Mornington Peninsula Vignerons Wine Show in Victoria. Wally was honoured to help on the day—presenting the award for Best Pinot Gris or Pinot Grigio to the 2018 Willow Creek Pinot Gris.
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 […]
Loss of Aromas and Freshness in Your Wine?
Ageing in wine is caused by oxidation. In white wines, oxidation will often lead to browning, pinking, bitterness and a loss of aroma. In red wines, oxidation will typically result in the development of pruned fruit flavours, flattened palate and an increase of brown or orange hues.
Perfecting Wines Naturally
Tannins and polysaccharides are important tools featured in winemaking—typically used to polish the wine and overall increase its quality. Tannin additions will help balance the taste of the wine through decreasing the alcoholic sensation. Tannins can also help improve the wine aroma by heightening elements such as oak, fruit and spice notes. Tannins and polysaccharides […]
Wine with low or Zero SO2Addition
Sulfur dioxide (SO2) is often regarded as one of the most controversial additives within the winemaking industry. For this reason, winemakers have been trying for years to find alternatives to use that are healthy for human consumption. There are now safe and accurate substitutes when it comes to sulfur dioxide. Laffort provides a range of […]
What are Oak Alternatives?
Oak barrels have been used by winemakers for years to enhance sweetness, improve the aromatic profile and assist with colour stabilisation in wine. Oak barrels are still considered one of the superior methods when it comes to treating wines. Unfortunately, oak barrels come with many challenges for winemakers, including cost, storage space, ease of use […]
FAQ on Wine Fining
The fining process is a crucial stage in the production of all wine types. In winemaking, fining agents are used for a variety of different purposes including clarification, filterability improvement, haze prevention, sediment formation, organoleptic profile improvement, colour adjustment and removal of undesirable elements or flavors. Fining involves two very important reactions: flocculation and sedimentation. […]
Wine Maturation and Ageing
After the fermentation stage is complete during the winemaking process, the quality and taste is then evaluated to determine the destination for the wine. Common situations for wine to be categorised as include fresh and easy-to-drink wine, wine for long term ageing, oak-aged wine for early release and wine with faults. Each of these situations […]
“Low preservative” wines – just how low is low?
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?
