Determination of colour (Tonality and Intensity) in Wine and Must
The chromatic features of a wine are defined by two analytical parameters: tonality and intensity Through appropriate mathematical formulas, calculating the absorbance of the wine at 420nm, 520nm and 620nm, is possible to determine intensity and tonality value in wine. These two elements, which represent “the chromatic profile”, change with the evolution of wine and they show the quality and the “health” of wine.
This analysis can also be performed on wine vinegar.
Readings of absorbance at 420 nm, 520 nm and 620 nm are made on wine (sample as is) pre-vialed into the cuvettes. The instrument automatically calculates the tonality (according to the formula Abs 420 nm/Abs 520) and the intensity (according to the formula Abs 420 nm + Abs 520 nm + Abs 620 nm). The innovative CDR method makes the standard procedure easier and faster. The special photometric technology together with the provided cuvettes, enable to reach higher optical densities compared to normal spectrophotometers obviating the problems of sample dilution.
Comparative tests, carried out by Italian ISVEA laboratory, have shown an excellent correlation on the entire measure range with the reference method
Reagent test Kits
Analyzers for process and quality control in winemaking
- 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)