Kombucha

Admeo is offering enzymatic and colorimetric reagent kits for more than fourteen quality parameters in kombucha. 

Our reagent kits stand out for cost efficiency because of the shelf life of 18 to 36 months. 

Calibration standard is included in every kit. 

28 products
  • 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: 150 ml
    • Method: Two-reagent differential at 620 nm
    • Limit of linearity: 12 g/l
    Info + Purchase
    • Multi parameter quality control
    • 2 x 10ml
    • Acetic Acid, Ammonia, Citric Acid, D-Gluconic Acid, D-Glucose, D-Glucose/D-Fructose, Glycerol, D=Lactic Acid, L-Lactic Acid, Primary Amino Nitrogen, Sucrose/D-Glucose/D-fructose, L-Malic Acid. (12 total tests)
    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 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
    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: 3000 mg/l
    • Limit of detection: 0.02 mg/l (ppm)
    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
  • 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

  • Flash2 is an automatic titrator for wine, dairy, juice, sauces and oils to determine pH, TA and SO₂. These key parameters influence taste, mouthfeel, preservation, and stability over time. 

    • Available with 1 or 2 burettes
    • Efficient use of reagent consumption
    • Eliminates single-use plastic materials
    Info + Purchase

  • QA/QC has never been so easy with our assisted analytical system:

    • Connected
    • Smart and intuitive
    • Robust and accurate
    • The first assisted analytical system with connectivity from any PC, tablet, or phone via web browser
    • User-friendly and intuitive software built into SPICA eliminates the need for a dedicated PC
    • LED light source included 280nm for Total Phenolics Index
    • Extends reagents shelf life by loading directly from box to analyzer

     

    Info + Purchase

  • D-Glucose/D-Fructose Control (HIGH)D-Glucose/D-Fructose Control (HIGH)

    • Kit volume: 10 ml


    Info + Purchase