Based in the former Charles Sturt University (CSU) cellar door, which closed on Friday, graduate of the CSU wine science degree and CEO of Vintessentials Greg Howell said the Dromana-based company already serviced many local winemakers and, come January, results would be available locally.

“Depending on what test it is, the winemaker could bring in a sample and the result could be available either on the same day, or within a 24 period,” he said.

From bud burst to bottling, and beyond, the laboratory will be able to provide winemakers with up-to-date data on what is happening in the vineyard and winery.

“We’ll be able to check for nutrients in the vine and also do ripeness tests,” Mr Howell said.

“We can analyse the wine all the way through the fermentation process, and even after it’s bottled, we can provide any winery that secures an export order with an accredited certificate of analysis.”

Most winemakers have equipment to analyse Ph and PA levels and the company supplies equipment and products that winemakers regularly use.

“We’re the national distributor of Anchor yeast and Rapidase enzymes,” Mr Howell said.

Water analysis is another service that will be available to orchards and other industries.

“Irrigators can have their water analysed for mineral levels and contaminants, and cellar doors that depend on tank water for their customers to drink, can also have it checked straight away.”

Former CSU Winery marketing manager Justin Byrne said the new enterprise would be of immense benefit to the Orange industry.

“They have been around for a very long time and have a terrific reputation,” he said.

“No longer will winemakers have to send samples away down to the Mornington Peninsula.

“Based here at the Orange Campus, the service will be a terrific benefit for the region and is a perfect fit for the university’s wine science degree.”