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.

Fermentable sugars analysis in vinegar

CDR WineLab® the reliable, complete and fast system of wine analyses

Test type: End Point. Time testing: [uni].Analysis sessions with multiple samples are possible up to a maximum of 16 tests for CDR WineLab® and 3 tests for CDR WineLab® Junior.<h3>Sample treatment</h3>Use vinegar as it is. If necessary, the sample shall be first centrifuged (code 222061) or filtered (code 300210). The analysis requests a rapid and simple dilution of the sample.

Method

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.

Test Principle

Redox chemical reaction involved in the determination of fermentable sugars in vinegar

Redox chemical reaction involved in the determination of fermentable sugars in wine and must

The calibration curve of CDR WineLab®, obtained using reference methods, confirms the excellent linearity of the system over the whole testing range.

Calibration curve

Calibration Curve CDR WineLab® for the Analysis of Fermentable Sugars in Vinegar

Calibration Curve CDR WineLab® for the Analysis of Fermentable Sugars in Vinegar, R2=0,9913

Reagent test kits

Measuring range

Wine Analysis with CDR WineLab® top version

CDR WineLab®

Wine Analysis with CDR WineLab® junior version

CDR WineLab® Jr

The Analyzers for quality control in vinegar production

Fermentable Sugars

Oils and fats

Frying oils and fried snacks

Fish Oil