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 L-Lactic Acid test, the D-Lactic acid test, and the Residual Sugar test, an extra layer has been added that selectively removes colored anthocyanin interferents without removing any malic acid. Simply apply the sample to one side of the test strip and read the answer on the other side.
With Accuvin’s tube tests, including the Titratable Acidity test for Wine, an ingredient has been added to lighten the colored interfering substances in wine so that they do not affect the hue or intensity of the developed color.
In both cases results are available promptly, simply, and accurately so that appropriate winemaking decisions can be made.
Colored substances present in the sample have long been an issue when performing chemical tests. Simple visual tests, such as the urine dipstick tests cannot even be run when the sample is highly colored. More sophisticated tests, such and the UV spectrophotometric test for malic acid in wine require a separate decolorization step prior to performance to the actual chemical test. This step can add significant errors to the final result due to dispensing errors, under removal of the interfering colorant, or even absorption of some of the analyte (the malic acid) that is being tested.