GLYCEROL - Trinder Enzyme Method (GK-GPO-POD)
Reagent for the determination of glycerol in wine and must
€30.00
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: 546 nm
End Point Time: 10 minutes
Linearity: 13 g/L
Glycerol is a polyalcohol produced during alcoholic fermentation. It contributes to softness, roundness and the sensation of body in wine.
Its concentration may vary depending on yeast strain, fermentation conditions and grape health.
Glycerol analysis can be useful for:
assessing fermentation performance;
estimating its contribution to mouthfeel;
comparing batches or vintages;
identifying possible production anomalies.
In oenology, glycerol is an interesting parameter for both quality control and product characterisation.
