From the Lab Bench – A Blog
MBAA TQ: Managing Dissolved Oxygen in the Brewery
A few years ago, we did a lot of research on managing dissolved oxygen (DO) while transferring and packaging beer. The data found that a lot of beer was aging…
Oktoberfest: A Historic Rabbit Hole We Went Down
It’s the most wonderful time of the year – for beer drinkers! Happy Oktoberfest, everyone! To celebrate this fantastic holiday season we thought we would look back at the history…
Flask Faceoff
What is the first image that comes to mind when I say, “grab a flask”? Is it full of booze? Is it labware? Is it labware full of booze? 😏 …
Vines, Wines, and Protein Haze
It is spring of 2023 and we have gotten one question a lot recently: Why is my wine so protein unstable this year? Something about the 2022 growing year on…
It’s Getting Hot in Here, So Let the Fermentations Go!
What do all craft fermenters have in common? They can use temperature as a tool to reach their stylistic goals. Sure, some yeast prefer specific temperature ranges, but where in…
The Not-So-Stinky Perks of Sulfur
Sulfur, let’s chat about all it’s different forms and how they relate to winemaking. Even with all the various philosophies on SO2 usage and management, it is important to understand the…
Inspiring Women Winemakers: Changing the Wine Industry for the Better
Over the past couple of centuries, a lot has changed within the wine industry–including a woman’s place in it. In the history of winemaking, there have been many inspiring and…
Bottling: Let’s talk about it. No reason to keep it bottled up.
The bottling process is a fragile part of winemaking. With the final product just in reach, it can be tempting to rush to the finish line. However, bottling is a…
Wine Aging: Finding that Perfect Balance
I know what you’re probably wondering. Why bother aging wine when you could drink it right then and there? To put it simply, because it is worth the wait. So,…
Malolactic Magic: Diving into the science of MLF
What is Malolactic fermentation? In a nutshell, Malolactic Fermentation (MLF) occurs when Lactic Acid Bacteria (LAB) convert malic acid into lactic acid. Multiple kinds of bacteria can be used for…