Tracking MLF progress allows the detection of problems when they are small and require less intervention to fix. Our strips serve as an ideal method of determining the completion of MLF. They can also be used prior to paper chromatography to determine which barrels are ready for a more precise, though more tedious testing method.
Test Range: 0-500 mg/L
Used to test grapes on the vine and throughout the wine making process. While some can taste these subtle differences our test provides data that can help make harvest decisions, especially when the wine maker is not the one picking from the vines!
Test Range: 4.0-11.0 g/L Tartaric Acid
The portion of total SO2 that is bound to other chemical components is less effective as a preservative by 30-70%, and as such free SO2 is a much more useful figure in winemaking. The degree of binding can change over time, making it essential to test to make sure your wine has adequate preservatives to get better with age.
Test Range: Low Range (0-40 ppm)
and High Range (40-130 ppm)
Measures yeast fermentable glucose sugar. This is an optimal measure of the completion of primary fermentation. This test can also be used to quantitatively determine if a wine is ‘dry’ or ‘sweet’.
Test Range: 100-2,000 mg/L
Test Range: 0.36-0.80 g/100 mL as malic acid
Monitoring the TA of apples is imperative to informing harvest decisions and monitoring cold storage. This test is very popular for testing honeycrisp apples and ciders.
Test Range: 5.4 – 9.8 g/L as malic acid
The level of titratable acidity is important to know both before and after primary alcoholic fermentation in the production of hard ciders. This test is designed for testing higher levels of TA in apples, for more tart apples and ciders.
