SD6004 · GLUCOSE + FRUCTOSE

DIONYSOS reagents

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

Ready-to-use liquid reagents
Wide measurement range: up to 8 g/L
Joint measurement of glucose and fructose

KIT COMPOSITION

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

METHOD
Enzymatic: HK/PGI/G6PDH

READING
Differential bi-reagent method, 340 nm

MEASUREMENT RANGE
Up to 8 g/L

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

TESTS (Estimated)
225

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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

Ready-to-use liquid reagents
Wide measurement range: up to 3 g/L

KIT COMPOSITION

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

METHOD
Enzymatic: LDH

READING
Differential bi-reagent method, 340 nm

MEASUREMENT RANGE
Hasta 3 g/L

LIMIT OF QUANTIFICATION (LoQ)
0,04 g/L

TESTS (Estimated)
225

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SD6002 · L-MALIC ACID

SD6002 L-MALIC ACID

Enzymatic method for the determination of L-malic acid

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

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

KIT COMPOSITION

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

METHOD
Enzymatic: MDH/GOT

READING
Differential bi-reagent method, 340 nm

MEASUREMENT RANGE
Up to 5 g/L

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

TESTS (Estimated)
250

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SD6001 · ACETIC ACID

SD6001 ACETIC ACID

Enzymatic method for the determination of acetic acid

Acetic acid is the main indicator of wine deterioration, although in small amounts (less than 300 mg/L) it contributes to endow it with appreciated 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 determination of acetic acid makes it possible to monitor possible situations of deterioration during the manufacturing process.

ADVANTAGES

Ready-to-use liquid reagents
Working reagent stability 60 days
High sensitivity - LoD 0,01 g/L

KIT COMPOSITION

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

METHOD
Enzymatic: AK/PK/LDH

READING
Differential bi-reagent method, 340 nm

MEASUREMENT RANGE
Up to 1,2 g/L

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

TESTS (Estimated)
233

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