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 this time of year for wines that have just finished primary or secondary fermentation, as they can contain a high concentration of dissolved carbon dioxide. In wine, carbon dioxide […]
"Do you know the correct concentration of your sodium hydroxide solution?" Introduction Sodium hydroxide (NaOH) solutions are one of the main reagents used in a wine laboratory. The accuracy of your Sulfur Dioxide, Titratable Acidity (TA) and Volatile Acidity (VA) results are dependent on these solutions having accurately known concentration values. NaOH absorbs carbon dioxide […]
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 […]
Introduction The introduction of automated methods of testing in wine laboratories has been ongoing for many years. In this article the tests that can be easily automated and the types of instruments available are discussed. The benefits and the problems of installing automated equipment are also outlined. Why automate? One of the main aims of […]
Smoke Taint: The Facts Smoke taint test comparison between AWRI and Winechek During the 2019/2020 bushfire season in Australia, extensive testing of grape and wine samples for smoke taint markers was conducted by both Winechek Laboratories and AWRI Commercial Services. A number of observers commented that the results from the two laboratories appeared to […]
Introduction In the May 2007 issue of Grapegrower and Winemaker we discussed the impact of smoke from bushfires in the North East and Eastern regions of Victoria on grapes grown in these and surrounding regions (1). This current vintage has seen an unprecedented incidence of bushfires in Victoria, in several cases involving vineyards being burnt. […]
Introduction There are a number of things to consider in preparing your wine lab for vintage. The major areas of laboratory equipment and the consumables needed to run them, the calibrations of the equipment and the standardisation of the consumable solutions are discussed below. The membership of proficiency programs is also promoted as a way […]
Introduction Agricultural chemicals are used widely in the wine industry to ensure that sound grapes are delivered to wineries. The use of these chemicals is tightly controlled by government agencies. Limits are set for the amount of residual chemical that is allowed in wine and elaborate testing is available commercially to ensure that these limits […]
