Reagents

BioSystems’ reagents are manufactured under stringent quality standards and have a long shelf life, so you can make full use of your quality control investment. BioSystems offers more than 30 enzymatic and colorimetric kits for organic acids, sugars, sulfites, phenolics, and more.

With dependable lot-to-lot consistency and compatibility with supported analyzers, these reagents help labs maintain confidence in their results while improving operational efficiency. In addition to AOAC, ISO and OIV validation, BioSystems’ kits are validated with reference laboratories around the world as well as with in-house QC validation.

60 products
  • Most sulfur dioxide added to the must or wine combines with different organic compounds. This is the predominant fraction in wine; however, there is another fraction that is not combined, namely, free SO2. Although it is present in lower amounts, its antiseptic and antioxidant properties are superior to those of combined sulfite. Info + Purchase
  • Acetic Acid (Liquid) Replaces 12810 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
  • L-malic acid is responsible for the sharply acidic, green apple flavor in wine. It’s fermentation yields L-lactic acid and causes perceived acidity to soften. Info + Purchase
  • Sulfite (I and II) Control is a synthetic liquid material that contains stabilized sulfite at adequate concentrations for quality control in laboratories. It does not contain preservatives that could interfere with the measurements. 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
  • MULTICAL is a multiparameter calibrator with five synthetic matrix liquid levels (5 x 10 mL). It contains various analaytes at adequate concentrations for the calibration of the measurement procedures. Info + Purchase
  • Acetic Acid (Liquid) Y200 / Y400 format. Replace 23810 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
  • 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
  • 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
  • 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
  • L-malic acid is responsible for the sharply acidic, green apple flavor in wine. It’s fermentation yields L-lactic acid and causes perceived acidity to soften. Info + Purchase
  • Nitrogen compounds (molecules containing a primary amine nitrogen) in must and wine play a key role in fermentation and the potential of microbial stability. Info + Purchase