It is the product of intermediate oxidation of ethyl alcohol, before this becomes acetic acid. Being index of initial oxidation of the wine, it is good to determine the acetaldehyde throughout the processing phase of the wine, and also in the refining phase, as well as before bottling. The determination of acetic aldehyde is also very important during the practice of micro-oxygenation (its concentration remains con-stant)

ACETALDEHYDE KIT

Number of analyses: manual 50/100 - automatic 200/300

It 's a product of oxidation of ethanol, and represents about 95% of volatile acidity.
The volatile acidity provides information on the health of a wine, whether legacy of disease, winemaking wrong or faulty storage. The optimum concentration varies from 0.2 to 0.7 g / l (e.g. legal limit for many standards is about 1 g / l, dependent on the degree of alcohol). The traditional analytical method, by distillation in steam current, cannot be automated and longer to perform than the enzymatic method.

ACETIC ACID KIT

Number of analyses: manual 50/100 - automatic 200/300

ACETIC ACID AUTO KIT

Number of analyses with Hyperlab: 400/500
Suggested for direct reading use only

The L-ascorbic acid is a naturally occurring organic compound with antioxidant properties widely used on food & beverage industry to prevent oxidation of aromatic fractions and coloring of various bever-ages such as wines, musts, fruit juices, etc ....

L-ASCORBIC KIT

Number of analyses: manual 25 - automatic 200/250

They are part of the phenolic compounds of grapes and wine, the main red and blue dyes.
They are and extremely important to the organoleptic characteris-tics of a wine. They are determined during the maceration of red grapes, during and after fermentation.
Together with the dosage of total polyphenols help to determine whether a product deserves to be "refined". The most reliable method, even if difficult to perform, is in HPLC. The colorimetric method correlates however broadly satisfactory.

ANTHOCYANINS KIT

4x50ml Reagent R1 (liquid, blue cap)

Number of analyses: manual 100/200 - automatic 400/600

In must tends to precipitate during alcoholic fermentation. It 's important to determine the concentration (which should not ex-ceed about 80 g/l) to prevent precipitation of neutral calcium tartrate. The colorimetric method responds very well to the need for this de-termination.

CALCIUM KIT

Number of analyses: manual 100/200 - automatic 400/600

They are part of the family of polymers condensed tannins present in grapes and wine. The analysis is carried out during the period of maceration, on must, before and after fermentation on the finished wine. Even in this case, the colorimetric analysis is the best solution and the most convenient one.

CATECHINS KIT

Number of analyses: manual 50/100 - automatic 200/300

They are present in wines in varying amounts. The analysis on the finished product is carried out to verify the con-tent according to the law limits.

Analysis is usually carried out by silver-metric titration while colori-metric method, which is also very accurate, is now in routine use of many laboratories.

CHLORIDE KIT

Number of analyses: manual 66/132 - automatic 264/330

Organic acid naturally present in the wine. Contributes to the for-mation of total acidity and has the property to involve ferric iron in a soluble complex anion. The analysis is performed to determine the concentration present and evaluate possible additions to reach the desired level of total acidity.

CITRIC ACID KIT

Number of analyses: manual 25/50 - automatic 100/150

Important parameter to qualify a red wine, and the color points help to assess the commercial value. The reading of the samples at 420 and 520 nm determines the color points (intensity) and the relationship with the hue, considering how heavy the contribution of red / purple on the yellow / brown. This method also allows reading at 620 nm.

COLOR KIT

Number of analyses: manual 200/400 - automatic 800/1200

The grape juice contains copper both from grapes (minimally) and from cupric treatments. The copper should be determined after fer-mentation to assess whether or not to proceed to the stage of "de-metallization", as there is a legal limit expected. The method of analyses could be atomic absorption (very expen-sive) or stripping. Colorimetric method works well on white wines, anyway on red needs a little bit long sample preparation.

COPPER KIT

Number of analyses: manual 50/100 - automatic 200/300

A small amount of ethanol is naturally present in citrus fruits and orange juice, produced through fermentation processes carried out by yeasts that convert sugars into carbon dioxide and ethanol. The ethanol concentration increases as the fruit ripens and has to be checked on finish juice as per legal limit.

This kit can be used for low ethanol concentration, lower than 0,5%Vol

KIT ETHANOL

Number of analyses: manual 25/50 - automatic 100/200

Produced during glycero-pyruvic fermentation, it greatly contributes to the characteristics of the wine giving harmonic taste sensation, body and roundness. It would be appropriate to determine it after every re-fermentation. "Trinder" method (colorimetric final stage) is suggested on wine, new UV is the best option for fruit juice and must.

GLICERINE KIT

Number of analyses: manual 100/200 - automatic 400/600

Organic acid from glucose by oxidation of the aldehyde function caused by an enzyme present on molds. The analysis is carried out on the raw material, the must and wine. It is very important for im-porters and users of the grapes from different backgrounds. The enzymatic way is the analytical method faster and more precise.

D-GLUCONIC ACID KIT

Number of analyses: manual 25/50 - automatic 100/150