My wine had low turbidity but still needed extensive filtering – why?
Introduction We often hear our winemaker customers complain “the wine had a turbidity of less than one NTU but the bottling company charged us...
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Tip: Calibration Procedure for Micropipettes
SCOPE This procedure describes the method generally used to calibrate all micropipettes. Check the individual manufacturer specifications for...
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Bore Water Testing
What is bore water? Bore water is groundwater that has been accessed by drilling a bore into underground water storages called aquifers. An aquifer...
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Automation in the Wine Laboratory
Introduction The introduction of automated methods of testing in wine laboratories has been ongoing for many years. In this article the tests that...
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Vintage Woes
Introduction Another vintage and the usual suspect samples, and more, arrived in our laboratories. The main feature of this vintage that will be...
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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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