Collection: Wine

Pyruvic acid is an organic acid naturally present in wine and one of the acids that most influences its body and mouthfeel. Pyruvic acid is a result of the fermentation process and contributes to the organoleptic properties of wine, but must be controlled because selective sulfite-binding shortens the life of the wine. Info + Purchase

With SPICA, ensure precise analysis, providing trustworthy results for winemaking processes and quality control with accurate and reliable enzymatic measurements while improving profit.

Reduce training time and errors, making it accessible for winemakers with varying levels of expertise with an intuitive interface and easy navigation while reducing cost.

Versatile functionality allows winemakers to analyze various aspects of grape and wine composition and is capable of performing a wide range of enzymatic assays.

Accelerate decision-making in the winemaking process, ensuring timely adjustments for optimal results with a quick turnaround time for enzymatic assays.

With automation, reduce the risk of errors and enabling winemakers to focus on creativity via streamlined processes with automation.

Maximize available space in wineries, ensuring adaptability to different production environments which saves valuable lab bench space.

Facilitate seamless data transfer and collaboration, enhancing overall winery connectivity, integrating data management systems and external devices.

Ensure the consistency and quality of wine production, contributing to the overall excellence of wines with built-in quality control features.

SPICA provides a cost-effective solution without compromising on the quality of winemaking analysis with affordable operation and maintenance costs.

Stable and optimal conditions for enzymatic reactions contribute to the accuracy of wine analysis by providing consistent and reliable illumination for assays with the LED light source.

QA/QC has never been so easy with SPICA:

• Connected
• Smart and intuitive
• Robust and accurate
• The first assisted analytical system with connectivity from any PC, tablet, or phone via web browser
• User-friendly and intuitive software built into SPICA eliminates the need for a dedicated PC
• LED light source included 280nm for Total Phenolics Index
• Extends reagents shelf life by loading directly from box to analyzer

 

Info + Purchase

Info + Purchase

Precise analysis of sucrose or total sugar is important for many winecellars in two winemaking operations. Sparkling wine (cava, champagne, etc.) production: adding sucrose once alcoholic fermentation has been carried out in order to achieve a secondary fermentation that produces CO2, which is retained in the wine. Info + Purchase

Sulfite (I and II) Control is a synthetic liquid material that contains stabilized sulfite at adequate concentrations for quality control in laboratories. It does not contain preservatives that could interfere with the measurements. Info + Purchase

Traditional methods of tannin determination require the preparation of specific reagent solutions and are demanding in time and preparation. This kit is based on the methylcellulose precipitable method (MCP), improving its usability and stability.

Tannins are a group of phenolic compounds found naturally in the skin, seeds and stems of grapes used in wine, as well as in the barrels where wine is aged.

They are the compounds responsible for the sensation of astringency in wine due to their ability to precipitate salivary proteins, creating a particular tactile sensation. 

Tannins influence the structure of the wine and contribute to its aging capacity. 

Info + Purchase

Tartaric acid is the main acid of wine that can become insoluble, forming various salts. This acid produces the fruity aromas and freshness of wines and is the most commonly used acidifier. Info + Purchase

Determining the total acidity in the must guarantees good fermentation, it is also desired in wine since it is a key factor for conservation, stability of wine over time and also plays a very important role important in the balance and mouthfeel of wine. Info + Purchase

• Kit volume: 150 ml
• Method: Two-reagent differential at 620 nm
• Limit of linearity: 12 g/l

Info + Purchase

Sulfite is the main preservative of wines and musts, due to its antiseptic properties on yeasts and bacteria; it also has antioxidant properties. According to Council Regulation (EC) No 1493/1999 and Council Regulation (EC) Nº 1622/2000, the sulfur dioxide content of wine is limited, as it is considered to be a slightly toxic substance from the point of view of its effects on human physiology. Info + Purchase

• Kit volume: 225 ml
• Method: Two-reagent differential at 405 nm
• Limit of linearity: 400 mg/l
• Limit of detection: 1 mg/l (ppm)

Info + Purchase

The Y15 is the reliable and cost-efficient analyzer providing answers to most of your winemaking questions within minutes. Contact your favorite Admeo Representative for unconditional information Info + Purchase