Sentia - a brand of Universal Biosensors products

The Sentia Wine Analyzer provides comprehensive testing capabilities for the wine production process, focusing on a range of chemical compounds that affect wine quality. This handheld device excels in portability and ease of use, enabling winemakers to conduct tests for free sulfur dioxide (SO₂), malic acid, glucose, fructose, acetic acid, and titratable acidity. Featuring a user-friendly touchscreen display and extended battery life, it ensures reliability and convenience for on-the-go analysis. The automatic calibration and small sample size requirement streamline the testing process, allowing for rapid and precise results wherever needed in the winery environment. The analyzer can be paired with specific test strips and buffers for different substances, enhancing its versatility. These features make it an essential tool for ensuring the consistency and quality of wine production.

Sentia Acetic Acid Test Strips are designed to track the development of acetic acid in wine, allowing winemakers to take timely measures to prevent adverse sensory effects due to high acid levels. The test strips require a straightforward 1:4 pre-dilution of the wine sample with deionized or distilled water. They come in airtight vials, each containing 25 strips, ensuring ease of storage and availability during critical times. The ergonomic vial design ensures consistent application. The test strips cater to red and white wine samples, requiring a sample size of 100 µL and measuring a range of 0.1 – 1.5 g/L. For optimum performance, they should be stored between 2°C and 8°C. These strips are a part of Sentia's comprehensive wine testing suite, manufactured in a state-of-the-art ISO-certified facility in Melbourne, Australia.

The Sentia Free SO₂ Test Strips are designed to evaluate sulfur levels in post-fermentation red and white wines, providing a reliable means to ensure protection against microbial and oxidative challenges. The strips are manufactured in an advanced ISO-certified facility located in Melbourne, Australia, ensuring precision and consistency. Each pack contains 25 airtight vials, optimizing both storage and accessibility. Notably, the ergonomic design simplifies user application. Technically, the strips require sample sizes as small as 8 µL and can assess sulfur concentrations ranging from 3-75 mg/L. This ensures wine producers can achieve meticulous quality control. Additionally, the product is structured to maintain efficacy between storage temperatures of 2°C to 8°C. This aligns with a broader range of Sentia analytical products, reflecting the company's commitment to supporting viticultural advancements with innovative tools.

Sentia fructose test strips are designed to assist winemakers in monitoring the progression of wine fermentation by measuring residual fermentable sugars, particularly fructose. These strips are ideal for identifying and addressing sluggish or stuck fermentations quickly. For accurate readings, a simple pre-dilution of the sample using Sentia's fructose buffer is necessary. Each airtight vial contains 25 test strips, ensuring secure storage and convenience. The strips require only a small sample size of 8 to 100 µL of wine, and can measure fructose concentrations ranging from 0.1 to 10 g/L. Intended for both red and white wine samples, the strips must be stored at temperatures between 2°C and 8°C for optimal performance. Manufactured in an ISO-certified facility in Melbourne, Australia, these strips are a reliable tool for winemakers seeking precision in their fermentation analysis.

The Sentia glucose test strips are specifically designed for monitoring the progression of primary fermentation in wines, ensuring a swift and precise transition to dryness. These test strips are advantageous as they eliminate the need for sample dilution, streamlining the testing process. Packaged in airtight vials with 25 strips each, the strips maintain their integrity during storage and offer a consistent sample application experience. The test strips are manufactured in an advanced ISO-certified facility in Melbourne, Australia, underscoring a commitment to quality. They require a minimal sample size of 8 µL, compatible with both red and white wines, and operate within a measuring range of 0.1-10 g/L. The recommended storage temperature is between 2°C and 8°C. This product is suitable for oenologists and winemakers who require reliable tools for sugar analysis during vinification processes, enhancing quality control and product consistency.