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
  • Determining the total acidity in the must guarantees good fermentation, it is also desired in wine since it is a key factor for conservation, stability of wine over time and also plays a very important role important in the balance and mouthfeel of wine. Info + Purchase
    • Kit volume: 150 ml
    • Method: Two-reagent differential at 620 nm
    • Limit of linearity: 12 g/l
    Info + Purchase
  • 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
    • Kit volume: 225 ml
    • Method: Two-reagent differential at 405 nm
    • Limit of linearity: 400 mg/l
    • Limit of detection: 1 mg/l (ppm)
    Info + Purchase