Anthocyanins analysis in wine
Anthocyanins are chemical compounds present in the peel of grapes, whose color changes depending on the acidity of the surrounding environment. They are part of the polyphenol group. In addition to significantly influencing color (depending on the variety of grapes), they protect the grapes from sun radiation. Anthocyanins are scarcely soluble in must and water, but very soluble in the alcohol produced during fermentation. The color of the future wine depends therefore on the degree of maturation of the species of wine and the duration of the peel-juice maceration.
Instruments to Use
WineLab is simple and reliable system to perform wine analysis.
The system is supplied pre-calibrated and ready for use.
Results are expressed in accordance with the reference method.
It is also possible to standardize the system using samples with a known titration.
Test principle
The total anthocyanins present in wine and must, in a very acid environment (pH 1), develop a specific color whose intensity, measured at 505 nm (end-point), is directly proportional to the concentration in the sample expressed in mg/L.
Sample
Wine as is.
Compliance with reference method
Reagent Kits
Code *300553 – The kit, designed for 10 antocyanes tests in wine, contains:
-R1: package with 10 pre-vialed test tubes containing 1 mL of acid buffer at pH1
Using WineLab you can also perform
- Volatile Acidity (Acetic acid)
- Free sulfur dioxide (Free SO2)
- Total sulfur dioxide (Total SO2)
- Malic acid
- Lactic acid
- Alcohol
- Reducing sugars (glucose and fructose) in wine and must
- Anthocyanins in must
- Polyphenols
- Colour intensity and tonality
| Reagent developed by CDR s.r.l | ||||
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Quality System certified ISO 9001 Ed. 2008 |
