CDR WineLab® method, that does not require the use of any probe, does not need maintenance or calibration.
The Analyzers CDR WineLab® for determining pH in Wine and Must
The system is supplied pre-calibrated and ready for use.
Results are expressed in accordance with the reference method.
It is also possible to standardize the system using samples with a known titration.
The reagents have a shelf-life untill 18 months
The analytical methods are simple: the system does not require an equipped laboratory or skilled staff.
|CDR WINELAB®||CDR WINELAB® JUNIOR|
|Analyses||Wine and Must:
Alcohol by Volume
Acetic acid (volatile acidity)
Free sulfur dioxide
Total sulfur dioxide
Yeast Assimilable Nitrogen (YAN)
Total Polyphenols Index
Colour (tonality and intensity)
|Configuration with tailored panel of analyses|
|Simultaneous Sample Analyses||16||3|
|Multiple Analyses on a Sample||–|
Test type: End Point.
Time testing: one test 1 minute – 80 Test/Hour.
Are possible test sessions with several samples, up to a maximum of 16.
The calibration curve of CDR WineLab® for determination of pH in wine, obtained using reference methods, confirms the excellent linearity of the system over the whole testing range.
Reagent test Kits
The reagents are packaged in foil pouches containing 10 tubes useful to perform 10 analyses.
This is the minimum package that allows the use of CDR systems even to those who need to make a few analyses, thus not wasting reagents.
There are also boxes of 100 tests, however, packaged in 10 bags of 10 tubes containing the reagent.
Code. *300310 : 10 tests
Code. *300305: 100 tests (10 packages of 10 tests)
The reagents have a shelf-life of 6 months
pH measures the dissociation grade of acids present in wine. This parameter influences the vinification and conservation of wine. The range of pH value is approximately 3.00 – 4.00. There is not any legal limit.
pH is determined through acid-base colorimetric reaction in which a phenol derivative, for addition of wine, undergoes a decoloration. The entity of this decoloration, measured at 630nm, is correlated to pH in the sample.
Processing – Sample Volume – Measuring Range
Wine: use as is.
(g/L of acetic acid)
|pH||3,00 – 4,00||0,01||0,02|