ANTHOCYANINS - Colorimetric Method
Reagent for the determination of anthocyanin polyphenolic compounds in wine
€31.50
Out of stock
Total number of tests (on automated analyzers): 400 / 1000 tests (calculated with a reaction volume of 0.250 mL/test)
Total number of tests (manual procedure): 100 / 250 tests (calculated with a reaction volume of 1.000 mL/test)
Stable Liquid Reagent (SLR)
No. 1 Reagents
Wavelength: 520(535)nm
End Point Time: 5 minutes
Linearity: 800 mg/L
Anthocyanins are phenolic compounds responsible for the red, violet and bluish tones of red wines. They are mainly located in grape skins and are extracted during maceration.
Their determination is essential for evaluating:
the colour potential of the grapes;
the effectiveness of maceration;
colour stability;
wine evolution during ageing;
the phenolic quality of the product.
Anthocyanin content is not just an analytical value: it is a strategic indicator for planning vinification techniques, managing extraction and predicting colour evolution over time.
