Fact Sheets

Fact Sheets

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. Enartis has specially designed a program to help […]

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 SO2 Addition

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. Thanks to Enartis, there’s finally now safe and accurate substitutes when it comes to sulfur dioxide. Enartis provides […]

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 […]

Drinking Water Testing

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 […]

Patulin

PATULIN  What is patulin?  Patulin is a mycotoxin (a toxic fungal metabolite) that is produced by certain moulds such as Penicillium and Aspergillus. These moulds can grow on many fruits and are commonly found on apples. Patulin is often associated with storage diseases and there can be a higher risk in fruit from longer term […]

Livestock Water Testing

DO YOU KNOW THE QUALITY OF YOUR LIVESTOCK  WATER Water quality guidelines recommended for livestock consumption have been developed by the National Water Quality Management Strategy and are based on the Australian Water Quality Guidelines for Fresh and Marine Waters, November 1992 (ANZECC). The guidelines cover several water parameters that should be analysed to ensure […]

Bore Water Testing

What is bore water? Bore water is groundwater that has been accessed by drilling a bore into underground water storages called aquifers. An aquifer is formed when water from rain and rivers seeps through layers of soil and rock and fills spaces or fractures within layers of sand and fractured rock. Bore water may be […]

Smoke Taint

What is smoke taint?  Smoke from fires, particularly bushfires, may affect the flavour of grapes. The impact of smoke on grapes and the resultant wine varies considerably and a lot of research is being done at the moment to better understand this important issue. Wine made from grapes that have been smoke affected have been […]

Winery Effluent Water Testing

Knowing your waste is the first step to developing and maintaining a wastewater management system that works for your winery. The composition of your wastewater will change during the course of the season (vintage to non-vintage), so regular monitoring is crucial to understanding its characteristics and to developing effective treatment strategies. Analysis of wastewater post […]

Care and Handling of Cuvettes

Proper maintenance of quartz cuvettes is an essential part of spectrophotometric analysis. The following notes are based on the recommendations of Australian Standard AS 3753-2001. Cuvettes in regular use should be stored either: a) in a box lined with a suitably soft material (possibly one supplied by the manufacturer); b) immersed in distilled water; c) […]

Irrigation Water Analysis

DO YOU KNOW THE QUALITY OF YOUR IRRIGATION WATER Water quality guidelines recommended for irrigation and general on-farm and domestic use have been developed by the Primary Industries and Natural Resource Management Ministerial Counicils. The guidelines cover several water parameters that should be analysed to ensure your water is suitable for its intended use. At […]

Grapevine Petiole Analysis

Petiole testing can provide a snapshot of the nutrient status of the vine. Obtaining quantitative information on nutrient levels can assist in determining the effectiveness of fertiliser applications and also help identify the cause of any specific vine problems. The following table outlines nutrient guidelines for the full list of parameters tested in our Petiole […]

Allergen Residue Analysis

From 1 July 2012, new allergen labelling requirements came into effect in the European Union (EU). If milk (casein) or egg products have been used and the wine has not tested negative for these residues using a technique with a detection limit of 0.25mg/L, then the presence of allergens must be indicated on the label. […]