Enzymatic Reagent Kits are the heart and soul of Unitech Scientific

The Complete Line – The Indispensible 7, phenolic panels, Microbial Monitoring and more.

We offer 2 convenient formats, UniTAB & UniFLEX kits                     

COMPARE 

Choice of Kit Sizes (30-Test, 75-Test, 250-Test kits)
Our Kits are stable for up to 2-years from manufacture.

Methods & Linearity 

Consider Analyzers & Automation

Let us help you calculate results. Download a Flex CalculatorTM spreadsheet.


UniTABTM Tablet Reagent Kits – Innovative & Simple

Consistent protocols: dissolve 1 tablet/5 mL
Convenient dropper vials for enzyme trigger reagent 1 drop of enzyme added per reaction

Ammonia UniTab
D-Glucose/Fructose UniTab
L-Malic Acid UniTab
Primary Amino Nitrogen UniTab    (=NOPA, Nitrogen by OPA)


UniFlexTM Reagent Kits – Convenient, Liquid Stabilized

Consistent protocols
Liquid, ready-to-use components with ‘traditional’ format; separate enzymes for flexible manual and automated protocols.

Acetic Acid 
D-Glucose/Fructose
D-Lactic Acid
L-Malic Acid
Free Sulfites
Total Sulfites
Tartaric Acid
Phenolics Panel, Anthocyanins & more


UniTAB KITS

Ammonia UniTab Reagent (=AMM):  An enzymatic test kit for determination of ammonia in grape juice, fermenting wine, and other liquid samples.  Contains enzymes, substrates and buffer components in tablet form and as aqueous solutions and suspensions.

amm500

Amm-500 (250 tests)

Each reagent tablet is dissolved in 5 mL of deionized water, permitting the user to prepare only as much working reagent as required for daily use.  One drop of Trigger (start) reagent is sufficient to initiate the reaction.  This reagent is linear to approximately 180 mg/L.  Ask about our “Extended Range AMM” reagent kit, linear to 350 mg/L (with sensitivity to 10 mg/L)

 

Primary Amino Nitrogen UniTab Reagent (=PAN):  Determine primary amino nitrogen compounds (or Nitrogen by OPA = NOPA) in grape juice & fermenting wine/must samples.

Pan-60

PAN-60 (30 tests)

Contains buffered N-Acetyl-l-cysteine (NAC) tablets, ophthaldialdehyde (OPA), and Nitrogen Standard Solution.

Each tablet is dissolved in 5 mL of deionized water, permitting the user to prepare only as much working reagent as required for daily use.  This “fast blanking” method only requires working reagent (the blank reagent solution is no longer required).  This procedure is based on a published method from UC Davis.

 

Why Measure Yeast Assimilable Nitrogen compounds (Ammonia Nitrogen + Primary Amino Nitrogen)?   Typical total YAN ranges from 40 – 560mg/L; both yeast & M-L Bacteria require available nitrogen for effective fermentation.

    • Low Ammonia Nitrogen & PAN levels have been associated with sluggish fermentation and sensory imperfections.
    • Nitrogen content may be supplemented e.g. with diammonium phosphate (DAP.)
    • Routine and excessive nitrogen supplementation should be avoided, since residual nitrogen supports the growth of unwanted wine spoilage organisms such as Brettanomyces, Lactic Acid Bacteria, Acetobacter, etc.

D-Glucose/Fructose UniTab Reagent (=GF):  An enzymatic test kit for determination of total D-glucose plus D-fructose (reducing sugars) in grape juice, fermenting wine, and other  samples.    

GF-60

GF-60 (30 tests)

Contains enzymes, substrates and buffer components in tablet form; each reagent tablet is dissolved in 5 mL of deionized water, permitting the user to prepare only as much working reagent as required for daily use.  One drop of Trigger (start enzymes Hexokinase and PGI)) reagent is sufficient to initiate the reaction.  The D-Fructose Standard, provided in addition to the D-Glucose Standard, is of particular benefit in monitoring the (slower) PGI mediated reaction.

Reducing sugars are the predominant soluble components of soft fruits, with sucrose in low amounts.  D-Glucose and D-fructose are the predominant reducing sugars in grape and other fruit juices. The ratio of glucose to fructose in mature grapes is “1”, but ranges from 0.74 – 1.12 according to variety, maturity and fermentation conditions.  In ‘stuck fermentations’, D-Fructose often predominates, since D-Glucose is the preferred energy source for yeast.


L-Malic Acid Unitab Reagent (=LMA):  An enzymatic test kit for determination of L-malic acid in grape juice, fermenting wine, and other liquid samples and other samples.  Contains enzymes, substrates and buffer components in tablet form and as aqueous solutions and suspensions.   

LMA-150

LMA-150 (75 tests)

Each reagent tablet is dissolved in 5 mL of Malic Acid Buffer, permitting the user to prepare only as much working reagent as required for daily use.  One drop of Trigger (start enzymes Malate Dehydrogenase and GOT)) reagent is sufficient to initiate the reaction. ) reagent is sufficient to initiate the reaction.

L-malic acid is present in grapes, apples and other fruit and vegetables. In grape juice, its concentration drops from (as high as) 8 to perhaps 1 g/L in grape must as the ripening process proceeds; L-Malic levels, along with sugar concentration, are typically used to gauge ripeness for wine production. Up to 30% of the malic acid may be consumed by yeast fermentation. A secondary fermentation is typical in wine; L-malic acid is converted to L-lactic acid and carbon dioxide by lactic bacteria. Mali-lactic fermentation can be prevented by filtration and increased sulfite.

 

Acetic Acid UniFlex Reagent (=AA-F):  An enzymatic test kit for determination of acetic acid in foods, beverages and other samples.  Contains ready to use aqueous buffer,

AA-F150

AA-F150 (75 tests)

MDH/Citrate synthase enzyme suspension, ACS enzyme diluent, and acetic acid standard.  Also contains in dry form Acetyl Co-A Synthetase, which is dissolved in ACS enzyme diluent, and Coenzyme powder, which is dissolve in deionized water.  

Features:

  1. Reconstituted Coenzyme Solution and Acetyl Co-A Synthetase Solutions have extended shelf life.  Both are stable for 3 months following dissolution. 
  2. 2.The Flex CalculatorTM, which automatically calculates acetic acid content in G/L based on the acetic acid ΔABS and extinction coefficient equations. The user simply enters A0,A1, and Avalues into the Flex CalculatorTM   The Calculator assists in estimating free acetic acid by providing a plot to facilitate the extrapolation of A2 absorbance values at the time of ACS enzyme addition.

 

D-Glucose/Fructose UniFlex Reagent (=GF-F):  An enzymatic test kit for determination of both D-glucose and D-fructose (reducing sugars) in foods, beverages and other samples.

GF-F150

GF-F150 (75 tests)

Contains ready-to-use Buffer solution and two enzyme suspensions (Hexokinase/G6PDH and PGI), permitting independent determinations of D-glucose and D-fructose. Also contains D-fructose and D-glucose standards.  The Fructose Standard is of particular benefit in monitoring the (slower) PGI mediated reaction.

Reducing sugars are the predominant soluble components of soft fruits, with sucrose in low amounts.  D-Glucose and D-fructose are the predominant reducing sugars in grape and other fruit juices. The ratio of glucose to fructose in mature grapes is “1”, but ranges from 0.74 – 1.12 according to variety, maturity and fermentation conditions.  In ‘stuck fermentations’, D-Fructose often predominates, since D-Glucose is the preferred energy source for yeast.


L-Malic Acid UniFlex Reagent (=LMA-F):   An enzymatic test kit for determination of L-malic acid in foods, beverages and other samples.

LMA-F500

LMA-F500 (250 tests)

Contains read-to-use Buffer, NAD Subtstrate solution, two enzyme suspensions  (Malate Dehydrogenase and GOT), as well as a L-Malic Acid Standard.

L-malic acid is present in grapes, apples and other fruit and vegetables. In grape juice, its concentration drops from (as high as) 8 to perhaps 1 g/L in grape must as the ripening process proceeds; L-Malic levels, along with sugar concentration, are typically used to gauge ripeness for wine production. Up to 30% of the malic acid may be consumed by yeast fermentation. A secondary fermentation is typical in wine; L-malic acid is converted to L-lactic acid and carbon dioxide by lactic bacteria. Mali-lactic fermentation can be prevented by filtration and increased sulfite.

Free Sulfites UniFlex Reagent (=FrSO2): A photometric test kit for determination of Free Sulfite in juice, fermentation samples and wine. Perform a batch of Sulfite tests in 30-minutes. Suitable for Red, White, and Rose wines – sample blanking method.

Total Sulfites UniFlex Reagent (=TSO2): A photometric test kit for determination of Total Sulfites in juice, fermentation samples and wine. Perform a batch of Sulfite tests in 30-minutes. Suitable for Red, White, and Rose wines – sample blanking method.

L-Lactic Acid UniFlex Reagent (=LLA-F): An enzymatic test L-lactic acid in grape juice, fermenting wine, and other liquid samples and other samples. Contains buffer, NAD Substrate, enzymes, and standard as ready-to-use aqueous solutions and suspensions.

Lactic acid is found in very low concentration in grapes. Between 0.1 – 0.4 G/L of lactic acid is typically found in wine. A small proportion of this (typically L-lactic acid) is produced by yeast during primary fermentation, while larger quantities of L-Lactic acid may be produced by the metabolism of L-malic acid by lactic bacteria during secondary fermentation.

D-Lactic Acid UniFlex Reagent (=DLA-F): An enzymatic test kit for the determination of D-lactic acid in wine and other liquid samples and other samples. Contains buffer, NAD Substrate, enzymes, and standard as ready-to-use aqueous solutions and suspensions.

Lactic acid is found in very low concentration in grapes. Between 0.1 – 0.4 G/L of lactic acid is typically found in wine (absent mali-lactic fermentation.) Infrequently, and in the presence of high residual sugar and pH, ubiquitous lactic bacteria (typically of Leuconostoc, Pediococcus, or Lactobacillus genera) are involved in wine spoilage; significant amounts of D-Lactic acid and acetic acid can be produced by metabolism of sugars, glycerol, tartaric or citric acid in the wine. D-Lactic acid and detrimental by-products of lactic bacterial action can be largely prevented by filtration and increased sulfite concentration.


Tartaric Acid UniFlex Reagent Kit (=TA-F): –

taF60

taF60

 for the determination of tartaric acid in wine and other liquid samples. In the presence of tartaric acid, the reagent forms an orange/red color which is read photometrically.

Contains Tartaric Acid “Reagent A” and NaOH “Reagent B”.  A Tartaric Acid Standard at 3G/L is also provided.

 

 

 

 

 


New WINE PHENOLICS kits

Anthocyanins, Color Density, Hue, Bleaching     

PHE-F150

PHE-F150 (75 tests)

Measurement of phenolics during harvest & vinification can provide valuable information for optimizing and controling wine quality. 

Read More

Phenolics in wine include tannins, anthocyanins, polymeric pigments and monomeric phenols (e.g. caffeic acid, caftaric acid, catechins, quercetin, kaempherol, and gallic acid) and are responsible for wine color, bitterness, and astringency.  Color and flavor profiles of finished wine are affected by grape selection and winemaking techniques. Total phenol content, as well as color and hue data, can provide valuable information for optimizing these processes.

 Contact Unitech to automate these tests on your ChemWell for WineTM autoanalyzer.