Accuvin LLC, USA

Accuvin specialise 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.

Products and Services

For additional information please visit our Client's section, contact Novasys or visit the Accuvin website at www.accuvin.com

Results Now titratable acid test kits and Accuvin wine test kits can be purchased from our on-line shop.

Accuvin pH Test Kit


Click picture for close up view

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.

pH is measured 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 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.

Back to Top
Accuvin Titratable Acidity (TA) Test Kit


Click picture for close up view

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 TA Kit is from 4.0 - 11.0 g/L as tartaric acid.

Back to Top
Accuvin Malic Acid (MA) Test Kit


Click picture for close up view

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 Malic Acid Kit has a range of 30 - 500 mg/L.

Back to Top
Accuvin Lactic Acid (LA) Test Kit


Click picture for close up view

The Lactic Acid Kit is intended for measuring the lactic acid in wines to ensure that malolactic fermentation has begun.

It is not always easy to determine if the appearance of bubbles following primary fermentation is the onset of actual MLF or merely a wine "outgassing" as it warms.

This 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.

Back to Top
Accuvin Residual Sugar (RS) Test Kit


Click picture for close up view

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.

Back to Top
Accuvin Free Sulphur Dioxide (FSO2) Test Kit


Click picture for close up view

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).

Back to Top
Accuvin Sample Pack

The Sample Pack contains the kits detailed above.

There are 5 tests and 5 samplers in the pH, TA, Malic Acid and Residual Sugar kits and 3 tests and 3 samplers in the Lactic Acid kit.

The Free SO2 Kit contains 2 High Range Tests and 3 Low Range Tests.

Back to Top
Accuvin Quick Dilute (HTQD)


Click picture for close up view

The 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.

Back to Top

For additional information please visit our Client's section, contact Novasys or visit the Accuvin website at www.accuvin.com