Fermentable sugars analysis in vinegar
Glucose and fructose are the sugars that play the most important role in the production of vinegar. To quantify the total amount of sugar allows to take under control the fermentation and the organoleptic characteristics of the final product.
Method
Test type: End Point.
Time testing: 6 minutes.
Analysis sessions with multiple samples are possible up to a maximum of 16 tests for CDR WineLab® and 3 tests for CDR WineLab® Junior.
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Sample treatment
Use vinegar as is. If necessary, the sample should be centrifuged (code 222061) or filtered (code 300210). The analysis requests a rapid and simple dilution of the sample.
Principle of the test
The glucose and fructose present in the sample are determined enzymatically and therefore are not influenced by the presence of the remaining reducing sugars. The Redox reaction is read at 366 nm (end- point) and the value is directly proportional to the concentration of glucose and fructose in the sample.
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Calibration curve
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.
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Reagent test Kits
Measuring range
| Analyses | Measuring range | Resolution | Repeatability |
|---|---|---|---|
| Sugars [30-600 g/L] | 30 - 600 g/L | 1 g/L | 3 g/L |
| Sugars [400-1000 g/L] | 400 - 1000 g/L | 1 g/L | 7 g/L |
Analyzers for process and quality control in vinegar production
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