Measuring & Testing Wine

Potassium Metabisulfite, (often referred to as "SO2", "sulfites" "meta", or "meta-bi") has several uses in winemaking. At the crush, sulfites are generally used to help control the spoilage bacteria and indigenous yeast that may already be present both on the fruit and in the winery (i.e. on the picking bins, processing equipment, tanks, tubing, etc). The amount generally used is enough to inhibit most of the unwanted organisms but not enough to hinder a cultured yeast, which has a higher tolerance to sulfites than most of the indigenous organisms do. This inhibition effectively "wipes the slate clean" for the cultured yeast to step in and rapidly colonize the must so that it can effectively dominate the subsequent fermentation. In addition, sulfites also help to inhibit the enzymatic browning of both musts and finished wines so that all of their delicate complexities can be preserved. Later, during storage and in the bottle, sulfites at the proper levels will further protect a wine by continuing to inhibit spoilage organisms, as well as by scavenging oxygen. Note that the exact amount needed to effectively do the job is determined by the pH of the wine. Refer to our MoreManuals! on Red or White Winemaking or one of the winemaking books that we offer for a complete explanation on how to properly manage sulfites. In addition, it's important to keep in mind that free SO2 levels fall faster in wood cooperage than in glass or stainless, so if you are using a barrel you will most likely need to manage sulfite levels more closely. The most common form of Metabisulfite is as a powder which is fixed with potassium or sodium. 1/4 tsp of Potassium Metabisulfite adds 50ppm to 5 gallons of must. Old Metabisulfite loses potency with time and should be replaced every year to assure that you are getting correct levels. You can use old Metabisulfite to make solutions for sanitizing equipment.

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MoreWine!'s Tartaric Acid is processed naturally in Europe from grapes and is the preferred acid for adjusting acid levels in wine. Be aware that a lot Tartaric Acid available to home winemakers is artificially made, comes from China, and does not integrate into the wine as well. Some of this tartaric includes the designation of "food-grade". Because MoreWine! packages this product you can be assured you are getting the highest winery-grade quality. 3.8g per gallon adjusts acidity by +.1%. As a note: some tartaric acid will drop out of suspension as potassium bitartrate if you are doing any cold stabilization. You might want to re-test total acidity after cold stabilization.

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Includes 4oz each of 4.00 and 7.00 buffers. We package these solutions from bulk quantities to get you the best pricing. For testing, pour buffers into a small glass. You do not want to stick the probe of the pH meter into the buffer jars directly because you will eventually sacrifice the accuracy of your buffers. Expires after 6 months if unopened. Expires after 3 months if opened. Click here for a PDF of the MoreManual on proper pH Meter care.

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Includes Acid Solution, Reactant, and SO2 Titrant. Replenishes the SO2 reagents supplied with the SC-100A, SC-100 and SC-300 Analyzer kits. Quantity sufficient for approximately 50 tests. Note: The Acid Solution is not available for International Customers because it is treated as a Hazardous Material (it is possible to ship to Canada but it is nearly a US$ 70 extra shipping charge). Vinmetrica has distributors in Europe and in Canada. We recommend that international customers contact Vinmetrica directly for assistance finding a local distributor.

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Used primarily in sanitizing solutions to lower pH, therefore making the SO2 solution more effective. Use 1 tbsp per gallon along with 1 tbsp meta per gallon. Citric is not added directly to must prior to either primary or ml fermentation as its metabolism can lead to volatile acidity. A rough approximate of weight is 1 tsp = 4 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.  Domestically produced in the USA. 

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Replacement Sodium Hydroxide for the CellarScience® Acid Test Kit (W501CS) or any other acid test kit which uses 0.1N Sodium Hydroxide. Please Note: This Sodium Hydroxide is 10x stronger than the MT110 product that is used with our MT140 Aeration Oxidation SO2 Test Kit. They are not interchangeable.

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This reagent bottle replenishes the TA titrant (0.133N NaOH) found in the SC-200 and the SC-300 Analyzer kits. To avoid cross-contamination with other reagents, use a dedicated syringe to dispense the NaOH reagent. Store reagents in a dark, cool place with the bottle tightly sealed to maximize shelf life. Good for about 12 tests. Guaranteed for 6 months. To avoid cross-contamination with other reagents & solutions, use a dedicated pipette or pour the TA titrant into another container. Store solution in a dark, cool place with the bottle tightly sealed to maximize shelf life. Please note: some bottles of TA Titrant may show 100mL as the volume. This is a misprint. The true volume is 130mL.

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Potassium Carbonate is used to lower acidity levels in wine. 3.8 grams per gallon will reduce acidity by about .1%. Potassium Carbonate requires that the fermenter be stored cold for several weeks after application (please see our guides to Cold Stabilization in the documents tab above). During the period of cold stabilization the tartaric acid drops out as potassium bitartrate. Doing a trial run with a small amount is strongly suggested to determine exactly what the drop in acidity will be. Calcium carbonate can be used in a similar manner and does not require cold stabilization. However it adversely affects flavor, takes month to precipitate out of solution, and preferentially reduces tartaric acid first before affecting malic or citric acid. A rough approximate of weight is 1 tsp = 8.3 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.

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For long term health of your elctrode use pH storage solution. It is a mixture of Potassium Chloride, Postassium Hydrogen Phthalate, Silver Nitrate, and Sodium Hydroxide. Volume: 230 ml Click here for a PDF of the MoreBeer Manual on proper PH Meter care.

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An essential ingredient in winemaking.   Sodium Metabisulfite, (often referred to as SO2, sulfites meta, or meta-bi) has several uses in winemaking. It is used at the crush, to help control the spoilage bacteria and indigenous yeast that may already be present on the fruit or the equipment. The amount used is enough to stop most of the unwanted organisms but not enough to hinder a cultured yeast, which has a higher tolerance to sulfites. This effectively “wipes the slate clean” for the cultured yeast to step in and rapidly colonize the must.   Sulfites also help to inhibit the enzymatic browning of musts and finished wines. During storage and in the bottle, sulfites at the proper levels will protect a wine by continuing to inhibit spoilage organisms, as well as by scavenging oxygen.   Campden tablets are Sodium Metabisulfite in an easier to measure format. Adds 75 ppm of sulfites at the rate of one tablet per gallon. These must be fully ground-up prior to use. Potassium Meta-bi in powder form, AD495 or AD500, is much easier to use if you have a scale and does not add sodium to your wine.   It is possible the sodium could contribute a very small salty flavor. Especially when making white wine it is preferable to add potassium over sodium since added potassium can later help with cold stabilization.   For more information refer to our MoreManuals! on Red or White Winemaking or one of the winemaking books that we offer for a complete explanation on how to properly manage sulfites.

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The Ultimate Winemaker’s Companion! Includes everything you need to analyze SO2, pH, and TA in one kit Tests take less than 2 minutes to perform and are incredibly accurate with pH readings to 1/100 of a point Combines the SO2 detection of the SC-100A and the pH/TA analysis of the SC-200 into one compact instrument Audible buzzer and indicator light alert you to when the test is complete Affordable wine analysis averaging roughly $1 per test One lean, mean wine analyzing machine. The SC-300 combines the SO2 detection of the SC-100A and the pH/TA analysis of the SC-200 into one power-packed instrument. It’s built on the same hardware and software as our other two analyzers, so the accuracy is superb. And it’s just as easy to use – The audible buzzer and visual stop light will automatically let you know when you’re tests are done! Because it does not rely on a color change, the SC-300 eliminates the guesswork in Ripper sulfite tests, especially in red wines! Why Choose Vinmetrica’s SC-300? Where else will you find a single, compact instrument that can measure sulfite (SO2), pH and TA (Titratable Acidity) levels throughout the fermentation and aging process? Even in Red Wines! It’s Accurate: SO2: ± 2 ppm Free SO2. TA: ± 0.2 g/L Tartaric acid pH: better than ± 0.02 pH units Quick! – Less than 2 minutes per test! Affordable – About a $1 per test!* Easy to Use – No mystery solutions, pumps or tubing. *SO2 (Sulfite) Tests cost approximately 70¢ / Test (the cost of the reagents per test). If you do a combined pH and TA analysis, the cost of reagents for the pH/TA test is approximately $1.12 / Test. Complete Wine Testing Kit – Includes Everything Needed to Analyze Sulfite (SO2), pH and TA (Titratable Acidity) levels in Your Wines & Musts: SO2 reagents pH/TA reagents Two titration beakers Two 5 mL syringes Two transfer pipettes SO2 electrode pH electrode 25 mL sampling pipette (for SO2) 5 mL sampling pipette (for pH/TA) The SC-300 Operating Manual The SC-300 analyzer gives accurate SO2, pH and TA values. Kit includes everything to perform about 50 sulfite tests and 30 TA tests: both electrodes, all reagents, pipettes, syringe and beaker. A Quick Overview – Wine Analysis Procedures with the SC-300: Easy SO2 Test Attach SO2 electrode, press the power button, change to SO2 mode and press enter. Draw up 5 mL of titrant into the syringe and place 25 mL of wine in beaker. Add ~2 mL of the acidifier and ~2 mL of the reactant to wine. Place and hold the SO2 electrode in the wine sample and swirl beaker. Add titrant from syringe dropwise until 15 second long endpoint signal reached. Multiply the titration volume by 20, the SO2 conversion factor, results in ppm Free SO2. Simple pH Test Attach the pH electrode, set aside storage solution, rinse with DI water and blot gently with a paper towel. Press the power button then press the ‘Mode’ button and switch the SC-200 into ‘Cal’ mode. Calibrate using the pH 4 and pH 7 reference standards provided. Put the SC-200 in pH mode. Take 5 mL sample of wine, place in a beaker. Take a pH reading. Accurate TA Test For TA test, withdraw 5 mL of the TA Titrant with the syringe. Take 5 mL wine sample and add ~15 mL of deionized water. Put SC-200 into TA mode, place clean pH electrode gently in solution. Add TA Titrant from the syringe dropwise until the endpoint is reached indicated with the visual and audible signals. Record the volume (in mL) of titrant used. Multiply the titrantion volume by 2, the TA conversion factor, results in g/L Tartaric Acid. Vinmetrica Troubleshooting Guide

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Refill solvent for our Chromatography kit. 250ml. Contains n-butanol, formic acid and bromocresol green. Should be used in well ventilated area.

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Used to determine the level of SO2 in your wine. Contains 10 tests in the form of glass titrets. They can be used by themselves or you can purchase W510B which is a titret holder. Please keep in mind that due to some chemical interference, this kit is only accurate to within +/- 30ppm when used to test red wines. Please note: the box states that this test kit is to be used with white wines only. However, we have found the kit can still be used for red wines as well. Titration tests are based on chemical reactions that cause a color change in the sample. This color change, which is much more obvious in white wine samples, will be harder to detect when used with red wine samples.

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Our basic hydrometer is an essential tool for testing starting and finishing beer gravity, or sugar content, in beer or wine fermentations. Has three scales - specific gravity, potential alcohol and brix. 9" long. Comes with complete, helpful directions. Scale Ranges: Specific Gravity: 0.982 - 1.160 Potential Alcohol: 0-20% Brix: -4 - 35

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Used to determine the Total Acidity in a wine, the Acid Test Kit is an invaluable tool for any home winemaker. Total Acidity measurements are important to winemaking because the correct amount of acidity is key to maintaining a wine which is balanced in flavor and stable for ageing. Kit Contents: Large Reaction Vial 10mL Syringe 4oz of Sodium Hydroxide Reagent Phenolphthalein Indicator in 1oz Dropper Jar Reagent Stability Information: Sodium Hydroxide Solution - 0.1 Normal (2 year shelf life cool & closed, 3 month shelf life cool and opened) Phenolphthalein Indicator - 1.0% (5 year + Shelf life)  

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The SC-100A puts you in control of your wine sulfite analysis. It’s highly accurate and sensitive titration system conveniently alerts you visually and audibly when the endpoint is detected by its electrode. Because it doesn’t rely on a color change, the SC-100A eliminates the guesswork in Ripper sulfite tests, especially in red wines! The SC-100A analyzer gives you confidence to run your sulfite assays accurately and quickly. Kit includes everything to perform approx. 50 tests: electrode, reagents, pipettes, syringe and beaker. How It Works: The SC-100A improves on the tried and true Ripper Method by eliminating the guesswork in colorimetric analysis and replacing it with digital detection indicators. It uses an amperometric electrode and replaces the iodine reagent with a more stable reagent. Its ease of use and accurate amperometric titration method vastly improves on the original Ripper Method. The SO2 Titrant reacts with the sulfite in the wine. When all the free SO2 is titrated, the endpoint is signalled by visual and audible indicators. The test endpoint is much more sensitive than the starch endpoint commonly employed for sulfite titrations. It’s sharp and clear, even when titrating red wines and musts. Once the syringe titration is complete, determine the titration volume (which is the difference of titrant you started with and its final reading on the syringe) and multiply it by 20 (the conversion factor). The conversion factor takes into account the known concentration of the titrant and some simple unit conversions to determine the ppm Free SO2 in your wine sample. So for example if you used 1.2 mL of SO2 Titrant during the titration, your equation would look like this: 1.2 mL X 20 = 24 ppm Free SO2 Simple To Use Attach SO2 electrode, press the power button, change to ‘SO2′ mode and press enter. Draw up 5 mL of titrant into the syringe. Then place 25 mL of wine in beaker. Add ~2 mL of the acidifier and ~2 mL of the reactant to wine. Place and hold the SO2 electrode into the wine sample and swirl beaker. Add titrant dropwise, pause when device beeps, until 15 seconds of beeps reached. Multiply the titration volume by 20, the SO2 conversion factor, results in ppm Free SO2. Complete Kit Includes Everything You Need for Your First 50 Tests! SO2 reagents Titration beaker 5 mL syringe SO2 electrode 25 mL sampling pipette 2 transfer pipettes Vinmetrica Troubleshooting Guide

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Finally - Accurate & Affordable Free SO2 Testing! In winemaking, Sulfur Dioxide (SO2) is one of the most important and effective tools in the winemaker's arsenal for protecting against the effects of oxidative or microbial spoilage. Unfortunately, over time any SO2 added to a wine will be consumed due to its interaction with the very things that it is protecting the wine from. The ability to accurately monitor the amount of SO2 remaining available in a wine to protect it - termed Free SO2 - is hugely important when it comes to ensuring that the wine makes it through the aging process safely. For years MoreWine! has offered a variety of methods for testing the level of Free SO2 in a wine. Until now, winemakers had to make a choice between inexpensive test kits which lacked accuracy and kits which are highly accurate but cost hundreds of dollars. Now MoreWine! has developed an inexpensive AND accurate test kit which we feel has a place in every home winery. Based on the exact same science as our original Aeration-Oxidation test kit, our new Economy Aeration-Oxidation kit offers a high degree of accuracy for a fraction of the price. Aeration-Oxidation is the exact same testing method used in thousands of commercial wineries and wine analysis laboratories around the world. It is time-tested and proven accurate and is simple to perform. Our kit includes:   All the glassware and tubing needed to set up a 2-chamber test apparatus Pipettes to accurately measure your wine sample and chemicals An aspiration pump to drive the chemical reaction in the test method Enough chemical reagents to run 2-3 tests Clear and comprehensive instructions for setting up and running the system PLEASE NOTE: This kit ships with a small bottle of 25% phosphoric acid which is required for the test. At this strength phosphoric acid is considered a hazardous material and we are not certified to ship larger quantities. We recommend that you investigate the possibility of sourcing it locally, through a laboratory supply company. If this is not possible, you can purchase it through us; see part #s MT108DS & MT108BDS. The high cost of these bottles reflects the $20 surcharge which FedEx adds to handle a hazardous shipment. These bottles ship directly from our supplier's warehouse and will take a couple of extra days to arrive. Click here to download a copy of our instruction manual for this kit.

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Great for vineyard and tank sampling, and for use as a reaction vessel for TA Testing. Especially when determining the endpoint by pH, the larger vessel ensures you have room for a pH electrode, temperature probe and can still easily add your Sodium Hydroxide with ease.Laboratory grade borosilicate glass can be rapidly heated or cooled without cracking and is generally shatter resistant.

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A deluxe hydrometer for beer or wine with built-in thermometer and correction scale that allows you to instantly correct your hydrometer readings for temperature. A hydrometer reads accurately at 60 Fahrenheit. Temperatures above and below 60F require that you add or subtract from your reading. Like the basic model, the deluxe hydrometer also features three scales - specific gravity, potential alcohol and Brix (Balling). 12.75" long. Current range is .990 to 1.160

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Clear, one piece hydrometer jar made from a single mold. The extra tall 14" size works for our wine brix hydrometers as well as our MT310 beer and wine hydrometer with correction scale.   Also works with spirits.  

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The KegLand pH Meter will get you a very accurate reading with its 0.01 pH resolution. The calibration process couldn't be easier to perform, just place the probe in the buffer solution closest to pH of the sample you'll be testing and press the button This pH meter also includes ATC (Automatic Temperature Compensation) so you don't have to get your sample all the way down to room temperature before you take your reading.  3-point calibration allows this unit to be calibrated at three different standard levels - 4.00, 6.86 or 9.18. These standards are included with the pH meter, and refill packs are also available. The pH meter features a replaceable probe in case yours is lost or damaged. Winemaking can be a tough environment for your pH probe so we feel you shouldn't have to buy a whole new pH meter everytime your probe breaks. The cap that holds the probe storage solution has a very tight seal and should prevent your probe from drying out while not in use. Don't worry about getting this meter wet either, because the entire unit is waterproof! Features: Replaceable probe ATC (Automatic Temperature Compensation) Waterproof electrode cap Accurate to 0.01 pH Easy 3 point calibration LR44/AG13 batteries included Kegland Part Number: KL04169 NOTE: Upon first time use prior to calibration, rehydration of the electrode with MT624B is essential to get an accurate reading for correct calibration.    

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A unique, functional variation of the traditional glass wine thief. We ordered these from eastern europe where the pricing/quality is great. The design was supposed to look exactly like our traditional thiefs we have made locally in Berkeley, California. Thus we used a picture of the original thief in our latest catalog. But alas, when they arrived they looked unlike any wine thief we have seen. But.... they work fantastic so we are happy and we think you will be too! Upon further testing and working with this thief, it has become clear that it can be tempermental about which carboys it fits in. If you'd like a glass thief for a carboy, we have to recommend the MT345. This still works great for barrels, even stacked ones! 1" in diameter, 10" from the bend to the tip and about 14" total length.

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