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