--- title: 'Enzymatic and colorimetric kits' date: '2022-09-13T15:52:51+02:00' author: Anonymous tags: - Analisi alimenti - Analisi del vino - Analisi enzimatica - Analisi multiparametrica - Fermentazione - Kit enzimatici e colorimetrici test rapidi - Analizzatori multiparametrici - STEROGLASS - Alimentare - Enologico - Farmaceutico type: prodotto url: https://www.steroglass.it/en/enzymatic-and-colorimetric-kits id: 1882 --- [STEROGLASS](https://www.steroglass.it/en/brands/steroglass) # Enzymatic and colorimetric kits [Consumables](https://www.steroglass.it/en/consumables) [Enzymatic and colorimetric kits, rapid tests](https://www.steroglass.it/en/consumables/enzymatic-and-colorimetric-kits-rapid-tests) [Analytical instruments](https://www.steroglass.it/en/analytical-instruments) [Multiparametric analyzers](https://www.steroglass.it/en/analytical-instruments/multiparametric-analyzers) #### Contact our expert for more informations. ![](/sites/default/files/styles/scale_580x380/public/images/covers/prodotti/2022-11/kit%20enzimatici.jpg?itok=F9G2UMxo) Enzymatic analysis is the official method for many important parameters in Food and beverage field. Steroglass offers a wide range of multi-parametric analyzers combined with with enzymatic and colorimetric kits able to determine the most important parameters of wine, fruit juice, winegard **ACETALDEHYDE** It is the product of intermediate oxidation of ethyl alcohol, before this becomes acetic acid. Being index of initial oxidation of the wine, it is good to determine the acetaldehyde throughout the processing phase of the wine, and also in the refining phase, as well as before bottling. The determination of acetic aldehyde is also very important during the practice of micro-oxygenation (its concentration remains constant) **ACETIC ACID** It 's a product of oxidation of ethanol, and represents about 95% of volatile acidity. The volatile acidity provides information on the health of a wine, whether legacy of disease, winemaking wrong or faulty storage. The optimum concentration varies from 0.2 to 0.7 g / l (e.g. legal limit for many standards is about 1 g / l, dependent on the degree of alcohol). The traditional analytical method, by distillation in steam current, cannot be automated and longer to perform than the enzymatic method. **ASCORBIC ACID** The L-ascorbic acid is a naturally occurring organic compound with antioxidant properties widely used on food & beverage industry to prevent oxidation of aromatic fractions and coloring of various beverages such as wines, musts, fruit juices, etc .... **ANTHOCYANINS** They are part of the phenolic compounds of grapes and wine, the main red and blue dyes. They are and extremely important to the organoleptic characteristics of a wine. They are determined during the maceration of red grapes, during and after fermentation. Together with the dosage of total polyphenols help to determine whether a product deserves to be "refined". The most reliable method, even if difficult to perform, is in HPLC. The colorimetric method correlates however broadly satisfactory. **CALCIUM** In must calcium tends to precipitate during alcoholic fermentation. It 's important to determine the concentration (which should not exceed about 80 g/l) to prevent precipitation of neutral calcium tartrate. The colorimetric method responds very well to the need for this determination. **CATECHINS** They are part of the family of polymers condensed tannins present in grapes and wine. The analysis is carried out during the period of maceration, on must, before and after fermentation on the finished wine. Even in this case, the colorimetric analysis is the best solution and the most convenient one. **CHLORIDE** They are present in wines in varying amounts. The analysis on the finished product is carried out to verify the content according to the law limits. Analysis is usually carried out by silver-metric titration while colorimetric method, which is also very accurate, is now in routine use of many laboratories. **CITRIC ACID** Organic acid naturally present in the wine. Contributes to the formation of total acidity and has the property to involve ferric iron in a soluble complex anion. The analysis is performed to determine the concentration present and evaluate possible additions to reach the desired level of total acidity. **COLOR** Important parameter to qualify a red wine, and the color points help to assess the commercial value. The reading of the samples at 420 and 520 nm determines the color points (intensity) and the relationship with the hue, considering how heavy the contribution of red / purple on the yellow / brown. This method also allows reading at 620 nm. **COPPER** The grape juice contains copper both from grapes (minimally) and from cupric treatments. The copper should be determined after fermentation to assess whether or not to proceed to the stage of "de-metallization", as there is a legal limit expected. The method of analyses could be atomic absorption (very expensive) or stripping. Colorimetric method works well on white wines, anyway on red needs a little bit long sample preparation. **ETHANOL** Produced through fermentation processes carried out by yeasts that convert sugars into carbon dioxide and ethanol, its l concentration increases as the fruit ripens and has to be checked on finish juice as per legal limit (0,5% Vol on fruit juices) This kit can be used for low ethanol concentration, lower than 2%Vol **GLICERINE** Produced during glycero-pyruvic fermentation, it greatly contributes to the characteristics of the wine giving harmonic taste sensation, body and roundness. It would be appropriate to determine it after every re-fermentation. "Trinder" method (colorimetric final stage) is suggested on wine, new UV is the best option for fruit juice and must. **GLUCONIC ACID** Organic acid from glucose by oxidation of the aldehyde function caused by an enzyme present on molds. The analysis is carried out on the raw material, the must and wine. It is very important for importers and users of the grapes from different backgrounds. The enzymatic way is the analytical method faster and more precise. **IRON** Fruit juice and wine contains iron: from grapes, from the ground, from manipulation, transport etc. The determination is performed to determine whether to proceed to the stage of "de-metallization". Colorimetric method is becoming "routine" as allows precise determination at low concentrations. **LACTIC ACIDS** Organic acids that originate from the malo-lactic fermentation (L-lactic acid) or from abnormal re-fermentations from decomposition of the sugars in the presence of hetero-lactic bacteria (D-Lactic). L-lactic acid can be determined at the beginning of malolactic fermentation to see if the inoculation of bacterial works, D-Lactic Acid is a negative index because it gives to wine a bad taste. **MAGNESIUM** Present in wine in greater quantity than calcium, plays an important role in the precipitation of colloids. **FUMARIC ACID** The addition of fumaric acid is a practice regulated by the OIV, as it effectively inhibits malolactic fermentation (MLF), preserving the organoleptic characteristics of the wine. **R.A.N. (READILY ASSIMILABLE NITROGEN)** R.A.N. is the sum of AMMONIACAL NITROGEN and ALPHA-AMINO NITROGEN. They are really important in relation to protein stability and evaluation of the "authenticity" of the wine: ammonia nitrogen may be added to mask the lack of amino acids derived from grapes. The available nitrogen (RAN) is also a factor of great importance to determine whether there are sufficient nutrients in musts to the growth of yeasts responsible for alcoholic fermentation. This method replaces the FORMALIN N° which proved to be carcinogenic! In fact sum of ammoniacal and ±-amino nitrogen corresponds to the number of Formolo. **SUGARS** Glucose, fructose and sucrose are linked to the alcoholic strength of a drink as it ferments and of the sweetness and energy power of a wine. The determination of glucose / fructose is carried out mainly to follow the process of fermentation of wine and to determine the residue at the end of fermentation. Enzymatic way is now official method for many organizations as OIV. Moreover Fehling method is quite impractical and also not determines pentose sugars fermentable as sucrose. **SULPHUR DIOXIDE** Antioxidant and antiseptic functions of SO2 are well known. The determination is carried out during the whole process of elaboration of the wine, from the must to the bottle. The official method of distillation is not practical; the usual one, Ripper, gives good results on whites but not on red wines due to the interference of polyphenols, tannins and color. The colorimetric method correlates well with the official method **TARTARIC ACID** It is the organic acid is specific of grapes, the most important of fixed acids, the stronger, the more dissociated, and the most resistant to the action of the decomposing bacteria. Its concentration decreases by precipitation of potassium bitartrate during the process of tartaric stabilization; it is determined on the must, on the wine after tartaric stabilization and before bottling. The colorimetric method is really simple to apply. [![kit enzimatici](https://www.steroglass.it/sites/default/files/styles/crop_910x520/public/images/paragraphs/gallery/2022-11/kit%20enzimatici.jpg?h=17f5d031&itok=95wjakk2 "kit enzimatici")](/sites/default/files/images/paragraphs/gallery/2022-11/kit%20enzimatici.jpg) [![kit catechine](https://www.steroglass.it/sites/default/files/styles/crop_910x520/public/images/paragraphs/gallery/2022-11/KIT%20catechine.jpg?h=e6e2b8a9&itok=2YXVeylL "kit catechine")](/sites/default/files/images/paragraphs/gallery/2022-11/KIT%20catechine.jpg) [![kit catechine](https://www.steroglass.it/sites/default/files/styles/crop_910x520/public/images/paragraphs/gallery/2022-11/KIT%20CATECHINE%2BFONDO%20.jpg?h=c55305d8&itok=r06V-80P "kit catechine")](/sites/default/files/images/paragraphs/gallery/2022-11/KIT%20CATECHINE%2BFONDO%20.jpg) ## Benefits - [Ready to use ](#)Easy-to-use kits because they are liquid and ready-to-use - [Precision and specificity ](#)They provide accurate and repeatable data and also offer high specificity in the determination of various analytes. - [Low cost, long life ](#)They feature low analysis costs and a long shelf life (on average 24 months). - [Fast Analyses ](#)They allow very fast analyses, especially when used with automatic instruments such as our HYPERLAB analysers. - [Quick, simple, and economical calibration ](#)They use separate, multi-parametric calibration/verification standards at competitive prices. - [Internationally approved methods ](#)Numerous enzymatic methods have been approved or validated by international organizations such as: - **ISO** (International Organization for Standardization) - **AOAC** (Association of Official Analytical Chemists) - **IFU** (International Fruit Juice Union) - **OIV** (International Organisation of Vine and Wine) - **IDF** (International Dairy Federation) - **EBC** (European Brewery Convention) and many more. - - [KIT AUTOMATION ](#)Kits specifically designed for use with multiparametric analyzers such as the HYPERLAB series. While slightly higher in price, they allow for a very high number of analyses… resulting in an extremely low cost per test! [ Request a quote ](#) ##### Industries Food Oenological Pharmaceutical ##### Applications Food analysis Wine analysis Enzymatic analysis Multiparametric Analysis Fermentation ## Product codes | Steroglass code | Description | |---|---| | SQPE059575 | ACETIC ACID KIT 5x20ml | | SQPE092189 | NITROGEN AMMONIA AUTO 100ml | | SQPE059193 | CALCIUM KIT 2x100ml | | SQPE054875 | COLOUR KIT 4x100ml | | SQPE054972 | CATECHINS KIT 5x20ml | | SQPE062468 | IRON KIT 5x20 ml | | SQPE060138 | GLICERINE KIT 2x100ml | | SQPE053688 | GLUCOSE-FRUCTOSE 5x20ml | | SQPE063019 | GLUCOSE+FRUCTOSE KIT 5x20ml spec | | SQPE063020 | SUCROSE STARTER 1X10 ml | | SQPE054970 | TOTAL POLYPHENOLS KIT 3x100ml | | SQPE059194 | D-LACTIC ACID KIT 5x20ml | | SQPE055024 | CHLORIDES KIT 2x100ml | | SQPE060413 | TOTAL SO2 KIT 5x20ml | | SQPE056384 | FREE SO2 KIT 2x100ml | | SQPE056387 | POTASSIUM KIT 1x100ml | | SQPE056389 | MAGNESIUM KIT 2x100ml | | SQPE056391 | PYRUVIC ACID KIT 5x20ml | | SQPE068205 | AUTO ACETIC ACID KIT 125ml | | SQPE068206 | AUTO L-MALIC ACID KIT 125ml | | SQPE068207 | AUTO GLUCOSE-FRUCTOSE KIT 125ml | | SQPE072166 | L-ASCORBIC ACID 115ml | | SQPE059192 | L-LACTIC ACID KIT 2x50ml | | SQPE078690 | ETHANOL KIT 50ml | | SQPE078691 | UV GLYCEROL KIT 50ml | | SQPE076313 | CITRIC ACID KIT 5x10ml | | SQPE092190 | D-GLUCONIC ACID AUTO 50ml | | SQPE074739 | L-LACTIC ACID AUTO 125ml | | SQPE075544 | COPPER KIT 50ml | | SQPE079100 | KIT AUTO GLUCOSE 50ml | | SQPE053689 | L-MALIC ACID KIT 5x20ml | | SQPE067017 | D-MALIC ACID KIT 5x20ml | | SQPE092180 | TARTARIC ACID AUTO 100ml | | SQPE059576 | ACETALDEHYDE KIT 5x20ml | | SQPE054971 | ANTHOCYAN KIT 4X50ml | | SQPE092188 | a-AMINIC NITROGEN AUTO 125ml | | SQPE091572 | Fumaric acid Starter kit |