D-GLUCONIC ACID - UV Enzymatic Method (GK-6-PGDH)
Reagent for the determination of D-gluconic acid in wine and must
€110.00
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).
2 Reagents
Wavelength: 340 nm
End Point Time: 10 minutes
Linearity: 2.0 g/L
D-Gluconic acid is formed through the oxidation of glucose and is often associated with mould on grapes, particularly in the presence of Botrytis.
Its determination allows producers and laboratories to assess the health status of the raw material and identify grapes or musts that may be compromised.
It is a useful parameter for:
checking the quality of incoming grapes;
assessing musts from challenging harvests;
estimating the risk of instability or spoilage;
distinguishing wines made from healthy grapes from wines made from affected fruit.
In oenological laboratories, gluconic acid analysis is a valuable tool for quality control throughout the production chain, from raw material to finished product.
