Determination of Total Acidity in Wine
With CDR WineLab®, device for wine analysis, is possible to determine Total Acidity in wine with a simple photometric reading of a sample of wine as is dispensed in a cuvette that is prepared with the reagent and already provided.
It is not necessary to resort to the tritation that is required from the OIV reference method. The results are correlated with the ones obtained with OIV reference method.
The Analyzers CDR WineLab® for determining Total Acidity 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:
Acetic acid (volatile acidity)
Free sulfur dioxide
Total sulfur dioxide
Alcohol by Volume
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®, obtained using reference methods, potentiometric titration, 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. 300320 : 10 tests
Code. 300315 : 100 tests (10 packages of 10 tests)
The reagents have a shelf-life of 6 months
Total acidity in wine is the sum of the titratable acidities; it is determined for addition of an alkaline solution titrated until reaching pH 7. The carbon dioxide is not included in the total acidity.
Acids+ coloured chromogen neutralized Acids + colourless chromogens
Processing – Sample Volume – Measuring Range
Wine: use as is.
(g/L of tartaric acid)
(g/L of tartaric acid)
|Total Acidity||1 -10||0,1||0,13 g/L|