Editorial: Time-Saving Opportunities for the Winemaker’s Lab
At times, work in the wine lab can be repetitive and tedious, yet each step in the filtration process requires careful attention to prevent contamination, which can threaten an entire batch of wine.
“The more you improve your handling, the less contamination you have and the less rework you have to do,” says Myriam Gueye, Segment Marketing Manager at Sartorius. “At Sartorius, we always focus on solutions for the customer,” adds Juliane Grossmann, Microbiology Product Manager. “We try to address our customers’ pain points, which we know from their feedback and because we are in the lab ourselves.”
We recently completed a time saving study of microbial enumeration filtration products and processes. Our technicians evaluated lab procedures step-by-step to look for ways to simplify workflow and save time.
This editorial was published in cooperation with the Wine Industry Network (WIN).
