Reagents

With a long shelf life, we offer more than 30 enzymatic and colorimetric kits for organic acids, sugars, sulfites, phenolics and more. 

In addition to AOAC and OIV validation, our kits are validated with reference laboratories around the world as well as with in-house QC validation from BioSystems. 
52 products
  • Citric acid is an organic acid naturally present in wine that contributes to total wine acidity. Its content is higher in white wine, as the content in red wine drops during malolactic fermentation yielding volatile acids. The permissible legal limit is 1 g/L, and its concentration must be controlled by wine exporters. 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
  • Control Wine (white and red) is a wine (10 x 5 ml) that contains various components at adequate concentrations for quality control in laboratories. The product is designed for intra-laboratory quality control and is supplied with acceptable value intervals. Info + Purchase
  • Control Wine (white and red) is a wine (10 x 5 ml) that contains various components at adequate concentrations for quality control in laboratories. The product is designed for intra-laboratory quality control and is supplied with acceptable value intervals. Info + Purchase
  • Copper is a metal that clearly originates in the process of vinegrowing. The main source is phytosanitary treatments of vineyards to prevent mildew. During harvest, the copper content may be 4 to 6 mg/L. During fermentation its concentration decreases to 0.2-0.3 mg/L due to the formation of copper sulfides or the presence of yeasts that fix the copper contained in the medium.The OIV has set a maximum acceptable limit of copper of 1 mg/L. Info + Purchase
  • The excess of bacteria that are producing D-Lactic acid can inhibit alcoholic fermentation, converting some sugars into D-lactic acid. This is one of the main problems in the winemaking process. Levels above 0.3 g/L of D-lactic acid indicate bacterial contamination. Info + Purchase
  • D-gluconic acid is an indicator of grape deterioration and sanitary condition 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
  • 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
  • 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
  • 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
  • Most sulfur dioxide added to the must or wine combines with different organic compounds. This is the predominant fraction in wine; however, there is another fraction that is not combined, namely, free SO2. Although it is present in lower amounts, its antiseptic and antioxidant properties are superior to those of combined sulfite. Info + Purchase