Determination of Total Polyphenol Content (Folin Ciocalteu) in Wine
Polyphenols are compounds contained in the grape peel and their presence in wine depends on the wine-making technique. Phenolic compounds produced by grapes play an important role in the characterization of different red wines, not only because they determine their color, but also because they significantly influence their fragrance and above all taste. The polyphenol content along with the “chromatic profile” of a wine provides very useful elements to asses the genuineness and quality of a wine.
The analytical method for the determination of total polyphenols, developed for CDR WineLab® simplifies the Folin Ciocalteu method. With CDR WineLab® the execution of the test is immediate, just add the sample to the cuvette containing the reagent and start the reading.
Polyphenols are placed in contact with a colored complex in an alcoholic solution and oxidized, thus discoloring the complex. Discoloration, measured at 630 nm (end-point), is directly proportional to the concentration of polyphenols in the sample and expressed in mg/L of gallic acid.
The calibration curve of CDR WineLab®, obtained using reference methods.
Reagent test Kits
The Analyzer 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)