If you are not happy with the results below please do another search
11This month – Red Wine Fizzing and Tartrate Stabilisation with CMC Vintessential Laboratories are dedicated to helping our winery customers discover winemaking problems early, understand them, and then fix them. At our five laboratories around Australia we test hundreds of samples every week, so there’s hardly a problem we haven’t seen. Every month we bring you […]
12Carly Gamble and Greg Howell Introduction Determining the sugar content of juice and wine is an essential part of the winemaking process. Glucose and fructose are the most abundant sugars naturally present in grapes and they are also fermentable sugars – their presence in finished wine leaving the wine susceptible to spoilage. Accurate monitoring of […]
13With 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. […]
14Absorbance 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 […]
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 Successful primary fermentations of grape juice depend upon a number of factors: nutritional aspects are of critical interest as more becomes known about the nutritional needs of yeast. The following article discusses some of the relevant issues in regard to yeast nutrition in fermentations. Nutrients A number of different nutrient types are necessary for […]
Introduction There are a number of different tests that are done on juice and must at the time of crushing and pressing. These tests are explained below with some new developments in tests and equipment noted. Testing during crushing and pressing The main analyses performed during the process of crushing and pressing grapes are well […]
January 2013 Introduction Yeasts have a strict need for nitrogenous compounds during fermentation of grape juice. Most grape must is deficient in nitrogen and so supplements are normally added to increase the level of nitrogen compounds in the must. By having a sufficient level of nitrogen, the yeast can ferment the must to dryness with […]
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 […]
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 […]
