Enzymatic & Colorimetric

Enzymatic and colorimetric analyses are trusted laboratory techniques for quantifying critical beverage components, including glucose, fructose, malic acid, ammonia, sulfites, and color compounds. By combining validated reagent chemistry with automated analyzers, laboratories can generate rapid, precise measurements for quality control.
4 products
  • 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
  • Acid wash solution for Y200 and Y400 analyzers. Info + Purchase
  • 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
  • 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