Collection: Wine
Admeo is offering enzymatic and colorimetric reagent kits for more that 26 quality parameters in fermenting juice and wine.
Our reagent kits stand out for cost efficiency because of shelf life of 18 to 36 months and a minimum of 30 day work life.
Calibration standard is included in every kit or calibration factors are stored in QR code on reagent kit package for Smart Analysis calibration
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Acetaldehyde, reagent kit for wine and beerAcetaldehyde 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
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Acetic Acid (Liquid) 100 ml Y15/Y25Acetic 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
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Acetic Acid (Liquid) Y200 / Y400 and Spica formatAcetic 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
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Acetic Acid (Liquid), Maxi Y200/Y400Acetic 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
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Acetic Acid, Y200 / Y400 formatAcetic 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
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Acetic Acid, MAXI size, Y200/Y400Acetic 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
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Ammonia, reagent kit for wineLow 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
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Ammonia, Y200 / Y400 and Spica format, reagent kit for wine, kombucha and cider
- 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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Anthocyanins, reagent kit for wineAnthocyanins 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
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Ascorbic acid, reagent kit for wineAscorbic acid is a compound found in ripe grapes at very low levels compared with other acids (30-60 mg/L). It disappears rapidly when grapes are crushed, leading to early oxidation of must. Due to its reducing properties, ascorbic acid is used as an antioxidant. Info + Purchase
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Calcium
- Kit volume: 80 ml
- Method: Two-reagent differential at 635 nm
- Limit of linearity: 180 ml/l
- Limit of detection: 2.0 mg/l (ppm)
- Calcium is present in wine at concentrations of 6 to 165 mg/L. Instability due to calcium tartrate appears at 4 to 7 months of fermentation.
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Carbon Dioxide (CO2), reagent kit for wineCarbon dioxide is a natural gas produced during fermentation that is dissolved in wines. The addition of CO2 during preparation directly affects the aroma and taste of wine and can enhance freshness and acidity in the mouth, softening the sweetness. However, it can also intensify bitterness and astringency. Info + Purchase
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