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,

The client AB Biotek is a specialty yeast and ingredients division of AB Mauri, a global manufacturer of the international group Associated British Foods (ABF). AB Biotek provides customised fermentation-based, sustainable solutions through proprietary and purposefully sourced microorganisms to create differentiated food, beverage, health and nutrition products. The challenge The us of different yeasts in

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

Validation of Sentia™ hand-held portable analyser The client Universal Biosensors is a global biosensor company and a world leader in electrochemicalcell technology. The Sentia™ hand-held portable analyser provides efficient and accurateelectrochemical detection of a range of wine analytes throughout the wine productionprocess. It uses disposable test strips that only require a small sample volume and

Comparison of common methods for measuring alcohol in wine One of the most commonly measured and heavily regulated aspects of wine production and sale is its alcoholic content, usually expressed in terms of percent alcohol volume per volume (% alcohol by volume, % v/v). In typical table wines this alcohol content is made up mostly