Product Tip : Dilution rates for samples when using Enzymatic Test Kits
The concentrations of the Standards we supply with our kits are designed to give a good working range with a typical spectrophotometer. For example,...
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Standardising Sodium Hydroxide Solutions
"Do you know the correct concentration of your sodium hydroxide solution?" Introduction Sodium hydroxide (NaOH) solutions are one of the main...
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Lab Tip: De-gas your TA sample to get accurate results
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...
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Take care of your pH electrode!
Measuring pH is one of the most important tests in the winery but it can also be one of the most frustrating. A sluggish or non-reproducible...
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Care and Handling of Cuvettes
Proper maintenance of quartz cuvettes is an essential part of spectrophotometric analysis. The following notes are based on the recommendations of...
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New developments in Botrytis cinerea testing
Introduction The following is a written version of a presentation by the author to a meeting of the Interwinery Analysis Group in Adelaide on 26 July...
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Sparkling Wine: a peculiar lab sample
Introduction Sparkling wine is a bit of a strange substance to work with in a laboratory as it contains those pesky bubbles. Of course the bubbles...
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A simple and easy way to organise your lab for vintage
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...
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Do you know what levels of trace metals are in your wine?
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...
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