New Look, Same Trusted Accuracy – Evolving for the Future of Wine Testing
After more than 20 years at the forefront of wine analysis innovation, we're excited to introduce a new logo—one that captures both our legacy and...
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Tip: A closer look at absorbance
Absorbance readings taken from spectrophotometers during enzymatic analysis should be considered carefully before they are used to calculate...
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Tip: Conducting micro testing without a micro lab
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...
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Tip: Troubleshooting enzymatic calibration curves
With an increasing number of labs upgrading from benchtop spectrophotometers to automatic discrete analysers for their enzymatic testing, it is worth...
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Tip: Using spike analysis as a QC in the lab
Many wine labs now have improved quality control systems in place and routinely analyse samples in duplicate and run the same control wine sample...
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Tip: Measuring dissolved CO2 in the winery
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...
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Tip: The importance of climate change (in your lab!)
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...
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Tip: pH Electrode Care
pH ELECTRODE CARE Never leave the electrode in juice or wine for longer than it takes to get a stable measurement of pH. Tannins, proteins etc in...
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Livestock Water Testing
DO YOU KNOW THE QUALITY OF YOUR LIVESTOCK WATER Water quality guidelines recommended for livestock consumption have been developed by the National...
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