** CDR WineLab In-Stock - Immediate shipping available ** The Science of Fruit Wines: Technological Principles and Analytical Control in Non-Grape Fermentation Defining Fruit Wines: Chemical and Technological Distinctions In modern oenology, fruit wine production has transcended its origins as a...

Maintaining wine balance in a changing climate Climate change is reshaping the wine industry. In many wine regions, each year seems to set new records for the hottest or driest growing season, followed by the earliest harvest dates yet. Such accelerated ripening is disrupting grape physiology;...

At R-Biopharm, we firmly believe that gold standards can be improved. We see the introduction and continuous extension of our Enzytec™ Liquid product line as the next generation of enzymatic analysis: Established quality and reliability of results of enzymatic tests combined with increased...

Every winemaker knows that fermentation is a delicate dance between art and science. Behind every great wine lies a thriving microbial ecosystem—some organisms we invite, others we need to keep far away. Mastering that balance is what separates clean, stable wines from those plagued by faults,...

When water is limited, or fruit quality is on the line, deficit irrigation is one of the smartest tools in a grower’s arsenal. But like any sharp tool, it needs to be used with precision. Here’s what deficit irrigation is and why it matters. What Is Deficit Irrigation? Deficit irrigation is the...

Gusmer Analytical Services Gusmer Sonoma | 9025 Old Redwood Hwy, Ste. E, Windsor, CA 95492 | 707.836.1056 Gusmer Napa | 640-D Airpark Road, Napa, CA 94558 | 707.224.7903 VIEW ALL TESTS DOWNLOAD WINE ANALYSIS FORM TO SUBMIT LAB SAMPLES Harvest is fast approaching, and it is time to make one of the...

With hotter growing seasons and shifting harvest windows, winemakers are increasingly challenged by high pH, low acidity, and elevated alcohol in their musts. These changes can lead to wines that feel flat, overly ripe, and microbiologically unstable, often requiring higher SOâ‚‚ doses and risking...

It’s hard to imagine a time when malolactic fermentation (MLF) in red wines wasn’t standard practice. However, it was not too long ago that MLF could only be completed via spontaneous lactic acid bacteria which was often unpredictable, slow to initiate, and sometimes failed to complete MLF...

Accurate, available and cost-effective diagnostic tools have never been more critical to economic survival than in 2020. While the world waits for a COVID-19 vaccine, large segments of our economy have been closed or hamstrung by government restrictions or voluntary measures implemented to slow the...

Lactic Acid Bacteria - Friend or Foe? Our upcoming winemaking handbook is almost here and features several new articles, including one on Lactic Acid Bacteria (LAB). Check out the full article on our website or read on for a preview. READ ARTICLE ALWAYS PRESENT... This article was inspired by...