SD6008 · PRIMARY AMINO NITROGEN (PAN)

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SD6008 · PRIMARY AMINO NITROGEN (PAN)

Colorimetric method for primary amino anitrogen measurement

Yeasts need nitrogen to grow. One of the main sources of nitrogen are the proteins, peptides and amino acids present in the medium (primary amines, PAN); the other main source is the ammonium ion itself. The determination prior to the fermentation of the amount of assimilable nitrogen makes it possible to adjust it adequately to avoid unexpected stops of the fermentation process due to nitrogen deficit.

ADVANTAGES

Liquid reagents ready-to-use
No working reagent required
Wide measurement range: up to 250 mg/L

KIT FORMAT

R1: 2 x 24 mL + 2 x 8 mL
R2: 1 x 16 mL
CTRL inc.

METHOD
Colorimetric: OPA/NAC

READING
Differential bi-reagent, 340 nm

RANGE
Up to 250 mg N/L

LIMIT OF QUANTIFICATION (LoQ))
4 mg N/L

TESTS (Estimated)
300

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SD6009 · FREE SULFITES

SD6009-FREE-SULFITES

SD6009 FREE SULFITES

Colorimetric method for free sulfite measurement

Sulfites are produced naturally during fermentation, but they are also added to the wine in order to stop the fermentation process (for example, the delay of malolactic fermentation in the presence of sulfites is well-known). A good part of sulfite is reversibly linked to other compounds such as sugars or polyphenols. The free sulfite (either in the form of SO2, HSO3- or H2SO3), on the other hand, acts as a preservative to prevent deterioration both due to its antioxidant capacity and its antimicrobial action. Free sulfite has been associated with different allergic reactions, so its specific determination is a legal requirement in many countries.

ADVANTAGES

Liquid reagents ready-to-use

KIT FORMAT

R0: 1 x 29 mL
R1: 1 x 30 mL
CTRL inc.
STD inc.

METHOD
Colorimetric: Fuchsine

READING
Differential mono-reagent, 575 nm

RANGE
Up to 160 mg/L

LIMIT OF QUANTIFICATION (LoQ)
2 mg/L

TESTS (Estimated)
135

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SD6010 · TOTAL SULFITES

SD6010-TOTAL-SULFITES

SD6010 TOTAL SULFITES

Colorimetric method for total sulfite measurement

Sulfites are produced naturally during fermentation, but are also added to stop the fermentation process. In wine, they act as preservatives to prevent deterioration due to both their antioxidant capacity and their antimicrobial action. The concept of total sulfites referers to any sulfite present either in the form of anhydrous sulphur (SO2), bisulfite ion (HSO3) or sulfurous acid (H2SO3), but also other forms linked to other compounds such as sugars or polyphenols. It is necessary to control the maximum concentration of sulfite present since at high concentrations it can be toxic.

ADVANTAGES

Single reagent

KIT FORMAT

R1: 2 x 30 mL
CTRL inc.
STD inc.

METHOD
Colorimetric: Ellman

READING
Differential bi-reagent, 420 nm

RANGE
Up to 250 mg/L

LIMIT OF QUANTIFICATION (LoQ))
5 mg/L

TESTS (Estimated)
280

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SD6015 · CALCIUM

SD6015-CALCIUM

SD6015 CALCIUM

Colorimetric method for calcium measurement

Calcium is a natural element in the must, although in certain manufacturing processes calcium salts (calcium carbonate for acidity reduction) and other calcium-rich substances (casein for clarification) can be added. The solubility of calcium decreases with increasing alcohol content, easily reaching supersaturation. In these cases there is a risk of causing calcium tartrate precipitates (and in some cases calcium oxalate) during aging inside the bottle, since its formation is very slow. This problem is particularly relevant in white wines because of its visibility. The control of calcium levels makes it possible to force the precipitation of said crystals, and their subsequent filtration, as part of the manufacturing process.

ADVANTAGES

Liquid reagent ready-to-use
Standard included

KIT FORMAT

R1: 1 x 30 mL
R2: 1 x 30 mL
CTRL inc.

METHOD
Colorimetric: CPC

READING
Method differential bi-reagent, 560 nm

RANGE
Up to 100 mg/L

LIMIT OF QUANTIFICATION (LoQ)
5 mg/L

TESTS (Estimated)
140

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SD6016 · CATECHINS

SD6016-CATECHINS

SD6016 CATECHINS

Colorimetric method for catechins measurement

Catechins are a group of flavonoid polyphenols found mainly in the seeds and to a lesser extent in the skin. They occur naturally as a defense mechanism against berry infections, so their concentration is higher in varieties grown in humid weather. They are responsible for the bitter notes in the taste of the wine and, because they have antioxidant properties, they contribute to provide color stability during the ripening process. The content of catechins in the sample is directly related to the crushing process and the period of contact with the grape skin.

ADVANTAGES

Liquid reagent ready-to-use
High sensitivity - LoQ 6 mg/L
Standard included

KIT FORMAT

R1: 1 x 30 mL
R2: 1 x 30 mL
CTRL inc.
STD inc.

METHOD
Colorimetric: Cinnamaldehyde

READING
Differential bi-reagent, 620 nm

RANGE
Up to 500 mg/L

LIMIT OF QUANTIFICATION (LoQ)
6 mg/L

TESTS (Estimated)
140

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