ONE Food and Beverage Analyzer
ONE Food and Beverage Analyzer
ONE analyzer has been designed for chemical, enzymatic and colorimetric analyses in the food and beverage field and is very useful for controlling the quality of every phase of production.
ONE analyzer has been designed for chemical, enzymatic and colorimetric analyses in the food and beverage field and is very useful for controlling the quality of every phase of production.
Main Features
• More than 132 programmable methods
• 55 pre‐loaded methods optimized with Steroglass enzymatic and colorimetric Kits.
• Easy Software with step‐by‐step procedures
• 9 positions thermal block for cuvette incubation (25‐45°C)
• Data shown on display
• Integrated printer
Analytical Techniques
• End point
• Kinetics
• Fixed time
• Algorithms: linear and polynomial
• Colour determination at 420+520+620 nm
(for oenological application)
Technical Specifications
• Emission source: halogen lamp 12V, 20W long life
• Filter selection: automatic, N°8 interferential filters: 340‐420‐492‐520‐578‐620‐650‐700nm
• Photometric range: 0 – 3.0 O.D.
• Reading time: programmable from 1 to 999 seconds
• Incubation time: programmable from 1 to 999 seconds
• Temperature control: 25 °C – 45 °C (±1°C)
• Display: 128 x 64 pixel
• Printer: integrated
• Dimensions: lxdxh 9x35x18cm
• Weight: ~ 5 Kg
•Power supply: 220 V ‐ 50/60 Hz (120 V ‐ 60 Hz available)
For more information please email info@scienze.nz and one of our technical specialists will contact you directly to discuss your needs.
Enzymatic & Colorimetric Test Kits
Test kits for a wide number of parameters starting from $0.70 per test.
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
Fruit juice and wine contains iron: from grapes, from the ground, from manipulation, transport etc. The determination is performed to determine whether to proceed to the stage of "de-metallization". Colorimetric method is becoming "routine" as allows precise deter-mination at low concentrations.
IRON KIT 5x20 ml
Number of analyses: manual 50/100 - automatic 200/300
Iso-citric acid is a carboxylic acid commonly used as a marker for judging the authenticity of fruit juices.
In orange juice, for example, the citric acid / acid D-isocitric ratio is usually less than 130, a higher value is generally indicative of adul-teration.
ISO-CITRIC ACID KIT
Number of analyses: manual 50/100 - automatic 200/300
Organic acids that originate from the malo-lactic fermentation (L-lactic acid) or from abnormal re-fermentations from decomposition of the sugars in the presence of hetero-lactic bacteria (D-Lactic). L-lactic acid can be determined at the beginning of malolactic fer-mentation to see if the inoculation of bacterial works, D-Lactic Acid is a negative index because it gives to wine a bad taste.
D-LACTIC ACID
Number of analyses: manual 50/100 - automatic 200/300
L-LACTIC ACID
Number of analyses: manual 50/100 - automatic 200/300
Present in wine in greater quantity than calcium, plays an important role in the precipitation of colloids.
MAGNESIUM KIT 2x100ml
Number of analyses: manual 66/132 automatic 264/330
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 fermenta-tion, 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
Number of analyses: manual 50/100 - automatic 200/300
L-MALIC ACID KIT
Number of analyses: manual 50/100 - automatic 200/300
Organic acid produced by fermentation glycerol-pyruvic. Fermentation on wine is not just a pure alcoholic fermentation, part of the sugar molecules are in fact degraded by fermentation glycerol-pyruvic in glycerin and pyruvic acid. Their determination is performed during fermentation to contain the training, especially because it combines highly SO2.
PYRUVIC ACID KIT
Number of analyses: manual 50/100 - automatic 200/300
They are extremely important because they characterize Organolep-tic aspect of wine. Already present in the must due to continually polymerization pro-cesses between anthocyanins and tannins evolve over time. It 's important even to check polyphenols in grapes in order to deter-mine the proper maturation.
TOTAL POLYPHENOLS
Number of analyses: manual 100/200 - automatic 400/600
Dominant element between cations present in wine. The excess of potassium is removed through the tartaric stabiliza-tion and the determination is carried out before and after this pro-cess in order to verify the good performance.
POTASSIUM KIT
Number of analyses: manual 50/100 - automatic 200/300
This kit is useful for determination of protein stability / instability in wine; to check effectiveness of bentonite and/or other precipitans agents.
PROTEIN STABILITY KIT
Number of analyses: manual 25/50
R.A.N. is the sum of AMMONIACAL NITROGEN and ALPHA-AMINO NITROGEN. They are really important in relation to protein stability and evaluation of the "authenticity" of the wine: ammonia nitrogen may be added to mask the lack of amino acids derived from grapes. The available nitrogen (RAN) is also a factor of great importance to determine whether there are sufficient nutrients in musts to the growth of yeasts responsible for alcoholic fermentation. This method replaces the FORMALIN N° which proved to be carcinogenic! In fact sum of ammoniacal and α-amino nitrogen corresponds to the num-ber of Formolo.
NITROGEN A-AMINO KIT
Number of analyses: manual 60/120 - automatic 240/360
NITROGEN AMMONIA KIT
Number of analyses: manual 50/100 - automatic 200/300
Glucose, fructose and sucrose are linked to the alcoholic strength of
a drink as it ferments and of the sweetness and energy power of a wine.
The determination of glucose / fructose is carried out mainly to fol-low 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 im-practical and also not determines pentose sugars fermentable as sucrose.
GLUCOSE-FRUCTOSE KIT
Number of analyses: manual 50/100 - automatic 200/300
GLUCOSE + FRUCTOSE KIT (SEPARATE)
Number of analyses: manual 50/100 - automatic 200/300
Antioxidant and antiseptic functions of SO2 are well known. The determination is carried out during the whole process of elabo-ration of the wine, from the must to the bottle.
The official method of distillation is not practical; the usual one, Rip-per, gives good results on whites but not on red wines due to the interference of polyphenols, tannins and color. The colorimetric method correlates well with the official method
FREE SO2 KIT
Number of analyses: manual 100/200 - automatic 400/600
TOTAL SO2 KIT
Number of analyses: manual 50/100 - automatic 200/300
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. 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. The colorimetric method is really simple to apply.
TARTARIC ACID KIT
Number of analyses: manual 68/136 - automatic 400/500
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