Picking Decisions Based on Analysis: A Winemaker’s Review

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…

Salt and Acidity of Pickle Brine

Pickling dates back to 2000 BC to Mesopotamia, where cucumbers from India were pickled in the Tigris Valley. Pickling is a means of preserving food in a brine solution, typically comprised of vinegar, salt, seasonings. These acidic, salty liquids are resistant to microbial growth, which preserves the flavour and quality of fresh foods immersed in…

Using the Backpack Lab™ Marine Science Test Kit in Education

Oceans are some of the most important natural resources in Australia providing commercial, environmental, and intrinsic values. Oceans provide 10% of human protein consumption in the form of fish and shellfish, are one of the world’s largest carbon sinks which helps mitigate increased atmospheric CO2 levels, and provide educational and recreational values. However, as human population…

Monitoring pH and Acidity in Kombucha

Although many people still shudder at the thought of consuming something containing a colony of bacteria and yeast, kombucha is becoming an increasingly popular drink in Australia. Kombucha refers to a variety of fermented tea beverages. Due to the fermentation, its taste is both acidic and sweet, with a bit of effervescence from carbon dioxide…

Acidity of Mayonnaise

Sauces and dressings are often used as cooking mediums, tenderizers, and enhancers. Food scientists use a variety of these products to enhance flavour. Among sauces, mayonnaise is extremely popular both in homes and in the restaurants. While the exact origin of mayonnaise is unknown, one belief is that it was invented by accident; in 1756,…

Calcium in Cheese

Cheese comes in many varieties and is made from milk of various animals, including cows, sheep, goats and horses. The variety determines the ingredients, processing, and characteristics of the cheese. As milk sours, it breaks down into curds, lumps of phosphoprotein, and whey. It is the curds that are used to make cheese. Cheese can be broadly categorised…