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
  • Carbon Dioxide (CO2), reagent kit for wine
    Carbon dioxide is a natural gas produced during fermentation that is dissolved in wines. The addition of CO2 during preparation directly affects the aroma and taste of wine and can enhance freshness and acidity in the mouth, softening the sweetness. However, it can also intensify bitterness and astringency. Info + Purchase
  • Casein, ELISA, 96 wells
    Casein is an allergenic protein present in cow’s milk and dairy products made from cow’s milk. The presence of traces of these proteins must be labeled due to the risk it poses to the health of people with allergies, as set forth in the legislation. In addition to foods that naturally contain casein, there may be traces of these proteins in processed foods due to cross-contamination or the use of additives. Caseins are used as clarifier or fining agent in the winemaking process. Info + Purchase
  • Catechins, reagent kit for wine
    Catechins reduce and prevent anthocyanin oxidation, keeping them from being precipitated. They are also responsible for the bitterness, astringency, yellow hue, structure and stability of the wine. When catechins are polymerized, they form procyanidins that gradually form complexes with proteins, peptides and polysaccharides. Info + Purchase
  • Citric Acid, reagent kit for wine
    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
  • Color / Smart Analysis
    Wine color plays a major role in the impression of quality. Color is also an important indicator in many winemaking processes.Regular use of this test allows enologists to document and confirm their own impressions. Info + Purchase
  • Color, , reagent kit for wine, cider, kombucha and beer
    Wine color plays a major role in the impression of quality. Color is also an important indicator in many winemaking processes.Regular use of this test allows enologists to document and confirm their own impressions. Info + Purchase
  • Control Wine, Red
    Control Wine (white and red) is a wine (10 x 5 ml) that contains various components at adequate concentrations for quality control in laboratories. The product is designed for intra-laboratory quality control and is supplied with acceptable value intervals. Info + Purchase
  • Control Wine, White
    Control Wine (white and red) is a wine (10 x 5 ml) that contains various components at adequate concentrations for quality control in laboratories. The product is designed for intra-laboratory quality control and is supplied with acceptable value intervals. Info + Purchase
  • Copper, reagent kit for wine
    Copper is a metal that clearly originates in the process of vinegrowing. The main source is phytosanitary treatments of vineyards to prevent mildew. During harvest, the copper content may be 4 to 6 mg/L. During fermentation its concentration decreases to 0.2-0.3 mg/L due to the formation of copper sulfides or the presence of yeasts that fix the copper contained in the medium.The OIV has set a maximum acceptable limit of copper of 1 mg/L. Info + Purchase
  • D - Lactic Acid, reagent kit for wine
    The excess of bacteria that are producing D-Lactic acid can inhibit alcoholic fermentation, converting some sugars into D-lactic acid. This is one of the main problems in the winemaking process. Levels above 0.3 g/L of D-lactic acid indicate bacterial contamination. Info + Purchase
  • D-Gluconic Acid / D-, reagent kit for wine
    D-gluconic acid is an indicator of grape deterioration and sanitary condition 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