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.
The Residual Sugar Test Kit includes illustrated complete how-to-run test instructions. The insert includes a Summary Interpretation explaining how to use the test results. A monitoring chart is included. The label with the color chart is on the front of the kit. |
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