Cider

31 products
  • Precise analysis of sucrose or total sugar is important for many winecellars in two winemaking operations. Sparkling wine (cava, champagne, etc.) production: adding sucrose once alcoholic fermentation has been carried out in order to achieve a secondary fermentation that produces CO2, which is retained in the wine. 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
  • Tartaric acid is the main acid of wine that can become insoluble, forming various salts. This acid produces the fruity aromas and freshness of wines and is the most commonly used acidifier. Info + Purchase
  • In musts and wines the pH varies depending on the ripeness of the grapes, the concentration of organic acids at the time of harvest, the variety of the grape, the presence and metabolism of micro-organisms and the fermentation temperature etc. The appearance of tartrate precipitates during the wine-making process will alter the final pH of the wine. Info + Purchase
    • Kit volume: 225 ml
    • Method: Two-reagent differential at 405 nm
    • Limit of linearity: 400 mg/l
    • Limit of detection: 1 mg/l (ppm)
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  • 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
  • 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
  • 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
  • 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
    • Kit volume: 150 ml
    • Method: Two-reagent differential at 340 nm
    • Limit of linearity: 400 mg/l
    • Limit of detection: 1 mg/l (ppm)
    Info + Purchase
    • Kit volume: 150 ml
    • Method: Two-reagent differential at 620 nm
    • Limit of linearity: 12 g/l
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    • Kit volume: 150 ml
    • Method: Two-reagent differential at 340 nm
    • Limit of linearity: 200 ml/l
    • Limit of detection: 3.0 mg/l (ppm)
    • Low nitrogen levels have been related to slow fermentation or sulfide production. Conversely, high levels can lead to microbial instability and production of ethyl carbonate
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