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2405 Laurel St.,
Napa, CA 94559

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Elimination of Colored Interfering Substances

Elimination of Colored Interfering Substances Accuvin has taken a novel approach to removal of interfering colored substances in wine samples.  The interference removal is incorporated directly into the test, and does not require extra time, an extra step, or a chance for an error. For the Accuvin strip tests, including the Malic Acid test, the […]

Malolactic Fermentation Problems

In wines, Malolactic Fermentation is a little bit trickier than primary fermentation, the conversion of fructose and glucose to alcohol! I recently spoke to an individual who had what appeared to be a lack of MLF in a Chardonnay.  The pH was about 3.2, the temperature was 68 deg F, free SO2 was 10 ppm, […]

Smoke Taint and Wine

As you all know, the Napa and Sonoma wine regions experienced terrible wildfires during the first half of October last year.  Fortunately for wineries, about 90% of the 2017 had been harvested. But what about the remaining 10%?   Some growers dropped their remaining fruit, choosing to come back next year.  Many harvested the remaining […]

Malolactic Fermentation Monitoring

Malolactic Fermentation (MLF) is a method used to reduce total titratable acidity and raise the pH by adjusting the relative concentrations of L-Malic and L-Lactic Acids, softening the wine and allowing red wine to develop mellowness and full-bodiedness. (Peynaud) D-Lactic Acid Since grapes do not produce lactic acid, regular monitoring of D-Lactic Acid levels throughout […]

High Alcohol Wines and Climate Change

High Alcohol Wines and Climate Change There have been a number of reports about the increasing levels of alcohol in wines attributed to the effects of climate change. Hotter summers have played a key role in wine alcohol levels rising from 12.0 – 12.5% in the 1980’s to 13.5 – 14.5% today. However, there’s a […]

Harvest Testing

Monitoring pH as grapes approach ripeness helps ensure optimum varietal character of the grapes at harvest. Regarding taste, wines with lower pH exhibit increased astringency and increased sourness. Knowledge of pH is also important for proper control of sulfur dioxide levels. Wines above pH 3.6 are also at risk of bacterial instability. The following chart […]

Wine and Wine Closures

Why are wine closures important? First, wine closures keep the wine in the bottle until you want to let it out. Second, they control (or manage) the interaction of the atmosphere outside the bottle, mainly the oxygen, with the wine on the inside. As has been said, after a month in the bottle, a wine […]

Colorimetric Tests – Technical Information on Color

Typical daylight is made up of light of all the colors of the spectrum:  red, orange, yellow, green, blue, and violet.  The human retina is sensitive only to the visible light spectrum. This visible light spectrum is a narrow band in the electromagnectic spectrum that includes high energy radiation such as x-rays and ultraviolet rays, […]

The Great Hundredths Hoax

When you are trying to determine if malolactic fermentation is complete, do you need to know if your malic acid level is 30.25 vs 30.30, or do you need to know if it is 30 vs 40? When you want to see if your Free SO2 adjustment came out correct, do you need to know […]

New specifically for Hard Cider

                   News Release   New for Hard Cider from Accuvin Hard Cider/Tart Apple TA Tests   Accuvin introduces its Hard Cider/Tart Apple TA Tests to help facilitate excellent products in the growing Hard Cider industry.  Using its 15 years of experience producing tests for wine and food […]

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Header Address

Accuvin, LLC
2405 Laurel St.,
Napa, CA 94559