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 […]
SCOPE This procedure describes the method generally used to calibrate all micropipettes. Check the individual manufacturer specifications for acceptable error ranges at nominal volumes. RECOMMENDED FREQUENCY Every 3 months REAGENT REQUIREMENTS • Distilled Water PROCEDURE 1.1 Each pipette should be tested at its maximum capacity, and again at no more than 20% of its total capacity […]
Introduction Sugar-free extract is the latest unfamiliar expression to pass the lips of exporters of wine to China. This obscure test was the largest cause of wine being rejected by Chinese authorities last year (1). Below we discuss this test and make recommendations on what exporters should do to ensure that they have no technical […]
Introduction The wine you have made can be adjusted, fined, sulfured and played with for as long as you want. That is, until you lock it away in a bottle. So it’s important that the composition of your wine is exactly how you want it just prior to the bottling process. To be sure you […]
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 […]
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