Wine Analysis Blog: Recent Comments

Comment on The Beginning

Mike Miller — Wed, 25 Aug 2010 23:00:56 GMT

Hi, You should be able to dilute your sample. If it is expected to be over 13 g/L, dilute 1:2. If you expect it to be around 12 g/L, dilute 2 parts of juice to 1 part of purified water.

Comment on Harvest Monitoring - Harvest Testing

Tacfit Commando — Wed, 25 Aug 2010 16:48:23 GMT

I like your style, the fact that your site is a little bit different makes it so interesting, I get fed up of seeing same-old-same-old all of the time. I've just stumbled this page for you :-D

Comment on Adding Malic Acid: L-Malic Acid vs DL-Malic Acid

vendita diretta vino — Mon, 13 Jul 2009 07:01:06 GMT

Wow, I never knew that Adding Malic Acid. That's pretty interesting...

Comment on Adding Malic Acid: L-Malic Acid vs DL-Malic Acid

barbera del monferrato — Mon, 13 Jul 2009 06:58:05 GMT

I was just thinking about Adding Malic Acid: L-Malic Acid vs DL-Malic Acid really helped out. Thanks!

Comment on The Beginning

Ivan — Wed, 08 Apr 2009 00:44:03 GMT

CONGRATULATIONS!

Your idea and ACCUVIN PRODUCTS
it's GREAT.

Comment on The Beginning

shital — Wed, 31 Dec 2008 07:52:33 GMT

Great effort. its really innovative approach to simplify the boring test procedures. Hope u will cme up wid std procedures dat we can use commercially.

Comment on Harvest Monitoring - Harvest Testing

Frank — Sun, 07 Sep 2008 00:40:58 GMT

I will be sampling the vineyard in the cool of the morning. Comments?

Comment on The Beginning

Ales — Mon, 23 Jun 2008 14:21:46 GMT

First thing I need to say is, "finally". Solution you provided, seems to me to be the simplest way of providing information to the vine maker. I have no real experience with your products so far but as educated chemist and quality professional I completely support your philosophy to control selected vine parameters.
I am not sure if I can help with new challenges for vine analysis but I will definitely promote your present solution.

Comment on The Beginning

Robert Benson — Thu, 19 Jun 2008 18:27:21 GMT

I have purchased the titratable Acidity Quick Test and find that the upper limit of the test is 11 g/L. Although I have not tested the grapes I plan to test, I suspect the values will be over this upper limit. I like some advice on how I might handle this problem. Could I dilute the must before running the test?