Affinity Labs main testing laboratory is located in Adelaide, South Australia. Importing plant material for laboratory analysis or research purposes is regulated in our state under the Plant Health Act 2009 and the South Australian Plant Quarantine Standard. Our laboratory is a CA12 Accredited laboratory within South Australia which allows us to receive diagnostic plant

Ethyl carbamate and urethane is formed during the production of wine resulting from the reaction between urea or other related precursors and ethanol. Urea is derived largely from the yeast metabolism of arginine, which is an abundant amino acid in grape juice. The rate of production of ethyl carbamate is influenced by the concentration of

Phthalates are widely used as additives (plasticisers) in the production of plastic materials, such as PVC, and act to soften the materials to increase its processability, flexibility and extensibility. They are also added to paints, varnishes and rubbers as well as to certain food packaging materials. Phthalates are not chemically bound to the materials they

Brettanomyces bruxellensis (Brett) is a yeast which can cause significant spoilage in beverages through the production of volatile phenol compounds. These compounds are associated with undesirable sensory characters such as ‘Band-Aid’, ‘medicinal’, ‘horsy’ and ‘barnyard’. Beverage producers should be aware of the prevalence of Brett and have a prevention strategy in place, even if spoilage

Introduction Affinity Labs offers testing options for table grape producers looking to understand key grape quality indicators and meet export requirements for different markets. Our virus testing services also help growers to maintain healthy and productive vines. Our suite of testing and sensory services for the table grape industry includes basic testing for pH, acidity,

Understanding the flavour of beverages is a key step in meeting consumer demands for high-quality and distinctive products. Through a combination of advanced analytical techniques and detailed sensory evaluation, it is possible to gain a clear picture of how the components of a beverage interact to create its unique flavour. Producers can even discover how