Accuvin Wine Tests Home Page

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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* Accuvin Press Room Archive

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(www.ResultsNowTests.biz)

* www.wineanalysisblog.com

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

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

WineAnalysisBlog.com Present topic is "Don't be Fooled!" Poor results with
expensive equipment or time consuming procedures are still poor results!
(Study shows over 50% of malic acid results are beyond acceptable ranges.)

	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!

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

PRESENT ACTIVITIES IN THE NORTHERN HEMISPHERE AND SOUTHERN HEMISPHERE

The global economic crisis is having an impact across all economic sections. In a number of markets consumers are reducing discretionary spending by drinking less or buying less expensive wine. Exacerbating this trend, in some major markets oversupply had led to price wars.

There are bright spots. While Australia has seen a decline in its export volumes, New Zealand has increased its exports to Australia, especially of Sauvignon Blanc. Changing consumer preferences may be part of the reason for the changing market fortunes. Wine exports to China have increased in both total value and unit value. And in the U.S., the wine industry is looking forward to having a wine-drinker as President, especially one with a personal 1,000-bottle cellar.

The bottom line: watch consumer trends, and manage the winemaking process with economical tools to produce the wine you want reliably and at the most competitive cost!

PRESS ROOM

Bou-Techs
The next source of innovation in tech will be, in large part, "Bou-Tech" business, small businesses concentrating on a single product or line of associated products. These products are inspirational applications of and small developments in the newest technologies, creating a new world in business and shining a light on possible lucrative paths for science.

Development can be done with minimal resources and result in products providing technology coupled with convenience for the customer.

Accuvin's products fit this description. Quick Test Titratable Acidity tests for wine, must, and grape juice make titrations easy to do any place at any time. This gives the customer full range to use science as a constant monitoring tool providing quick answers.

The food industry appreciated the quick, easy titrations and requested variations for themselves. Results Now Tests, a division of Accuvin, supplies tests for the fruit industry.

Quick Tests for monitoring bacterial contamination in wine, must and juice have also been adapted to monitor possible bacterial contamination in the processing of tomato products.

Accuvin proposes that an adaptation of this technology may well provide instant results for bacterial contamination of milk. Several ideas for the removal of or reduction in the interference of the milk fat may suggest new Bou-Tech applications of that technology.

Bou-Techs also believe a crisis should not be wasted.
W.J.G.

Experts Available to Answer Questions
Mike Miller:
email questions to mmiller@accuvin.com
call 707-255-2029

Elizabeth Kilpatrick:
email at elizabethk@accuvin.com