Collection: Cider

• Kit volume: 150 ml
• Method: Two-reagent differential at 340 nm
• Limit of linearity: 200 ml/l
• Limit of detection: 3.0 mg/l (ppm)
• 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

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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

Wine color plays a major role in the impression of quality. Color is also an important indicator in many winemaking processes.Regular use of this test allows enologists to document and confirm their own impressions. Info + Purchase

•  Kit volume: 150 ml
• Method: Two-reagent differential at 340 nm
• Limit of linearity: 3000 mg/l
• Limit of detection: 0.02 mg/l (ppm)

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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

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

• Kit volume: 150 ml
• Method: Two-reagent differential at 340 nm
• Limit of linearity: 2 g/l
• Limit of detection: 3 mg/l (ppm)

Info + Purchase