Issue link: http://winesandvines.uberflip.com/i/279499
50 W i n e s & V i n e s A P R i L 2 0 1 4 used several dissolved oxygen probes; they are difficult to maintain and there is no easy way to standardize them. They are better than nothing, but they also can give widely variable numbers and so they have not proven that valuable to me. That said, I saw a probe in Europe sev- eral years ago that uses a different tech- nology than the traditional DO meters that are based on oxygen transmission through a membrane. I will soon have one of these probes for evaluation and will report on them in a later article. The ele- ment that I like in this new probe is that it is backwardly compatible with an existing DO meter. Whereas at $1,900 they are a bit pricey, the information provided could significantly improve your winemaking. Fining and fining agents The laboratory does not currently need to analyze for fining agents remaining in the wine, since the ideal agents are virtually completely removed in the course of nor- mal processes. However, there is a move afoot to make wineries declare if any fin- ing agents have been added. It is possible that we will have to analyze for these materials in the future. The laboratory needs to be set up to pre- pare samples of wine using fining agents so that the wine can be judged effectively on the result of their addition. In general, that means accurately adding the agent, then removing it so wine can be evaluated. The easiest method I have devised is to use a Becopad 550 filter pad cut to fit a 9-12cm Buchner funnel. Then place a glass fiber filter sheet on the bottom of the funnel with the filter pad on top. Attach the filter funnel to a vacuum flask 1 liter or larger and start the vacuum. Pre- pare an aliquot of diatomaceous earth (DE) slurry that has recently been washed with citric acid and then rinsed, and that is sufficient to coat the surface of the pad with about 2-4 mm of DE. Pour this onto the pad. Once the water is removed, remove the funnel and clean the vacuum flask. The flask is now ready for clarifying the sample. Contact: Yannick Rousseau Tel: (707) 332 4524 • Fax: (707) 224 8734 Email: yannickrousseau@sbcglobal.net Website: www.tonnellerie-de-jarnac-16.com Handcrafted & Authentic TonnellerieDeJarnac_Dir10 11/11/09 3:40 PM Page 1 • Floor scales • Counting Scales • Bench scales • Balances • Truck Scales • Weights • Most other weighing equipment *** Please inquire about calibration of other laboratory equipment GREAT PRICING • Superior Customer Service • KNOWLEDGEABLE STAFF For All Your Measurement Needs Phone: (800) 634-3008 Fax: (716) 759-3931 sales@scaleandbalance.com 5 LOCATIONS TO SERVE YOU Precision Scale & Balance sells, services and calibrates the following equipment: For All Your Laboratory Needs Phone: (855) 677-4522 Fax: (716) 759-3931 sales@niagarasci.com • pH meters • Refractometers • Titrators • Conductivity meters • D.O. meters • Thermometers • Hydrometers • Spectrophotometers • Balances • Lab glassware • Lab plasticware • Lab Chemicals & Reagents Don't see what you need? Just call and we'll help! Niagara Scientific Products is a premier supplier of the following products for the wine & agriculture industry: E enquiries@randoxfooddiagnostics.com High performance diagnostics kits and analysers for the wine industry Excellence in every glass W I N E M A K I N G Archived articles from Practical Winery & Vineyard available at www.practicalwinerylibrary.com