SY2428 TOTAL SUGAR

Enzymatic method for sucrose, glucose and fructose measurement

In addition to monomeric hexoses (glucose and fructose), the must contains small amounts of sucrose disaccharide, which is hydrolyzed into fructose and glucose by the enzyme β-fructosidase (β-F). The natural sucrose content in the must is relatively low (and zero in the finished wine), and its addition is specifically prohibited in some countries. However, the addition of sucrose is a specific practice of the process of the production of sparkling wines (second fermentation) and in the captalization (to increase the alcoholic strength artificially, in specifically authorized areas). The determination of the total sugar content, including the one derived from the hydrolysis of sucrose, improves the control of the fermentation process both at its beginning and at the end (residual sugars), improving its general control.

ADVANTAGES

Liquid reagents ready-to-use
Joint measurement of sucrose, glucose and fructose
Wide measurement range: up to 7 g/L

KIT FORMAT

R1: 1 x 44 + 1 x 5,5
R2: 1 x 12 + 1 lyo
STD inc

METHOD
Enzymatic: BF/PGI/HK/G6PDH

READING
Differential bi-reagent, 340 nm

RANGE
Up to 7 g/L

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

TESTS (Estimated)
180

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