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

78 products
  • These vials fit the Smart Analysis centrifuge Info + Purchase
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
    • 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