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Call Us: 27 21 882 8866/7. Enter your login details below. Blog - Harvest 2015: Low YANs. Nicky Wilton, February 2015. 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. YAN levels. Samples with 10mg/L ammonia and YAN’s 100mg/L have not been uncommon at the lab. HOW MUCH NITROGEN TO ADD:. Amino-N is add...

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Call Us: 27 21 882 8866/7. Enter your login details below. NEW AT VINLAB: BEER ANALYSIS. With the current boom in craft brewing, we have seen more and more beer samples arriving at Vinlab. So we have been busy researching beer analysis techniques in order to provide the best possible service to our beer clients. Beer is different to wine, and analyzing the same parameters is not alw . Read More. SMOKE TAINT - ITS COMPLICATED! WATER ANALYSIS: Drinking/Potable, Waste/Effluent and Irrigation Water. Smoke Ta...

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Call Us: 27 21 882 8866/7. Enter your login details below. Qualified and Experienced Personnel. Qualified and Experienced Personnel. Qualified and Experienced Personnel. Comprehensive range of analyses. Comprehensive range of analyses. Comprehensive range of analyses. Comprehensive range of analyses. Fast and Accurate Results. Fast and Accurate Results. Fast and Accurate Results. Fast and Accurate Results. Fast and Accurate Results. Stellenbosch and Bottelary 8.30am. Franschhoek and Helshoogte 11.00am.

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Call Us: 27 21 882 8866/7. Enter your login details below. Enter your login details below. Oude Molen Building, Distillery Road, Stellenbosch, 7600, South Africa. 27 21 882 8866/7 Cell:. 27 82 095 9123 Fax:. 27 21 882 8868. Developed by Swarm Digital.

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Call Us: 27 21 882 8866/7. Enter your login details below. Vinlab is an ISO17025 and B-BBEE accredited, independent wine laboratory in Stellenbosch, South Africa. Vinlab is focused on delivering accurate, timely and user-friendly results. Oude Molen Building, Distillery Road, Stellenbosch, 7600, South Africa. 27 21 882 8866/7 Cell:. 27 82 095 9123 Fax:. 27 21 882 8868. Developed by Swarm Digital.

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Vinlab

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Call Us: 27 21 882 8866/7. Enter your login details below. Blog - New Analysis: Brandy and Distillates. Nicky Wilton, July 2015. Acetaldehyde levels in brandy need to be controlled as higher levels can impart an undesirable aroma. In finished brandy, oxidation reactions during ageing will result in the formation of further acetaldehyde. Levels in finished brandies vary between 50 and 300mg/L. Levels of total higher alcohols in the final matured brandy can give an indication of brandy style: light brandie...

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Call Us: 27 21 882 8866/7. Enter your login details below. Blog - Dissolved Oxygen and Free SO2. Nicky Wilton, November 2014. Oxygen contact with wine during processing is nearly always unavoidable. Unfortunately, oxygen exposure is not always desirable. Many clients complain of an SO. Imbalance i.e. low free SO. Levels together with high total SO. Levels. The culprit in these cases is usually too much dissolved oxygen. Is added to wine to prevent oxidation reactions. 4mg/L SO. Oxygen pickup at bottling ...

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Call Us: 27 21 882 8866/7. Enter your login details below. Blog - Low Malic Acid Levels and Stuck MLF. Nicky Wilton, July 2014. Wine is a hard environment for bacteria to grow in and MLF doesn’t always proceed as efficiently as we’d like it to. In addition to low pH, high alcohol, high SO. And low temperature, it turns out that there may be other factors involved, particularly one of which we have seen a lot. There are 2 possible solutions to this problem:. Another solution to the problem is to increase ...

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Call Us: 27 21 882 8866/7. Enter your login details below. Blog - Managing Botrytis-Infected Juice. Nicky Wilton, Feb 2014. The past week of excessive heat and humidity have significantly increased the risk of fungal infections – both Botrytis and other mildew infections – in our vineyards. We have been seeing a large number of brown juices at the lab. Normal processing protocols need to be modified when handling infected grapes. Infection rates as low as 3% may negatively affect the sensory qualitie...

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Call Us: 27 21 882 8866/7. Enter your login details below. Blog - Sterilities: Why, When and How Many is Too Many? Nicky Wilton, June 2015. 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 sterility test is not appropriate for wines that are not sterile filtered as there will often be growth from microbes in the wine. These microbes do not represent contamination from the bottling process. Results of 0...