In the modern wine laboratory speed of analysis and management of labour cost are critical for a successful operation.
The demands on a modern wine laboratory have increased substantially. Accurate results need to be available fast. Automation has become key.
Doing it with the right instruments: BioSystems’ range of photometric random access analysers are the ultimate solution to monitor a range of parameters throughout the winemaking process to manage wine quality control. They have been specifically designed for these tasks and are absolutely affordable.
Using the right reagent kits: Biosystems’ range of enzymatic and chemical analysis kits enable wine laboratories to monitor every aspect of the wine making process. The kits have some of the longest shelf lives in the industry.
Wine analysis kits
Reagent kits are available for the analysis of:
- Sugars (glucose/fructose, sucrose, etc.)
- L-Malic acids
- Acetic acid
- Free Sulphite
- Total Sulphite
- Acetaldehyde
- Colour
- Primary Amino Nitrogen
- Ammonia
- Ascorbic acid
Enzymatic reagents and photometry
Enzymatic reagents from BioSystems offer reliability, are highly sensitive and are very easy to use in combination with the photometric BioSystems analysers.
Benefits
- High sensitivity / specificity
- Enzyme-substrate complex
- Proven reliability and accuracy
- Affordable instruments
- Photometry based
- Calibration standards supplied
- Correlation between ABS / concentration
- Speedy process 24 seconds (automated)
- Cost efficient
- Minimal personnel training requirements
Acetic Acid Determination
Acetic acid is produced during both, alcoholic and malolactic, fermentations and can enhance flavours and aromas at low levels. When the wine is aerated or remains in contact with air, acetic acid bacteria multiply, possibly leading to “acetic spoilage”. The characteristic aroma of this spoilage is due to ethyl acetate.
- Stable working reagent for 1 month
- Ready-to-use dedicated reagent
- Liquid calibrator included in the kit
Ammonia Determination
Low nitrogen levels have been related to slow fermentation or to sulphide production. Conversely, high levels can lead to microbial instability and production of ethyl carbonate.
- Stable liquid reagent until the expiration date
- Ready-to-use dedicated reagent
- Liquid calibrator included in the kit
Primary Amino Nitrogen (PAN) Analysis
Nitrogen compounds (molecules containing a primary amine nitrogen) in must and wine play a key role in fermentation and microbial stability. With the analysis of ammonia and PAN BioSystems’ software automatically calculates the “Yeast Assimilable Nitrogen”.
- Stable liquid reagent until the expiration date
- Stable working reagent for 12 months
- Ready-to-use dedicated reagent
- Liquid calibrator included in the kit
Free Sulphite Determination
Most sulphur dioxide added to must or wine combines with different organic compounds. This is the predominant fraction in wine; however, free SO2 is not combined. Present in lower amounts, the antiseptic and antioxidant properties for free SO2 are superior to those of combined sulphite.
- Stable liquid reagent until the expiration date
- Stable working reagent for 9 months
- Ready-to-use dedicated reagent
- Liquid calibrator included in the kit
Total Sulphite Determination
Thanks to its antiseptic properties on yeast and bacteria sulphite is used as the main preservative in wines and musts. it also possesses antioxidant properties. European Council Regulation (EC) No 1493/1999 and Council Regulation (EC) Nº 1622/2000 limits sulphur dioxide content of wine, as it is considered to be slightly toxic.
- Stable liquid reagent until the expiration date
- Ready-to-use dedicated reagent
- Liquid calibrator included in the kit
L-Malic Acid Determination
L-malic acid is responsible for the acidic, green apple flavour in wine. Its fermentation yields L-lactic acid and causes perceived acidity to soften.
- Stable liquid reagent until the expiration date
- Ready-to-use dedicated reagent
- Liquid calibrator included in the kit
