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 […]
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 […]
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 […]
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 […]
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. […]
Introduction Commercial strains of malolactic bacterial cultures have been available for many years. Until recently, these cultures were added after the completion of the alcoholic (yeast) fermentation. New research has enabled the development of strains of bacteria that can be added at the same time that yeast is added (co-inoculation). The advantages of co-inoculation are […]
In a perfect world a winery micro lab would be established in its own room, separate from any other winery or lab activities. It would have a laminar flow cabinet and dedicated personnel trained in aseptic techniques. In practice, space and budget constraints don’t always allow for this, but that shouldn’t prevent labs from adding […]
Absorbance readings taken from spectrophotometers during enzymatic analysis should be considered carefully before they are used to calculate important wine parameters. Many spectrophotometers have a photometric range up to about 3.0 absorbance, but this does not necessarily mean that any value up to 3.0 is an accurate reading. Spectrophotometers don’t directly measure absorbance, they actually […]
You use them every day for your enzymatic analysis and probably don’t think too much about them. But the quality and correct use of your disposable cuvettes are critically important for ensuring accurate enzymatic or colorimetric results. We use high quality disposable cuvettes in our NATA accredited labs, for analysis as well as for validation […]
One of the most crucial factors in enzymatic analysis is volumetric accuracy. Taking care to properly use and maintain micropipettes will save you time, money and frustration in the long run. It helps to pre-wet new pipette tips by aspirating and dispensing the liquid before pipetting. This forms a thin film on the inner wall […]
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