SY2424 POLYPHENOLS

Colorimetric method for total polyphenols measurement

The phenolic compounds of wine (natural phenols and polyphenols) are a broad group of chemical compounds that affect the taste, color and mouthfeel of the wine that come from the skin, pulp and seed of the grape. The specific distribution of the same is that which gives the wine its own characteristics, identifying the type of grape used and the process of elaboration. Its main function is to control the natural oxidation of the wine during the ripening and aging process and increase the stability of its organoleptic properties.

ADVANTAGES

Liquid reagent ready-to-use

KIT FORMAT

R1: 1 x 45
R2: 1 x 12
STD Inc.

METHOD
Colorimetric: Folin-Ciocalteu

READING
Differential bi-reagent, 670 nm

RANGE
Up to 3000 mg/L

LIMIT OF QUANTIFICATION (LoQ)
22 mg/L

TESTS (Estimated)
160

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