CALCIUM - Colorimetric Method (Arsenazo III)
Reagent for the determination of calcium in wine and must
€20.00
Out of stock
Total number of tests (on automated analyzers): 100 / 250 tests (calculated with a reaction volume of 0.250 mL/test)
Total number of tests (manual procedure): 25 / 62 tests (calculated with a reaction volume of 1.000 mL/test)
Stable Liquid Reagent (SLR)
No. 2 Reagents
Wavelength: 620 nm
End Point Time: 2 minutes
Linearity: 200 mg/L
Calcium is a mineral naturally present in must and wine. However, it can contribute to the formation of poorly soluble salts, resulting in precipitation and stability problems.
Its control is important because calcium-related phenomena may appear even after bottling, generating unwanted deposits.
Calcium determination makes it possible to:
assess the risk of precipitation;
control tartaric stability;
monitor oenological treatments;
prevent visual defects in the finished product.
It is especially useful for wines intended for long storage or distribution periods.
