Affinity Labs offers a range of customised microbiological services to brewers. While most microorganisms are unable to grow in beer, the small number that can should not be ignored. Beer spoilage microbes such as Brettanomyces, wild yeasts, and bacteria, particularly those belonging to the lactic acid bacteria (LAB) family, can impart unwanted characters to beer that may damage a brewery’s reputation. 

To avoid microbial spoilage of your beer, an effective cleaning and quality assurance program should be in place including regular microbiological screening of your ferments, beers, yeast slurries, and water. Affinity Labs uses membrane filtration and traditional plating techniques, as well as rapid DNA-based tests with short turnaround times for microbiological analysis of beer. Services provided include yeast counts, species identification, sterility testing and screening for spoilage microorganisms.

Explore all beer laboratory analysis here.

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We offer tailored shelf-life testing services to food and beverage producers and suppliers.
This includes:

Assistance with product design and packaging considerations

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Small-scale packaging capabilities, using controlled fill procedures

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Storage in temperature controlled facilities

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Microbiological testing for harmful micro-organisms

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Detailed chemical profiling

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Physical testing of packaging attributes

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Monitoring of key aroma and flavour product attributes

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Assistance with fault and taint diagnosis

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    Affinity Labs’ NATA-accredited laboratories perform more than 100,000 analyses per year and have serviced the Australian wine industry since 1984. The laboratories deliver high-quality cost-effective routine, export or specialist analyses, whether it is for a single sample or a large batch of samples

    Richard Davidson
    Project Manager

    Key Resources

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