Wine

Admeo supports quality control solutions that help wine producers maintain consistency, stability, and quality throughout fermentation, aging, and bottling. Our goal is to support your lab’s precise and reproducible monitoring of parameters such as acidity, sugar levels, and microbial stability, helping winemakers make wines that reflect their intended style and character.

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
  • 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
  • Ascorbic 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
  • 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