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.
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Reagent
Ascorbic Acid
Code
12828
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Reagent
L-Lactic Acid
The excess of bacteria that are producing L-Lactic Acid can inhibit alcoholic fermentation, converting some sugars into L-Lactic Acid. This is one of the main problems in the winemaking process.
Code
21802
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Reagent
Citric Acid
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.
Code
12825
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All Reagents
| Acetic Acid Liquid | Code | mL/Kit |
|---|---|---|
| Acetyl- CoA Synthetase/ Citrate Sintase/ L-Malate Dehydrogenase | ||
| Y15 | 12930 | 100 |
| Aflatoxin B1 | Code | mL/Kit |
|---|---|---|
| ELISA | 14100 | 96 wells |
| Rapid test | 14200 | 10 tests |
| Aflatoxin M1 Fast | Code | mL/Kit |
|---|---|---|
| ELISA | 14102 | 96 wells |
| Almond | Code | mL/Kit |
|---|---|---|
| ELISA | 14111 | 96 wells |
| Almond Rapid Test | Code | mL/Kit |
|---|---|---|
| Rapid test | 14214 | 10 tests |
| Ammonia | Code | mL/Kit |
|---|---|---|
| Glutamate deshidrogenase | ||
| Y15 | 12809 | 100 |
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All Reference materials
| Almond Spike Solution | Code | Quantity |
|---|---|---|
| 14150 | 3 mL |
| Betalactoglobulin Spike Solution | Code | Quantity |
|---|---|---|
| 14157 | 3 mL |
| Crustacean (Tropomyiosin) Spike Solution | Code | Quantity |
|---|---|---|
| 14164 | 3 mL |
| Egg white Spike Solution | Code | Quantity |
|---|---|---|
| 14158 | 3 mL |
| Fish Spike Solution | Code | Quantity |
|---|---|---|
| 14165 | 3 mL |
| Glucose Control HIGH | Code | Quantity |
|---|---|---|
| 18069 | 1 x 10mL |
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