Enzymatic method for sucrose or Sucrose / D-Glucose / D-Fructose determination
- Kit volume: 60 ml
- Method: End-point/two-reagent differential, reading at 340 nm
- Limit of linearity: Sucrose 4 g/l, Sucrose/D-Glucose/D-Fructose, 8 g/l
- Limit of detection: Sucrose 80 mg/l, Sucrose/D-Glucose/D-Fructose, 70 mg/l
Advantages
- Stable liquid reagent until the expiration date
- Stable working reagent for 12 months
- Ready-to-use dedicated reagent
- Liquid calibrator included in the kit
Precise analysis of sucrose or total sugar is important for many winecellars in two winemaking operations. Sparkling wine (cava, champagne, etc.) production: adding sucrose once alcoholic fermentation has been carried out in order to achieve a secondary fermentation that produces CO2, which is retained in the wine.
Sucrose, D-fructose and D-glucose in the sample generate NADPH (by the following reaction), which can be measured by spectrophotometry.
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