Collection: Beer

Acetic Acid (Liquid) Replaces 12810 Acetic acid is produced during both alcoholic and malolactic fermentations and helps enhance flavors and aromas. When the wine is aerated or remains in contact with air, acetic acid bacteria can multiply, leading to a problem known as “acetic spoilage”. The characteristic aroma of this spoilage is due to ethyl acetate. Info + Purchase

L-malic acid is responsible for the sharply acidic, green apple flavor in wine. It’s fermentation yields L-lactic acid and causes perceived acidity to soften. Info + Purchase

This test indicates the best moment for grape harvesting and allows alcoholic fermentation to be monitored. It is widely used to determine the dryness of the wine before bottling. Info + Purchase

Sulfite (I and II) Control is a synthetic liquid material that contains stabilized sulfite at adequate concentrations for quality control in laboratories. It does not contain preservatives that could interfere with the measurements. Info + Purchase

Sulfite is the main preservative of wines and musts, due to its antiseptic properties on yeasts and bacteria; it also has antioxidant properties. According to Council Regulation (EC) No 1493/1999 and Council Regulation (EC) Nº 1622/2000, the sulfur dioxide content of wine is limited, as it is considered to be a slightly toxic substance from the point of view of its effects on human physiology. Info + Purchase

Nitrogen compounds (molecules containing a primary amine nitrogen) in must and wine play a key role in fermentation and the potential of microbial stability. Info + Purchase

Determining the total acidity in the must guarantees good fermentation, it is also desired in wine since it is a key factor for conservation, stability of wine over time and also plays a very important role important in the balance and mouthfeel of wine. 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

L-lactic acid is the product of the metabolism of malic acid during the malolactic fermentation. L-lactic acid is perceived as less acidic and softer on the palate compared to malic acid. Info + Purchase

Acetaldehyde is one of the components of the oxidative chain of alcoholic fermentation. Acetaldehyde is also formed in the wine aging process by ethanol oxidation. Acetaldehyde concentration is closely related to SO2 content. This combination is responsible for antioxidant activity. Info + Purchase

Phenol components significantly enhance the antioxidant properties, color and mouthfeel of red wines. The importance of these phenol components in sensory perception requires assay at all stages of the winemaking process. 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