Analysis of Glycerol in cider
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 elegance of this type of cider.
The glycerol reacts, by an enzyme, with a phenolic derivative and induces the formation of a complex pink color whose intensity, measured at 505 nm, is directly proportional to the concentration of glycerol in the sample. The result is expressed in g / L.
The calibration curve of CDR CiderLab, obtained using reference methods.
Reagent test Kits
The Analyzers for process and quality control in cider production
- Complete analysis panel, supplied already configured
- Up to 16 determinations simultaneously
- Possibility of carrying out analyses of the same sample
- Integrated printer
- Full connections (LAN - USB - Bluetooth barcode/QR code reader)
CDR CiderLab Jr
- Partial analysis panel, supplied configured with 3 analyses of your choice, implementable
- Up to 3 determinations simultaneously
- Wireless connection to external printer
- USB connections