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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What is Smoke Taint?
Smoke Taint: The Facts Smoke taint test comparison between AWRI and Winechek During the 2019/2020 bushfire season in Australia, extensive...
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Smoke taint in Winegrapes from the Victorian Bushfires of 2009
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...
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Preparing your winery laboratory for vintage
Introduction There are a number of things to consider in preparing your wine lab for vintage. The major areas of laboratory equipment and the...
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