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UniTAB & UniFLEX    


Enzymatic Reagents and Kits are responsible for our growth over the last 10 years. 
We offer 2 convenient formats, UniTAB and UniFLEX. (Click here for how they compare.) These Kits are stable for up to 2-years from manufacture, at least 9 months when shipped from Unitech.

Unitech's Complete Line:  METHODS & LINEARITY

Choice of Reagent Kit Sizes (30-Test, 75-Test, 250-Test kits)

Unique Reagent Offerings - including Nutrient Status and Microbial Monitoring Reagents

 


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 Reagents
D-Glucose/Fructose UniTab Reagent

L-Malic Acid Unitab Reagent
Primary Amino Nitrogen UniTab Reagent  (NOPA, Nitrogen by o-Phthaldialdehyde)
 

 

 


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 UniFlex Reagent
D-Glucose, UniFLEX Reagent
D-Glucose/Fructose UniFlex Reagent

D-Lactic Acid UniFlex Reagent
D/L-Lactic Acid UniFlex Reagent

L-Malic Acid UniFlex Reagent
Tartaric Acid Flex
Total Phenols Flex

 

 

 

 

     UniTAB KITS:  

ChemWell Automated

Food & Beverage Process Control


 

 

 

 


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Shown: Amm-500 (250 tests)
 

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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. 

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)

Yeast Assimilable Nitrogen compounds in juice are made up of Ammonia Nitrogen + Primary Amino Nitrogen.  Typical total YAN compounds range from 40 - 560, expressed in mg Primary Amino Nitrogen mg/L. Lower limits of 35 mg/L L-Arginine and 50 - 70 mg/L Total Nitrogen (YAN) have been recommended.  Scroll down, to see our Primary Amino Nitrogen (PAN) UniTab Reagent kit. 

  • Yeast and M-L Bacteria require available nitrogen for effective fermentation. 

  • Nitrogen status of must is monitored to ensure sufficient Nitrogen sources to sustain yeast and lactic bacteria fermentation.  Nitrogen content of grape juice may be supplemented, e.g. with diammonium phosphate (DAP.) 

  • Low Ammonia Nitrogen & PAN levels have been associated with sluggish fermentation and sensory imperfections.

  • 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.

 

Available in 30-Test, 75-Test, 250-Test kit sizes.

 

 

 

 

 

ChemWell Automated

Food & Beverage Process Control

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Shown: GF-60 (30 tests)
 

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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.     

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.

Available in 30-Test, 75-Test, 250-Test kit sizes.

 

 

 

 

 

ChemWell Automated

Food & Beverage Process Control


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Shown: LMA-150 (75 tests)
 

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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.    

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.

Available in 30-Test, 75-Test, 250-Test kit sizes.

 

 

 

                       

 

ChemWell Automated

Food & Beverage Process Control


Click to enlarge

Shown: PAN-60 (30 tests)
 

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Primary Amino Nitrogen UniTab Reagent (=PAN):  A test kit for determining primary amino nitrogen compounds (NOPA) in grape juice, fermenting wine, and other liquid samples

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.

Yeast Assimilable Nitrogen compounds in juice are made up of Ammonia Nitrogen + Primary Amino Nitrogen.   Typical total YAN compounds range from 40 - 560, expressed in mg Primary Amino Nitrogen mg/L. Lower limits of 35 mg/L L-Arginine and 50 - 70 mg/L Total Nitrogen (YAN) have been recommended.  Scroll up, to see our Ammonia UniTab Reagent kit.

  • Yeast and M-L Bacteria require available nitrogen for effective fermentation. 

  • Nitrogen status of must is monitored to ensure sufficient Nitrogen sources to sustain yeast and lactic bacteria fermentation.  Nitrogen content of grape juice may be supplemented, e.g. with diammonium phosphate (DAP.) 

  • Low Ammonia Nitrogen & PAN levels have been associated with sluggish fermentation and sensory imperfections.

  • 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.

Available in 30-Test, 75-Test, 250-Test kit sizes.

 

 

 

 

 

 

UniFLEX KITS:

ChemWell Automated

Food & Beverage Process Control


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Shown: AA-F150 (75 tests)
 

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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, 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.   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 A2 values into the Flex CalculatorTM spreadsheet.  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.

Available in 30-Test, 75-Test, 250-Test kit sizes.

 

You can download a copy of the Flex CalculatorTM spreadsheet here.

 

 

 

 

 

 

ChemWell Automated

Food & Beverage Process Control


Click to enlarge

Shown: GF-F150 (75 tests)
 

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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. 

Contains read-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.

Available in 30-Test, 75-Test, 250-Test kit sizes.

 

 

 

 

 

ChemWell Automated

Food & Beverage Process Control


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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.

 

 

 

 

 

ChemWell Automated

Food & Beverage Process Control


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L-Lactic Acid UniFlex Reagent (=LLA-F):  An enzymatic test kit for determination of 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.

 

 

 

 

 
 

ChemWell Automated

Food & Beverage Process Control


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Shown: LMA-F500 (250 tests)
 

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

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.


Available in 30-Test, 75-Test, 250-Test kit sizes.

 

 

 


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Shown: TA-F40 (40 tests)
 

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

Available in 40-Test and 60-Test kit sizes

 

 

 

 

 


                Click to enlarge

                 Shown: PHE-F150 (75 tests)
 

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Total Phenols UniFlex Reagent Kit (=PHEN-F): Total Phenol FLEX-REAGENT is intended for determination of total phenols and polyphenols in wine, tea and other non-protein liquid samples.

This reagent is a colorimetric oxidation/reduction method for phenolic compounds. This Folin-Ciocalteu method is sensitive, quantitative and relatively independent of the degree of polymerization (e.g. mono-, di- or trimer), and is generally preferred over other analyses of wine phenols.

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.

Available in 30-Test, 75-Test kit sizes.