Wine analysis

When studying the composition of wine it is advantageous to be able to simultaneously acquire information on various substances (acids, sugars, and alcohols) in as short a time as possible. Reasons for wine analysis are the control of most and the final product, the control of production processes (Malo-Lactic-Fermentation), and the detection of adulterations and false declaration.
Enzymatic methods for grape- and wine analysis use specific enzyme systems to analyze a number of important compounds found in both grapes and wine.
Wine analysis can be quickly and inexpensive by way of enzymatic analysis only when using automated systems. DiaSys from Germany is the company producing liquid and ready to use enzymatic test kits for manual and automated use in the wine and grape industries. DiaSys reagents makes wine analysis quick and easy and allow the simultaneously analysis of sugars, acids and alcohols enzymatically on automated systems.


Why are the DiaSys reagents ideal for automated wine analysis?

The liquid DiaSys reagents are particularly well adapted to be used for wine analysis on automated systems for the following reasons:
· All reagents are ready-to-use; there is no reconstitution of reagents, and there is no working solution to prepare for the automated system. The reagents are stable up to the last drop, even after opening.
· Any automatic system will start from the same reagents, thus avoiding sources for errors, technical problems and discrepancies between wine analysis laboratories and results.
· For all DiaSys kits, the manual procedure is the same: 100 µl sample + 2000 µl R1, 500 µl R2 and 500 µl R3. The proportion is 4+1+1, and has to be respected when volumes are reduced for automated systems. Since all kits follow the same procedure, adaptation on automated systems and the wine analysis is easy and quick.
· The minimum volume for automated systems is 160 µl R1 + 40 µl R2 + 40 µl R3. With these volumes it will be possible to realize approx. 500 tests per kit, instead of 40 to 50 tests with the manual application. This makes enzymatic wine analysis inexpensive.



DiaSys test kits for wine analysis:

Glucose / Fructose (in total)
Glucose and Fructose (for sugar differentiation)
L-Malic acid (Control of Malo-Lactic-Fermentation)
Sucrose (only for the analysis of most)
Glycerol
D-Lactic acid
L-Lactic acid
Ammonia
Acetic acid
 

More information about Wine analysis - foodanalysis@diasys.de