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…

Measuring Turbidity During Sugar Processing

Many foods we eat contain a variety of sweeteners, from natural sweeteners such as honey and molasses to refined sugars like granulated table sugar. In the 1970s, the development of high fructose corn syrup shifted food manufacturers away from using refined sugar in their products. High fructose corn syrup was an attractive alternative due to…

Measuring Brix (Sugar Content) of Jam

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…