Product benchmarking is a valuable strategy that involves comparing your products with those of your competitors or market leaders to identify strengths, weaknesses, and areas for improvement. It offers a range of benefits, including: Chemical and sensory analysis play a pivotal role in identifying the unique characteristics that a spirit possesses. Advanced analytical methods can

Australia’s beverage scene is witnessing a surge in the popularity of no- and low-alcohol (NOLO) beverages. This trend reflects a growing consumer demand for healthier options without compromising on taste or the social experience of drinking. Australian consumers now have access to a diverse array of NOLO spirit options. These products are often made with

Gin has a rich history that dates back several centuries, evolving from its medicinal origins in the Netherlands to become a beloved and iconic sprit. Gin was initially developed as a tonic known as ‘genever’ and used for its supposed therapeutic properties. Over the centuries, London Dry has emerged as the dominant style of gin

The majority of this content was originally published in Aust. NZ Grapegrower & Winemaker, March 2022 – Issue 698. Introduction Affinity Labs has recently changed the way smoke panel analysis results are reported for Australian customers. Apart from numerical results, reports now include graphs showing where the results sit compared to levels typically present in

Introduction Research at the AWRI and other research organisations has demonstrated that phenolic compounds such as guaiacol, 4 methylguaiacol, cresol and syringol contribute to off-flavours and aromas in wine made from grapes that have been exposed smoke. These volatile phenols can also bind to sugars within grape berries to form phenolic glycosides, which also contribute

The client Pirate Life is a craft brewery, located in Adelaide. From humble beginnings, it has grown to be one of the most prominent craft breweries in Australia and is now an integral part of the Carlton & United Breweries (CUB) stable of craft brands owned by Asahi Beverages. The challenge The health and quality

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

Distillers always strive to make the best possible spirit products and deliver the optimum taste and aroma experience for consumers. It’s a meticulous art where everything from the raw materials to the final matuation can dramatically affect the final quality. However, despite their best efforts, spirit producers sometimes encounter taints and faults in their final

In spirit production, the distillation process is critical for creating a clean and refined product. It is responsible for extracting desired flavours and aromas and shapes the character of the final spirit. It also allows producers to remove undesirable characters and provide balance to the final product. While many factors contribute to the creation of

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