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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SD6021 · GLUCOSE

SD6021-D-GLUCOSE

SD6021 GLUCOSE

Enzymatic method for glucose measurement

D-Glucose and D-Fructose are the main reducing sugars (fermentable) present in grapes and other fruits. The content of D-glucose and D-fructose in grapes is similar (in a ratio between 0.74 and 1.12), with small variations depending on the ripeness of the grape and its variety. Since D-glucose is fermented more rapidly by yeasts, monitoring the relationship between D-glucose and D-fructose, in addition to its total sum, provides information on both the fermentation process and the final degree of expected sweetness. Fructose levels are calculated from the total glucose and fructose content (code SY2404) by directly subtracting the glucose content.

ADVANTAGES

Liquid reagent ready-to-use

KIT FORMAT

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

METHOD
Enzymatic: HK/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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SD6028 · TOTAL SUGAR

SD6028-TOTAL-SUGAR

SD6028 TOTAL SUGAR

Enzymatic method for sucrose, glucose and fructose measurement

In addition to monomeric hexoses (glucose and fructose), the must contains small amounts of sucrose disaccharide, which is hydrolyzed into fructose and glucose by the enzyme β-fructosidase (β-F). The natural sucrose content in the must is relatively low (and zero in the finished wine), and its addition is specifically prohibited in some countries. However, the addition of sucrose is a specific practice of the process of the production of sparkling wines (second fermentation) and in the captalization (to increase the alcoholic strength artificially, in specifically authorized areas). The determination of the total sugar content, including the one derived from the hydrolysis of sucrose, improves the control of the fermentation process both at its beginning and at the end (residual sugars), improving its general control.

ADVANTAGES

Liquid reagents ready-to-use
Joint measurement of sucrose, glucose and fructose
Wide measurement range: up to 7 g/L

KIT FORMAT

R1: 2 x 31 mL
R2: 1 x 15 mL
CTRL inc.

METHOD
Enzymatic: BF/PGI/HK/G6PDH

READING
Differential bi-reagent, 340 nm

RANGE
Up to 7 g/L

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

TESTS (Estimated)
280

Do you need more information?

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