Art. No: WCP647

Units: 25

Format: Kit

EC™ Wine Acetaldehyde (CL-10 Plus)

Description:
Acetaldehyde is mainly produced during the Alcoholic fermentation (conversion of Glucose and Fructose into Ethanol). It is also be a product of subsequent oxidation of Ethanol.

Acetaldehyde is rarely found as free compound in wine, because it easily combines to free SO2 producing molecular SO2. However, free Acetaldehyde in wine is detected at concentration > 100 mg/L, disturbing the taste. By law it is admitted up to 150 mg/L concentration, but it is important to quantify lower values because it affects the taste and suggest the presence of oxidative unwanted side reactions taking place in the production process.

The EC™ Wine Acetaldehyde (CL-10 Plus) method utilises the automated differential pH technique for the accurate analysis of Acetaldehyde in wine during fermentation.

Features:

• Only sample titration with NaOH required
• Application range: 5 – 132 mg/L
• Analysis time of 100
seconds/sample
• Repeatability within 5% variation