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Deutsche
Version
Version
analysis of wine/sparkling wine/juices
| Sugars and alcohols |  details |
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|---|---|---|
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The PROFILYZER system by SunChrom is the only official authorized HPLC method for the determination of sugars and alcohols. The authorization occurred on March 5, 1991 after 3 series of tests. | 
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(277 kb)
Poster
(140 kb)
|
| SO2 and reductones | details |
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|---|---|---|
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The TITROLYZER II system by SunChrom has been developed for the fully automatic determination of free and bound SO2. The used chemicals correspond to the conventional method of the direct titration with iodine. |
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(1.02 mb)
Poster
(1.64 mb)
|
| Organic acids | details |
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|---|---|---|
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The ORGANIC ACID SCREENING system by SunChrom has been developed for the determination of all relevant organic acids in wine, sparkling wine and juices in one single analysis operation. It allows the user to get, within a short time, an overview about the organic acids of a beverage. |
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(257 kb)
Poster
(146 kb)
|
| Preservatives | details |
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|---|---|---|
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Wine, as well as other food stuffs, can be stabilized or preserved with authorized substances. Benzoic acid or sorbic acid are part of them. Preservation can be appropriate when food, particularly wine, are not stored expertly or properly. In the sales shelves the wine bottles often stay upright and at too high storing temperature. Micro organisms and/or oxygen can find their way into the bottle and spoil the wine. |
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(272 kb)
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(131 kb)
|
| Anthocyan dyes | details |
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|---|---|---|
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The quality of a red wine is determined, among other things, by the dye intensity. The anthocyans are responsible for the red to purple color. Their composition is different depending on the type of grape. In the recent past the composition of dye is used for the grade purity of a wine but this classification is discussed controversially between analysts and cultivation researchers. |
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(222 kb)
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(113 kb)
|
| Histamine | details |
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|---|---|---|
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Many exporting countries require from local suppliers an analysis of histamine with partly very low limits. The average value is for white wines under 3-4 mg/L, for red wines under 15 mg/L. Such low concentrations require a sample preparation where histamine is enriched and separated from disturbing related compounds in the matrix. SunChrom has elaborated a precise working instruction for this and can offer a complete histamine system for this analysis. |
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(252 kb)
|
