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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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

Photography SINATECH Reagents DIONYSOSi n progress

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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SD6014 · ANTHOCYANINS

Photography SINATECH Reagents DIONYSOSi n progress

SD6014 ANTHOCYANINS

Colorimetric method for anthocyanins measurement

Anthocyanins are primarily responsible for the color in red wine and especially contribute to the astringency sensation of the wine. At the beginning of the maturation process they form simple complexes with other compounds present in the wine giving rise to a progressive change in the color of the wine (turning to blue tones) but as maturation progresses these compounds tend to form other compounds (often polymers) a lot more stable in color with respect to pH and sulphites. The proportion between the different compounds present (simple and polymeric) is directly related to the final color obtained and its stability. This determination allows the concentration of non-polymeric (ionizable) anthocyanins to be established.

ADVANTAGES

Single reagent

KIT FORMAT

R1: 2 x 30 mL

METHOD
Colorimetric: Metavanadate

READING
Differential mono-reagent, 520 nm

RANGE
Up to 800 mg/L

LIMIT OF QUANTIFICATION (LoQ)
0,4 mg/L

TESTS (Estimated)
280

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