Beer

Admeo is proud to offer state-of-the-art spectro-photometric systems for breweries of any size. Please explore our offerings and let us hear from you.

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15 products
  • 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
  • Acetic Acid (Liquid) Y200 / Y400 format. Replace 23810 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
  • 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
    • 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
  • 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
    • Range 10 to 250 mg/l (or ppm)
    • Sulphates reagent kit, colorimetric for Smart Analysis
    • Kit is for 20 tests, reagent A pre-filled into sample cuvette
    • Minimal pipetting required
    • Calibration for Smart Analysis in included with QR code, no extra work or process
    Info + Purchase

  • Licenses are for lifetime

    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
  • 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
  • The Y15 is the reliable and cost-efficient analyzer providing answers to most of your winemaking questions within minutes. Contact your favorite Admeo Representative for unconditional information Info + Purchase
  • DNAPhone Base Kit BEER Incl. device, analysis app, license for 5 parameters and 1 year cloud data subscription 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