Wine

Admeo is committed to helping winemakers make better decisions through reliable, real-time data. For winemakers and wine labs our enzymatic and colorimetric reagent kits test 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. 

Our skilled and dedicated team is always ready to help. 

62 products
  • This 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
  • D-Glucose/D-Fructose Control (HIGH)D-Glucose/D-Fructose Control (HIGH) Info + Purchase

  • FLASH2 is an automatic titrator designed to meet the needs of enology, food, environmental and chemical industries.

    Flash2 determine pH and TA. These key parameters influence taste, mouthfeel, preservation, and stability over time. 

    • Available with 1 or 2 burettes
    • Efficient use of reagent consumption
    • Eliminate single-use plastic materials

    With FLASH2, reduce manual labor time by ~80% with high dosing accuracy and precision.

    Save administrative hours on manual data entry to improve audit compliance, reducing risk of fines with seamless digital data management and traceability.

    Support certification processes, reducing compliance costs and audit preparation time by ensuring full traceability as it is GLP-compliant and has an audit trail.

    Info + Purchase
  • Most sulfur dioxide added to the must or wine combines with different organic compounds. This is the predominant fraction in wine; however, there is another fraction that is not combined, namely, free SO2. Although it is present in lower amounts, its antiseptic and antioxidant properties are superior to those of combined sulfite. Info + Purchase
  • Most sulfur dioxide added to the must or wine combines with different organic compounds. This is the predominant fraction in wine; however, there is another fraction that is not combined, namely, free SO2. Although it is present in lower amounts, its antiseptic and antioxidant properties are superior to those of combined sulfite. Info + Purchase
  • Glycerol is an indicator of the quality of finished wine and is extremely important for the mouthfeel. High glycerol concentrations add sweetness, body and fullness to the wine. 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
  • IONS MULTICAL. 5 levels with 10 mL. Multiparameter calibrator with five synthetic matrix liquid levels that contain various metals at adequate concentrations to calibrate the measurement procedures. Info + Purchase
  • Metal components in wine can originate in grapes or the machinery used to make wine. A high iron content can cause clouding due to a lack of solubilization, thus affecting the color and clarity of the wines. Info + Purchase
  • L-lactic acid is the product of the metabolism of malic acid during the malolactic fermentation. L-lactic acid is perceived as less acidic and softer on the palate compared to malic acid. Info + Purchase
  • L-lactic acid is the product of the metabolism of malic acid during the malolactic fermentation. L-lactic acid is perceived as less acidic and softer on the palate compared to malic acid. Info + Purchase
  • L-malic acid is responsible for the sharply acidic, green apple flavor in wine. It’s fermentation yields L-lactic acid and causes perceived acidity to soften. Info + Purchase