Info

What We Do

  • Testing - We offer a range of chemistry and microbiology analysis for commercial wine, beer and cider production.

  • Same day analysis - We offer same day analysis and results for all our basic analytical services (if samples are received before 1pm).

Using Our Services

  • Courier Service - If you are in the Cromwell basin or Gibbston we offer a courier service M-F. To request a pick up simply submit a Courier Request under the Request tab. If requested before 10am we will pick samples up same day.

  • Drop Box - Our secure drop location is open M-F at the Lab @ 2 Wolter Crescent Cromwell.

  • New Client - If you are a new client we ask that you fill out a Client Intake form under the New Client tab.

Resources

YAN

 

Potassium

 

qPCR

Why Know your YAN?
Yeast Assimilable Nitrogen (YAN) is a measure of the total nitrogen including alpha amino nitrogen (NOPA) and ammonia (NH3). Knowing juice YAN levels is crucial for effective fermentation management to ensure a healthy fermentation and decrease the likelihood of a problematic ferment. YAN is calculated from Ammonia and Alpha-Amino Compounds (NOPA).

1.       Fermentation Performance: Adequate YAN supports yeast growth, ensuring efficient sugar conversion to alcohol. Low YAN can cause sluggish or stuck fermentations, leading to incomplete fermentation and potential off-flavours.

2.       Aromatic Profile and By-Products: YAN composition affects aroma compound production and fermentation by-products in wine.

3.       Microbial Stability and Aging: YAN levels impact microbial stability, reducing the risk of spoilage during fermentation and aging, ensuring wine quality.

Why know your potassium?

Potassium is a naturally occurring element in grapes and is present in grape juice in varying concentrations depending on factors such as grape variety, vineyard practices, and soil composition.

Knowing potassium levels in grape juice are crucial in winemaking for pH regulation, tartrate stability, and fermentation kinetics.

  1. pH Regulation: Potassium acts as a buffer, stabilizing pH during fermentation and aging, ensuring optimal conditions for yeast activity and microbial stability.

  2. Tartrate Stability: Potassium levels influence the formation and stability of tartrate crystals. Controlling potassium helps manage tartrate stability, preventing crystallization and sedimentation in finished wines.

  3. Fermentation Kinetics: Potassium affects yeast metabolism, promoting fermentation vigor at appropriate levels. It enhances yeast growth and fermentation rates, ensuring complete sugar conversion. Conversely, low potassium levels may lead to sluggish fermentations.

qPCR (quantitative Polymerase Chain Reaction) has become the champion for a reason. While plating methods have served us well, qPCR offers a superior solution for microbial testing in wine. Here's why:

  • Speed Demon: qPCR delivers results in hours, compared to plating's multi-day wait. This lightning speed allows for earlier intervention, saving precious time and potentially entire batches.

  • Low and Behold: qPCR detects microbes at significantly lower levels than plating. This is crucial, as some spoilage organisms can wreak havoc even when present in tiny numbers.

  • Target Practice: qPCR targets specific DNA sequences, offering unmatched accuracy in identifying the exact type of microbe present. No more ambiguity about what's growing on your plate.

  • Reduced Risk of Contamination: Plating methods rely on culturing microbes, which can be susceptible to contamination from the environment. qPCR is a closed system, minimizing this risk and ensuring the results reflect only what's in your wine.

  • Automation Advantage: qPCR can be readily automated, streamlining workflow and minimizing human error in analysis.

  • Data Delight: qPCR provides valuable quantitative data on microbial populations, allowing for better monitoring of fermentation processes and targeted interventions.

If you have any questions please feel free to get in touch via our connect tab, we will respond promptly!