SY2425 · POTASSIUM

SY2425 POTASSIUM kit sinatech

SY2425 POTASSIUM

Turbidimetic method for potassium measurement

Potassium is the most abundant cation in wine. Its concentration depends both on the grape variety, the soil conditions, the collection procedures (presence of scratches) and the methods used in winemaking. High values ​​of potassium in the grapes will lead to more basic musts, which could adversely affect the quality of the wine. Although most of the potassium salts are soluble, potassium bitartrate decreases its solubility as the concentration of alcohol increases, giving rise to precipitates that, although they do not affect the organoleptic properties of the wine, can be perceived as a decrease in quality.

ADVANTAGES

Liquid reagent ready-to-use
Standard included

KIT FORMAT

R1: 1 x 50
R2: 1 x 50

METHOD
Colorimetric: TPB

READING
Differential mono-reagent, 575 nm

RANGE
Up to 1500 mg/L

LIMIT OF QUANTIFICATION (LoQ)
20 mg/L

TESTS (Estimated)
230

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SY2424 · POLYPHENOLS

SY2424 TOTAL POLYPHENOLS kit sinatech

SY2424 POLYPHENOLS

Colorimetric method for total polyphenols measurement

The phenolic compounds of wine (natural phenols and polyphenols) are a broad group of chemical compounds that affect the taste, color and mouthfeel of the wine that come from the skin, pulp and seed of the grape. The specific distribution of the same is that which gives the wine its own characteristics, identifying the type of grape used and the process of elaboration. Its main function is to control the natural oxidation of the wine during the ripening and aging process and increase the stability of its organoleptic properties.

ADVANTAGES

Liquid reagent ready-to-use

KIT FORMAT

R1: 1 x 45
R2: 1 x 12
STD Inc.

METHOD
Colorimetric: Folin-Ciocalteu

READING
Differential bi-reagent, 670 nm

RANGE
Up to 3000 mg/L

LIMIT OF QUANTIFICATION (LoQ)
22 mg/L

TESTS (Estimated)
160

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SY2422 · IRON

SY2422 IRON kit sinatech

SY2422 IRON

Colorimetric method for iron measurement

The iron is present in the grapes from both the same grape and from dirt and from contact with the tools used during the elaboration process. Iron is capable of forming complex colored salts and is therefore a critical element when it comes to providing wine with a hue. An excess of iron, in addition to providing a bluish hue, can cause the appearance of ferric phosphate (white) and ferric tanate (blue) precipitates under oxidation conditions.

ADVANTAGES

Liquid reagent ready-to-use
Standard included

KIT FORMAT

R1: 1 x 50
R2: 1 x 15
STD Inc.

METHOD
Colorimetric: Ferene S

READING
Differential bi-reagent, 600 nm

RANGE
Up to 21 mg/L

LIMIT OF QUANTIFICATION (LoQ)
0,26 mg/L

TESTS (Estimated)
225

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SY2419 · COLOR INDEX

SY2419 COLOR INDEX kit sinatech

SY2419 COLOR INDEX

Colorimetric method for color index measurement

The color of the wine is the result of the mixture of different colored compounds, mainly of reddish tones (mainly anthocyanins), blue (iron complexes) and yellow (catechins). The color index is an indicator that takes into account absorption at 420, 520 and 620 nm.

ADVANTAGES

Liquid reagent ready-to-use

KIT FORMAT

R1: 2 x 50

METHOD
Colorimetric

READING
Direct absorbance

RANGE
Up to 16,50 OD

LIMIT OF QUANTIFICATION (LoQ)
0,11 (A420), 0,14 (A520), 0,12 (A620)

TESTS (Estimated)
465

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SY2418 · COPPER

SY2418 COPPER kit sinatech

SY2418 COPPER

Colorimetric method for copper measurement

The presence of copper in wine is common due to both the phytosanitary treatments carried out on the grapes, as well as the controlled addition of copper salts as part of the winemaking process. Most of the copper is precipitated in the form of sulphides and subsequently filtered. However, a high residual concentration thereof is toxic and can severely affect the alcoholic fermentation process, accelerate phenolic oxidation, cause turbidity and produce precipitates in reducing media. The control of copper concentration is essential to ensure both stability during the ripening process and ensure safe consumption.

ADVANTAGES

Liquid reagent ready-to-use
High sensitivity - LoQ 0,3 mg/L (white and rosé wine)
Single reagent
Standard included

KIT FORMAT

R1a: 2 x 17,5 - R1b: 1 x 8
R2a: 2 x 17,5 - R2b: 1 x 2
STD Inc.

METHOD
Colorimetric: 3,5-DiBr-PAESA

READING
Differential mono-reagent, 560 nm

RANGE
Up to 2 mg/L

LIMIT OF QUANTIFICATION (LoQ)
0,1 mg/L

TESTS (Estimated)
180

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