Dairy

6 products
  • 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
  • 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
  • Glycerol is an indicator of the quality of finished wine and is extremely important for the mouthfeel. High glycerol concentrations add sweetness, body and fullness to the wine. 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

  • FLASH2 is an automatic titrator designed to meet the needs of enology, food, environmental and chemical industries.

    Flash2 determine pH and TA. These key parameters influence taste, mouthfeel, preservation, and stability over time. 

    • Available with 1 or 2 burettes
    • Efficient use of reagent consumption
    • Eliminate single-use plastic materials

    With FLASH2, reduce manual labor time by ~80% with high dosing accuracy and precision.

    Save administrative hours on manual data entry to improve audit compliance, reducing risk of fines with seamless digital data management and traceability.

    Support certification processes, reducing compliance costs and audit preparation time by ensuring full traceability as it is GLP-compliant and has an audit trail.

    Info + Purchase
  • Histamine is a biogenic amine, a chemical compound formed by the action of microorganisms on amino acids present in foods. High amounts of histamine in food can cause organoleptic alterations as well as trigger undesirable effects once consumed and, therefore, histamine concentrations should be controlled. Although it is true that there are currently no global regulations, acceptable limits for histamine concentrations in wines are around 10 ppm. Info + Purchase