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Reagents for enzymatic and colorimetric analysis for wine

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Intended

  • They make wine analysis possible;
  • They are used for enzymatic and colorimetric methods;
  • Easy to use because they are liquid and ready to use;
  • Enable very fast analyses;
  • Low cost of analysis;
  • Have a long shelf life;
Model Description of kits Volume
  ACETALDEHYD  
 

Acetaldehyde is a product of the intermediate oxidation of ethyl alcohol before it converts 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 the 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.

 
SQPE059193 

 CALCIUM

 
 

Number of analyses: manual 100/200 automatic 400/600

2x100 ml
  CATECHINS  
  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  CATECHINS  
  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 CHLORIES  
  Number of analyses: manual 66/132 - automatic 264/330 2x100 ml
  CITRIN 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  CITRIN ACID  
 

Number of analyses: manual 50/100 - automatic 200/300

10x10 ml
 

COLOR

 
  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 GLYCERINE  
 

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 the fermentation process to determine whether demetalization is required. The colorimetric method is becoming "routine" because it allows precise determination of iron at low concentrations.  
SQPE062468 IRON  
 

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 stab
 
SQPE067017 D-MALIC ACID 5x20 ml
  Number of analyses: manual 50/100 - automatic 200/300  
SQPE053689 L-MALIC ACID  
 

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.

 
SQPE056391 PYRUVIC ACID  
  Number of analyses: manual 50/100 - automatic 200/300 5x20 ml
 

POLYPHENOLS

 
  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 the continuous polymerization processes between anthocyanins and tannins. It is important to check the polyphenols in the grapes to determine proper maturation.  
SQPE054970

POLYPHENOLS

 
  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 POTASSIUM  
  Number of analyses: manual 50/100 - automatic 200/300 1x100 ml
  STABILITY OF PROTEIN  
  Protein stability evaluation is carried out to determine the effectiveness of bentonite or other agents with similar properties.  
SQPE076312 STABILITY OF PROTEIN  
  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

NITROGEN AMMONIA

 
  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
  SULPHUR 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 SO2 FREE  
  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 OCTIC ACID (auto)
SQPE054971 ANTOCYANINS
SQPE072166 ASCORBIC ACID
SQPE059193 CALCIUM
SQPE054972 CATECHINES
SQPE055024 CHLORIES
SQPE059301 CITRIN 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 PROTEIN
SQPE054974 ALPHA AMINO NITROGEN
SQPE054975 NITROGEN 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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