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At last you can use a simple and quick method to determine reducing sugars in musts and wines. It allows to easily and quickly classify dry wines or wines with a few grams per liter of sugars. For more information
Developed in our R&D department, already tested and validated by many oenological laboratories, DE EVO is a fast and efficient equipment to distillate alcohol, extract volatile acids and sorbic acid, from any kind of sample.
In the beginning were Baumé, Gay-Lussac, and then came Pasteur. In the 18th and 19th centuries, they prepared the theoretical bases of fermentation. Following their famous wake, Jules Salleron became the forerunner in precision instruments, inventor of the first still, the acetimeter and above all the ebulliometer, never equalled till today.