Self-Evacuating Cash Still w/ Teflon® Stopcock Item #GW105-S

The GW105-S Self Evacuating Cash Still complies with the American Society of Enologists- AOAC method to determine Acidity (Total Volatile) of wines. The steam chamber is heated by an 800 watt immersion coil that heats the distilled water to a boiling point in about 3 to 4 minutes. Two way Teflon stopcock fitted with funnel, permits addition of sample into inner chamber or serves as an escape vent for CO2. The Graham condenser has threaded fittings on the water feed and drain that makes the assembly and disassembly of the unit easier.

Use item # GW105 when ordering.

Aeration-Oxidation Sulfur Dioxide Apparatus

The apparatus incorporates modifications and improvements made over the years of practical laboratory experience with the aeration-oxidation (Vacuum aspiration) method. In the method, a stream of air is passed through an acidified wine sample carrying released SO₂ through a condenser into a hydrogen peroxide trapping solution containing acid/base indicator. Precision of the analysis is dependent largely upon thorough consistent aeration and subsequent efficienttrapping in the H₂O₂ solution. The improved apparatus replaces the inefficient and imprecise Pasteur pipet sparging and impinger tubes with precise glass frits to assure thorough sparging the binding of SO. In addition, the use of glass frits results in an apparatus much less sensitive to small changes in the aspiration rate. Practical experience confirms the work of Dr. Rankine¹ and others, which emphasize the necessity of using and efficient condenser to prevent volatile acids from being carried over. This apparatus employs a long and efficient condenser to prevent such carry over leading to false results.

Our glass wine thief enables the user a clear undistorted view of sample. Available in either a glass "D" ring handle or sturdy plastic grip handle. Offered in a wide variety of sizes and straight or bent design.

AccuFlow 5000 has been designed and manufactured for reliable and reproducible airflow determination of aeration and oxidation of all wine samples.