I’d like to start with a brief description of wine acids and pH. First, looking at first figure, you can see four of the acids commonly found in wines. There are the two major acids, tartaric acid, designated with a “T”, and malic acid, designated with an “M”. Both are dicarboxylic acids, meaning they each …
What’s the big deal with “sampling”? Biased samples = biased results no matter how good Accuvin tests are. I’d like to start the discussion with the concept of sample imprecision. Sample imprecision arises when a sample is taken that is not representative of the bulk material from which it came. In most situations the sample …
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Unsere Firma hat schnelle, präzise, preiswerte Prüfungen für Wein, Saft und Muss geschaffen. Hier ist eine detäillierte Liste von unseren Produkten. Die Produkte werden in Der Schweiz und in Deutschland durch Max Baldinger AG angeboten. (Rümikon, Die Schweiz; 41 44 806 80 80) Restzucker Bei der Hauptgärung reduziert. Die Zuckerreduzierung beim Wein bezieht sich auf …
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Sulfur dioxide is a chemical important in the production of wine. It is widely and effectively used as a preservative, and this is its primary function. Why then is it so difficult to understand? Let’s see if we can conquer sulfur dioxide by breaking it down into several factors. First, where does sulfur dioxide come …