Enzymatic & Colorimetric Test Kits
Enzymatic & Colorimetric Test Kits
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
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
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, 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
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
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
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
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
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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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