To avoid spoilage characters and hours of work on starter cultures in the cold days ahead, it is important to acknowledge sluggish ferments early and act quickly with the appropriate rescue yeast. Rescue yeast Fermichamp has the specific ability to metabolise fructose (the dominant sugar found in most stuck ferments) in high alcohol conditions. Early […]
For best results take note of the following: Sample make sure your Sample spots are as small & concentrated as possible. always allow the spots to dry between applications. Solvent It is most important to ensure the plate is completely dry between the applications of Solvent & Indicator. Use warm air from a hairdryer to […]
It is good practice in a winery lab to always degas wine samples prior to analysis of titratable acidity (TA). This is of particular importance at this time of year for wines that have just finished primary or secondary fermentation, as they can contain a high concentration of dissolved carbon dioxide. In wine, carbon dioxide […]
