SY2414 ANTHOCYANINS

Colorimetric method for anthocyanins measurement

Anthocyanins are primarily responsible for the color in red wine and especially contribute to the astringency sensation of the wine. At the beginning of the maturation process they form simple complexes with other compounds present in the wine giving rise to a progressive change in the color of the wine (turning to blue tones) but as maturation progresses these compounds tend to form other compounds (often polymers) a lot more stable in color with respect to pH and sulphites. The proportion between the different compounds present (simple and polymeric) is directly related to the final color obtained and its stability. This determination allows the concentration of non-polymeric (ionizable) anthocyanins to be established.

ADVANTAGES

Liquid reagent ready-to-use
Single reagent
High sensitivity - LoQ 1 mg/L
Standard included

KIT FORMAT

R1: 2 x 50

METHOD
Colorimetric: Metavanadate

READING
Differential mono-reagent, 520 nm

RANGE
Up to 800 mg/L

LIMIT OF QUANTIFICATION (LoQ)
0,4 mg/L

TESTS (Estimated)
390

Do you need more information?

Or write us an email indicating the name of the product info@sinatech.es