Products Food & Beverage Wine, Champagne, Cava

Wine, Champagne, Cava

Wine, Champagne, Cava

Application
Regulations
Method
Filters used
Measurer

Determination of lactic acid content in wines

-

Separation by chromatograph paper

20 x 20 cm

Gravimetric analysis

-

Filtration/Incineration/Weighing Difference

Different ø

Determination of the Silting Index

According to the Laurentis Method. 1972.

Time of clogging of a membrane when 200/400 ml. of wine pass through.

MCN065025H

ø 25 mm

Solid/liquid separation

-

Büchner funnel filtration, Determination of ascorbic acid by filtration, Viscous or sweetened musts by filtration, PVPP (E1202) Separation Polyvinyl polypyrrolidone by filtration, Separation by filtration of activated carbon particles, perlites, kieselguhr, etc.

Different ø

Color characteristics

European Commission Regulation 2676/90 of 17 September 1990 for methods of wine analysis

Clarification of musts and wines

MCA045047H

ø 47 mm

Spectrophotometry

-

Clarification of samples before analysis

MCA045047H

ø 47 mm

Microbiological analysis of wine

-

Retention/Incubation of Bettanomyces Yeasts, Retention/Incubation of Oxidative Yeasts, Apiculate yeasts, Fermentative yeasts, Acetic bacteria, Lactic acid bacteria

MNB045047H-SW

MNB065047H-SW

MNW045047H-SG

MNG045047H-SV

ø 47 mm

Pre-filtration of wine samples

-

Filtration of sweet or viscous wine samples, Filtration of dry wine samples

Different ø

CO2 and turbidity removal from wine, champagne and cava

-

Filtration

GB04-047

ø 47 mm

Determination of the particle load of wine

-

Separation of suspended particles

MCN080047H

ø 47 mm

Surface protection in laboratories

-

Absorption, Absorption/Impermeabilitzation

42 x 52 cm, 32 x 42 cm, Rolls and sheets in various sizes

Filtration with stainless steel monitors

-

Vacuum filtration

FR1X100MC

FR3X100MC

FR3X500MC

FR6X100MC

FR6X500MC

ø 47 mm Filters

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