SY2405 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

Liquid reagents ready-to-use
Wide measurement range: up to 2 g/L

KIT FORMAT

R1: 2 x 40
R2: 1 x 12

METHOD
Enzymatic: GK/6PGDH

READING
Differential bi-reagent, 340 nm

RANGE
Up to 2 g/L

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

TESTS (Estimated)
340

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