SD6018 COPPER

Colorimetric method for copper measurement

The presence of copper in wine is common due to both the phytosanitary treatments carried out on the grapes, as well as the controlled addition of copper salts as part of the winemaking process. Most of the copper is precipitated in the form of sulphides and subsequently filtered. However, a high residual concentration thereof is toxic and can severely affect the alcoholic fermentation process, accelerate phenolic oxidation, cause turbidity and produce precipitates in reducing media. The control of copper concentration is essential to ensure both stability during the ripening process and ensure safe consumption.

ADVANTAGES

Liquid reagent ready-to-use
High sensitivity - LoQ 0,3 mg/L (white and rosé wine)
Single reagent
Standard included

KIT FORMAT

R1: 1 x 30 mL
R2: 1 x 30 mL
CTRL Inc
STD Inc.

METHOD
Colorimetric: 3,5-DiBr-PAESA

READING
Differential mono-reagent, 560 nm

RANGE
Up to 2 mg/L

LIMIT OF QUANTIFICATION (LoQ)
0,1 mg/L

TESTS (Estimated)
140

Do you need more information?

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