Products: Price List 2018
|
|
- Jennifer Craig
- 5 years ago
- Views:
Transcription
1 PACIFIC RIM OENOLOGY SERVICES (2017) LTD 4 Bristol St, Riverlands, Blenheim 7274 PO Box 1132, Blenheim 7240, NZ Phone (03) Fax (03) info@pros.co.nz Products: Price List /02/2018 NOTE: The information presented here is intended for general information and is subject to change without notice. Information: Pack Size: YEAST: Renaissance: Ossia Organic Brioso Out of Stock Vivace Allegro Not Available for 2018 Andante Maestoso Out of Stock Red Star Premier Cuvee 10 kg Chr. Hansen: Merit Symphony Rhythm Harmony No longer produced. Melody Replacement for Harmony Prelude Concerto Frootzen Oenobrands: Fermivin SM102 Not Available 2018 Fermivin E73 Not Available 2018 Fermivin range: (VR5, 4F9, LVCB, XL) Fermivin Champion Formerly Fermichamp Cepage strains: (Cabernet, Chardonnay, Pinot, ) Enquire for case 20x prices YEAST NUTRIENTS: Superfood Superfood Export Superferm Startup Startup Export
2 Yeast Hulls (Nutrex 370) Yeast Extract (T-154) DAP Vitamix Supervit Thiamine Information: Pack Size: 22.7 kg Out of Stock Out of Stock 18 kg MALO-LACTIC BACTERIA Chr. Hansen: Viniflora Oenos Small, 250 L (~1.5 g) 1 pack CH16 / CH35 Small, 250 L (~1.5 g) 1 pack CH11 Small, 250 L (~1.5 g) Not available Not available CiNe Small, 250 L (~1.5 g) Not available Not available NOVA L 1 pack MLB NUTRIENTS: Bactiv-Aid 2.0 Leucofood Medium, L (~300 g) Large, L (~150 g) ENZYMES: Rapidase Extra Colour Formerly Ex-Colour : 1-9 packs : Rapidase Extra Fruit Formerly Maxifruit : 1-9 packs : Rapidase Batonnage Formerly Glucalees : 1-9 packs : Rapidase Clear, liquid Formerly Vino Super Rapidase Clear, dry Formerly CX : 1-9 packs : Rapidase Expression Aroma : 1-9 packs : Rapidase Revelation Aroma Formerly AR2000 : 1-9 packs : Claristar 2.5 L Delvozyme (Lysozyme)
3 CELLAR - Chemicals: PMS Sulphur Sticks CELLAR - Supplies: Airlocks Double Bubble Airlocks Cylindrical Airlock Stopper #10.5 Airlock Stopper #11 Information: Pack Size: Case, 20 x, approx. 50 sticks Hydrometer, Brix No Thermometer 0-30, -5/+5, -1/11, 9/21, 19/31 Set of 3 Hydrometer, Brix With Thermometer 0-30, -5/+5, -1/11, 9/21, 19/31 Set of 3 Hydrometer cylinder Funnel Funnel, strainer Floating Thermometer Liquid Oak Concentrate: Mocha Vanilla Fruit Enhancer Plus Fruit Express Trial Samples of each Set of 4 Wine Thief: Plastic Economy, glass Pyrex, glass LAB Chemicals & Supplies: A/O SO2 Indicator Antifoam Ascorbic Acid, 1 % Sample Bottle Enquire for case pricing 15 ml Dropper bottle 30 ml Dropper bottle Refer to micro Sterile 20 o Brix Solution 20ml Vial + Pipette 2 Cadmium Sulphate, 0.05 % Copper sulphate, 0.05 % Copper sulphate, 1 % Copper sulphate, crystals/powder Dropper tip For 50/ clear bottles Hydrochloric Acid, 0.01N & 0.1 N 2
4 Information: Pack Size: Hydrogen Peroxide, 30 % Food Grade 2 ML Chromatography: Whatman paper, #1 10 sheets 25 sheets Whatman paper, #20 10 sheets 25 sheets Solvent 2 ML Acid Standard Tartaric, malic, citric, lactic Set of 4 Capillary Tubes Tube/ /pack Kit Ortho-Phosphoric Acid, 25 % Phenolphthalein, 1 % 2 ph Buffer, ph4 & ph 7 2 ph Soak solution 2 Refractometer Rebelein solutions: Z1 Z2 Z3 Z4 Z5 Z6 Reducing sugar tablets Sodium hydroxide, 0.01 & 0.1 N Sulphide detection kit Stor bars Test tubes, screw cap Thermometer, spirit AimTab (replaces Clinitest tablets) Bottle x 36 Tablets Flat bottom test tube, x 3 Chart & Instructions Kit all of the above Kit 13 mm 25 mm 38 mm 50 mm Pack x 20
5 Information: Pack Size: MICROBIOLOGICAL Agar & Supplies Cycloheximide, 0.5 % 10 ml, each Media: Modified Rogosa WL Nutrient agar WLC Nutrient agar Bottle, sterile Membrane Filters 47 mm x 0.45 µm Pack x 50 Methylene blue, 0.5 % 15 ml Dropper bottle Microscope Please enquire Petri dish, sterile 60 x 14 mm Sleeve x 10 Pack x 10 Sleeves Pipette, sterile 1 ml Pack x 10 Steroclave, 7 L Please enquire BOOKS: Aroma wheel, table wine Handbook of Enology, Vol. 1 Ribereau-Gayon Handbook of Enology, Vol. 2 Ribereau-Gayon Chemical Analysis of Grapes and Iland et al Wine Monitoring the Winemaking Process Iland et al from Grapes to Wine Microbiological Analysis of Grapes and Iland et al Wine The Grapevine Iland et al Wine Analysis & Production Zoecklein et al Wine Microbiology Fugelsang & Edwards Winemaking Problems Solved Butzke
WINEWORKS LABORATORY PRODUCTS & SERVICES
WINEWORKS LABORATORY PRODUCTS & SERVICES February 2017 OUR SERVICES WineWorks contract laboratory provides services to wineries and breweries around New Zealand, offering a wide range of analytical and
More informationTechnical Data Sheet VINTAGE 2018
PACIFIC RIM OENOLOGY SERVICES (2017) LTD 4 Bristol St, Riverlands, Blenheim 7274 PO Box 1132, Blenheim 7240, NZ Phone (03) 577-9000 Fax (03) 577-9001 info@pros.co.nz Technical Data Sheet VINTAGE 2018 Characteristics
More informationPacific Rim Oenology Services & Supplies Since 1992
Pacific Rim Oenology Services & Supplies Since 1992 2018 Products & Services CONTENTS Welcome to Pacific Rim Oenology Services Who we are What we do Contact & Order Information 4-5 4 5 6 PRODUCTS Fermentation
More informationGeneral Supplies
Compile your list and call us to place your order 505.883.0000 or email it to: yourfriends@victorshomebrew.com General Supplies Category Department Description Price General Additive Acid Blend 1lb 7.69
More informationSUPPLIES and EQUIPMENT (Prices and availability are subject to change)
SUPPLIES and EQUIPMENT (Prices and availability are subject to change) PROCESSING EQUIPMENT: Fruit Press #25 319.99 AL/Stainless Fruit Press...199.99 Manual Crusher Destemmer..459.99 200L Marchisio SS
More information3230 Riverside Ave.Suite 140, Paso Robles, Ca Phone: (805) Fax: (805)
The Vintner Vault Your Winery Supply Super Store 3230 Riverside Ave.Suite 140, Paso Robles, Ca. 93446 Phone: (805) 226-8100 Fax: (805) 226-8188 www.thevintnervault.com 2008 Wine Crush Laboratory, Price
More informationHoneyflow. Farm. Beginners. Winemaking. Kit
Honeyflow Farm Beginners Winemaking Kit This kit contains: Honeyflow Farm Winemaking Booklet Presque Isle Wine Cellars Beginner s Book of Winemaking Cambden Tablets 1 package of Pasteur Red Wineyeast 1
More informationProduction, Optimization and Characterization of Wine from Pineapple (Ananas comosus Linn.)
Production, Optimization and Characterization of Wine from Pineapple (Ananas comosus Linn.) S.RAJKUMAR IMMANUEL ASSOCIATE PROFESSOR DEPARTMENT OF BOTANY THE AMERICAN COLLEGE MADURAI 625002(TN) INDIA WINE
More informationCellar Methods to Reduce Methoxypyrazine Levels in Cabernet franc & Cabernet Sauvignon Wine. Final Report
Cellar Methods to Reduce Methoxypyrazine Levels in Cabernet franc & Cabernet Sauvignon Wine Final Report G. Stanley Howell, Jon Treloar, Randy Beaudry Department of Horticulture Michigan State University
More informationMIC305 Stuck / Sluggish Wine Treatment Summary
Page: 1 of 5 1. BEFORE reinoculating 1.1 Check yeast viability with methylene blue. If < 25 % of yeasts are viable, rack off yeast lees and skip to reinoculation method below. If there are many live cells,
More informationPECTINASE Product Code: P129
PECTINASE Product Code: P129 Enzyme for sample clarification prior to patulin analysis. For in vitro use only. P129/V1/02.06.16 www.r-biopharm.com Contents Page Test Principle... 3 Kit Components... 3
More informationMaking Hard Cider. A Guide for Small-Scale Producers. Lee Elliot Williams. Bellevue College. Technical Writing Certificate Program
Making Hard Cider A Guide for Small-Scale Producers Lee Elliot Williams Bellevue College Technical Writing Certificate Program Winter 2018 Publishing Information This document was completed as a final
More informationDaniel Pambianchi 10 WINEMAKING TECHNIQUES YOU NEED TO KNOW MAY 20-21, 2011 SANTA BARBARA, CA
Daniel Pambianchi 10 WINEMAKING TECHNIQUES YOU NEED TO KNOW MAY 20-21, 2011 SANTA BARBARA, CA 1 Founder/President of Cadenza Wines Inc. GM of Maleta Winery in Niagara-on-the- Lake, Ontario (Canada) Contributing
More informationTHE MAGIC OF CHEMISTRY SHOW
THE MAGIC OF CHEMISTRY SHOW WARNING: These demonstrations are potentially dangerous and should be prepared and performed by someone with a sound training in chemistry. FLAG SPRAYING Chemicals & Apparatus:
More informationCo-inoculation and wine
Co-inoculation and wine Chr. Hansen Fermentation Management Services & Products A definition of co-inoculation Co-inoculation is the term used in winemaking when yeasts (used to manage alcoholic fermentations
More informationTraditional Method Sparkling Winemaking
Frankston Amateur Winemakers Guild 10/10/2017 Presented by Loïc Le Calvez Wine Truth Oenologist - Consultant Winemaker Classic varieties: Chardonnay Pinot Noir Pinot Meunier Chenin Blanc Pinot Gris Shiraz
More informationRoyal Society of Chemistry Analytical Division East Anglia Region National Schools' Analyst Competition
Royal Society of Chemistry Analytical Division East Anglia Region 2017 National Schools' Analyst Competition East Anglia Region Heat Thursday 20th April, 2017 School of Chemistry University of East Anglia
More informationWholesale Catalog Phone (800) Fax (800)
1-800-321-0315 2013 106 Phone (800) 321-0315 Fax (800) 848-5062 Cleaners and Sterilizers Wholesale Catalog 6000A BAROLKLEEN 1 lb $1.29 For treatment of new barrels to remove excess tannin. 6000B BAROLKLEEN
More informationMAKING WINE WITH HIGH AND LOW PH JUICE. Ethan Brown New Mexico State University 11/11/2017
MAKING WINE WITH HIGH AND LOW PH JUICE Ethan Brown New Mexico State University 11/11/2017 Overview How ph changes during winemaking Reds To adjust for high ph and how Whites Early harvest due to poor conditions
More informationRED WINE FROM GRAPE TO BOTTLE.
RED WINE FROM GRAPE TO BOTTLE. Hello and welcome. I would first like to thank BCAWA for inviting me to speak today. I wasn t very long ago that I was sitting where you are so I am very flattered that you
More informationNecessary equipment. - Food grade fermenter or bucket with airtight lid - Airlock - Syphon tube - Bottles or a pressure barrel (keg) with S30 valve
Available from www.home-brew-online Necessary equipment - Food grade fermenter or bucket with airtight lid - Airlock - Syphon tube - Bottles or a pressure barrel (keg) with S30 valve A fermenter/bucket
More informationChristian Butzke Enology Professor.
Christian Butzke Enology Professor butzke@purdue.edu www.indyinternational.org www.indianaquality.org Film Yeasts vs Varietal Character Malolactic in the Cold Color Extraction & Stability High ph and High
More informationph and Color Change - Activity Sheet
Name Date Period Page ph and Color Change - Activity Sheet Objective: 1. To be able to explain, on the molecular level, that is a measure of the in water and that adding an or a to water affects the concentration
More informationMAULANA AZAD MEDICAL COLLEGE ANNUAL DEMAND: GLASSWARE ( )
MAULANA AZAD MEDICAL COLLEGE ANNUAL DEMAND: GLASSWARE (2017-18) S.N. Name of the Item with Specification Pack size/ Capacity 1. Beaker Glass 100 ML 2. Beaker Glass 250 ML 3. Beaker Glass 500 ML 4. Beaker
More informationGuide to Development of Wine Standards That Align with Widely Accepted International Regulatory Practice
2017/SOM2/SCSC/WRF/017 Guide to Development of Wine Standards That Align with Widely Accepted International Regulatory Practice Submitted by: New Zealand Winegrowers 7 th Wine Regulatory Forum Ha Noi,
More informationWINERY LABORATORY MANUAL
WINERY LABORATORY MANUAL WINE AND MUST ANALYSIS STANDARD QUALITY TESTING METHODS By, Associate Professor of Enology Dept. of Horticulture and Landscape Architecture Colorado State University Dear Winemakers,
More informationLAB ANALYSES for BEGINNERS to INTERMEDIATES
LAB ANALYSES for BEGINNERS to INTERMEDIATES Barry H. Gump, Ph. D. Professor of Beverage Management Chaplin School of Hospitality & Tourism Management Florida International University North Miami, FL bgump@fiu.edu
More informationservices laboratory microbiology ozone filtration oak processing aids enzymes nutrients ml bacteria yeast
services laboratory microbiology ozone filtration oak processing aids enzymes nutrients ml bacteria yeast WELCOME Every Wine Has a Story... At Gusmer, we know that every wine has a story and that every
More informationScience & Technology of Jams and Jellies. Dr. Malcolm Bourne
Science & Technology of Jams and Jellies Dr. Malcolm Bourne Introduction Jams, Jellies, Marmalades, Conserves and Fruit Butters are made by boiling together fruit and sugar to give a high solids product.
More informationUnderstanding yeast to prevent hydrogen sulfide (H 2 S) in wine. Enlightened science Empowered artistry. Matthew Dahabieh, PhD
Understanding yeast to prevent hydrogen sulfide (H 2 S) in wine Enlightened science Empowered artistry Matthew Dahabieh, PhD Volatile sulfur compounds Viticulture Aging Fermentation Sources of H 2 S Fermentation
More informationMK5E 5 LITRE POT STILL
MK5E 5 LITRE POT STILL PATENT APPLICATION N0. 331170 SPIRITS UNLIMITED LTD 60 STAFFORD ST TIMARU Phone 03 6880801 Website www.spiritsunlimited.co.nz Email Spirits.Umlimited@xtra.co.nz C 1999 Spirits Unlimited
More informationSCAA Teaching Lab Self-Assessment Form PUBLISHED BY THE SPECIALTY COFFEE ASSOCIATION OF AMERICA (SCAA) August 2013 Pages: Cover + 4
SCAA Teaching Lab Self-Assessment Form PUBLISHED BY THE SPECIALTY COFFEE ASSOCIATION OF AMERICA (SCAA) August 2013 Pages: Cover + 4 Purpose: The SCAA Lab Certification Program exists to promote SCAA s
More informationPROMOTIONS PROMOTIONS. A World of Expertise, in your Hands
PROMOTIONS 2014 2014 PROMOTIONS A World of Expertise, in your Hands KIMCOTE KC SERIES Buy $250 worth of any Kimble Chase KimCote safety-coated glassware and receive your choice of either a FREE case (any
More informationPricelist on products from Murphy and Son - Valid as of 1 March 2018
Liquor Treatment DKK/kg EUR/kg AMS (1000Kgs) (R) kr. 14,87 1,98 AMS (200Kgs) (R) kr. 17,31 2,31 AMS (25Kgs) (R) kr. 19,98 2,66 AMS (12.5Kgs) kr. 23,00 3,07 *BRUWELL A (10Kg) kr. 39,27 5,24 *BRUWELL B (10Kg)
More informationAllergens in wine a specific detection of Casein, Egg and Lysozyme
a specific detection of Casein, Egg and Lysozyme Validation Report Different egg and milk products are added to wines as clarification agents, for fine tuning of wine flavour (i.e. selective tannin adsorption)
More informationPurchase Guide STANDARD BIOLOGY LABORATORY SUPPLIES. SCIENTIFIC Your Safer Source for Science. from
STANDARD BIOLOGY LABORATORY SUPPLIES Purchase Guide from SCIENTIFIC Your Safer Source for Science (800) 452-1261 Fax (866) 452-1436 Website: www.flinnsci.com E-mail:flinn@flinnsci.com FLINN SCIENTIFIC
More informationAcidity and Blending. The art of using Titratable Acidity as a tool for blending consistency
Acidity and Blending The art of using Titratable Acidity as a tool for blending consistency An Acid is a Species having the tendency to lose a Proton. [H+] [H+] cation + [GLOB-] anion ph related benefits
More informationSetting up your fermentation
Science in School Issue 24: Autumn 2012 1 Setting up your fermentation To carry out all the activities, each team of students will need about 200 ml of fermentation must, 200 ml of grape juice and about
More informationNapa and Windsor Laboratories
WELCOME Every Wine Has a Story... At Gusmer, we know that every wine has a story and that every winemaker can make their own mark within the industry. That s why for over 90 years, Gusmer has offered a
More informationENARTIS BOUTIQUE WINERY PRODUCTS
ADDITIVES + CHEMICALS 14 BOUTIQUE WINERY PRODUCTS CHEMICALS ENZYMES FERMENTATION AIDS FILTRATION AIDS FINNING AGENTS STABILISING AGENTS SULPHITING AGENTS TANNINS OAK CLEANING ADDITIVES + CHEMICALS ENARTIS
More informationRESOLUTION OIV-OENO DETECTION OF CHITINASE AND THAUMATIN-LIKE PROTEINS IN WHITE WINES
RESOLUTION OIV-OENO 529-2017 DETECTION OF CHITINASE AND THAUMATIN-LIKE PROTEINS IN WHITE WINES THE GENERAL ASSEMBLY, In view of Article 2, paragraph iv of the Agreement of 3 April 2001 establishing the
More informationStuck / Sluggish Wine Treatment Summary
800.585.5562 BSGWINE.COM 474 Technology Way Napa, CA 94558 Stuck / Sluggish Wine Treatment Summary 1. BEFORE REINOCULATING 1.1 Check yeast viability with methylene blue. Mix a sample of must with an equal
More informationChristian Butzke Enology Professor.
Christian Butzke Enology Professor butzke@purdue.edu www.indyinternational.org www.indianaquality.org SO 2 & Sorbate Management Oxygen Management Skin Contact Time Residual Nutrients Temperature, ph &
More informationSULPHIDES IN WINE. Treatment and Prevention - a practical approach
SULPHIDES IN WINE Treatment and Prevention - a practical approach SULPHIDES and the screwcap challenge A VERY common wine fault, especially in screwcap wines: of the bottles with faults, cork taint stayed
More informationEURO 5 STAINLESS STEEL REFLUX STILL
EURO 5 STAINLESS STEEL REFLUX STILL IMPROVED VERSION 2007 HEAT UP TIME: 1 HOUR DISTILLATION TIME: 1 HOUR 40 MINS PRODUCTION: 500MLS @ 92% Patent Application Number 331170 FINISHED PRODUCT: 1150MLS @ 40%
More informationDetermination of Alcohol Content of Wine by Distillation followed by Density Determination by Hydrometry
Sirromet Wines Pty Ltd 850-938 Mount Cotton Rd Mount Cotton Queensland Australia 4165 www.sirromet.com Courtesy of Jessica Ferguson Assistant Winemaker & Chemist Downloaded from seniorchem.com/eei.html
More informationBIO Lab 4: Cellular Respiration
Cellular Respiration And the Lord God formed man from the slime of the earth; and breathed into his face the breath of life, and man became a living soul. Genesis 2:7 Introduction Note: This experiment
More informationLAB: One Tube Reaction Part 1
AP Chemistry LAB: One Tube Reaction Part 1 Objective: To monitor and document the chemical changes occurring in a single test tube containing a predetermined mixture of chemicals. Materials: test tube,
More informationBrehm Vineyards. Chardonnay Grape Log v1.1
Brehm Vineyards Chardonnay Grape Log v1.1 Copyright 2011 by Peter Brehm. Not to be reprinted in any form. The Chardonnay Log v1.1 is your personal diary documenting your winemaking process. You should
More informationCOUNTRY-STYLE WINE MAKING by an old female wine maker
COUNTRY-STYLE WINE MAKING by an old female wine maker. 5-1-2012 PART 1 EQUIPMENT Fruit or juice A gallon glass jug or other fermentation vessel, or 4 liter wine jug. An air (fermentation) lock for each
More informationADVANCED WINEMAKING FOR THE SERIOUS HOME WINEMAKERS 3/3/2012
ADVANCED WINEMAKING FOR THE SERIOUS HOME WINEMAKERS 3/3/2012 While this is not a complete course in home winemaking, it does provide guidance for the serious home winemaker. Its author is, owner and winemaker
More informationFiltration and Beverage Treatment Products. Winemaker s Guide
Filtration and Beverage Treatment Products Winemaker s Guide Contemporary White Wine Contemporary consumers enjoy variety. They seek lightness, elegance, freshness, and harmony when savoring their wine.
More informationANCHOR HARVEST BOOK 2012
ANCHOR HARVEST BOOK 2012 Google Search I m feeling lucky WINE YEAST THE LEADING NEW WORLD WINE YEAST BRAND The Oenobrands People Introducing Oenobrands 02 The wine team 03 Enzymes: New: Rapidase Rosé 04
More informationLACTIC ACID BACTERIA (OIV-Oeno , Oeno )
LACTIC ACID BACTERIA (OIV-Oeno 328-2009, Oeno 494-2012) 1. OBJECT, ORIGIN AND FIELD OF APPLICATION Lactic acid bacteria are used in oenology to perform malolactic fermentation. The lactic acid bacteria
More informationASSET EZ4-NCO Dry Sampler Extraction Procedure.
ASSET EZ4-NCO Dry Sampler Extraction Procedure. Michael Halpenny Jamie Brown March 2013 Rev.1.1 sigma-aldrich.com/analytical 1 Abstract: This presentation introduces and details the procedure used for
More informationTHE EFFECT OF TOMATO WINE ph ON ITS BUFFER CAPACITY
THE EFFECT OF TOMATO WINE ph ON ITS BUFFER CAPACITY John Owusu 1, 3, * Haile Ma 1, 2, Newlove Akowuah Afoakwah 1, 4, Agnes Amissah 3, Felix Narku Engmann 1, 5 1 School of Food and Biological Engineering,
More informationGRAPE WINE. Ingredients Grapes Sugar Wine yeast Boiled water
GRAPE WINE Introduction Grape wine is perhaps the most common fruit juice alcohol. Because of the commercialisation of the product for industry, the process is well known and documented. The production
More informationPouring Agar Plates. Pouring Agar Plates
Pouring Agar Plates The directions for pouring agar plates will be referenced in each experiment where this activity is required. Plates may be poured several days or weeks in advance if stored properly.
More informationDrag Strip or Wine Cellar? (Copper to the Rescue) by Bob Peak
Beer Soda Cider 2006 Summer Wine Supplies and Beverage People News Wine Vinegar Mead and now Cheese Dr. Frank E. Nococcus and his Wine Monster (Lysozyme to the Rescue!) by Bob Peak and Robyn Burch Better
More informationSRI LANKA TEA BOARD License Fee / Registration Fee / Charges
SRI LANKA TEA BOARD License Fee / Fee / Charges LAW/REGULATION PROPOSED FEE Please Note VAT and NBT Applicable 1 of New Tea Factory 2 of Tea Manufacturer 3 License for Green Leaf Dealer 4 License for Refuse
More informationViniflora CH11. Product Information. Description. Packaging. Physical Properties. Application. Storage and handling. Version: 6 PI-EU-EN
Description Viniflora CH11 is a freeze-dried culture of Oenococcus oeni. It is a heterofermentative malolactic bacteria which has been selected to ensure a fast and safe malolactic fermentation when inoculated
More informationSCAA CAMPUS SELF ASSESSMENT FORM PUBLISHED BY THE SPECIALTY COFFEE ASSOCIATION OF AMERICA (SCAA) August 2015 l Pages: Cover + 5
SCAA CAMPUS SELF ASSESSMENT FORM PUBLISHED BY THE SPECIALTY COFFEE ASSOCIATION OF AMERICA (SCAA) August 2015 l Pages: Cover + 5 Purpose The SCAA Campus Accreditation Program exists to promote SCAA s mission
More informationGeneral Winemaking Instructions
General Winemaking Instructions Introduction to Winemaking You must enjoy wine if you are deciding to make your own. Now you will have even more pleasure when you take that first sip of your own wine.
More informationThe utilization of non-saccharomyces Yeast for organoleptic properties and Bioprotection
-- The utilization of non-saccharomyces Yeast for organoleptic properties and Bioprotection -- Chr-Hansen Hentie Swiegers Ad van Etten Viniflora Non-Saccharomyces yeasts Bio-science to protect & create
More informationRed Wine Crush & Fermentation
Tonight's Lecture Red Wine Crush & Fermentation Wine 3 Introduction to Enology Red grape processing Red wine fermentation Cap management & pressing Red grape varieties Malolactic fermentation Practice
More informationHow to make your own wine at home...and have lots of fun..
How to make your own wine at home..and have lots of fun.. Introduction Winemaking is art & science at the same time! Questions - Why would you want to do it? - Is it legal? - Is it safe? - Is it expensive?
More informationVolume NaOH ph ph/ Vol (ml)
Determining Acidity of Foods I. Purpose/Objective: The purpose is to identify the normality of a prepared sodium hydroxide solution by titrating samples of KAP. With the known normality of the base solution,
More informationSeparations. Objective. Background. Date Lab Time Name
Objective Separations Techniques of separating mixtures will be illustrated using chromatographic methods. The natural pigments found in spinach leaves, β-carotene and chlorophyll, will be separated using
More informationViniflora Oenos. Product Information. Description. Packaging. Physical Properties. Application. Storage and handling. Version: 7 PI-EU-EN
Description is a freeze-dried pure culture of Oenococcus oeni. It is a heterofermentative malolactic bacteria which has been selected to ensure a fast and safe malolactic fermentation when inoculated directly
More informationFiltration and Beverage Treatment Products. Winemaker s Guide
Filtration and Beverage Treatment Products Winemaker s Guide Contemporary White Wine Contemporary consumers enjoy variety. They seek lightness, elegance, freshness, and harmony when savoring their wine.
More informationRespirometer Release: 2.1 [minor] Respirometer. A classic acid-base indicator can also be used as a simply made respirometer
Respirometer A classic acid-base indicator can also be used as a simply made respirometer Written By: Vishal Bhatt 2018 Page 1 of 13 INTRODUCTION Chemical reactions often create a change in colour. Here,
More informationINSTRUCTIONS FOR CO-INOCULATION
INSTRUCTIONS FOR CO-INOCULATION Preliminary Considerations Objective of this protocol is to promote malolactic fermentation in conjunction with alcoholic fermentation. 1. Work within a temperature range
More informationThe Wine Specialist BREWERS DIRECT 15 STYLES TO CHOOSE FROM
The Wine Specialist BREWERS DIRECT HURRY IN! RUNS TODAY THRU SAT DEC 29 DEC 2018 Fontana Trio Whites 2 Super Jet Filter System 3 Bottle Sterilizer 3 45 Bottle Tree 3 Mangrove Jack s Craft Cider Kits 3
More informationCopyright JnF Specialties, LLC. All rights reserved worldwide.
www.quality-control-plan.com/copyright.htm PROCEDURE FOR PREPARING STANDARD REAGENTS, MISCELLANEOUS SOLUTIONS, AND INDICATORS (mo/yr) Revisions Rev: Letter E.O. Number - Description Date Used On Contract#:
More informationEXAMPLES OF WHAT PLATES CAN LOOK LIKE
INTRODUCTION Peel Plate YM (Yeast and Mold) plates diffuse the test in media that omit growth agents and color substrates designed for the detection of yeast and mold food and from surface sponges of food.
More informationMad Millie Beer Kit Instructions KIT. Approx time. 1 HOUR (hands on time, ready in 4 weeks).
BREW IT YOURSELF KIT Approx time 1 HOUR (hands on time, ready in 4 weeks). Make your own refreshing lager with Mad Millie. It ll go down even smoother knowing you made it yourself. This kit includes all
More informationLiberty University Online Academy Science Materials List (2011)
6 th Grade Unit 1 Plant Systems Assignment # and Project Name 3 Anacharis Photosynthesis 5 Seeds 7 Digestive Enzymes 12 Root Observation 14 Celery 6 th Grade Materials A few sprigs of Anacharis (also known
More informationHeron Bay Ultra Premium 6 Week Wine Kit
Heron Bay Ultra Premium 6 Week Wine Kit 1. PRIMARY FERMENTER: Food grade plastic bucket of at least 30 litres (8 US GAL.) capacity. Use a lid to cover. 2. CARBOY: 23 litre (6 US GAL.) glass, narrow necked
More informationWine, Dry Red Recipe for 20 gallons, SteveG revised 2016-Sep-1
Wine, Dry Red Recipe for 20 gallons, SteveG revised 2016-Sep-1 This recipe is for using 3 boxes of juice (called WineKit on Amazon.com). Each box of juice produce ~6+ gallons of wine. This recipe will
More informationStrawberry DNA. Getting Started. Vocabulary. Strawberry DNA
Deoxyribonucleic Acid or DNA contains the genetic materials that are the building blocks of living organisms. These building blocks contain the code that can determine the shape, size, color, and pretty
More informationStation 1. Polarity of Water
Station 1 Polarity of Water As we learned last week, water is a polar molecule meaning it has one end with a slight positive charge and another end with a slight negative charge. Molecules without slight
More informationAsian Journal of Food and Agro-Industry ISSN Available online at
As. J. Food Ag-Ind. 2009, 2(02), 135-139 Research Paper Asian Journal of Food and Agro-Industry ISSN 1906-3040 Available online at www.ajofai.info Complex fruit wine produced from dual culture fermentation
More informationPart 1. Traditional Methods Part 2 Homebrew Techniques
Part 1 Traditional Methods Part 2 Homebrew Techniques Part 1 -Traditional Methods Cider Apple Varieties Juice Extraction The Must Fermentation Finishing Cider-Apple Classification English Classes Class
More informationHANDBOOK OF ANALYTICAL SERVICES AND LABORATORY SUPPLIES. What to Do & When. Analytical Panels. Individual Analyses. Sensory & Consulting Services
What to Do & When Sample Volume Requirements Analytical Panels Individual Analyses Sensory & Consulting Services Labware & Supplies Reagents & Standards Reference 2013 HANDBOOK OF ANALYTICAL SERVICES AND
More informationViniflora CH11 Product Information
Description Viniflora CH11 is a freeze-dried culture of Oenococcus oeni. It is a heterofermentative malolactic bacteria which has been selected to ensure a fast and safe malolactic fermentation when inoculated
More informationChapter 14 Tex-619-J, Analysis of Water for Chloride and Sulfate Ions
Chapter 14 Tex-619-J, Analysis of Water for Contents: Section 1 Overview... 14-2 Section 2 Apparatus... 14-3 Section 3 Reagents... 14-4 Section 4 Procedures... 14-5 Section 5 Calculations... 14-6 Section
More informationEquipment Guide For Malt Extract Brewing
Equipment Guide For Malt Extract Brewing Legal Notice No part of this ebook may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or
More informationMINISTRY OF HEALTH AND FAMILY WELFARE (Food Safety and Standards Authority of India) Notification
MINISTRY OF HEALTH AND FAMILY WELFARE (Food Safety and Standards Authority of India) Notification New Delhi, dated the 1st August, 2011 Page number 340 ( part 111, sec 4 ) 2.3.6: Thermally Processed Fruits
More informationOregon Wine Advisory Board Research Progress Report
Page 1 of 7 Oregon Wine Advisory Board Research Progress Report 1997-1998 Fermentation Processing Effects on Anthocyanins and Phenolic Composition of Oregon Pinot noir Wines Barney Watson, Naomi Goldberg,
More informationMEDIUM TOASTED PINE KERNELS SPECIFICATION. 1. Description: The toasted, medium kernels of Pine Nuts (genus Pinus)
Product Code: CP136PK MEDIUM TOASTED PINE KERNELS SPECIFICATION. 1. Description: The toasted, medium kernels of Pine Nuts (genus Pinus) Country of Origin: China 2. Pack SIze: 12.5kg nett weight 3. Physical
More informationC27 Chromatography. Collect: Column Mortar and pestle Dropper (229 mm) Capillary tube TLC plate Aluminum foil UV light
C27 Chromatography (2017/04/24) Collect: Column Mortar and pestle Dropper (229 mm) Capillary tube TLC plate Aluminum foil UV light Prepare: Green leaves Beaker (30 100 ml) Erlenmeyer flask (50, 125 ml)
More informationAnalytical Methods and Procedures in the Small Winery Laboratory
Appendix A Analytical Methods and Procedures in the Small Winery Laboratory 1. Acetaldehyde Determination 2. Agar Slant Preparation 3. Alcohol Determination by Distillation 4. Alcohol Determination by
More information1a Reducing Sugar (Benedict s Test) Benedict s reagent 1b Starch Iodine 1c Fat 1d Protein (Biuret Test) Sodium Hydroxide Copper Sulfate
1a Reducing Sugar (Benedict s Test) Equal volume of what is being tested and Benedict s reagent (blue) Mix Heat Control: Use water instead of food and continue as normal Glucose Present: Blue Brick Red
More information840 PINER ROAD, #14, SANTA ROSA, CA (707)
Beer Soda Cider 2007 Summer Wine Supplies and Beverage People News Wine Vinegar Mead and now Cheese TWO WINEMAKING STYLES FROM ONE GRAPE HARVEST, OR TWINS SEPARATED AT BIRTH by Bob Peak Rosé and port-style
More informationLABORATORY INVESTIGATION
LABORATORY INVESTIGATION The Growth of a Population of Yeast "The elephant is reckoned the slowest breeder of all known animals, and I have taken some pains to estimate its probable minimum rate of natural
More informationPRACTICAL HIGH-ACIDITY WINEMAKING STRATEGIES FOR THE MIDWEST
PRACTICAL HIGH-ACIDITY WINEMAKING STRATEGIES FOR THE MIDWEST DREW HORTON, ENOLOGY SPECIALIST UNIVERSITY OF MINNESOTA GRAPE BREEDING & ENOLOGY PROJECT GETTING STARTED A BASIC UNDERSTANDING OF PH AND TOTAL
More informationCitrus Fruit Antimicrobial Effects. By John Seabrooke Central Catholic High School Grade 9
Citrus Fruit Antimicrobial Effects By John Seabrooke Central Catholic High School Grade 9 Antimicrobials Natural Tea tree oil Onion Lemon juice Grapefruit seed extract Cinnamon Artificial Antibiotics Bleach
More informationChilean Wine Regulation
2011/SOM3/SCSC/SEM/008 Session 1, Part B Chilean Wine Regulation Submitted by: Chile Seminar on Key Issues in Wine Regulation San Francisco, United States 18 19 September 2011 CHILEAN WINE REGULATION Joaquín
More informationVinmetrica s SC-50 MLF Analyzer: a Comparison of Methods for Measuring Malic Acid in Wines.
Vinmetrica s SC-50 MLF Analyzer: a Comparison of Methods for Measuring Malic Acid in Wines. J. Richard Sportsman and Rachel Swanson At Vinmetrica, our goal is to provide products for the accurate yet inexpensive
More informationCHEM Experiment 4 Introduction to Separation Techniques I. Objectives
1 CHEM 0011 Experiment 4 Introduction to Separation Techniques I Objectives 1. To learn the gravity filtration technique 2. To learn the suction filtration technique 3. To learn about solvent extraction
More information