The polyphenols are a very broad class of compounds whose electronic spectra have an absorption peack at 280nm. The photometric reading at 280nm is then proportional to the amount of the polyphenols present in cider. The Analyzers CDR CiderLab for determining Total Polyphenols Index in cider The system is supplied pre-calibrated and ready for use. Results

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Among the polyalcohols which are formed during the fermentation there are mannitol, sorbitol, butylene glycol and glycerol. The latter is particularly interesting because the cider can be present with values ranging between 5-18 g/L and is also produced in large quantities by noble rot during the production of passito ciders. This explains the softness and

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Yeast Assimilable Nitrogen (YAN) is a fundamental parameter to manage correctly the alcoholic fermentation. It is constituted by two components: the inorganic nitrogen present in juice as ammonium ion (NH4+) and organic nitrogen constituted by a-amino nitrogen of amino acids. The CDR CiderLab analytical method for the analysis in cider : it is much easier than

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Alcohol content is the measurement of ethanol content etanolo in an alcoholic beverage. In cider constitutes an important quality parameter. The determination of alcohol by volume with CDR CiderLab is simpler and more rapid than OIV method, OIV methods: it consists in a simple photometric reading and operates on a small sample of cider as is without

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With CDR CiderLab, device for cider analysis, is possible to determine Total Acidity in cider with a simple photometric reading of a sample of cider as is dispensed in a cuvette that is prepared with the reagent and already provided. It is not necessary to resort to the tritation that is required from the OIV reference

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With CDR CiderLab is possible to determine pH in cider with a colorimetric method whose results are correlated to the results of the OIV method which is based on an electrochemical measuring. CDR CiderLab method, that does not require the use of any probe, does not need maintenance or calibration. The Analyzers CDR CiderLab for

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With CDR CiderLab the determination of the fermentable sugars in the cider is based on the OIV method, but it is easier and faster. In addition, the reagents have a 18-month stability, while those under the OIV method just over 1 month. CDR made available a new fermentable sugars test, which allows to determine, in

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By analyzing L-Malic acid and L-Lactic acid, it is possible to assess the correct progress of the malolactic fermentation. The Analyzers CDR CiderLab for determining L-Lactic Acid in Cider The system is supplied pre-calibrated and ready for use. Results are expressed in accordance with the reference method. The reagents have a shelf-life untill 18 months

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With CDR CiderLab is possible to determine the Total Sulfur Dioxide in cider in 1 minute with a simple photometric reading using the cider as is without having to resort to the distillation according with the reference method OIV or to the iodometric titration according with the simplified method. Calibration is not necessary. The Analyzers

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Sulfur dioxide (SO2) is used in oenology mainly as preservative, but also for other purposes (for example for antiseptic, antioxidant, antioxidasic, solubilizing, combining and clarifying functions). Part of the SO2 that is added as potassium metabisulfite to cider undergoes a series of reactions. Therefore, after a short period of time, most of the sulfur dioxide reacts

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