SD2200 · WINECONTROL

DIONYSOS control material

SD2200 WINECONTROL

Fotografía SINATECH en preparación

Multiparameter control to be used in the analysis of must and wine

WINECONTROL is a multi-parameter control used in combination with Sinatech methods for the analysis of wine and must. It is a ready-to-use primary aqueous control stabilized to ensure maximum stability of all its components until their expiration date.

The controls are necessary to guarantee that the calibration line, the reagents, the instrument, etc... that is, that the entire system works correctly and therefore, that the results obtained when analyzing the samples are correct.

MSDS
IFU

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INDIVIDUAL CALIBRATORS

DIONYSOS control material

INDIVIDUAL CALIBRATORS

Calibratori individuale

Standards to be used in the analysis of must and wine

The standards are necessary to define the proportionality between the measured optical signal and the analyte concentration to be measured. A primary standard must have the highest metrological quality to ensure that its value does not depend on other factors. Higher purity analytes are weighed and accurately dissolved and stabilized so that they can be used to calibrate the analytical system when necessary.

MSDS
IFU
Reference
Container
Metrics
SY2108 · Primary Amino Nitrogen STD
1 x 10 mL
250 mg/L
SY2109 · Free Sufites STD
1 x 10 mL
80 mg/L
SY2110 · Total Sulfite STD
1 x 10 mL
200 mg/L
SY2112 · Tartaric Acid STD
1 x 10 mL
10 g/L
SY2115 · Calcium STD
1 x 10 mL
100 mg/L
SY2116 · Catechins STD
1 x 10 mL
500 mg/L
SY2118 · Copper STD
1 x 10 mL
2 mg/L
SY2122 · Iron STD
1 x 10 mL
20 mg/L
SY2124 · Polyphenols STD
1 x 10 mL
3000 mg/L
SY2125 · Potassium STD
1 x 10 mL
1500 mg/L
SY2128 · Total Sugar STD
1 x 10 mL
6 g/L

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SY2100R · WINECAL

DIONYSOS control material

SY2100R WINECAL

Fotografía SINATECH en preparación

Standards to be used in the analysis of must and wine

WINECAL is a multiparameter standard that is used in combination with Sinatech methods for wine and must analysis. It is a primary aqueous standard (weight) ready to use and stabilized to ensure maximum stability of all its components until its expiration date.

The standards are necessary to define the proportionality between the measured optical signal and the analyte concentration to be measured. A primary standard must have the highest metrological quality to ensure that its value does not depend on other factors. Higher purity analytes are weighed and accurately dissolved and stabilized so that they can be used to calibrate the analytical system when necessary.

MSDS
IFU

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SD6032 · ASCORBIC ACID

DIONYSOS reagents

SD6032 ASCORBIC ACID

Fotografía DIONYSOS en preparación

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.

MSDS
IFU

ADVANTAGES

High working reagent stability (two weeks)
Calibration with factor

KIT COMPOSITION

RB: 1 x 25 mL + 1 x 19 mL
R1: 1 x 25 mL
R2: 1 x 8 mL
STD inc.

METHOD
Colorimetric MTT

READING
Method differential bi-reagent, 560 nm

MEASUREMENT RANGE
Up to 300 mg/L

LIMIT OF QUANTIFICATION (LoQ)
2 mg/L

TESTS (Estimated)
115

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SD6030 · TOTAL ACIDITY

DIONYSOS reagents

SD6030 TOTAL ACIDITY (pH7)

Fotografía DIONYSOS en preparación

Colorimetric method for total acidity measurement

The majority acids in the grape are tartaric, L-malic, which represent about 90% of the total, and citric acid. In addition, during the fermentation process, other acids such as L-lactic, succinic or acetic appear that also contribute to total acidity. The total content of acids is important because it gives the wine its organoleptic characteristics, resulting in harsh wines when it is excessively high or flat, when it is too low. In addition, the total content of acids has relevance in terms of the conservation of wine, inhibiting the development of microorganisms.

MSDS
IFU

ADVANTAGES

Ready-to-use liquid reagents
Wide measurement range: up to 10 g/L

KIT COMPOSITION

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

METHOD
BTB

READING
Differential bi-reagent, 620 nm

MEASUREMENT RANGE
Up to 10 g/L (tartaric ac.)

LIMIT OF QUANTIFICATION (LoQ)
-

TESTS (Estimated)
225

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