Determination of the Catechins in 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.
Method
Test type: End Point.
Time testing: 10 minutes.
Analysis sessions with multiple samples are possible up to a maximum of 16 tests for CDR WineLab®. This analysis is not available on CDR WineLab® Junior.
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Sample treatment
Wine is analyzed as it is. If necessary (sparkling or fermenting wine) degass the sample with proper ultrasonic bath (code 222062).
Principle of the test
The test is based on the reading of the absorbance at 280 nm, that is related to the absorbance of the catechins contained in the sample, diluted in a proper buffer.
Calibration curve
The calibration curve of the CDR WineLab® instrument was generated by analyzing white wine samples with a known catechin concentration, determined using the DAC method.
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Reagent test Kits
Measuring range
| Analyses | Measuring range | Resolution | Repeatability |
|---|---|---|---|
| Catechins on wine | 1 - 30 mg/L | 0.1 mg/L | 0.7 mg/L |
Analyzers for process and quality control in winemaking
CDR WineLab®
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 WineLab® Jr
Partial analysis panel, customisable configuration
Up to 3 determinations simultaneously
Wireless connection to external printer
USB connections