Polyphenols in Wine
Polyphenols are compounds contained in the grape peel and their presence in wine depends on the wine-making technique. Phenolic compounds produced by grapes play an important role in the characterization of different red wines, not only because they determine their color, but also because they significantly influence their fragrance and above all taste. The polyphenol content along with the “chromatic profile” of a wine provides very useful elements to asses the genuineness and quality of a 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 *300488 – The kit, designed for 10 tests, comprises:
R1: package with 10 pre-vialed test tubes with 1 mL of chromogen in alcoholic solution
Test method
Test type: End Point
Colour reading at 630 nm
Test time: 5 minutes
Calibration can be performed by aligning the test to reference values
Test principle
Polyphenols are placed in contact with a colored complex in an alcoholic solution and oxidized, thus discoloring the complex. Discoloration, measured at 630 nm (end-point), is directly proportional to the concentration of polyphenols in the sample and expressed in mg/L of gallic acid.
Sample
Wine as is.
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
- Colour intensity and tonality
| Reagent developed by CDR s.r.l | ||||
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Quality System certified ISO 9001 Ed. 2008 |
