DIONYSOS reagents

SD6005 GLUCONIC ACID

SD6005-D-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

Ready-to-use liquid reagents
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 method, 340 nm

MEASUREMENT RANGE
Up to 2 g/L

LIMIT OF QUANTIFICATION (LoQ)
0,06 g/L

TESTS (Estimated)
225

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