Wine

Catechins are colorless phenolic compounds belonging to the group of flavan-3-oils or flavanols, which are present in numerous woody plants including the grapes. In particular the catechins are present in the skin of the grapes. These compounds are responsible of the taste and other properties, including color.The color of white wines, in fact, depends on the oxidation state of the phenolic compounds contained.

Determination of the Catechins in Wine

CDR FoodLab® - Sistema di analisi per alimenti 1

Test type: End Point. Time testing: [uni]. Are possible test sessions with several samples, up to 16 for CDR WineLab® and 3 tests for CDR WineLab® Junior.<h3>Sample treatment</h3>Wine is analyzed as it is. If necessary (sparkling or fermenting wine), the sample shall be degassed using the specific ultrasonic bath.

Method

The test is based on the reading of the absorbance at 280nm, that is related to the absorbance of the catechins contained in the sample, diluted in a proper buffer.

Test Principle

The calibration curve of the CDR WineLab® instrument, carried out comparing to the reference method, confirmed an excellent linearity of the system over the entire measurement range.<figure class="image"><img src="https://s3-foodlab.s3.eu-central-1.amazonaws.com/catechins_wine_jpg_c8d9daeefb.webp" alt="The calibration curve of the CDR WineLab® instrument, carried out with respect to the reference method, for the analysis of catechins on wine. R² = 0.9987"></figure>

Calibration Curve

Reagent test Kits

Measuring range

CDR WineLab® Top version - Chemical analysis system for winemakin process control and quality control