SD6032 ASCORBIC ACID

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.

ADVANTAGES

High working reagent stability (two weeks)
Calibration with factor

KIT FORMAT

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
Differential bi-reagent, 560 nm

RANGE
Up to 300 mg/L

LIMIT OF QUANTIFICATION (LoQ)
2 mg/L

TESTS (Estimated)
115

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