Wine Colour intensity and tonality
The chromatic features of a wine are defined by two analytical parameters: tonality and intensity Through appropriate mathematical formulas, calculating the absorbance of the wine at 420nm, 520nm and 620nm, is possible to determine intensity and tonality value in wine. These two elements, which represent “the chromatic profile”, change with the evolution of wine and they show the quality and the “health” of wine.
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.
Reagents
Code 230035 – CDR semi-micro cuvette
Code 230036 – CDR micro cuvette
NB Chemical reagents are not requiered
Test principle
Readings of absorbance at 420 nm, 520 nm and 620 nm are made on wine (sample as is) pre-vialed into the cuvettes. The instrument automatically calculates the tonality (according to the formula Abs 420 nm/Abs 520) and the intensity (according to the formula Abs 420 nm + Abs 520 nm + Abs 620 nm). The innovative CDR method makes the standard procedure easier and faster. The special photometric technology together with the provided cuvettes, enable to reach higher optical densities compared to normal spectrophotometers obviating the problems of sample dilution.
Sample
Wine: use the wine as is.
Must: simplified extraction method at pH 1 and pH 3,2. Modified Glories method.
Extraction operating technique:
- Chop some grape in a mixer for 30 seconds.
- Take two samples both of 6 gr. and put them in the special plastic disposable glasses.
- Add to the first sample 6mL of pH 1 solution A.
- Add to the second sample 6mL of pH 3,2 solution B.
- Cover the glasses with the lid and wait for 1 hour. Shake the glasses twice.
- Filter or centrifuge the suspensions.
Compliance with reference method
The calibration curve of WineLab, obtained using reference methods, confirms the excellent linearity of the system over the whole testing range.
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 wine and must
- Polyphenols
| Reagent developed by CDR s.r.l | ||||
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Quality System certified ISO 9001 Ed. 2008 |
