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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SD6002 · L-MALIC ACID

SD6002-L-MALIC-ACID

SD6002 L-MALIC ACID

Enzymatic method for L-malic acid measurement

Malic acid, both in free and esterified form, is usually present in ripening fruit and is responsible for the astringent taste of the unripe fruit. Its concentration is reduced as it matures. In the process of winemaking, more than 30% of the malic acid is transformed by a process of fermentation in lactic acid (malolactic fermentation) that helps to reduce the initial acidity of the must. Control of the malic acid level is necessary to maintain the desired taste, acidity and astringency characteristics of wine.

ADVANTAGES

Liquid reagents ready-to-use
Wide measurement range: up to 5 g/L
High sensitivity - LoD 0,01 g/L

KIT FORMAT

R1: 2 x 32 mL
R2: 1 x 16 mL
CTRL inc.

METHOD
Enzymatic: MDH/GOT

READING
Differential bi-reagent, 340 nm

RANGE
Up to 5 g/L

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

TESTS (Estimated)
250

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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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SD6007 · AMONIACAL NITROGEN

SD6007-AMMONIA

SD6007 AMONIACAL NITROGEN

Colorimetric method for amoniacal nitrogen 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
Wide measurement range: up to 250 mg/L

KIT FORMAT

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

METHOD
Enzymatic: GLDH

READING
Differential bi-reagent, 340 nm

RANGE
Up to 250 mg N/L

LIMIT OF QUANTIFICATION (LoQ)
14 mg N/L

TESTS (Estimated)
225

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