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ACCUVIN Quick Tests
* Malic Acid
* Free SO2
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* pH
* Residual Sugar
* L-Lactic Acid
* D-Lactic Acid
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(www.ResultsNowTests.biz)

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Accuvin Quick Tests Catalog 2010 with Extensive Winemaking Information is a synthesis of product information, process information, and process monitoring information. It advances understanding of the chemistries of winemaking by breaking it down to specific winemaking decisions. This is not merely a sales catalog, but a bare-bones text for winemaking.
For your own Accuvin Catalog 2010, 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"
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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

Wine Quality ensures wine is the drink of satisfaction and the good life!

Accuvin tests are as inexpensive as ever! Even with the rise in the prices of some components of Accuvin tests, increased sales have enabled our company to ride out this economic year without price increases.

Increased quality of wine for lower prices is the result of the last years of economic contraction. Wine customers will expect some part of this to continue as the economy improves. As needed price increases begin, maintaining this higher quality will be necessary for wide acceptance of these increases. Maintaining or achieving even higher quality with increased monitoring is gaining in importance in wine production.

And this will be across the board! High end wines will be willingly purchased only if the quality is equally high. Lower end wines will be expected to maintain the higher quality experienced in lower end wines today.

Wine will continue to increase its place as the drink of satisfaction both in taste and social relevance as the economy fluctuates and people seek to hold on to the good life. Winemakers would be wise to exploit this situation by ensuring highest quality wines for the most reasonable prices through monitoring.

We will continue to do our part by supplying monitoring test kits at the best prices possible!

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

Elizabeth Kilpatrick:
email at elizabethk@accuvin.com