FOOD & BEVERAGE, OENOLOGY 2020 PRODUCT LIST

FOOD & BEVERAGES, OENOLOGY 2020 PRODUCT LIST rev 01 Topics ENZYMATIC ANALYSES Enzymatic kits & standards Automatic and multiparameteric analyses Hyperlab analyzers series and accessories UpLab analyzers and accessories Flash titrators and accessories WATER ACTIVITY WaterLab aW analyser and accessories TARTARIC STABILITY ON WINE Criocheck and EasyCheck analyzers and accessories HEAVY METALS ANALYSES Ionix analyzer and accessories OTHER EQUIPMENTS Filtration system GLASSWARE APPARATUS Glassware apparatus for volatile, SO2, alcool

Enzymatic analyses Based on high quality purified enzymes, enzymatic analysis allows for precise and specific measurements characterization of compounds, even in complex matrices as the spectrophotometric absorbance reading is related to the concentration of the various analytes. Used for numerous applications, the main parameters analyzed are of particular importance with regard to: - Product stability; - Genuineness of the product; - Product transformation; - Possible toxicity; Numerous enzymatic methods have been approved or validated by International Organizations such as: ISO (International...

ENZYMATIC ANALYSES Enzymatic and colorimetric kits and standard list: ITEM CODE Application notes ITEM DESCRIPTION ACETALDEHYDE It is the product of intermediate oxidation of ethyl alcohol, before this becomes acetic acid. Being index of initial oxidation , it is good to determine the acetaldehyde throughout the processing phase and also in the refining phase, as well as before bottling. The determination of acetic aldehyde is also very important during the practice of micro-oxygenation (its concentration remains constant) ACETALDEHYDE KIT Number of analyses: manual 50/100 - automatic 200/300...

ENZYMATIC ANALYSES Enzymatic and colorimetric kits and standard list CALCIUM Application notes In juices tends to precipitate as for example during alcoholic fermentation in wine. It 's important to determine the concentration (which should not exceed about 80 g/l) to prevent precipitation of neutral calcium tartrate. The colorimetric method responds very well to the need for this determination. CALCIUM KIT Number of analyses: manual 100/200 - automatic 400/600 CATECHINS Application notes They are part of the family of polymers condensed tannins present in grapes and wine. The analysis is carried...

ENZYMATIC ANALYSES Enzymatic and colorimetric kits and standard list COPPER Application notes Juices may contains copper both from fruit (minimally) and from cupric treatments. The copper should be determined after fermentation to assess whether or not to proceed to the stage of "de-metallization", as there is a legal limit expected. COPPER KIT Number of analyses: manual 50/100 - automatic 200/300 ETHANOL Application notes Produced through fermentation processes carried out by yeasts that convert sugars into carbon dioxide and ethanol, its concentration increases as the fruit ripens and has to...

ENZYMATIC ANALYSES Enzymatic and colorimetric kits and standard list IRON Application notes Fruit juice and wine contains iron: from grapes, from the ground, from manipulation, from transport etc. The determination is performed to determine whether to proceed to the stage of "demetallization". Colorimetric method is becoming "routine" as allows precise determination at low concentrations. Measuring Iron ion 2 and 3 allows even to evaluate redox potential in wine. IRON KIT 5x20 ml Number of analyses: manual 50/100 - automatic 200/300 ISO-CITRIC ACID Application notes Iso-citric acid is a carboxylic...

ENZYMATIC ANALYSES Enzymatic and colorimetric kits and standard MALIC ACIDS Application Organic acid naturally present in fruit (in must and wine initial concentration of from notes about 1.5 g / l to 3.5). In wine production the initial monitoring can determine the knowledge of ripening course and subsequently, during and after the malo-lactic fermentation, to verify the end of this fermentation. On apple juices it represents the most important organic acid. D malic is used to grant a higher acidity after malolactic fermentation as stable and nonmetabolizable D-MALIC ACID KIT Number of analyses:...

ENZYMATIC ANALYSES Enzymatic and colorimetric kits and standard list READILY ASSIMILABLE NITROGEN Application notes R.A.N. is the sum of AMMONIACAL NITROGEN and ALPHA-AMINO NITROGEN. The available nitrogen (RAN) is also a factor of great importance to determine whether there are sufficient nutrients to the growth of yeasts responsible for fermentation. They are really important in relation to protein stability and evaluation of the "authenticity" of the wine: ammonia nitrogen may be added to mask the lack of amino acids derived from grapes. SQPE054974 NITROGEN A-AMINO KIT Number of analyses:...

ENZYMATIC ANALYSES Enzymatic and colorimetric kits and standard list TARTARIC ACID Application notes It is the organic acid is specific of grapes, the most important of fixed acids, the stronger, the more dissociated, and the most resistant to the action of the decomposing bacteria. In wine its concentration decreases by precipitation of potassium bitartrate during the process of tartaric stabilization; it is determined on the must, on the wine after tartaric stabilization and before bottling. TARTARIC ACID KIT Number of analyses: manual 68/136 - automatic 400/500 STANDARDS ITEM DESCRIPTION ACETIC...

ENZYMATIC ANALYSES Automatic multiparameteric analyses THE ADVANTAGES OF AUTOMATION Random access multi-parametric analyzers are equipment suitable for determining a wide range of analytes and, thanks to their peculiarities, they are among the reference tools in the field of beverages analysis. The measuring principle is photometric, i.e. the quantitative analysis is carried out by reading the change in absorbance proportional to the concentration at different wavelengths. Direct reading analyzers, such as the whole Hyperlab Steroglass series, also guarantee the lowest possible consumption of...