SD6030 · TOTAL ACIDITY

DIONYSOS reagents

SD6030 TOTAL ACIDITY (pH7)

Fotografía DIONYSOS en preparación

Colorimetric method for total acidity measurement

The majority acids in the grape are tartaric, L-malic, which represent about 90% of the total, and citric acid. In addition, during the fermentation process, other acids such as L-lactic, succinic or acetic appear that also contribute to total acidity. The total content of acids is important because it gives the wine its organoleptic characteristics, resulting in harsh wines when it is excessively high or flat, when it is too low. In addition, the total content of acids has relevance in terms of the conservation of wine, inhibiting the development of microorganisms.

ADVANTAGES

Ready-to-use liquid reagents
Wide measurement range: up to 10 g/L

KIT COMPOSITION

R1: 2 x 30 mL
R2: 1 x 15 mL
CTRL inc.
STD inc.

METHOD
BTB

READING
Differential bi-reagent, 620 nm

MEASUREMENT RANGE
Up to 10 g/L (tartaric ac.)

LIMIT OF QUANTIFICATION (LoQ)
-

TESTS (Estimated)
225

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SD6023 · D-LACTIC ACID

SD6023 D-LACTIC ACID

Enzymatic method for D-lactic acid measurement

Most of the lactic acid present in the wine is produced during the malolactic fermentation with the transformation of L-malic acid into L-lactic acid, so that more than 75% of the lactic acid present in the wine is the L isomer. D-lactic acid, on the other hand, is associated with the metabolism of glucose (and other hexose sugars) by the same lactic bacteria (mainly leuconostoc and lactobacillus). A presence of D-lactic acid greater than 0.3 g/L is an indication of bacterial contamination, since these bacteria compete with the yeasts for sugars, until inhibiting alcoholic fermentation.

ADVANTAGES

Ready-to-use liquid reagents
Standard included

KIT COMPOSITION

R1: 2 x 30 mL
R2: 1 x 15 mL
CTRL inc.
STD inc.

METHOD
Enzymatic: D-LDH

READING
Differential bi-reagent method, 340 nm

MEASUREMENT RANGE
Up to 0,6 g/L

LIMIT OF QUANTIFICATION (LoQ)
0,02 g/L

TESTS (Estimated)
140

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SD6012 · TARTARIC ACID

SD6012 TARTARIC ACID

Enzymatic method for tartaric acid measurement

Tartaric acid is the main component that gives the wine its characteristic acidity, being present both in its acid form and in the form of potassium salt. From the point of view of production it is a critical element in the development of color and flavor during the wine ripening process, as well as its subsequent chemical stability. The determination of tartaric throughout the manufacturing process allows to keep track of its organoleptic evolution.

ADVANTAGES

Ready-to-use liquid reagents
Does not require prior sample decolorization
Wide measurement range: up to 10 g/L

KIT COMPOSITION

R1: 2 x 30 mL
R2: 1 x 15 mL
CTRL inc.

METHOD
Colorimetric: Metavanadate

READING
Differential bi-reagent, 520 nm

MEASUREMENT RANGE
Up to 10 g/L

LIMIT OF QUANTIFICATION (LoQ)
0,2 g/L

TESTS (Estimated)
280

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SD6006 · CITRIC ACID

SD6006 CITRIC ACID

Enzymatic method for citric acid measurement

Citric acid is not very abundant in the grape compared to other organic acids. At the end of fermentation, it can be added to raise the acidity, which increases the efficiency of the sulphites present, and to prevent iron turbidity, since it forms soluble complexes with iron and copper, although this practice has legal restrictions. Citric acid also brings a feeling of freshness to the wine, but in excessive amounts it is unpleasant.

ADVANTAGES

Ready-to-use liquid reagents
Wide measurement range: up to 1 g/L
Official OIV method

KIT COMPOSITION

R1: 1 x 13,5 mL + 1 x 1,5 mL
R2: 1 x 3 mL (lyo)
CTRL inc.

METHOD
Enzymatic: CL/MDH/LDH

READING
Differential bi-reagent method, 340 nm

MEASUREMENT RANGE
Up to 1 g/L

LIMIT OF QUANTIFICATION (LoQ)
0,06 g/L

TESTS (Estimated)
67

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SD6005 · GLUCONIC ACID

SD6005 GLUCONIC ACID

Enzymatic method for gluconic acid measurement

D-gluconic acid (together with its cyclic form, D-Glucolactone) allows to evaluate the degree of firmness of the grape. It is produced from glucose by fungi and yeast and its concentration increases proportionally to the degree of over-ripening of the grapes as well as in grapes infected with fungi (for example, of the genus Botrytis). It is highly recommended to measure it when degree of humidity is high along the process of maturation of the grape to adapt the winemaking process accordingly.

ADVANTAGES

Ready-to-use liquid reagents
Wide measurement range: up to 2 g/L

KIT FORMAT

R1: 2 x 30 mL
R2: 1 x 15 mL
CTRL inc.

METHOD
Enzymatic: GK/6PGDH

READING
Differential bi-reagent method, 340 nm

MEASUREMENT RANGE
Up to 2 g/L

LIMIT OF QUANTIFICATION (LoQ)
0,06 g/L

TESTS (Estimated)
225

DO YOU NEED MORE INFORMATION?

Or write us an email indicating the name of the product info@sinatech.es