Modern Commercial Yeast Selection, Part 2: Hybrids
In Part 1 of this article we explored the process whereby yeast strains that exist … > More
Modern Commercial Yeast Selection, Part 1: Isolates
There are many suppliers of winemaking products in the global oenological market. Typically, products are … > More
Plant-Based Alternative Fining Agents
Historically, some pretty gross things have been used in wine production, especially in terms of … > More
Chlorine vs Chloramine In Town Water Supply – What Are The Impacts?
Chloramine in feed water can negatively impact production costs, labour, equipment, and viability of the … > More
NOLO Wine Production Spins The Focus Back On Filtration
BHF wishes to thank The Australian and New Zealand Grapegrower and Winemaker for permission to … > More
An Observed Reduction In Wine Cineole Content
Terpenes are common chemicals found naturally in wine and they occur in many forms, some … > More
Cross-flow Impacts On Wine Filterability & Performance Monitoring
Cross-flow filtration (arguably more correctly referred to as tangential flow filtration) has become a common … > More
X-Fresh: A New Yeast For Lower Alcohol & Natural Acidification
Global warming. Always a hot topic(!), one way or another. Whichever side of the fence … > More
Coinoculation of Yeast & Bacteria
In the most basic form of winemaking grapes are crushed and allowed to commence primary … > More
Factors Affecting Red Wine Colour & Stability
Most winemakers in all regions of Australia seek to present wines to market that have … > More
Automation of Wine Process Filtration
A growing business has many facets to manage, from finances and administration to equipment and … > More
Filterability: Critical Factors
In the March issue (674) of The Australian and New Zealand Grapegrower and Winemaker, an … > More
Stop Brettanomyces In Its Tracks
Very few organisms cause more problems of significance to a winemaker than our old friend … > More
Filtration Tips
Sterile filtration When to sterile filter? Common wisdom suggests that wines should be sterile filtered … > More
Increasing Thiol Aromas In Sauvignon Blanc
There are several tools in the Sauvignon blanc varietal wine toolkit to enhance or alter … > More
Choose the best StaVin product for your wine
StaVin is known the world over as producers of the finest quality barrel alternatives. Their … > More
Is My Wine Varietal?
Wine aromas fall into two broad classes: varietal aromas and non-varietal aromas. Varietal aromas are … > More
Barrel Alternatives
When you think of barrel alternatives, what comes into your head? Oak chips are probably … > More
Yeast Nutrition For Wine Stylistic Manipulation
Although in some cases yeast can complete a fermentation with the intrinsic must nutrition available, … > More
Yeast Breeding For Wine Stylistic Manipulation
Although various species of yeast are in use in winemaking these days, both of Saccharomyces … > More
Brettanomyces Removal Study Results
Brettanomyces (Dekkera bruxellensis) is well-known to winemakers as a micro-organism responsible for spoilage. It is … > More
Does Filtration Affect Wine Quality?
For years the relationship between filtration and wine quality has been hotly debated. It is … > More
Sluggish Or Stuck Ferment? Read On!
2016 has been a solid vintage in most areas, yet some ferments have struggled or … > More
Cork Taint? Removing TCA and TBA from Wine
Chloroanisoles from cork taint and contaminated oak products have been shown to give a musty … > More
Top 7 Filtration Questions
Filtration is a broad subject covering many industries and specialist applications, however similar questions tend … > More
Correct Membrane Choice For Measuring Wine Filterability Index
The measurement of FI is quite straightforward, but without appropriate methods and equipment it can … > More
Understanding Filterability Index
Although it is common for wine packaging facilities to measure NTU in order to evaluate … > More
Turbidity Versus Wine Filterability – The Impact On Filtration Media
Turbidity is used as a means of assessing the particulate level in a wine (visual … > More
NTU vs Wine Filterability Index – What Does It Mean For You?
The blockage of sterile filtration media, either rapidly, or slowly via an exponential decline, can … > More
Brettanomyces Removal
Although wine quality has significantly improved in the last 20 years, the move to reduced … > More
Commercial Bentonites Compared
In order to remove heat unstable proteins from wine, the addition of bentonite, a clay, … > More
Maximise Wine Quality By Choosing The Right Filtration Media
The purpose of filtration is to clarify or purify a product to meet a given … > More
Get An Extra 88 Cases From Every 10,000 Litres Of Wine
Many buying considerations these days are based on price. There is nothing wrong with this … > More
Choose The Right Filter For Your Application
Have you ever wondered why it is that some filters cost more than others? Or … > More