Collection: Juice

Acetic Acid (Liquid) Replaces 12810 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

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

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

MULTICAL is a multiparameter calibrator with five synthetic matrix liquid levels (5 x 10 mL). It contains various analaytes at adequate concentrations for the calibration of the measurement procedures. Info + Purchase

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. 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

Acetic Acid (Liquid) Y200 / Y400 format. Replace 23810 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

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

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

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

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

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