Determination of glycerol in wine and must
The presence of polyhydric alcohols determines, in wine, enveloping sensations, also called roundness, which make the softness of the wine. Among the polyalcohols which are formed during the fermentation there are mannitol, sorbitol, butylene glycol and glycerol. The latter is particularly interesting because the wine can be present with values ranging between 5-18 g/L and is also produced in large quantities by noble rot during the production of passito wines. This explains the softness and elegance of this type of wine.
The glycerol reacts, by an enzyme, with a phenolic derivative and induces the formation of a complex pink color whose intensity, measured at 505 nm, is directly proportional to the concentration of glycerol in the sample. The result is expressed in g / L.
The calibration curve of CDR WineLab® , obtained using reference methods.
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)
CDR WineLab® Jr
- Partial analysis panel, supplied configured with 3 analyses of your choice, implementable
- Up to 3 determinations simultaneously
- Wireless connection to external printer
- USB connections