Admeo, Inc.

Are you excited about WIN Expo on December 5th in Santa Rosa? Us too - we're looking forward to speaking with you! Use promo code ADM611 for a free trade show pass or $30 off conference sessions. BioSystems Wine Industry Network #winemaking #WineIndustry #WINExpo

Would you like a faster, more efficient way to run monthly free sulfite checks on your wines? BioSystems free sulfite analysis kit offers a quick, reliable solution. With this AOAC and OIV automated validated system, you can perform simultaneous analyses on multiple parameters—all from a single 3 mL sample. Just load the sample, select your desired tests, and press run. The system handles the rest, letting you focus on other tasks.??? BioSystems #wine #winemaking #wineindustry

In the heart of a winery, amidst the sprawling vineyards and the rhythm of the harvest season, lies a critical hub of activity—the winery laboratory. After the last tank of grapes is pressed in a winery, the laboratory conducts a range of tests and analyses to ensure the quality, stability, and safety of the wine. Here are some of the key tests and analyses typically performed in a winery laboratory after the final tank is pressed: Acidity: Monitoring total acidity, including tartaric acid, malic acid, and citric acid, is crucial for assessing the wine's freshness and acidity levels. pH Level: pH affects the wine's color, stability, and taste. Maintaining the desired pH range is essential for consistency. Residual Sugar: Measuring the amount of sugar remaining in the wine helps determine sweetness levels. Acetic Acid: Acetic acid plays a pivotal role in microbial testing within wineries, primarily in the detection of unwanted microbial activity. Winemakers employ Acetobacter as a diagnostic tool to monitor the presence of unwanted ethanol spoilage organisms in their wine production process. Citric Acid: Citric acid serves as a valuable tool for stability testing in wineries, particularly in assessing the stability and quality of wines. Winemakers use citric acid to evaluate a wine's susceptibility to oxidation. By adding a controlled amount of citric acid to a wine sample, they can simulate the presence of antioxidants naturally found in grapes and wine, such as tartaric acid. This helps assess how well the wine will withstand oxidative reactions during storage, which is crucial for determining its shelf life and aging potential. Glucose and Fructose: Testing for glucose and fructose post-fermentation allows winemakers to determine the level of residual sugar in the wine, which has a significant impact on the wine's flavor profile and style. By knowing the exact concentrations of glucose and fructose, winemakers can make informed decisions about whether to continue fermentation or halt it to achieve the desired sweetness level. Additionally, monitoring these sugars helps ensure fermentation is complete, preventing issues like refermentation in the bottle, which can lead to carbonation or off-flavors. Glycerol: Testing for glycerol post-fermentation in a winery is vital for several reasons. Glycerol, a natural alcohol derived from grape sugars during fermentation, plays a significant role in wine's mouthfeel, body, and overall sensory characteristics. Monitoring glycerol levels helps winemakers assess the wine's texture and smoothness, ensuring it aligns with the intended style and quality standards. Excessive glycerol can lead to a wine feeling overly viscous, while too little can result in a thin or unbalanced mouthfeel. Precise laboratory results are essential for ensuring that each bottle of wine maintains the desired quality and consistency that consumers expect from the winery. BioSystems #wine #winemaking #QC

Are you excited about WIN Expo on December 5th in Santa Rosa? Us too - we're looking forward to speaking with you! ?? Use promo code ADM611 for a free trade show pass or $30 off conference sessions. BioSystems Wine Industry Network #winemaking #WineIndustry #WINExpo

?? We’re excited to share the highlights of October with our global community! ?? We remain committed to advancing science and improving lives through our user-centred biotech. Stay tuned as we continue to make strides in the months ahead! #newsletter #summary #Octoberhighlights #monthlyinsights #biotech #ClinicalAnalysis #VeterinaryAnalysis #FoodAndBeverageAnalysis #humanCentredBiotech #BioSystems

Did your crop come in a bit heavy this year? After harvesting a bumper crop, laboratories need precision in their quality control. One indispensable tool for?maintaining?consistency and excellence in winemaking is the use of automatic analyzers in the laboratory.?Admeo’s?partners at?BioSystems?sophisticated?instruments?provide?real-time actionable data on key parameters, ensuring that each lot of grapes and wine meets the highest quality standards. Testing each barrel is easy with automated?analysis. In this article,?we'll?explore how to use automatic analyzers to streamline quality control during a bumper crop. Malic acid is essential in a winery during a bumper crop as it?provides?valuable insights into the wine's tartness and aging potential.?High levels?of malic acid can contribute to a crisp and refreshing taste in white wines, but its presence in excess can make the wine overly acidic. Monitoring malic acid allows winemakers to decide whether malolactic fermentation is necessary to convert malic acid into milder lactic acid, thus improving the wine's balance and enhancing its aging potential. Measuring sugars?directly?impacts?the potential alcohol content and fermentation process. Monitoring glucose and fructose levels provides winemakers with valuable information about grape ripeness and the sugar-to-alcohol conversion during fermentation. Accurate measurements help winemakers ensure the desired level of sweetness or dryness in the final wine product. This precision is vital for crafting wines that meet the desired flavor and aroma profiles. Acetic Acid is a crucial parameter to measure because it directly?impacts?the wine's quality and stability. Excessive acetic acid levels can lead to an unpleasant vinegar-like aroma and taste in the wine, diminishing its desirability. Monitoring acetic acid levels allows winemakers to take?timely?corrective actions, such as implementing effective sanitation practices, to prevent spoilage and?maintain?the wine's integrity.? If acetic acid?levels rise too high due to unwanted microbial activity or other factors, it can result in an increase in the wine's?pH.?A higher pH can, in turn, shift the equilibrium of sulfite species towards molecular sulfites (SO?2?) rather than bisulfite ions (HSO??), which are more effective at preventing oxidation and microbial growth. Therefore, the presence of acetic acid and its influence on pH can indirectly affect free sulfite levels and the prevalence of molecular sulfites in wine. We’d?love to hear what you need to ensure your wine quality in the most efficient and cost-effective way possible! #wineindustry #wine #QC

No Capex budget for the lab equipment you need? That’s not a problem—financing can be the answer! Financing lets you invest now, without draining your cash flow. It's a smart way to grow your business and stay competitive. Here’s why: Start saving immediately: With financing, you can begin saving money from the very first month of use - which can be this month! Tax benefits: Tax laws allow you to deduct the entire investment in the year of purchase, which can often offset the cost of financing. That’s a big win for your bottom line. Stay in control: With in-house QC, you get the data you need to make decisions quickly, allowing you to improve the quality of your wines today. Call us today to learn more! BioSystems #BeverageIndustry #Wine #Beer #juice #QC

Have you read the State of Wine Business Health Report from our friends at InnoVint yet? InnoVint surveyed 453 wineries about a variety of parameters to get a pulse on the health of the wine industry. The entire report is full of interesting observations that can be used to make improvements in your winery. There are a few points that particularly stood out to us at Admeo. We are thrilled to see that "64% of wineries with excellent operational health use more technology compared to their peers" and that "66% of wineries with excellent operational health are more data-driven". These numbers show how important it is to embrace technology. For the 5 Tenets of a Healthy Wine Business, we are thrilled to see how vital it is to rely on data that comes from the best technology. We couldn't agree more how crucial it is to "empower your team with right tools and technology, from vineyard to production to sales and finance." This is a terrific report, very well done InnoVint! #wineindustry #wine #winebusiness

Keeping up to date with technology in the beverage industry is crucial for optimizing production processes and improving quality control. BioSystems #wine #beer #kombucha #cider #juice

If you have questions during the busy harvest season, please reach out. We are here to help you every day through October. ?? Wishing you a safe and happy harvest from all of us at Admeo, Inc.! BioSystems #wineindustry #wine #beverageindustry