SY2412 TARTARIC ACID

Enzymatic method for tartaric acid measurement

Tartaric acid is the main component that gives the wine its characteristic acidity, being present both in its acid form and in the form of potassium salt. From the point of view of production it is a critical element in the development of color and flavor during the wine ripening process, as well as its subsequent chemical stability. The determination of tartaric throughout the manufacturing process allows to keep track of its organoleptic evolution.

ADVANTAGES

Liquid reagents ready-to-use
Don't require sample decoloration
Wide measurement range: up to 10 g/L

KIT FORMAT

R1: 1 x 50
R2: 1 x 50
STD inc

METHOD
Colorimetric: Metavanadate

READING
Differential bi-reagent, 520 nm

RANGE
Up to 10 g/L

LIMIT OF QUANTIFICATION (LoQ)
0,2 g/L

TESTS (Estimated)
230

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