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…
Soft drinks are known by many names and come in many flavours: lemon-lime, strawberry, orange and more! Regardless of its name or flavour, the sugary solution is enjoyed by both young and old around the world. The soft drink is made sweet by a variety of sugars or, in the case of diet or light…
Temperature is the most critical parameter for consistency and quality when brewing beer. From the mash, to pitching the yeast, to fermentation and brightening, temperature has significant effects every step from grain to bottle. Propylene glycol chillers are commonly used throughout the brewing process to chill and regulate temperature. Propylene glycol (glycol for short) is…
Before refrigeration was widely available, canning, drying, pickling, fermentation, and salting foods were common methods of food preservation. Different food preservation methods were used based on the environment and type of food being preserved. People in warmer climates tended to use fermentation, while those in cooler climates could utilise the cold winter weather to freeze-dry…
Traditionally, salt was added to food as a form of preservation. Since the invention of refrigeration, salt is more commonly used to enhance flavour, but its ability to reduce microbial growth, improve texture, and increase shelf life are still utilised. In some food preparations, such as cold smoked salmon, the curing process remains essential for…
