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