With CDR WineLab® the determination of the fermentable sugars in the wine and must is based on the OIV method, but it is easier and faster. In addition, the reagents have a 18-month stability, while those under the OIV method just over 1 month.
CDR made available a new fermentable sugars test, which allows to determine, in addition to the value of glucose and fructose, also the value of sucrose.
CDR WineLab® sugar analysis is based on the reference method OIV-MA-AS311-02
The Analyzers CDR WineLab® for determining Fermentable Sugars 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) Fermentable Sugars Total Acidity L-Lactic Acid L-Malic Acid Free sulfur dioxide Total sulfur dioxide Yeast Assimilable Nitrogen (YAN) Copper Gluconic Acid Acetaldehyde (Ethanal) pH Total Polyphenols Index Glycerol Colour (tonality and intensity) Total Polyphenols (Folin Ciocalteu) Anthocyanins on grapes Total Anthocyanins Polymerised Anthocyanins HCl Index Tannins |
Configuration with tailored panel of analyses |
| Simultaneous Sample Analyses | 16 | 3 |
| Multiple Analyses on a Sample |  |
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Two different kits for the determination of fermentable sugar
- Fermentable Sugar GF (Glucose-Fructose)
With this kit you can determine the total amount of fermentable sugars: Glucose + Fructose - Fermentable sugars GFS (Glucose-Fructose-Sucrose)
With this kit you can determine the total amount of fermentable sugars: Glucose + Fructose + Sucrose - Glucose-Fructose
With this kit you can determine the value of glucose and fructose separately
Method
Test type: End Point.
Time testing: one test 6 minutes – 50 Test/hour.
Are possible test sessions with several samples, up to a maximum of 16.
It is also possible to standardize the system using samples with a known value.
Calibration curve
The calibration curve of CDR WineLab®, obtained using reference methods, confirms the excellent linearity of the system over the whole testing range.
Test Principle
Glucose + Fructose + ATP + NAD+
ADP + gluconate 6-P + NADH
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.
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.
Fermentable Sugar GF (Glucose-Fructose)
Code *300384:10 tests
Code *300380 : 100 tests (10 packages of 10 tests)
Fermentable sugars GFS (Glucose-Fructose-Sucrose)
Code *300815: 10 tests
Code *300810 : 100 tests (10 packages of 10 tests)
Glucose Fructose
Code *300355: 10 tests
Code *300335 : 100 tests (10 packages of 10 tests)
The reagents have a shelf-life of 18 months
Sample Processing
Wine: use as is or diluted.
Measuring Range
| Test | Measuring Range | Resolution | Repeatibility |
|---|---|---|---|
| Sugars (glu,fru) [0.1-18 g/L] wine | 0,1 – 8 g/L | 0,1 g/L | 0.2 g/L |
| Sugars (glu,fru) [15-350 g/L] wine and must | 15 – 350 g/L | 1 g/L | 2 g/L |
| Sugars (glu,fru,suc) [15-350 g/L] wine and must | 15 – 350 g/L | 1 g/L | 2 g/L |
| Sugars (glu,fru,suc) [4-100 g/L] sparkling wine | 4 – 100 g/L | 1 g/L | 2 g/L g/L |
| Glucose Fructose [0.1-18 g/L] wine | 0,1 – 8 g/L | 0,1 g/L | 0,2 g/L |
| Glucose Fructose [15-350 g/L] wine and must | 15 – 350 g/L | 1 g/L | 2 g/L |
To increase the range of measurement repeat the analysis with half of the sample volume and multiply the result by 2. The measuring range can change depending on the absorbance of the wine.
