SY2432 · ASCORBIC ACID

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SY2432 ASCORBIC ACID

Colorimetric method for the determination of total acidity in wine

Ascorbic acid (vitamin C) is a powerful antioxidant that is used during the manufacte process to quickly eliminate any presence of dissolved O2 that could oxidize phenolic compounds, especially those derived from cinnamic acid, which produces a darkening of the wine. Ascorbic acid very efficiently converts said oxygen into hydrogen peroxide that is subsequently neutralized by the SO2 present in the wine (thus, it is recommended that the wine contains between 30 and 50 mg / L of SO2 before the addition of ascorbic acid to be effective in the elimination of hydrogen peroxide formed). It also prevents oxidation of iron ions as prevention of iron case. An excess of ascorbic can negatively affect the color of the wine and its subsequent evolution.

ADVANTAGES

High working reagent stability (two weeks)
Calibration with factor

KIT FORMAT

R0: 1 x 25
R1: 1 x 25
R2: 1 x 8

METHOD
Colorimetric MTT

READING
Differential bi-reagent, 560 nm

RANGE
Up to 300 mg/L

LIMIT OF QUANTIFICATION (LoQ)
2 mg/L

TESTS (Estimated)
125

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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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SY2420 · GLYCEROL

SY2420 GLYCEROL kit sinatech

SY2420 GLYCEROL

Enzymatic method for glycerol measurement

Glycerol (or glycerin) is a natural byproduct of alcoholic fermentation, providing body-to-mouth sensation. The glycerol content is directly related to the degree of maturity of the grape, the microorganisms present and the fermentation procedure used (temperature, yeast species, nitrogen source).

ADVANTAGES

Liquid reagent ready-to-use
High sensitivity

KIT FORMAT

R1: 2 x 45
R2: 1 x 20

METHOD
Enzymatic: HK/GPO/POD

READING
Differential bi-reagent, 340 nm

RANGE
Up to 12 g/L (0.40 g/L, per dilution factor 30)

LIMIT OF QUANTIFICATION (LoQ))
0,01 g/L

TESTS (Estimated)
300

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