SD6020 GLYCEROL

Enzymatic method for glycerol measurement

Glycerol (or glycerin) is a natural byproduct of alcoholic fermentation, providing body-to-mouth sensation. The glycerol content is directly related to the degree of maturity of the grape, the microorganisms present and the fermentation procedure used (temperature, yeast species, nitrogen source).

ADVANTAGES

Single reagent

KIT FORMAT

R1: 2 x 30 mL
CTRL inc.

METHOD
Enzymatic: HK/GPO/POD

READING
Differential bi-reagent, 340 nm

RANGE
Up to 12 g/L (0.40 g/L, per dilution factor 30)

LIMIT OF QUANTIFICATION (LoQ))
0,01 g/L

TESTS (Estimated)
180

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