Collection: Cider

35 products
  • Acetic Acid (Liquid), Maxi Y200/Y400
    Acetic acid is produced during both alcoholic and malolactic fermentations and helps enhance flavors and aromas. When the wine is aerated or remains in contact with air, acetic acid bacteria can multiply, leading to a problem known as “acetic spoilage”. The characteristic aroma of this spoilage is due to ethyl acetate. Info + Purchase
  • L-Malic Acid, MAXI kit
    L-malic acid is responsible for the sharply acidic, green apple flavor in wine. It’s fermentation yields L-lactic acid and causes perceived acidity to soften. Info + Purchase
  • D-Glucose / D-Fructose, MAXI size
    This test indicates the best moment for grape harvesting and allows alcoholic fermentation to be monitored. It is widely used to determine the dryness of the wine before bottling. Info + Purchase
  • Annual Renewal of Cloud services (after year 1) for Smart Analysis
    Licenses are for lifetime Info + Purchase
  • TOTAL SO2 - 20 tests / BEER / for Smart Analysis
    Sulfite is the main preservative of wines and musts, due to its antiseptic properties on yeasts and bacteria; it also has antioxidant properties. According to Council Regulation (EC) No 1493/1999 and Council Regulation (EC) Nº 1622/2000, the sulfur dioxide content of wine is limited, as it is considered to be a slightly toxic substance from the point of view of its effects on human physiology. Info + Purchase
  • Total Acidity / 20 tests for Smart Analysis
    Total acidity should be determined in must to ensure good fermentation, as well as in wine after fermentation because it is a key factor for the storage and stability of wine over time. Low acidity means that microbial alterations and wine with defects and of poorer quality is more likely. Low acidity can cause microbial instability that results in wine defects and overall decrease in quality. Wine should have an adequate total acidity value consistent with the other components to achieve good balance. This value can be between 3 and 7 g/L. Info + Purchase
  • Tartaric Acid / 20 tests for Smart Analysis
    Tartaric acid is the main acid of wine that can become insoluble, forming various salts. This acid produces the fruity aromas and freshness of wines and is the most commonly used acidifier. Info + Purchase
  • pH / 20 test kit for WINE / Smart Analysis
    In musts and wines the pH varies depending on the ripeness of the grapes, the concentration of organic acids at the time of harvest, the variety of the grape, the presence and metabolism of micro-organisms and the fermentation temperature etc. The appearance of tartrate precipitates during the wine-making process will alter the final pH of the wine. Info + Purchase
  • Glucose-Fructose / 20 tests, wine
    This test indicates the best moment for grape harvesting and allows alcoholic fermentation to be monitored. It is widely used to determine the dryness of the wine before bottling. Info + Purchase
  • Ammonia - 20 tests for Smart Analysis
    Low nitrogen levels have been related to slow fermentation or sulfide production. Conversely, high levels can lead to microbial instability and production of ethyl carbonate. Info + Purchase
  • PAN / 20 tests for Smart Analysis
    Nitrogen compounds (molecules containing a primary amine nitrogen) in must and wine play a key role in fermentation and the potential of microbial stability. Info + Purchase