pH & TA in Sour Beers
Add just the right amount of pucker to your sour beers, get your pH and TA right!
Using the Backpack Lab™ Water Quality Test Kit in Education
pH, conductivity, turbidity, dissolved oxygen, phosphate, acidity, alkalinity, carbon dioxide, hardness, and nitrate are important for monitoring water quality. The Water Quality Backpack Lab contained all of the tests kits and instrumentation required to test ten of the most important water quality parameters.
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…
8 Tips to Prepare Your Wine Lab for Vintage
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…
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…
Acid Content of Metal Pickling Baths
Metal pickling is a treatment performed to remove rust, scale, and other contaminants from the surface of a metal. Strong acids make up the pickling bath. Hydrochloric or sulfuric acid are the most common pickling acids, although others may be used. In all types of pickling baths, the acid content is a critical parameter to ensure the quality of the pickle. Excess acid may lead to damage to the base metal while too little acid results in slow pickling.
