Reducing Sugar in Wine and Must
Glucose and fructose are the sugars that play the most important role in the production of ethanol during the fermentation of yeasts. Grapes and musts contain glucose and fructose in almost equimolecular quantities, though this ratio changes during fermentation. By determining the amount of glucose and fructose, it is possible to assess the correct progress of fermentation.
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 *300355 – The kit, designed for 10 tests, comprises:
- R1: package with 10 pre-vialed test tubes containing 1 mL of buffer, pH 7.8
- R1a: bottle with NAD+ buffer
- R2: test tube with enzymatic solution 1
- R3: test tube with enzymatic solution 2
Test principle
The glucose and fructose present in the sample are determined enzymatically and therefore are not influenced by the presence of the remaining reducing sugars. The Redox reaction is read at 366 nm (end-point) and the value is directly proportional to the concentration of glucose and fructose in the sample.
Sample
Wine: use as is.
Sweet wine and sparkling wine: dilute sample 1:20 (example: 0.5 ml sample in 9.5 ml disttiled water). Take 20 ul of the omogenezed solution to carry out the analysis. Select curve "Zucch. dil. 20ul" (Sugars dil 20ul).
Must, passito wine: dilute sample 1:20 (example: 0.5mL sample in 9.5 mL of distilled water). Take 5ul of the omogenized solution to carry out the analysis. Select the curve “Zucch. dil. 5ul” (Sugars dil. 5 ul).
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
- Anthocyanins in wine and must
- Polyphenols
- Colour intensity and tonality
| Reagent developed by CDR s.r.l | ||||
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Quality System certified ISO 9001 Ed. 2008 |
