Products

76 products
  • Anthocyanins are the tinted pigments in grapes, with the word coming from the Greek root “antos” (flower) and “kyanos” (blue). These pigments are found in both the skin and the pulp. Info + Purchase
  • Ascorbic acid is a compound found in ripe grapes at very low levels compared with other acids (30-60 mg/L). It disappears rapidly when grapes are crushed, leading to early oxidation of must. Due to its reducing properties, ascorbic acid is used as an antioxidant. Info + Purchase

  • aWLife Water Activity Meter is an indispensable tool for the quality control of products and ingredients in the food, pet food, pharmaceutical and cosmetic fields.

    Wherever it is necessary to study the shelf life of a product in order to determine its risk of microbial development and therefore its shelf life over time, aWLife is the ideal solution.

    Benefits:

    • 7-inch touch screen display 
    • User friendly software for easy workflow management
    • Equipped with USB outputs for connection to an external PC and for downloading data to a mobile memory support
    • Wi-Fi functionality
    Info + Purchase
    • Kit volume: 80 ml
    • Method: Two-reagent differential at 635 nm
    • Limit of linearity: 180 ml/l
    • Limit of detection: 2.0 mg/l (ppm)
    • Calcium is present in wine at concentrations of 6 to 165 mg/L. Instability due to calcium tartrate appears at 4 to 7 months of fermentation.
    Info + Purchase
  • Casein is an allergenic protein present in cow’s milk and dairy products made from cow’s milk. The presence of traces of these proteins must be labeled due to the risk it poses to the health of people with allergies, as set forth in the legislation. In addition to foods that naturally contain casein, there may be traces of these proteins in processed foods due to cross-contamination or the use of additives. Caseins are used as clarifier or fining agent in the winemaking process. Info + Purchase
  • Catechins reduce and prevent anthocyanin oxidation, keeping them from being precipitated. They are also responsible for the bitterness, astringency, yellow hue, structure and stability of the wine. When catechins are polymerized, they form procyanidins that gradually form complexes with proteins, peptides and polysaccharides. Info + Purchase
  • Citric acid is an organic acid naturally present in wine that contributes to total wine acidity. Its content is higher in white wine, as the content in red wine drops during malolactic fermentation yielding volatile acids. The permissible legal limit is 1 g/L, and its concentration must be controlled by wine exporters. Info + Purchase
  • Wine color plays a major role in the impression of quality. Color is also an important indicator in many winemaking processes.Regular use of this test allows enologists to document and confirm their own impressions. Info + Purchase
  • Control Wine (white and red) is a wine (10 x 5 ml) that contains various components at adequate concentrations for quality control in laboratories. The product is designed for intra-laboratory quality control and is supplied with acceptable value intervals. Info + Purchase
  • Control Wine (white and red) is a wine (10 x 5 ml) that contains various components at adequate concentrations for quality control in laboratories. The product is designed for intra-laboratory quality control and is supplied with acceptable value intervals. Info + Purchase
  • Copper is a metal that clearly originates in the process of vinegrowing. The main source is phytosanitary treatments of vineyards to prevent mildew. During harvest, the copper content may be 4 to 6 mg/L. During fermentation its concentration decreases to 0.2-0.3 mg/L due to the formation of copper sulfides or the presence of yeasts that fix the copper contained in the medium.The OIV has set a maximum acceptable limit of copper of 1 mg/L. Info + Purchase
  • The excess of bacteria that are producing D-Lactic acid can inhibit alcoholic fermentation, converting some sugars into D-lactic acid. This is one of the main problems in the winemaking process. Levels above 0.3 g/L of D-lactic acid indicate bacterial contamination. Info + Purchase