SD6001 · ACETIC ACID

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SD6001 ACETIC ACID

Enzymatic method for acetic acid measurement

Acetic acid is the main indicator of wine deterioration although in small quantities (less than 300 mg/L) contribute to endow it with organoleptic characteristics through the formation of esters and other compounds. It is produced, mainly from the oxidation of ethanol, by certain bacteria (especially of the genus Acetobacter). The assessment of acetic acid allows monitoring possible deterioration situations along the elaboration process.

ADVANTAGES

Liquid reagents ready-to-use
Working reagent stability 60 days
High sensitivity - LoD 0,01 g/L

KIT FORMAT

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

METHOD
Enzymatic: ACS/CS/MDH

READING
Differential bi-reagent, 340 nm

RANGE
Up to 1,2 g/L

LIMIT OF QUANTIFICATION (LoQ)
0,03 g/L

TESTS (Estimated)
233

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SD6003 · L-LACTIC ACID

SD6003-L-LACTIC-ACID

SD6003 L-LACTIC ACID

Enzymatic method for L-lactic acid measurement

L-Lactic acid appears as a product of malolactic fermentation by the action of lactic acid bacteria in secondary fermentation. This process reduces perceived acidity as L-Malic is transformed into the softer L-Lactic, adding dairy flavour (milk, butter, cheese) and is desirable in many red wines, as it provides a feeling of mouth fullness.

ADVANTAGES

Liquid reagents ready-to-use
Wide measurement range: up to 3 g/L

KIT FORMAT

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

METHOD
Enzymatic: LDH

READING
Differential bi-reagent, 340 nm

RANGE
Up to 3 g/L

LIMIT OF QUANTIFICATION (LoQ)
0,04 g/L

TESTS (Estimated)
225

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SD6004 · GLUCOSE + FRUCTOSE

SD6004-D-GLUCOSE-D-FRUCTOSE

SD6004 Glucose + Fructose

Enzymatic method for glucose and fructose measurement

D-Glucose and D-Fructose are the main reducing sugars present in grapes and other fruits. Its determination in the grape allows to verify their state of maturity to establish the optimum moment of harvest. In the must, allows to estimate the amount of alcohol that will be produced during the fermentation. Finally, at the end of the fermentation, to assess the remaining sugar that could produce an undesired fermentation.

ADVANTAGES

Liquid reagents ready-to-use
Wide measurement range: up to 8 g/L
Joint measurement of glucose and fructose

KIT FORMAT

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

METHOD
Enzymatic: HK/PGI/G6PDH

READING
Differential bi-reagent, 340 nm

RANGE
Up to 8 g/L

LIMIT OF QUANTIFICATION (LoQ)
0,03 g/L

TESTS (Estimated)
225

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SD6005 · GLUCONIC ACID

SD6005-D-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

Liquid reagents ready-to-use
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, 340 nm

RANGE
Up to 2 g/L

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

TESTS (Estimated)
225

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SD6006 · CITRIC ACID

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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

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

KIT FORMAT

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, 340 nm

RANGE
Up to 1 g/L

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

TESTS (Estimated)
67

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