SY4022 IRON

Colorimetric method for iron measurement

The iron is present in the grapes from both the same grape and from dirt and from contact with the tools used during the elaboration process. Iron is capable of forming complex colored salts and is therefore a critical element when it comes to providing wine with a hue. An excess of iron, in addition to providing a bluish hue, can cause the appearance of ferric phosphate (white) and ferric tanate (blue) precipitates under oxidation conditions.

ADVANTAGES

Liquid reagent ready-to-use
Standard included

KIT FORMAT

R1: 2 x 40 mL
R2: 1 x 20 mL
CTRL inc.

METHOD
Colorimetric: Ferene S

READING
Differential bi-reagent, 600 nm

RANGE
Up to 21 mg/L

LIMIT OF QUANTIFICATION (LoQ)
0,26 mg/L

TESTS (Estimated)
253

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