VA – Where does it come from?
Volatile acidity (VA) is found in all wine to varying degrees. Whilst it can be derived from chemical oxidation, it is primarily derived in...
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Analytical checkpoints in sparkling wine production
Sparkling wine production starts in the vineyard. Be it Prosecco from the King Valley, Chardonnay from the Riverland or Pinot Meunier from the Tamar...
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Precision at Every Stage: Analysis in Winemaking & Bottling
This technical article explores the critical role of chemical analysis at key stages of winemaking, from petiole testing and harvest decisions...
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A New Age for YAN Testing
YAN testing helps identify vineyard nutrition issues early to prevent stuck ferments, avoid H₂S, and enhance fruity aromas in your final wines.
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Sulfur Dioxide Testing
Sulfur dioxide (SO2) is a naturally occurring compound produced by yeast as a by-product of alcoholic fermentation. It is commonly added at various...
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Low intervention and natural winemaking
What does it mean and what are some of the analytical consequences? By Dr Alana Seabrook¹ and Dr Carly Gamble² Introduction The terms ‘low...
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A New Age for Sulfur Dioxide Testing
Fast, safe SO₂ testing with Vintessential kits replaces labour-heavy methods, ensuring accurate results and compliance with less effort in the lab.
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Yeast assimilable nitrogen (YAN) and Nutrition
Nitrogen is the main growth factor present in grapes for yeast growth and fermentation, and can impact the production of aroma compounds. Its...
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