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Enzymatic & Colorimetric Test Kits

Enzymatic & Colorimetric Test Kits

WineKits600
WineKits600

Ready to use Liquid Reagents.

Easy to use.

Stable & reproducible.

Long expiry dates.

Run on any Spectrophotometer.

With Scienze chemists available
for analytical application support...

Ready to use Liquid Reagents.

Easy to use.

Stable & reproducible.

Long expiry dates.

Run on any Spectrophotometer.

With Scienze chemists available
for analytical application support...

Test kits for a wide number of parameters to ensure quality is maintained in every bottle of wine produced. Colorometric test kits starting from $0.70 per test.

Acetic Acid Test Kit

AceticAcidTestKits800_600

Acetic Acid is 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 5 x 20ml

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

ACETIC ACID AUTO KIT 125ml

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

FREE SO2 Test Kit

FreeSO2TestKits800_600

Antioxidant and antiseptic functions of SO2 are well known. SO2 is added to several food compounds to preserve them. In wine the determination is carried out during the whole process of elaboration, from the must to the bottle. The official method of distillation is not practical; the usual one, Ripper, gives good results on whites but not on red wines due to the interference of polyphenols, tannins and color.

FREE SO2 KIT 2 x 100ml

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

Glucose + Fructose Test Kit

Glucose-FructoseTestKits800_600

Glucose, fructose and sucrose are linked the sweetness and energy power of a beverage and, as it ferments, to the alcoholic strength of a wine.
In wine the determination of glucose / fructose is carried out mainly to follow the process of fermentation of wine and to determine the residue at the end of fermentation. Enzymatic way is now official method for many organizations as OIV. Moreover Fehling method is quite impractical and also not determines pentose sugars fermentable as sucrose.

GLUCOSE-FRUCTOSE KIT 5 x 20ml

Number of analyses: manual 50/100 - automatic 200/30  Download Kit Insert ›

GLUCOSE + FRUCTOSE KIT (SEPARATE) 5 x 20ml

Number of analyses: manual 50/100 - automatic 200/300 Download Kit Insert ›

 

L-Lactic Acid Test Kit

L-LacticAcidTestKits800_600

Organic acids that originate from the malo-lactic fermentation (L-lactic acid) or from abnormal re-fermentations due to decomposition of the sugars in the presence of het-ero-lactic bacteria (D-Lactic).
L-lactic acid can be determined at the beginning of malolactic fermentation to see if the inoculation of bacterial works, D-Lactic Acid is a negative index because it gives a bad taste.

D-LACTIC ACID KIT 5x20ml

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

L-LACTIC  ACID KIT 2 x 50ml

Number of analyses: manual 50/100 - automatic 200/30

L-Malic Acid Test Kit

L-MalicAcidTestKits800_600

Organic acid naturally present in must and wine (initial concentration of from about 1.5 g / l to 3.5). The initial monitoring can determine the knowledge of ripening course and subsequently, during and after the malo-lactic fermentation, to verify the end of this fermentation.
D malic is used to grant a higher acidity after malolactic fermentation as stable and non-metabolizable

D-MALIC ACID KIT 5x20ml

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

L-MALIC ACID KIT 2x50ml

Number of analyses: manual 50/100 - automatic 200/30

Protein Stability Test Kit

ProteinStabilityTestKits800_600

This kit is useful for determination of protein stability / instability in wine; to check effectiveness of bentonite and/or other precipitants agents.

PROTEIN STABILITY KIT 50ml

Number of analyses: manual 25/50 - with Hyperlab: 250

Tartaric Acid Test Kit

TartaricAcidTestKits800_600

It is the organic acid is specific of grapes, the most important of fixed acids, the stronger, the more dissociated, and the most resistant to the action of the decomposing bacteria. In wine its concentration decreases by precipitation of potassium bitartrate during the process of tartaric stabilization; it is determined on the must, on the wine after tartaric stabilization and before bottling.

TARTARIC ACID KIT 170ml

Number of analyses: manual 68/136 - automatic 400/500

Total SO2 Test Kit

TotalSO2TestKits800_600

Antioxidant and antiseptic functions of SO2 are well known. SO2 is added to several food compounds to preserve them.
In wine the determination is carried out during the whole process of elaboration, from the must to the bottle. The official method of distillation is not practical; the usual one, Ripper, gives good results on whites but not on red wines due to the interference of polyphenols, tannins and color.

TOTAL SO2 KIT 5 x 20ml

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

Learn more about how these kits will meet your requirements

Learn more about how these kits will meet your requirements

Need more information / Questions?

Need more information / Questions?

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TartaricAcidTestKits800_600

It is the organic acid is specific of grapes, the most important of fixed acids, the strong-er, the more dissociated, and the most resistant to the action of the decomposing bac-teria. In wine its concentration decreases by precipitation of potassium bitartrate dur-ing the process of tartaric stabilization; it is determined on the must, on the wine after tartaric stabilization and before bottling.

TARTARIC ACID KIT 170ml

Number of analyses: manual 68/136 - automatic 400/500

Download Kit Insert ›