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. 
54 products
  • 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
  • Glycerol is an indicator of the quality of finished wine and is extremely important for the mouthfeel. High glycerol concentrations add sweetness, body and fullness to the wine. Info + Purchase
  • Info + Purchase
  • Histamine is a biogenic amine, a chemical compound formed by the action of microorganisms on amino acids present in foods. High amounts of histamine in food can cause organoleptic alterations as well as trigger undesirable effects once consumed and, therefore, histamine concentrations should be controlled. Although it is true that there are currently no global regulations, acceptable limits for histamine concentrations in wines are around 10 ppm. Info + Purchase
  • IONS MULTICAL. 5 levels with 10 mL. Multiparameter calibrator with five synthetic matrix liquid levels that contain various metals at adequate concentrations to calibrate the measurement procedures. Info + Purchase
  • Metal components in wine can originate in grapes or the machinery used to make wine. A high iron content can cause clouding due to a lack of solubilization, thus affecting the color and clarity of the wines. Info + Purchase
  • L-lactic acid is the product of the metabolism of malic acid during the malolactic fermentation. L-lactic acid is perceived as less acidic and softer on the palate compared to malic acid. 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)
    Info + Purchase
  • 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
  • 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