Collection: Wine
Admeo is offering enzymatic and colorimetric reagent kits for more than 26 quality parameters in wine.
Our reagent kits stand out for cost efficiency because of the shelf life of 18 to 36 months.
Calibration standard is included in every kit.
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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 wine and beerCitric 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, 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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D - Lactic Acid, reagent kit for wineThe excess of bacteria that are producing D-Lactic acid can inhibit alcoholic fermentation, converting some sugars into D-lactic acid. This is one of the main problems in the winemaking process. Levels above 0.3 g/L of D-lactic acid indicate bacterial contamination. Info + Purchase
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D-Gluconic Acid / D-, reagent kit for wineD-gluconic acid is an indicator of grape deterioration and sanitary condition Info + Purchase
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D-Gluconic Acid / D-, 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: 2 g/l
- Limit of detection: 3 mg/l (ppm)
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D-Glucose / D-Fructose, MAXI sizeThis 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
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D-Glucose / D-Fructose, reagent kit for wine, cider, beer and kombuchaThis 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
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