Collection: Kombucha

25 products
  • Polyphenols
    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
  • 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
  • Acetic Acid (Liquid), Maxi Y200/Y400
    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
  • D-Glucose / D-Fructose, MAXI size
    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
  • Annual Renewal of Cloud services (after year 1) for Smart Analysis
    Licenses are for lifetime Info + Purchase
  • L-Lactic Acid / Wine - 20 tests for Smart Analysis
    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
  • pH / 20 test kit for WINE / Smart Analysis
    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
  • Glucose-Fructose / 20 tests, wine
    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
  • Total sugars (GLU-FRU-SAC) - 20 tests for Smart Analysis
  • Y400 Automatic Analyzer

    Automatic Analyzer, high capacity

    • 400 tests per hour
    • LED light sources
    • Sample volume 2 ul to 40 ul
    • Pre-dilution 1:2 to 1:200
    • Bar-code ID reader
    • Call or email us for more information
    Info + Purchase
  • Y200 Automatic Analyzer

    Automatic Analyzer, high capacity

    • 200 tests per hour
    • LED light sources
    • Sample volume 2 ul to 40 ul
    • Pre-dilution 1:2 to 1:200
    • Bar-code ID reader
    • Call or email us for more information
    Info + Purchase