The process of fermentation was a mystery for the bulk of recorded human history. Microscopy and modern-day research have given us a solid understanding of the microbial processes that occur during winemaking, but even with those understandings and advances, the fermentation process can be a bit challenging for some to grasp. This is especially true…
Are you analysing your wine properly? This video will guide you through the process of measuring pH with the edge pH meter:
For any wine manufacturer who tries to minimise interventions into the natural winemaking process, when no chemicals can be added to adjust the wine – the taste and quality of the finished product highly depend on grape characteristics which change dramatically with the picking date. Irina Santiago-Brown from Inkwell Wines explains how making a right picking decision is…
As a winemaker working in a world where many consumers base their purchases off of looks alone, the right colour and clarity of your product can make or break your brand. Several steps are required to transform grapes off the vine to the crystal clear wines found on the shelves of Australia. Before shipping to…
Sulphur dioxide (SO2) is a widely used additive in the wine industry to prevent oxidation and microbial spoilage. As an antioxidant, it helps to preserve the colour, flavour, and stability of a wine. Sulphur dioxide serves as antimicrobial by interfering with the metabolic pathways of yeast and bacteria. The term “free” indicates the amount of…
The vintage season is coming. We realise that this is the busiest and most critical period of the year for winemakers. Here are our recommendations to prepare your wine lab. 1. Restock calibration buffers pH electrodes should be calibrated before use. Periodic calibration, if not daily, should be performed frequently to obtain a high accuracy…
Wine is made from the fermentation of the sugars found within grapes. Yeast cultures are added to the juice collected from the crushing of grapes. The yeast metabolises the sugar and produces alcohol and carbon dioxide as a waste product. The greater the sugar content, the greater the concentration of alcohol produced. If fermentation is…
