Reagents for enzymatic and colorimetric analysis
Choose Models for offer request
Intended
- Enable analysis of many food products
- Used for enzymatic and colorimetric methods
Characteristic
Available Models
| Model | Description of the kits | Volume |
| ACETALDEHYD | ||
|
Acetaldehyde is a product of the intermediate oxidation of ethyl alcohol before it is converted to acetic acid. In order to determine the pre-oxidation of wine, it is a good idea to measure acetaldehyde at the processing stage and also at the refining stage and just before bottling. Determination of acetaldehyde is also very important during micro-oxidation practice (its concentration remains constant). |
5x 20 ml | |
| SQPE059576 | ACETALDEHYD | |
| Number of analyses: manual 50/100 - automatic 200/300 | ||
| ACETIC ACID | ||
| It is a product of ethanol oxidation and accounts for about 95% of volatile acidity. Volatile acidity provides information about faulty wine production or faulty storage. The optimal concentration ranges from 0.2 to 0.7 g / l (the upper limit of standards is about 1 g / l, depending on the degree of alcohol). The traditional analytical method of distillation in a stream of steam, can not be automated and also should not work longer than the enzymatic method. | ||
| SQPE059575 | ACETIC ACID | 5x20ml |
| Number of analyses: manual 50/100 - automatic 200/300 | ||
| SQPE068205 | ACETIC ACID (auto) | |
| Number of analyses with Hyperlab: 400/500 Direct read only | 125 ml | |
| ANTOCYANINS | ||
| Anthocyanins are part of the phenolic compounds of grapes and wine, mainly red and blue pigments. They are extremely important in imparting the organoleptic characteristics of wine. Anthocyanins are analyzed during maceration of red grapes and also during and after fermentation. The presence of polyphenols helps determine whether the product undergoes refining. The most reliable method, which is quite difficult to perform, is HPLC, while the colorimetric method is also used | ||
| SQPE054971 | ANTOCYANINS | 4X50ml |
| Number of analyses: manual 100/200 - automatic 400/600 | ||
| ASCORBIC ACID | ||
| L-ascorbic acid is a naturally occurring organic compound. The antioxidant properties of the acid are widely used in the food industry to prevent oxidation of flavor fractions and to color various beverages such as wines, musts, juices, etc. | ||
| SQPE072166 | ASCORBIC ACID | |
| Number of analyses: manual 25 automatic 200/250 | 115 ml | |
| CALCIUM | ||
|
Calcium has a tendency to precipitate during alcoholic fermentation. It is important to determine its concentration, which should not exceed about 80 g / l to prevent the precipitation of inert calcium tartrate. To assess the concentration of calcium, the calorimetric method is used. |
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| SQPE059193 |
CALCIUM |
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Number of analyses: manual 100/200 automatic 400/600 |
2x100 ml | |
| CATECHINES | ||
| They are part of the polymer family of condensed tannins present in grapes and wine. Analysis is carried out during the maceration period, in the must, before and also after fermentation on the finished wine. For the evaluation of catechins, colorimetric analysis is the best as well as the most convenient solution. | ||
| SQPE054972 | CATECHINES | |
| Number of analyses: manual 50/100 - automatic 200/300 | 5x20ml | |
| CHLORIDE | ||
| Chlorides are present in wines in varying amounts. Analysis of the finished product is carried out to verify the content in accordance with current regulations. The analysis is usually carried out by titration using the silver-metric method while the colorimetric method is also used by many laboratories. | ||
| SQPE055024 | CHLORS | |
| Number of analyses: manual 66/132 - automatic 264/330 | 2x100 ml | |
| CITRIC ACID | ||
| It is an organic acid naturally present in wine. Citric acid influences the total acidity of the wine and also enables the attachment of iron in the soluble anion complex. Analysis is carried out to determine the concentration present and evaluate any additives to achieve the desired level of total acidity. Traditional methods used for evaluation are enzymatic tests (very simple) or HPLC (more complex). | ||
| SQPE059301 | CITRIC ACID | |
|
Number of analyses: manual 50/100 - automatic 200/300 |
10x10 ml | |
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COLOR |
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| Color is an important parameter for qualifying red wine. Color points make it possible to assess commercial value. Reading samples at 420 and 520 nm determines the color points (intensity) and the link to hue. This method also allows reading at 620 nm. | ||
| SQPE054875 | COLOR | |
| Number of analyses: manual 200/400 - automatic 800/1200 | 4x100 ml | |
| COPPER | ||
| Grape juice contains copper from grapes (minimum amount) and also copper from copper treatments. Copper should be determined after fermentation to assess whether a de-methylation process should be performed. The atomic absorption method (very expensive) or stripping is used for analysis. The colorimetric method works well on white wines, while on red wines it requires slightly longer sample preparation. | ||
| SQPE056385 | COPPER | |
| Number of analyses: manual 50/100 - automatic 200/300 | 2x50 ml | |
| GLYCERINE | ||
| Produced during glutero-pyruvic fermentation, it contributes significantly to the characteristics of the wine by imparting favorable flavor sensations, body and roundness. Evaluation of glycerol concentration should be performed after each post-fermentation. The enzymatic "Trinder" method used to analyze the level of glycerol (colorimetric final stage) is simple and precise. | ||
| SQPE060138 | GLICERINE | |
|
Number of analyses: manual 100/200 - automatic 400/600 |
2x100 ml | |
| GLUCONIC ACID | ||
| It is an organic acid formed by oxidation of the aldehyde function in the presence of appropriate enzymes. The analysis is carried out on the raw material, must and also wine. It is especially important for importers and also producers using grapes from different environments. The enzymatic method used to evaluate gluconic acid is faster and much more precise. | ||
| SQPE060140 | D-GLUCONIC ACID | |
| Number of analyses: manual 50/100 - automatic 200/300 | 5x20ml | |
| IRON | ||
| Some iron is present in the wine from the grapes, from the soil and from the transport of the grapes. Determination is carried out in the must and after fermentation to determine whether demetalization is required. The colorimetric method is becoming "routine" because it allows precise determination of iron at low concentrations. | ||
| SQPE062468 | IRON | |
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Number of analyses: manual 50/100 - automatic 200/300 |
5x20 ml | |
| LACTIC ACIDS | ||
| These are organic acids derived from lactic fermentation (L-lactic acid) or from abnormal re-fermentation caused by the breakdown of sugars in the presence of hetero-lactic bacteria (D-Lactic). L-lactic acid is evaluated at the beginning of lactic fermentation to see if bacterial inoculation is working. D-lactic acid is a negative indicator because it gives the wine a bad taste. | ||
| SQPE059194 | D-LACTIC ACID | |
| Number of analyses: manual 50/100 - automatic 200/300 | 5x20 ml | |
| SQPE059192 | L-LACTIC ACID | |
| Number of analyses: manual 50/100 - automatic 200/300 | 2x50 ml | |
| SQPE056389 | MAGNESIUM | |
| Present in wine in greater quantity than calcium. Plays an important role in the precipitation of colloids. | ||
| Number of analyses: manual 66/132 automatic 264/330 | 2x100 ml | |
| MALIC ACID | ||
Malic acid occurs naturally in must and wine (from about 1.5 g / l to 3.5). Monitoring the concentration of malic acid makes it possible to assess the course of maturation, while monitoring the concentration of malic acid during and also after lactic fermentation verifies its end. The use of D-malic acid maintains the higher acidity of wines after lactic fermentation due to the durability of the D isomer, which is more stable. |
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| SQPE067017 | D-MALIC ACID | 5x20 ml |
| Number of analyses: manual 50/100 - automatic 200/300 | ||
| SQPE053689 | L-MALIC ACID | |
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Number of analyses: manual 50/100 - automatic 200/300 |
5x20 ml | |
| SQPE068206 | L-MALIC ACID (AUTO) | |
| Number of analyses using Hyperlab: 400/500 Read-only | 125 ml | |
| PYRUVIC ACID | ||
|
An organic acid produced by glyceropyruvic fermentation. Wine fermentation is not pure alcoholic fermentation, some of the sugar molecules are actually degraded by glyceropyruvic fermentation to glycerol and pyruvic acid. Determination of pyruvic acid is done during fermentation to stop its production, as it strongly combines SO2. |
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| SQPE056391 | PYRUVIC ACID | |
| Number of analyses: manual 50/100 - automatic 200/300 | 5x20 ml | |
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POLYPHENOLS |
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| Polyphenols are extremely important, as they determine the organoleptic characteristics of wine. Already in the must, there are changes in the concentrations of polyphenols over time, due to continuous polymerization processes between anthocyanins and tannins. It is important to check the polyphenols in the grapes to determine proper maturation. | ||
| SQPE054970 |
POLYPHENOLS |
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| Number of analyses: manual 100/200 - automatic 400/600 | 3x100ml | |
| POTASSIUM | ||
| Potassium is the dominant cation present in wine. Excess potassium is removed by wine stabilization. Potassium determination is carried out before and after stabilization to verify good results. | ||
| SQPE056387 | POTAS | |
| Number of analyses: manual 50/100 - automatic 200/300 | 1x100 ml | |
| STABILITY OF PROTEINS | ||
| Protein stability evaluation is carried out to determine the effectiveness of bentonite or other agents with similar properties. | ||
| SQPE076312 | STABILITY OF PROTEINS | |
| Number of analyses: manual 25/50 - Hyperlab:250 | 50 ml | |
| R.A.N | ||
| R.A.N is the sum of ammonia nitrogen and α-amino nitrogen. Available nitrogen (RAN) is a factor that determines whether there are sufficient nutrients in the musts necessary for yeast growth in alcoholic fermentation processes. This method replaces FORMALIN N °, which is a carcinogen. The sum of ammoniacal and α-amino nitrogen corresponds to the Formolo number. | ||
| SQPE054974 | ALPHA AMINO NITROGEN | |
| Number of analyses: manual 60/120 - automatic 240/360 | 2x60 ml | |
| SQPE054975 |
AZOT AMMONIA |
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| Number of analyses: manual 50/100 - automatic 200/300 | 2x50 ml | |
| SUGARS | ||
| Glucose, fructose and sucrose affect the alcoholic strength and sweetness of a beverage. Glucose/fructose determination is mainly done to follow the fermentation process of wine and to determine their residual after fermentation. The enzymatic method is currently the official method used to measure sugars. The Fehling method is impractical because it does not account for pentose sugars (fermentable as sucrose). | ||
| SQPE053688 | GLUCOSE-FRUCTOSE | |
| Number of analyses: manual 50/100 - automatic 200/300 | 5x20 ml | |
| SQPE063019 | GLUCOSE + FRUCTOSE (SEPARATE) | |
| Number of analyses: manual 50/100 - automatic 200/300 | 5x20 ml | |
| SQPE063020 | SUCROSE STARTER | |
| Additional reagent, can only work in conjunction with GLUCOSE-FRUCTOSE kits | 1x10 ml | |
| SQPE068207 | GLUCOSE-FRUCTOSE (auto) | |
| Number of analyses using Hyperlab: 400/500 Read-only | 125 ml | |
| SQPE079100 | GLUCOSE (auto) | |
| Read-only | 50 ml | |
| SULFUR DIOXIDE | ||
| The antioxidant and antiseptic functions of SO2 are well known. Determination is done throughout the wine development process, from must to bottle. The official distillation method is not practical-Ripper gives good results on white wine, but not on red wine due to interference from polyphenols, tannins and dyes. The colorimetric method correlates well with the official method. | ||
| SQPE056384 | FREE SO2 | |
| Number of analyses: manual 100/200 - automatic 400/600 SQPE060413 | 2x100 ml | |
| SQPE060413 | TOTAL SO2 | |
| Number of analyses: manual 50/100 - automatic 200/300 | 5x20 ml | |
| TARTARIC ACID | ||
| Tartaric acid is grape-specific, the most important of the solid acids. It is the stronger, more dissociated and most resistant to decaying bacteria organic acid . Its concentration is reduced by precipitation of potassium bicinate during the wine stabilization process. Acid is determined on must, on wine after wine stabilization and also before bottling. The colorimetric method is very easy to use. | ||
| SQPE070208 | TARTARIC ACID | |
| Number of analyses: manual 68/136 - automatic 400/500 | 170 ml | |
| Model | Description |
|---|---|
| SQPE059576 | ACETALDEHYD |
| SQPE059575 | ACETIC ACID |
| SQPE068205 | ACETIC ACID (auto) |
| SQPE054971 | ANTOCYANINS |
| SQPE072166 | ASCORBIC ACID |
| SQPE059193 | CALCIUM |
| SQPE054972 | CATECHINES |
| SQPE055024 | CHLORS |
| SQPE059301 | CITRIC ACID |
| SQPE054875 | COLOR |
| SQPE056385 | COPPER |
| SQPE060138 | GLYCERINE |
| SQPE060140 | D-GLUCONIC ACID |
| SQPE062468 | IRON |
| SQPE059194 | D-LACTIC ACID |
| SQPE059192 | L-LACTIC ACID |
| SQPE056389 | MAGNESIUM |
| SQPE067017 | D-MALIC ACID |
| SQPE053689 | L-MALIC ACID |
| SQPE068206 | L-MALIC ACID (AUTO) |
| SQPE056391 | PYRUVIC ACID |
| SQPE054970 | POLYPHENOLS |
| SQPE056387 | POTASSIUM |
| SQPE076312 | STABILITY OF PROTEINS |
| SQPE054974 | ALPHA AMINO NITROGEN |
| SQPE054975 | AZOT AMMONIA |
| SQPE053688 | GLUCOSE-FRUCTOSE |
| SQPE063019 | GLUCOSE + FRUCTOSE (SEPARATE) |
| SQPE063020 | SUCROSE STARTER |
| SQPE068207 | GLUCOSE-FRUCTOSE (auto) |
| SQPE079100 | GLUCOSE (auto) |
| SQPE056384 | FREE SO2 |
| SQPE060413 | TOTAL SO2 |
| SQPE070208 | TARTARIC ACID |
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