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
  • 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
  • Lysozyme is an allergenic protein contained in eggs and egg products. As set forth by law, the presence of traces of this protein should be labeled due to the risk posed to the health of allergic individuals. In addition to foods that naturally contain lysozyme, there may be traces of this protein in processed foods due to cross-contamination or the use of additives. Lysozyme is used as a preservative in the winemaking process. Info + Purchase
  • MULTICAL is a multiparameter calibrator with five synthetic matrix liquid levels (5 x 10 mL). It contains various analaytes at adequate concentrations for the calibration of the measurement procedures. Info + Purchase
    • Multi parameter quality control
    • 2 x 10ml
    • Acetic Acid, Ammonia, Citric Acid, D-Gluconic Acid, D-Glucose, D-Glucose/D-Fructose, Glycerol, D=Lactic Acid, L-Lactic Acid, Primary Amino Nitrogen, Sucrose/D-Glucose/D-fructose, L-Malic Acid. (12 total tests)
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  • Ochratoxin-A is a nephrotoxic and hepatocarcinogenic microtoxin produced by Penicillium verrucosum and P. viridicatum as well as by several species of Aspergillus, such as A. ochraceus in warm tropical areas of the world. Ochratoxin-A has been found in several cereals and other plant products, in coffee, wine and animal feed. The legally-established maximum levels in Europe for ochratoxin-A depend on whether the food is being used directly for human consumption or as a raw material for prepared products, varying between 2 and 20 μg/kg (ppb). Info + Purchase
    • ELISA / Rapid test
    • 10 tests
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  • Ovalbumin is an allergenic protein contained in eggs and egg products. As set forth by law, the presence of traces of this protein should be labeled due to the risk posed to the health of allergic individuals. In addition to foods that naturally contain ovalbumin, there may be traces of this protein in processed foods due to cross-contamination or the use of additives. Ovalbumin is used as a clarifier finding agent in the winemaking process. Info + Purchase
  • In musts and wines the pH varies depending on the ripeness of the grapes, the concentration of organic acids at the time of harvest, the variety of the grape, the presence and metabolism of micro-organisms and the fermentation temperature etc. The appearance of tartrate precipitates during the wine-making process will alter the final pH of the wine. Info + Purchase
  • Phenol components significantly enhance the antioxidant properties, color and mouthfeel of red wines. The importance of these phenol components in sensory perception requires assay at all stages of the winemaking process. Info + Purchase
  • The amount of potassium in grape must varies between 600 and more than 2500 mg/L in certain varieties of red wine. During véraison, soil potassium moves toward the fruit where it forms soluble potassium bitartrate. Alcohol and low temperatures can reduce its solubility, leading to precipitation. 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
    • Kit volume: 150 ml
    • Method: Two-reagent differential at 340 nm
    • Limit of linearity: 400 mg/l
    • Limit of detection: 1 mg/l (ppm)
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