At Winechek, we offer trace analysis services that allow winemakers to delve deeper into the composition of their wines. Our expertise includes the analysis of specific compounds such as 4-Ethylphenol and 4-Ethylguaiacol, which can greatly impact the aroma and flavour characteristics of wine. By accurately quantifying these compounds, we provide winemakers with valuable information to fine-tune their production processes and achieve the desired sensory profiles.
In addition to analysing flavour compounds, we also specialise in detecting and quantifying the presence of smoke taint. Smoke exposure, especially in regions affected by bushfires, can result in undesirable smoky or ashy flavours in wines. Our trace analysis methods enable us to identify the presence of smoke-related compounds, assisting winemakers in making informed decisions on blending, aging, or other corrective measures to mitigate the effects of smoke taint and ensure the highest quality of the final product.
Furthermore, our trace analysis services encompass the measurement of methanol levels in wine. Methanol, a naturally occurring byproduct of fermentation, needs to be carefully monitored as excessive levels can have adverse health effects. By accurately assessing methanol content, we help winemakers adhere to safety standards and ensure their wines meet regulatory requirements, guaranteeing consumer confidence in the products they produce.
