December 26, 2014

Lessons from the AWITC: The Aromatic Thiols

At the AWITC technical conference in July, we attended an aroma and flavour compound workshop where we were given the opportunity to familiarize ourselves with a range of wine-related, good-bad-and-ugly aroma compounds. In a previous release we discussed the different compounds that contribute to green character in wine. This time […]
December 27, 2014

The Copper Dilemma and Volatile Sulphur Compounds

Volatile sulphur compounds (also called reductive characters), and the use of ascorbic acid and copper sulphate (CuSO4) to treat them, are again in our spotlight as we continue to receive samples for copper addition recommendations. Volatile sulphur compounds may well be considered a microbiological fault, as their origins are in […]
December 11, 2015

Harvest 2015: Low YANs

It is just the middle of Feb and harvest is well underway. We’ve heard reports that it’s the earliest in 35 years, with some winemakers telling us they are harvesting certain varieties up to 4 weeks earlier. From our side, the report is another season of very low YAN levels. […]
December 12, 2015

Dissolved Oxygen and Free SO2

Oxygen contact with wine during processing is nearly always unavoidable. Unfortunately, oxygen exposure is not always desirable. Many clients complain of an SO2 imbalance i.e. low free SO2 levels together with high total SO2 levels. The culprit in these cases is usually too much dissolved oxygen. SO2 is added to […]
December 18, 2015

Sterilities: Why, When and How Many is Too Many?

Sterility tests are designed to test the effectiveness of a sterile filtration at bottling so that the wine is microbiologically stable in the bottle. A sterile filtration for wine is an ‘absolute’ 0.45micron filtration, usually through a membrane filter. 0.45micron is sufficient to remove all microbes that can potentially grow […]
February 2, 2016

Smoke Taint: Winemaking Implications for the Recent Fires

DOWNLOAD PDF The recent fires are affecting many of our clients. We’d just like to say that we are thinking of you through these horrible times. Smoke taint is an unfortunate reality in situations like this, but focussed research from around the world, specifically by the AWRI in Australia, has […]
March 14, 2016

IMPORTANT FEEDBACK – SMOKE TAINT 4-methyl guaicol and guaiacol results

We have been measuring guaiacol and 4-methyl guaiacol levels in quite a few mini-ferment juices (as recommended in our previous blog post) as well as some wines made from the same vineyard blocks. The results do not always correlate. In many cases we have seen that fermenting vineyard sample results […]
May 20, 2016

WATER ANALYSIS: Drinking/Potable, Waste/Effluent and Irrigation Water

We’ve recently been busy with the assessors from SANAS, and are proud to announce that our ISO 17025 accreditation scope for water has been extended to include the metals by ICP analysis.
August 13, 2016

Smoke Taint – It’s Complicated!

DOWNLOAD PDF This morning we were at the 2016 SAWWV/SASEV International Conference listening to and learning from Kerry Wilkinson from the University of Adelaide in Australia. Kerry has 10 years of experience working with and understanding smoke taint and its practical implications for winemaking. We’d like to share with you […]
August 15, 2016

MCC Wines: Dosage

Author:  Institut Oenologique de Champagne, Epernay France