Oxygen can dissolve into wine throughout production causing wine oxidation which in small amounts can be beneficial to some varieties such as red wines, but in large amounts can shorten the wine's life and lower the quality. Being able to measure the dissolved oxygen throughout wine production allows the winemaker to control and influence the amount of oxygen exposed to each variety before bott...
One of the key user frustrations the TRUEscience team came across whilst developing the TRUEscience pH meter was how cluttered it was to have wires going across the lab bench from the meter to electrode and another for the temperature probe. Not only untidy, but you have to hold both of these in the sample at the same time as well as taking a reading on the meter with the other. TRUEscience ...
Sulphur dioxide ( SO2) is used in food and drinks for it's preserving and anti-oxidising properties. It was used back by the Romans in wine making, when they found that burning sulphur candles inside the empty wine vessels kept them fresh and free from the vinegar smell. Nowadays Sulphur dioxide is used to preserve the colour, flavour and stability of the wine. As an antimicrobial SO2 interf...
The level of dissolved oxygen in wine is crucial in ensuring a long life, stable product which won't spoil or age rapidly. [caption id="attachment_8725" align="aligncenter" width="450"] Dissolved Oxygen levels are crucial in wine to ensure stable and controlled maturation[/caption] Colorimetric (colour based) methods of dissolved oxygen testing - such as with Accuvac Ampoules on a spectro...
