Accuvin LLC, USAChemical test kits for quick, easy but reliable testing of wine and food properties.
Accuvin specialises in the design and manufacture of a range of chemical test kits for quick, easy but reliable testing of wine and food properties.
For the Wine Industry, test kits available include those for determining pH, Titratable Acidity, Malic Acid, Lactic Acid, Residual Sugar and Free Sulphur Dioxide.
For the Food Industry, Titratable Acidity kits are available for Cranberry, Grape, Orange, Tomato and Grapefruit.
Accuvin tests are a “laboratory in your pocket”, allowing quick tests on your site.
Accuvin pH Quick Test
As one of the key parameters of interest to the winemaker, pH is an important factor in selecting the optimum time to harvest grapes.
pH is measured to see if adjustments need to be made prior to primary fermentation and when adding sulphur dioxide as a preservative, since the effectiveness of this chemical varies dramatically as pH changes.
pH is controlled to optimise conditions for fining, for improving a wine’s resistance to microbial instability, and in defining a wine’s balance.
The Accuvin pH test kit is optimised for enology use with a pH range from 3.0 – 4.0, and a sensitivity to 0.1 pH unit.
Accuvin Titratable Acidity (TA) Test Kit
The level of titratable acidity is important in optimising extraction of flavour components prior to fermentation.
During processing, controlling TA improves fermentation.
Post fermentation monitoring of acidity levels leads to correct balance, and improves the efficacy of aging.
Post fermentation monitoring of TA levels can also be used to follow undesirable changes caused by yeasts or bacteria.
The range of the Accuvin TA Kit is from 4.0 – 11.0 g/L as tartaric acid.
Accuvin Malic Acid (MA) Test Kit
Malolactic fermentation, the secondary fermentation of wine making, is a method for reducing total titratable acidity by adjusting the relative concentrations of L-malic and L-lactic acids, softening the wine and allowing it to develop mellowness and full-bodiedness.
This process also results in enhanced microbial stability since one of the key nutrients of spoilage bacteria is removed. The Accuvin Malic Acid Kit has a range of 30 – 500 mg/L.
Accuvin L Lactic Acid Test Kit
The L-Lactic Acid Test Kit is intended for measuring the L-lactic acid in wines to ensure that malolactic fermentation has begun.
The product, with a test range of 10 – 400 mg/L, can also be used to screen for high levels of contamination by lactic acid bacteria.
The test kits contain the number tests and samplers that correspond to the size of the kit.
Accuvin Residual Sugar (RS) Test Kit
The Accuvin Residual Sugar Kit tests only for fructose and glucose sugars, the sugars reduced in primary fermentation.
Reducing sugars in wine consist of hexoses (mainly glucose and fructose) and pentoses (mainly arabinose and xylose).
The pentoses are not fermentable by wine yeasts.
Since pentoses alone can vary from 0.4 – 2.0 g/L, the best measure of primary fermentation is the determination of glucose and fructose.
The test range is 100 – 2,000 mg/L.
Accuvin Free Sulphur Dioxide (FSO2) Test Kit
The sulphur dioxide present in must and wine is not all useful as a preservative.
Some is bound to other chemical components, reducing its effectiveness as a preservative by 30 – 70%. In addition, the degree of binding can change over time, affecting the ability of an adequate dose to continue providing its preservative properties.
The effectiveness of sulphur dioxide as a preservative is also pH-dependent, with low pH wines requiring lower levels, and high pH wines requiring significantly greater concentrations to achieve the same effectiveness as in a typical wine with a pH of 3.3 – 3.4.
The Accuvin Free SO2 Kit is divided into a Low Range (0 – 40 ppm) and a High Range (40 – 130 ppm).
Accuvin Quick Dilute (HTQD) Kit
The Accuvin Quick Dilute package includes 10 tubes, 10 samplers and a label with how-to-mix instructions.
Designed to be used in the vineyard, but useable anywhere.
Order tubes for dilutions of 1 to 10, or 1 to 20.
D-Lactic Acid Test Kit
D-Lactic Acid is an indicator of the excess of unwanted growth of lactic acid bacteria which can cause lactic taint, biogenic amines, and bitter, “mousey” or “ropy” wines.
The D-Lactic Acid test has a range of 30 to 500 mg/L equivalent to a range of 120 to 2000 mg/L with a diluted sample.
Each test kit contains the number of test strips, samplers, and dilution tubes that correspond to the kit size.