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 […]
The concentrations of the Standards we supply with our kits are designed to give a good working range with a typical spectrophotometer. For example, the Ammonium Standard is typically 40 mg/L (ppm); this gives an absorbance of around 0.5 absorbance units. Likewise the Malic Acid Standard is typically around 0.2 g/L and gives an absorbance […]
Anchor NT50: A yeast for producing fruity red wines NT 50 enhances red berries (strawberry, raspberry and cherry), black berries (blackberry and black currant) and spicy aromas in red wines. It is suitable for wine with or without wood maturation. It is most suited for vinifying Shiraz, Grenache, Pinot Noir, Gamay, Cabernet Franc and Zinfandel. […]
The team at Anchor Yeast have had published an article in the March 2012 issue of Grapegrower and Winemaker magazine on the newly released NT202 Co-inoculant bacteria. The conclusion was that Anchor NT 202 Co-Inoculant when used with Anchor Yeast NT 202 ensure a simple, secure and speedy AF and MLF. Advantages over inoculation after […]
Maintaining an adequate supply of nitrogen is essential for a successful fermentation, as both deficiency and excess of nitrogen can cause problems. Increased production of hydrogen sulphide is associated with low nitrogen availability, which can then lead to sluggish or stuck ferments. Conversely, excess nitrogen present at the completion of fermentation can be used by […]
Introduction Another vintage and the usual suspect samples, and more, arrived in our laboratories. The main feature of this vintage that will be remembered is the highest atmospheric temperatures ever recorded in Southern Australia. The temperatures in the high 40s on the Celsius scale that were experienced in February affected fruit throughout South East Australia […]
Introduction The topic of tannins is about to come up at the Annual ASVO Oenology seminar on October 6th in Adelaide. To try and prepare those attending the seminar, the following article discusses some basic concepts about tannins and their application in wine. It’s difficult to discuss tannins without getting into some serious chemistry; so […]
Introduction In the May 2007 issue of Grapegrower and Winemaker we discussed the impact of smoke from bushfires in the North East and Eastern regions of Victoria on grapes grown in these and surrounding regions (1). This current vintage has seen an unprecedented incidence of bushfires in Victoria, in several cases involving vineyards being burnt. […]
Introduction There are a number of things to consider in preparing your wine lab for vintage. The major areas of laboratory equipment and the consumables needed to run them, the calibrations of the equipment and the standardisation of the consumable solutions are discussed below. The membership of proficiency programs is also promoted as a way […]
Introduction Accurate monitoring of Malolactic fermentation (MLF) is one of the most critical analytical parameters in red winemaking, but one that is commonly overlooked prior to bottling. We are often asked to investigate causes of red wine spoilage, and one of the first questions we ask the winemaker is “what was the malic acid concentration […]
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