Use Accuvin's Residual Sugar test kit instead of Clinitest tablets!
Tests only Sugars Fermentable by Wine Yeasts,
the only sugars you can reduce!


table test


ACCUVIN
IS
Wine Analysis


Malic Acid
50 Test Kit


Save on
Bulk Kits
located at:
2405 Laurel St.
Napa, CA 94559


mail to:
Accuvin, LLC
P.O. Box 5328
Napa, CA 94581
phone, fax: 707-255-2029
email: info@accuvin.com
table test
ACCUVIN Quick Tests
* Malic Acid
* Free SO2
* Titratable Acidity
* pH
* Residual Sugar
* L-Lactic Acid
* D-Lactic Acid
* Sample Pack
* Quick Dilutes

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* For your own Accuvin Catalog 2011, click here.


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


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