BioControl

Acetic Acid is an unwanted and potentially dangerous compound in the wine fermentation process.  Corrections are possible at initial stages of wine production only, so accurate measurement of this parameter is critical. 

Citric Acid is the most abundant organic acid found in raw milk.  Its presence is crucial in butter and cheese production.  

Glucose is an essential ingredient to many dairy products including yogurt and milk-based beverages. The measurement of Glucose/Fructose in grapes, wine or must is important as these sugars determine the alcoholic potential in the final product.  The CL-10 Plus system includes test kits for Glucose in milk products and Glucose/Fructose in wine matrices.

L-Lactic acid is a critical parameter in the production of milk and milk based products.  It confirms the degree of freshness in milk and determines the taste and aromas in fermented products such as yogurt.

L-Lactic Acid in wine is formed from L-Malic acid which is naturally present in grapes. This transformation called Malic-Lactic fermentation takes place during the wine production process. Carefully monitoring is important to avoid Acetic Acid development caused by lactic bacteria which can affect wine quality.  

Lactose is found at high concentrations in milk and milk products.  It is one of the parameters defining the quality of the product and in many countries in the world it enters the payment scheme for milk.

Monitoring the acidity and pH changes in the wine production process is crucial as it allows in process corrections (de-acidification, etc.) to be made, to promote or suppress malic-lactic fermentation which improve the taste and shelf life of wine. 

Sucrose is an essential ingredient to many dairy products including yogurt and milk-based beverages. It is also an important quality control parameter in wine production.  The CL-10 Plus system includes test kits for Sucrose in milk products and wine matrices. 

Titratable acidity is commonly measured in processed milk and milk products as an indicator of the bacteria level in milk pre and post pasteurization.

Urea is a key criterion in determining milk quality and is a key parameter in the milk payment scheme in most countries.