Collection: Kombucha

23 products
  • D-Glucose / D-Fructose, reagent kit for wine, cider and kombucha
    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, reagent kit for wine and beer
    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
  • Multical
    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
  • Acetic Acid, Y200 / Y400 format, reagent kit for wine and beer
    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
  • Total Acidity
    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
  • pH kit, (3.0 - 4.0)
    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
  • Sucrose / D-Glucose
    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
  • D-Glucose / D-Fructose, Y200 / Y400 format, reagent kit for wine, cider and kombucha
    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, MAXI size, reagent kit for wine and beer
    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-Lactic Acid, reagent kit for wine, kombucha and juice
    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
  • Acetic Acid - 20 tests for Smart Analysis, wine
    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
  • Smart Analysis / DNAphone for wine
    DNAPhone Base Kit WINE Ver.2  Incl. device, analysis app, license for 5 parameters and 1 year cloud data subscription Info + Purchase