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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Anthocyanins - 20 tests for Smart Analysis, 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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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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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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Casein, ELISA, 96 wellsCasein is an allergenic protein present in cow’s milk and dairy products made from cow’s milk. The presence of traces of these proteins must be labeled due to the risk it poses to the health of people with allergies, as set forth in the legislation. In addition to foods that naturally contain casein, there may be traces of these proteins in processed foods due to cross-contamination or the use of additives. Caseins are used as clarifier or fining agent in the winemaking process. Info + Purchase
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Catechins, reagent kit for wineCatechins reduce and prevent anthocyanin oxidation, keeping them from being precipitated. They are also responsible for the bitterness, astringency, yellow hue, structure and stability of the wine. When catechins are polymerized, they form procyanidins that gradually form complexes with proteins, peptides and polysaccharides. Info + Purchase
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Citric Acid, reagent kit for wineCitric acid is an organic acid naturally present in wine that contributes to total wine acidity. Its content is higher in white wine, as the content in red wine drops during malolactic fermentation yielding volatile acids. The permissible legal limit is 1 g/L, and its concentration must be controlled by wine exporters. Info + Purchase
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Color / Smart AnalysisWine color plays a major role in the impression of quality. Color is also an important indicator in many winemaking processes.Regular use of this test allows enologists to document and confirm their own impressions. Info + Purchase
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Color, reagent kit for wine, cider, kombucha and beerWine color plays a major role in the impression of quality. Color is also an important indicator in many winemaking processes.Regular use of this test allows enologists to document and confirm their own impressions. Info + Purchase
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Control Wine, RedControl Wine (white and red) is a wine (10 x 5 ml) that contains various components at adequate concentrations for quality control in laboratories. The product is designed for intra-laboratory quality control and is supplied with acceptable value intervals. Info + Purchase
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Control Wine, WhiteControl Wine (white and red) is a wine (10 x 5 ml) that contains various components at adequate concentrations for quality control in laboratories. The product is designed for intra-laboratory quality control and is supplied with acceptable value intervals. Info + Purchase
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Copper, reagent kit for wineCopper is a metal that clearly originates in the process of vinegrowing. The main source is phytosanitary treatments of vineyards to prevent mildew. During harvest, the copper content may be 4 to 6 mg/L. During fermentation its concentration decreases to 0.2-0.3 mg/L due to the formation of copper sulfides or the presence of yeasts that fix the copper contained in the medium.The OIV has set a maximum acceptable limit of copper of 1 mg/L. Info + Purchase
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