Manfaatkan lebih dari 2.200 aplikasi mutakhir, yang dilakukan dengan teknologi laboratorium paling akurat dan efisien.
Produksi dan pengendalian kualitas wine membutuhkan alat analisis yang presisi dan andal.
Industri wine mengikuti regulasi ketat terkait kualitas dan keamanan produknya. Hal ini bukan tanpa alasan. Jika afa yang terkontaminasi sampai ke pasar ritel, konsekuensinya bisa sangat serius..
Metrohm menawarkan instrumen analitik berkualitas tinggi, keahlian aplikasi, serta layanan kelas satu di lokasi untuk memfasilitasi dan mendukung produksi serta pengendalian kualitas wine Anda.
Metrohm secara aktif berpartisipasi dalam pengembangan standar untuk pengujian dan pengendalian kualitas wine melalui keterlibatan kami dalam pengembangan metode AOAC dan ISO.
emukan solusi terbaru kami untuk kebutuhan analisis Anda.
Kromatografi ion untuk analisis makanan dan minuman
Unduh e-book ini untuk mempelajari lebih lanjut tentang keunggulan kromatografi ion dalam analisis makanan dan minuman. E-book ini menyajikan contoh aplikasi, menjelaskan kepatuhan IC terhadap norma dan standar, serta membahas otomatisasi dan persiapan sampel secara inline sebagai cara menghemat waktu dan biaya.
Products
Metrohm menawarkan instrumen analitik yang andal dan mudah digunakan untuk memantau parameter penting dalam anggur, seperti tingkat keasaman, sulfur dioksida, kadar alkohol, dan kadar gula. Mulai dari fermentasi hingga pengemasan, solusi kami membantu memastikan konsistensi, kepatuhan, dan keseimbangan yang sempurna di setiap botol.
Eco Titrator
Kualitas buatan Swiss dengan harga terjangkau. Titrator potensiometri ini menawarkan lebih banyak lagi.
940 Professional IC Vario
Satu instrumen – fleksibilitas tertinggi: Kromatografi ion dengan hampir tidak ada batasan untuk konfigurasi dan penyesuaian sistem individual.
949 pH Meter
Pengukur pH benchtop entry-level yang ringkas untuk pengukuran pH, mV, dan ORP yang sederhana dan andal.
- AN-NIR-147Ethanol content in wine by near-infrared spectroscopy
Ethanol content can be quickly and easily determined in different wines during fermentation and afterwards for quality control using near-infrared spectroscopy.
- WP-097Why switch to OMNIS Client/Server (C/S)?
OMNIS Client/Server boosts business performance with scalable server management, cutting costs by reducing hardware, energy use, and maintenance across locations.
- EB-003Ion chromatography for food and beverage analysis
Efficiently analyze food products with ion chromatography (IC). Discover its robust applications in quality control for beverages, food additives, and dairy.
- WP-065Simplified sulfite determination in foods and beverages using ion chromatography
Sulfites are well-known additives in foods and beverages used to extend shelf life and preserve colors. Such properties have led to the broad usage of sulfites in a range of foodstuffs like fruits, cereals, vegetables, seafood, juices, alcoholic and non-alcoholic (soft) beverages, and in some meat products. The term «sulfites» describes a group of molecules that include sulfur dioxide (SO2) and chemically related molecules like sodium sulfite (Na2SO3), sodium bisulfite (NaHSO3), or sodium metabisulfite (Na2S2O5). Sulfite intake has been correlated with several adverse reactions, and therefore sulfites are included in the FAO/WHO Codex Alimentarius list. Labelling sulfite content in foods and beverages is necessary when the total concentration exceeds 10 mg/kg. Metrohm ion chromatography allows the reliable measurement of sulfite in different matrices using either conductivity or amperometric detection. The inclusion of automated sample preparation and cleaning steps with Metrohm instrumentation saves additional analyst time and helps increase sample throughput.
- AN-CS-014Biogenic amines besides other cations in red wine applying a high-pressure gradient
Biogenic amines are released during the winemaking process. In wine, they are present as odorless salts. However, in the mouth their flavor is partially liberated, influencing the appearance for the wine taste. Besides this, biogenic amines have been related to lack of hygiene or poor manufacturing practices. The biogenic amines are determined applying suppressed cation chromatography.
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