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ACCUVIN Quick Tests
* Malic Acid
* Free SO2
* Titratable Acidity
* pH
* Residual Sugar
* L-Lactic Acid
* D-Lactic Acid
* Quick Dilutes

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Malic Acid test kit	L-Lactic Acid test kit
Titratable Acidity test kit	pH test kit
Free SO2 test kit	Residual Sugar test kit
D-Lactic Acid test kit	All tests are for both Red and White Wines, Must, and Juice

Starring Mike Miller, Accuvin President
#1 "How to Run a Malic Strip Test"
get Quicktime videoxxxxxx get Windows Player video
#2 "How to Run a TA Tube Test"
get Quicktime videoxxxxxx get Windows Player video
#3 "How to Run a Free SO2 Tube Test"
get Quicktime videoxxxxxx get Windows Player video
#4 "How to Run a D-Lactic Acid Test"
get Quicktime videoxxxxxx get Windows Player video

	Laboratory Training Sessions			Equipment Preparations
	Purchasing EXPENSIVE Lab Equipment and Supplies			Sample Preparations

Just open our kits with everything required inside! Follow the easy, illustrated instructions, compare color of test strip or test tube with color chart for test result, then throw away used items. When all tests are used, throw kit away!

Application of ACCUVIN Wine Analysis Tests

Testing by Process Stage

Application by Test Type

Harvest
Brix
pH
TA
taste
tannins

Soak
Free SO2 - whites
D-Lactic Acid

Primary Fermentation
pH
Nitrogen
Specific Gravity

Residual Sugar
Titratable Acidity
D-Lactic Acid

Secondary Fermentation - MLF
pH
L-Lactic Acid
Temperature

Malic Acid
D-Lactic Acid
Titratable Acidity

Maturation - Start
pH
Free SO2
Titratable Acidity
D-Lactic Acid

Bottling
pH
Titratable Acidity
D-Lactic Acid
Free SO2
Alcohol

pH
harvest - for optimum ripeness (w/ TA, Brix)
pre-frermentation - to optimize yeast fermentation
pre-MLF - to optimize growth of desired MLF bacteria
post-MLF - to determine proper sulfite additions
maturation - to determine proper sulfite additions
bottling - to prevent premature/excess aging

Titratable Acidity
harvest - for optimum ripeness (w/ pH, Brix)
post-fermentation (whites)- to adjust for proper taste balance
post-MLF (reds) - to adjust for proper taste balance
maturation - to correct for acidity losses during aging
bottling - to ensure taste balance (don't bottle right after adjustment)

Residual Sugar
fermentation - to determine completion of dry wine fermentations

L-Lactic Acid
MLF - to confirm the start of MLF

Malic Acid
pre-MLF - to estimate loss of acidity during MLF (w/ dilution of sample)
MLF - to monitor for stuck MLF
MLF - to determine completion and time to add sulfite

Free SO2
to confirm proper addition during cold soak (whites)
post-fermentation (whites) - to confirm proper addtion
post MLF (reds) - to confirm proper addition (>50% becomes bound)
maturation - to determine need for replacement due to oxidation, binding

D-Lactic Acid
must - to determine excess contamination
fermentation - to check for growth of unwanted lactic bacteria,
ooooespecially with sugar present and a stuck fermentation
MLF - to check for growth of unwanted lactic bacteria
maturation - to check for growth of unwanted lactic bacteria

a copy of this chart is available click here