SY2404 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

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

KIT FORMAT

R1: 2 x 40 mL
R2: 1 x 15 mL

METHOD
Enzymatic: HK/PGI/G6PDH

READING
Differential bi-reagent, 340 nm

RANGE
Up to 8 g/L

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

TESTS (Estimated)
270

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