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
  • Ochratoxin-A is a nephrotoxic and hepatocarcinogenic microtoxin produced by Penicillium verrucosum and P. viridicatum as well as by several species of Aspergillus, such as A. ochraceus in warm tropical areas of the world. Ochratoxin-A has been found in several cereals and other plant products, in coffee, wine and animal feed. The legally-established maximum levels in Europe for ochratoxin-A depend on whether the food is being used directly for human consumption or as a raw material for prepared products, varying between 2 and 20 μg/kg (ppb). Info + Purchase
    • ELISA / Rapid test
    • 10 tests
    Info + Purchase
  • 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
  • Phenol components significantly enhance the antioxidant properties, color and mouthfeel of red wines. The importance of these phenol components in sensory perception requires assay at all stages of the winemaking process. Info + Purchase
  • The amount of potassium in grape must varies between 600 and more than 2500 mg/L in certain varieties of red wine. During véraison, soil potassium moves toward the fruit where it forms soluble potassium bitartrate. Alcohol and low temperatures can reduce its solubility, leading to precipitation. Info + Purchase
  • 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
    • Kit volume: 150 ml
    • Method: Two-reagent differential at 340 nm
    • Limit of linearity: 400 mg/l
    • Limit of detection: 1 mg/l (ppm)
    Info + Purchase
  • Pyruvic acid is an organic acid naturally present in wine and one of the acids that most influences its body and mouthfeel. Pyruvic acid is a result of the fermentation process and contributes to the organoleptic properties of wine, but must be controlled because selective sulfite-binding shortens the life of the wine. Info + Purchase

  • Sorbic Acid, reagent kit, 50ml

    Info + Purchase
  • Precise analysis of sucrose or total sugar is important for many winecellars in two winemaking operations. Sparkling wine (cava, champagne, etc.) production: adding sucrose once alcoholic fermentation has been carried out in order to achieve a secondary fermentation that produces CO2, which is retained in the wine. Info + Purchase
  • Sulfite (I and II) Control is a synthetic liquid material that contains stabilized sulfite at adequate concentrations for quality control in laboratories. It does not contain preservatives that could interfere with the measurements. Info + Purchase
  • 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