Fermentable sugars analysis in wine and must
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|
Free sulfur dioxide (Free SO2)
Total sulfur dioxide (Total SO2)
Yeast assimilable nitrogen (YAN)
TPI – Total Polyphenols Index
Colour intensity and tonality
|Configuration with tailored panel of analyses|
|Simultaneous Sample Analyses||16||3|
|Multiple Analyses on a Sample||–|
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
With this kit you can determine the value of glucose and fructose separately
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.
The calibration curve of CDR WineLab®, obtained using reference methods, confirms the excellent linearity of the system over the whole testing range.
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)
Code *300355: 10 tests
Code *300335 : 100 tests (10 packages of 10 tests)
The reagents have a shelf-life of 18 months
Processing – Sample Volume – Measuring Range
Wine: use as is or diluted.
(g/L of glucose)
|Sugars (glu,fru) [0.1-18 g/L]||0,1 – 8||20 µL of sample||0,1||0.3|
|Sugars (glu,fru)[15-350 g/L]||15 – 350||20 µL of diluted sample||1||3|
|Sugars (glu,fru, suc)[15-350 g/L]||30 – 350||5 µL of diluted sample*||1||3|
*use the appropriate dilution kit for sucrose
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.