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New Products: Lab Equipment

Spectrophotometers and Titrators Get Better, Cheaper and Faster
Jul 2007 Issue of Wine Business Monthly
Most wineries don't typically conduct enough routine analyses. With it being infinitely easier to prevent wine spoilage than it is to correct it, one should really run pH, TA, VA, free and total SO2 on every tank of wine in the winery once a week, and then again on every barrel of wine every time it is topped. However, even if one were to pare this down to the absolute minimum number of analyses and just check pH and free SO2, this can still mean that a moderately sized winery, around 5,000 case...
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