Determination of tannins in cider and must
The analysis of tannins in cider is essential for understanding the organoleptic characteristics and overall quality of the final product. Tannins, primarily derived from the skins and seeds of apples, contribute to the cider structure and body.
Evaluating their content helps producers optimize the fermentation process, establish the right aromatic complexity, and ensure good product preservation.
Method
Test type: End Point.
Testing time: 10 minutes.
Analysis sessions with multiple samples are possible up to a maximum of 16 tests for CDR CiderLab. This analysis is not available on CDR CiderLab Junior.
Sample treatment
If necessary, the sample shall be degassed using the specific ultrasonic bath (code 222062). In case of tests performed on must, the sample shall be centrifuged (code 222061) or filtered (code 300210).
Principle of the test
The cider sample is dissolved in an appropriate solvent and the absorbance of the solution is read at 280 nm.
Calibration curve
The calibration curve of the determination of tannins in cider with CDR CiderLab instrument, carried out with respect to the reference method, confirmed an excellent linearity of the system over the entire measurement range.
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Reagent test Kits
Measuring range
| Analyses | Measuring range | Resolution | Repeatability |
|---|---|---|---|
| Tannins | 0.1 - 1.8 g/L | 0.01 g/L | 0.03 g/L |
The Analyzers for process and quality control in cider production
CDR CiderLab
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, customisable configuration
Up to 3 determinations simultaneously
Wireless connection to external printer
USB connections