Reactivos para el análisis de vino

Analytics to determine the malic acid fermentation process (Malo-Lactic Fermentation, FML) in wines.


It includes:


1x 250 mL developer

50x paper strips

1x petri dish kit

1x bracket

1x bell

1x bag 10 Pasteur pipettes

Pack of reagents for the determination of free and total sulfur (SO2) in wines, musts, champans, vinegars, ciders, ... by the Ripper method

Content:

• 1x 1000 SOL. VALUATION
• 1x 1000 ACID
• 1x 500 STARCH-INDICATOR
• 1x 1000 ALCALI

Sugar analysis pack (reducing materials) AAZ

The simplest analytical for the detection of sugars in wines, cavas, sparkling wines, ciders, beers ...

Original pack. Marketed since 1980.

Composition:

• 1x 250 Alkaline Solution
• 1x 500 Acid
• 1x 500 Iodide
• 1x 500 Cupric Solution
• 1x 500 Indicator Starch
• 1x 1000 Assessment Solution
• 1x pumice tube + instructions

Total acidity NaOH N / 4.9, 500ML

Sodium Hydroxide N / 4.9 (0.204 mol) for the determination of Total Acidity in wines and musts.

Volatile acidity Na OH N / 49, 500ml

Silicone pumice stone. Boiling regulator with defoamer.

Ideal for volatile acidities or any distillation.

The container has a capacity of 5 liters and holds propylene glycol, a chemical compound widely used in the food and beverage industry due to its antifreeze properties. This liquid is specifically designed for use in the disgorgement process of champagne or cava bottles.

The propylene glycol in this container is ideal for freezing the neck of bottles during disgorgement, a process used to remove the sediment that accumulates in the bottle during the second fermentation. By submerging the neck of the bottle in the propylene glycol at low temperatures, the sediment is trapped in an ice plug, allowing for easy removal without losing liquid.

This product is safe, effective, and formulated to operate at extremely low temperatures, ensuring a fast and precise freezing process.

The container has a capacity of 25 liters and holds propylene glycol, a chemical compound widely used in the food and beverage industry due to its antifreeze properties. This liquid is specifically designed for use in the disgorgement process of champagne or cava bottles.

The propylene glycol in this container is ideal for freezing the neck of bottles during disgorgement, a process used to remove the sediment that accumulates in the bottle during the second fermentation. By submerging the neck of the bottle in the propylene glycol at low temperatures, the sediment is trapped in an ice plug, allowing for easy removal without losing liquid.

This product is safe, effective, and formulated to operate at extremely low temperatures, ensuring a fast and precise freezing process.