Past Features of the Month
What's new at
Vinquiry . . . ?
Because of the wine
industry's changing needs, Vinquiry continues to expand our offerings to
customers. Just in time for the 2008 Harvest, Vinquiry has added the
following products and analysis:
Smoke Taint Analysis
Brush fires during the 2006-2007 Australian growing season negatively
impacted the quality of wines produced that year. Distinct smoky
characteristics were found in the wines. This year's fires in California
have put this harvest at a similar risk. Research shows that guaiacol
and 4-methyl guaiacol are markers for the degree of impact. Vinquiry is
working on the analysis for these markers and will be ready for your
needs this harvest.
Fermaid O
Vinquiry now offers Fermaid O, a new nutrient developed by Lallemand
for use in organic winemaking. It does not contain added inorganic
ingredients such as diammonium phosphate (DAP) and micronutrients.
Fermaid O is a blend of inactivated yeast fractions rich in organic
nitrogen. Organic nitrogen is well known as a highly efficient nutrient
source for wine yeast, especially when compared to inorganic nitrogen
from DAP. Fermaid O also produces lower levels of negative sulfur
compounds than DAP. In combination with Go-Ferm or Enoferm Protect at
rehydration, Fermaid O (when added at 1/3 sugar depletion) supplies
critical nutrients and survival factors to help the yeast avoid stressed
conditions.
Vintessential Enzymatic Test Kits
Vintessential Enzymatic Test Kits for the following analyses are now
available through Vinquiry:
• Acetic Acid
• Amino Acid Nitrogen
• Ammonia
• Glucose + Fructose
• L-Malic Acid
The kits include the reagents needed to run 30 or 100 tests on a
spectrophotometer. Other equipment such as cuvettes and pipettors must
be purchased separately. Vintessential Enzymatic Test Kits use the same
TTB approved chemistry as the Boehringer method.

Bungs
Vinquiry now carries the following variety of bungs for winery use:
• US Size: Universal size designed for a 50mm opening.
• Joined Size: Fits most barrel openings and is slightly longer and more
tapered than the US size.
• Duall: Sleeve-style bung, typically used for carboys and has a
pressure release valve (pictured).
• Dalco: Barrel bung with a pressure release valve.
For any questions on
the above items, please call Vinquiry's main branch at 707-838-6312.

Past Features of the Month
July 2008 - Harvest Analysis
June
2008 - CUNO Filters
May 2008 -
Bottling Analysis
April 2008 - Finishing Tannins
March 2008 - Ascent Cork Aroma Evaluation
February 2008 - Wine Improvement Panel
January
2008 - PCR for Spoilage Yeast and Bacteria
November and December 2007 - Post Harvest Specials
October 2007 - Stuck Fermentations
September 2007 - Subliwhite
August 2007
- Juice Panels
July 2007
- YSEO yeast
June 2007 - Instrument Calibration
May
2007 - Adams Tannin Assay
April 2007- Laboratory Set-Up
March 2007- PCR Analysis
February
2007- ISO Accreditation
December 2006- Lab Equipment Sale
November 2006- Restart Stuck Fermentations
October 2006- Malolactic Bacteria
September 2006- New Yeast
August 2006- Juice Analysis Panels
July 2006- Thermo Orion Meters
June
2006- Sparkling Wine Products
May
2006- Ochratoxin Analysis
April 2006- Calibration Services
March
2006- Sensory Services
February 2006- Fining Trials and Products
January
2006- Unified Symposium
December 2005- Efferbaktol SO2 Granules
November 2005- ML Bacteria