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
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)
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.
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 ....
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.