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. 

29 products
    • 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)
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  • 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
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    • Kit volume: 150 ml
    • Method: Two-reagent differential at 340 nm
    • Limit of linearity: 400 mg/l
    • Limit of detection: 1 mg/l (ppm)
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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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  • 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
  • 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
    •  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)
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  • 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

  • Ethanol is a small molecule present mainly in alcoholic beverages, medicinal preparations and food.

    Ethanol helps to determine fruit quality in the low-alcohol range.

    The reagent uses a safe, enzyme-based chemical reaction where alcohol dehydrogenase (ADH) converts ethanol into another compound that can be measured by light absorption, ensuring precision. 

    This kit is ready to use, no mixing or preparation required.

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

    The FLASH2 increases throughput, allowing labs to handle more samples per hour through batch processing.

    Minimize rework and chemical waste due to incorrect titrations, enabling faster decisions during analysis.

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

    Annual savings on consumables supports sustainability reporting, enhancing brand reputation and reduced reagent consumption without plastic disposables.

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

    Reduce the need for lab expansion by saving valuable lab bench space with a compact footprint.

    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
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  • With SPICA, ensure precise analysis, providing trustworthy results for winemaking processes and quality control with accurate and reliable enzymatic measurements while improving profit.

    Reduce training time and errors, making it accessible for winemakers with varying levels of expertise with an intuitive interface and easy navigation while reducing cost.

    Versatile functionality allows winemakers to analyze various aspects of grape and wine composition and is capable of performing a wide range of enzymatic assays.

    Accelerate decision-making in the winemaking process, ensuring timely adjustments for optimal results with a quick turnaround time for enzymatic assays.

    Minimize manual intervention, reducing the risk of errors and enabling winemakers to focus on creativity via streamlined processes with automation.

    Maximize available space in wineries, ensuring adaptability to different production environments which saves valuable lab bench space.

    Facilitate seamless data transfer and collaboration, enhancing overall winery connectivity, integrating data management systems and external devices.

    Ensure the consistency and quality of wine production, contributing to the overall excellence of wines with built-in quality control features.

    SPICA provides a cost-effective solution without compromising on the quality of winemaking analysis with affordable operation and maintenance costs.

    Stable and optimal conditions for enzymatic reactions contribute to the accuracy of wine analysis by providing consistent and reliable illumination for assays with the LED light source.

    QA/QC has never been so easy with SPICA:

    • 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

     

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