Introduction The molecular biology technique PCR has now been applied to the determination of Brettanomyces bruxellensis yeast in wine. A kit system is now available in Australia and has been used in our labs to determine the number of viable Brett yeast cells in wine with very good results. This is a rapid and very […]
Introduction We often hear our winemaker customers complain “the wine had a turbidity of less than one NTU but the bottling company charged us extra for filtration!”. This extra filtering needed at bottling is often unexpected, but there are two tests that can be done to check the condition of the wine prior to sending […]
Introduction As a wine export destination, China appears very attractive: a huge and growing middle class, increasing disposable income and an emerging interest in Western culture – such as wine. However, cracking the Middle Kingdom is not as easy as it seems. First a very low limit on manganese was announced early in 2014, and […]
Introduction The following is an expanded version of the talk given by Steve Byrne at the Interwinery Analysis Group seminar in Adelaide on Friday 1 August 2014. The topic presented was ‘Advances in Ebulliometry and Tips for Improving Precision’. Background Ebulliometers have been used for measuring the alcoholic content of wine since the late-1800s. The […]
Introduction Over 23% of the hundreds of wines we have tested for manganese recently are over the new limit imposed by China. This testing was recommended by Wine Australia in late February, for any wines exported to China because some wines have been over this limit and have been destroyed in China or returned to […]
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 […]
Botrytis cinerea is a weather driven fungus which causes the grapevine diseases botrytis bunch rot and grey mould. The ideal conditions of its development are humidity, high crop density, and important vegetation development with the following consequences: Poor juice yields. Low must nitrogen and vitamins content, due to the consumption by Botrytis cinerea for its […]
Introduction Prior to your busy vintage period, it’s important to be as organized as possible in your laboratory. One way to do this is to generate 3 main lists of what you require to effectively run your lab – we show you how below. By having all the tests you do documented as Test […]
Introduction The time of year has come when the nutrient levels in grapevines are usually analysed. The article below explains the reason behind this widespread practice and how to avoid problems with testing, plus how this information can be used to help improve wine quality. Nutrients Like all plants, vines need certain nutrients to ensure […]
Enzymes are commonly used in winemaking. However, unlike yeast where the impact on the juice or must is easily observed and measured, the impact of enzymes is not so obvious. This article spells out the major applications of enzymes in winemaking and highlights the benefits of using these useful products. What are enzymes? Enzymes are naturally – occurring proteins. Each particular enzyme has a specific structure. […]
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