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.

The Vintessential ChemWell Discrete Analysers

By now, you may have heard that Vintessential Laboratories have their very own range of Discrete Analysers  – the easiest way to automatically perform all your enzymatic testing needs. Our two units, The ChemWell and the Chemwell-T are manufactured in the USA. ChemWell technology is trusted across the globe, and is found in many types of laboratories, including medical […]

Free Tasting of Final Touch Mannoproteins

Let us help you compare the influence and impact of mannoproteins in your wine. Call in and see us at our counter to undertake some benchtop trials with Final Touch TONIC. We will provide the wine and Final Touch TONIC; you can provide the feedback and the opportunity to try a free sample on your own […]

Become an Alchemist

Alchemy I and II yeasts blends were the first products on the market to combine two yeasts in the one pack. The strains were specifically chosen after extensive research to enhance the wine aroma based on the metabolic interaction between specific yeast strains present in the blend. Alchemy I and II are now widely used […]

A Whiff of Brett in a Barrel, Gelatinous Blobs in Wine and Caustic Gin – Testing Times – August 2017

Vintessential Laboratories are dedicated to helping our winery customers discover winemaking problems early, understand them, and then fix them. At our five laboratories around Australia we test hundreds of samples every week, so there’s hardly a problem we haven’t seen. Every month we bring you some of the recent problems that have been sent to […]

Fizzing Red and Tartrate Stabilisation – Testing Times – June 2017

This month – Red Wine Fizzing and Tartrate Stabilisation with CMC Vintessential Laboratories are dedicated to helping our winery customers discover winemaking problems early, understand them, and then fix them. At our five laboratories around Australia we test hundreds of samples every week, so there’s hardly a problem we haven’t seen. Every month we bring you […]

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 […]

Testing gives results

Greg Howell Vintessential Laboratories Introduction Some, but by no means all, samples we receive in our laboratories cause quite a bit of interest for us and quite some angst for our winemaker clients. These samples and how they are tested can present some interesting case studies in what can go wrong in the winemaking process. […]

Problem wines we've recently seen…

Greg Howell Introduction As a wine consulting laboratory business, now with labs in five States of Australia, we deal with many wineries and many thousands of wines every year. Most of these wines are of good quality; however a very small minority have some issues that need our help. Our job is to investigate what […]

Interwinery Analysis Group finds best test for sugars in wine

Carly Gamble and Greg Howell Introduction Determining the sugar content of juice and wine is an essential part of the winemaking process.  Glucose and fructose are the most abundant sugars naturally present in grapes and they are also fermentable sugars – their presence in finished wine leaving the wine susceptible to spoilage.  Accurate monitoring of […]

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 […]

Acetaldehyde – how to limit its formation during fermentation

Steve Byrne and Greg Howell Vintessential Laboratories Introduction Although most winemakers are aware of acetaldehyde, it still causes some negative impacts on wine quality. It is the main carbonyl compound formed in wine during fermentation, although it can also be produced in wine via other mechanisms. High levels of this aldehyde can have poor sensory […]

Ethyl acetate – a misunderstood fermentation problem

Steve Byrne and Greg Howell Vintessential Laboratories Introduction Ethyl acetate has long been associated with wine spoilage, imparting a distinct nail polish remover aroma to affected wine. Although a common taint, it has not traditionally been a very common test in our labs. One reason for this may be due to misconceptions about how it […]

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 […]

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 […]

Flotation for wine clarification – how does it work and why use it?

Greg Howell and Carly Gamble, Vintessential Laboratories Introduction The flotation process was originally developed in Australia and has been in use in the mining industry for over a century. It has been used in the wine industry for the clarification of juice for several decades and appears to be gaining renewed popularity due to recent […]

European trends in the use of mannoproteins

Introduction There has been a lot of research done recently on the use of mannoproteins in winemaking which has led to the release of several new products into the marketplace. These new products are making quite an impact on the sensory properties of sparkling, white and rosé wines. Mannoprotein products are being used in large […]

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 […]

Tip: Measuring dissolved CO2 in the winery

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 […]

Tip: Using spike analysis as a QC in the lab

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 […]

Tip: Troubleshooting enzymatic calibration curves

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. […]