“In 2019 I used Lamothe TXL and STR yeasts as components on two separate batches of chardonnay, along with Laffort CH9 and indigenous yeasts for both tank, old oak and new oak ferments to build complexity into the resultant blends. The TXL yeast produced a very clean and typical varietal profile, both in structure and flavour. STR was the fruitier component of those blends. Comparing the barrels of STR/TXL is like looking at two different wines. TXL shows good varietal fruit in the chardonnay with clean structure, the STR lifts that up into more fruit salad leaping from the glass. Both are substantially different to the CH9 which leaves a very funky sulphide character.”

Dr Tim White
Thistle Hill Organic Wine

“I have been involved in the production of Sauvignon blanc in many regions – Sancerre, Adelaide Hills and Orange to name a few. In 2019 I had the opportunity to look at Sauvignon blanc from the same vineyard we took it from in 2018. Besides vintage differences, the only change that the winemaker made in the process was the use of Excellence FTH in combination with Optithiols. The fruit was clean and disease free. All wine production parameters were exactly the same as the previous year except for the FTH and Optithiols. Fermentation was strong, no DAP or nutrient required, and finished clean. Wow. The sensory difference was amazing. Passionfruit/tropical nose, with some nice “sweaty armpit” Sauvignon blanc characters. Palate was crisp and clean, with lovely vibrant fruit expression. If anyone is looking for a wow factor to set their Sauvignon blanc apart, I would give this combination a go.”

Matt Atallah
Atallah Wines

“It is of high importance to me to produce a Sauvignon blanc with fresh tropical aromatics from our Limestone Coast fruit and steer away from the so called “green flavours” that are associated with cool climate Sauvignon blanc. It is with Paul’s expertise that I was able to unlock, enhance and preserve the precursors and thiols associated with the fresh tropical fruit flavours and improve the texture and sensation of sweet vibrant fruits on the palate. By using FTH and Optithiols I was able to experience a clean nonproblematic ferment and generate brilliantly vibrant fruit aromatics with crisp natural acidity and a lovely round finish on the palate. The combination of the two products was able to produce these tropical aromatics during ferment, as well as preserve them so they will be experienced in the bottled product. I am very pleased with the results of using both these products and am happy to say that our sales of Sauvignon Blanc have improved immensely since I’ve been working with Blue H2O Filtration.”

Conrad Slabber
Coonawarra Jack

After great results with Lamothe-Albiet’s Excellence range of yeasts in reds, we decided to trial FTH and Optithiols in our Sauvignon Blanc. The fruit we opted to use had in the past lacked the aromatics expected from the variety. The combination of the yeast and nutrient resulted in a definite increase in the intensity of aromas and without a doubt added a depth of complexity not seen from that particular vineyard in the past. Of particular note was the increase in different thiols and more elegance and volume on the palate in the finished wine which will enhance this product’s marketability and increase its popularity with our consumers.”

Sean Murphy
Ladbroke Grove

“We used Excellence FTH yeast and the Optithiols nutrient on 2019 Verdelho. We observed an increase in texture and more lifted fruit purity in thiols – custard apple, golden pear and wild limes, plus a firm creamy tree fruit structure throughout the palate. No sulfide notes were seen.”

Jessica Ferguson & Adam Chapman
Sirromet Wines

“For vintage 2019, at the suggestion of BHF we ran some trials on Sauvignon blanc, encompassing both the Excellence FTH yeast and the Optithiols nutrient. The trial was based on a split juice over 3 tanks in duplicate, with FTH being pitched against 2 other commercial yeast strains. Excellence FTH displayed the most intensity and freshness (the most Sauvignon blanc varietal characters). We also evaluated the Optithiols nutrient, which boosts thiol output. We found that the timing of the addition (specifically before the onset of primary fermentation) and the addition rate dramatically increased the expression and protection of volatile thiols compared to our control wine, regardless of commercial yeast strain used. We were very impressed with the results and the quality of the products and the wines produced.”

Andrew Santarossa
Mitchelton Wines

“The initial presentation by Blue H2O Filtration in conjunction with Lamothe-Abiet was persuasive enough for us to begin using Optithiols and the Excellence range of yeasts including FTH. We saw an immediate impact upon our wines. Our Sauvignon blanc, Semillon and rosés all benefitted with more intensive fruit expression which was well retained after bottling giving us extended shelf life and freshness. Both products are well suited to both stainless steel maturation and barrel fermentation which in turn provides versatility and greater blending options.”

Robert Black
Bunnamagoo Wines

“I’ve loved the synergy between the Lamothe-Abiet yeasts and Optithiol nutrient this year. With Pinot rosé using Excellence STR with Optiesters, and my tank-fermented Pinot gris with TXL and Optiesters, both wines are fresh, clean and full of aromatic punch.”

Julian Alport
Moore’s Hill

“The South Burnett wine region (warm climate) has specialised in the growing and production of the Verdelho grape variety since the mid-1990s. Initially, the wine style was favourably received by the public and the region continued to produce a consistent style. As consumer tastes changed, I began looking for alternative production methods to update the expression of the variety and to increase consumer consumption against the dominance of Sauvignon Blanc. After discussions with Dr Bowyer a new ferment regime was developed using both pre-ferment nutrient Optithiols and Lamothe-Abiet Excellence FTH activated yeast. The result was a dramatic increase in the thiol aromas of passionfruit and pineapple which was the exact profile I required. Now in its third year, this regime is consistently producing wines that provide an alternative to fruit driven Sauvignon Blanc. Since revising our production methods, there has been a marked increase in sales of Verdelho which are increasing annually as we re-educate the consumer of our new style.”

Nick Pesudovs
Clovely Estate

“We are really aware that for Sauvignon Blanc, there is strong competition and that quality amongst our competitors is generally very good. So we were looking for an edge and thiol expression seemed the logical place to look first. What we came to understand through Paul’s expertise, is that there is a lot of unlocked potential for thiol expression. The key is to first unlock that potential and then carefully protect what you do have. On Paul’s recommendation we used an “aromatic recipe” which included Optithiols yeast nutrient to enhance precursors, Excellence FTH yeast to enhance yeast synthesis and Aroma Protect to preserve thiols after fermentation. What we found, and this was proven in blind tasting, is that the batches treated with the above recipe
had clearly enhanced varietal aromas and flavours, were lively on the palate and were perceived as fresher. In addition, the fermentation was stronger, finished faster and the colour was brighter. We certainly plan to increase our use of this recipe going forward.”

Dylan Lee
Bird In Hand

“I have been in consultation with Paul Bowyer from BHF Technologies for several months regarding our laboratory filterability testing, how we can improve our test method, and how this can be related to cellar and bottling operations. Paul gave freely of his time to demonstrate and explain how filtration processes work, and how our test method can be used to give valuable information to other staff for pre and post bottling functions. The end result has been: a greater understanding of what the filterability test is telling us, an expanded test method to provide more information, and a change to our test method to better reflect the processes used on the bottling line. It is our expectation that, with the help Paul has given us, we will be able to both reduce filtering rework in the cellar, and filtration costs in the bottling department, with an overall saving of time and money for the company.”

Sharon Lane
Laboratory Supervisor
Taylors Wines

“When first setting up our bottling line, we were experiencing significant problems with filtration of both water (used in cleaning/sterilising) and wine for bottling. After talking with BHF, gaining an understanding of the importance of measuring filterability, and then implementing filterability analysis as a pre-bottling check, our company has saved considerable time and money on pre-bottling filtration.”

Debbie Lauritz
Senior Winemaker
Wine Insights

Great bentonite
Great yeast
Great gelatine
Great filters
Great service
Great people
What more could you want?”

Paul Hotker
Senior Winemaker
Bleasdale Vineyards

“The staff at Blue H2O have been practical, engaging, and pro-active at all service levels, from technical, administrative to logistical. They have assisted with our requests for air/water filters and housing units promptly, regardless of the size of the order and keeping within our budget. We feel their professional and thorough assessment in helping us to select the appropriate equipment will give us the best possible outcome. Their prompt response and appreciation of the logistics associated with our remote project in the Philippines was refreshing. We were grateful for their interest and comprehensive analysis of how to best treat sea/freshwater and air for commercial aquaculture. We hope to continue our business relationship with Blue H2O now and in the near future.”

Robert Rose
Company Director

“Blue H2O Filtration has provided all the filtration requirements for the Petaluma winery, in addition to an advanced high purity/low energy draw nitrogen generator. They designed the water filtration system for our new greenfield winery at Woodside and provide an outstanding service for all our bottling filtration needs. Their depth of knowledge, professionalism and prompt reliable service has proven to be invaluable to all our filtration requirements. Local stockholding and prompt responses finish the package. They set the benchmark for the Australia winery industry.”

Mike Mudge

“Blue H2O staff identified potential cost savings for our hospital based on staff education for correct usage of filters. Initial analyses have shown that cost savings are already being made. Trials of the filters began in our Day Surgery Unit with Blue H2O staff attending daily for set up and education. Main Theatre was the next department to trial and implement Blue H2O’s filters, also with great success. The extensive education and information provided to staff has been invaluable.”

Michelle Bullows
Clinical Products Advisor

“One word . . . exceptional! We were able to use these (Becopad) filters up to 2.5 Bar of pressure before there was a sign of residue coming through. This is impossible with the 3M pads – they bleed residue before any pressure build-up is noticeable, which makes using the DE pads difficult – there is no indication of when to change the pads. With these cellulose pads, we can just watch the pressure gauge! And as far as throughput is concerned, we are getting nearly twice the volume before needing to change the pads.”

Steve Thomas
Production Manager