Collection: Wine

Admeo is offering enzymatic and colorimetric reagent kits for more that 26 quality parameters in fermenting juice and wine.

Our reagent kits stand out for cost efficiency because of shelf life of 18 to 36 months and a minimum of 30 day work life.

Calibration standard is included in every kit or calibration factors are stored in QR code on reagent kit package for Smart Analysis calibration

69 products
  • Acetaldehyde, reagent kit for wine and beer
    Acetaldehyde is one of the components of the oxidative chain of alcoholic fermentation. Acetaldehyde is also formed in the wine aging process by ethanol oxidation. Acetaldehyde concentration is closely related to SO2 content. This combination is responsible for antioxidant activity. 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
  • 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
  • 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
  • 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
  • Alpha Amino Nitrogen - 20 tests for Smart Analysis, wine
    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
  • Ammonia - 20 tests for Smart Analysis
    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
  • Ammonia, reagent kit for wine
    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
  • Annual Renewal of Cloud services (after year 1) for Smart Analysis
    Licenses are for lifetime Info + Purchase
  • Anthocyanins - 20 tests for Smart Analysis, wine
    Anthocyanins are the tinted pigments in grapes, with the word coming from the Greek root “antos” (flower) and “kyanos” (blue). These pigments are found in both the skin and the pulp. Info + Purchase
  • Anthocyanins, reagent kit for wine
    Anthocyanins are the tinted pigments in grapes, with the word coming from the Greek root “antos” (flower) and “kyanos” (blue). These pigments are found in both the skin and the pulp. Info + Purchase
  • Ascorbic acid, reagent kit for wine
    Ascorbic acid is a compound found in ripe grapes at very low levels compared with other acids (30-60 mg/L). It disappears rapidly when grapes are crushed, leading to early oxidation of must. Due to its reducing properties, ascorbic acid is used as an antioxidant. Info + Purchase