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for Wine and Beverage Industry

The quality of wine and beer is based on several parameters. By testing critical parameters such as citric acid, malic acid, acetic acid, ascorbic acid, lactic acid, glucose, fructose, sucrose, iron or ethanol during production, corrective measures can be taken to ensure the highest possible output and to avoid discard. Many enzymatic methods have been validated by international organizations such as the OIV (International Wine Office), EU and AOAC.

for Cereals and Baking Industry

Sugars and acids, such as citric acid, sorbitol or sucrose, are often added to bakery products. Those constituents should be measured in order to give nutritional information on labels, to ensure uniform quality or to comply with legislative requirements. Enzymatic tests are widely used because they are easy to use and give precise results, even in complex matrices.

for Dairy Industry

Enzymatic analysis is a valuable tool for identifying many substances present in milk and cheese products, such as lactose, lactic acid, glutamic acid, ammonia, nitrate or ethanol. Many enzymatic assays have been approved or validated by international organizations such as AOAC (e.g. official method 984.15, lactose in milk), International Dairy Federation (e.g. IDF 34C, citric acid in cheese and milk) and ISO (e.g. ISO 11285, lactulose in milk).

for Fruits, Nuts, Vegetable Industry

The quality of fruits and vegetables can be measured directly by sensory methods or indirectly (and more accurately) by chemical analysis. Enzymes offer sensitive and specific methods of quantification for many substances present in fruit and vegetable products. Relevant indicators for the product quality of fruits and vegetables include citric acid, lactic acid, malic acid, acetic acid, formic acid, D-isocitric acid, L-glutamic acid, D-glucose, D-fructose, sucrose, sulfite, SO2 and ethanol.

Our test kits can be used to analyze even complex matrices such as: dried fruits and vegetables (e.g. sultanas, raisins, figs, apricots, plums, dates, peaches, apples, berries) spices, herbs and spice mixtures (e.g. chili powder, nutmeg, paprika powder, black pepper, garlic powder, ginger, curry powder, turmeric or licorice) nuts and nut products (e.g. peanut, almond, brazil nut, hazelnut, cashew, macadamia, pecan nut) and other foodstuffs.