Dietary polyphenols comprise a wide range of aromatic compounds that are responsible for numerous organoleptic characteristics of plant-derived food and beverages. This application note demonstrates a simple and rapid HPLC method for the analysis of nine catechins and phenolic acids in red wine.
Wine Quality Testing
Ensuring the quality of wine whether you are testing for contaminants or developing a new product, we are here to help. Our knowledge, innovative products, and range of solutions allow our customers to maintain their focus where it should be – delivering high-quality wine that consumers expect.
In this application we present the design and results of this study, including the experimental method used to detect impurities and the concentration ranges that compare GC/MS with human detection.
Organic acids play important roles in juices and wines because of their influence on the organoleptic properties as well as the stability and microbiological control of the products.
The flavors imparted by wine are in part due to its organic acid composition. Ion chromatography (IC) with suppressed conductivity detection is an excellent way to separate a large variety of organic acids and detect them with high sensitivity along with inorganic anions.
Determination of Biogenic Amines in Alcoholic Beverages by Ion Chromatography with Suppressed Conductivity and Integrated Pulsed Amperometric Detections
Malolactic fermentation or the action of yeasts in primary fermentation has been associated with the production of biogenic amines such as tyramine, putrescine, cadaverine, histamine, and phenylethylamine in wine samples.
Leading capabilities in liquid chromatography (LC), ion chromatography (IC), and sample preparation are brought together in this portfolio. Applications include: inorganic ions, organic acids, biogenic amines, glycols, alcohols and carbohydrates.
¹³C and Simultaneous ¹⁸O and ²H Isotope Analysis in Ethanol with Thermo Scientific DELTA V Isotope Ratio Mass Spectrometers
Isotopic analyses of wine has become a widespread tool to evaluate the quality, authenticity and origin. This note shows the ability of the analysis of ethanol with combustion and a high temperature carbon reduction technique in combination with a Thermo Scientific DELTA V Isotope Ratio Mass Spectrometer.
Near-infrared spectroscopy is a rapid, accurate, and precise alternative to traditional chemical, physical, and chromatographic methods for many different types of wine analysis.
In this study, an automated method to measure free SO2 in wine samples is presented. The method is based on the reaction between sulfur dioxide, p-rosaniline hydrochloride, and formaldehyde and employs photometric detection.
A Method Comparison Study of Thermo Scientific Total Acids (Wine, pH 7) and OIV (International Organisation of Vine and Wine) Wine Total Acidity Method
In this technical note, we present a set of wine results measured with the new Thermo Scientific Total Acids system method and compare them to the results measured with the traditional titration method
Evaluation of the Thermo Scientific Gallery, Automated, Discrete Photometric Analyzer Glucose-Fructose, L-Lactic Acid, L-Malic Acid, Acetic Acid and pH in Wine Samples
The purpose of this study was to evaluate the performance of the Thermo Scientific Gallery system and to demonstrate the suitability of the analyzer for wine analysis.
Thermo Scientific system reagents for different acids are specifically optimized for cost efficient juice and wine analysis and quality control. They ensure speed, flexibility, and precision for colorimetric and enzymatic testing.
At Weinlabor Braun, the commercial laboratory for the Pfalz wine region of Germany, about 10,000 samples are analyzed for alcohol, sugars, total acid, and sulfite. Learn how they were able to speed up their analysis time using the Gallery discrete analyzer.
Benchtop & Portable Meters
Since pH plays a critical role in wine making, measurements are taken throughout the winemaking process, from juice to finished wine. The following application note includes the recommended equipment, procedures and maintenance for accurate pH readings.
Monitoring and controlling the oxygen incorporation at different stages of the wine-making and bottling process is becoming a growing concern for wineries. The following application note describes how to reliably measure the oxygen content of wine directly in the bottle.
Nitrogen compounds in juice, must, and wine affect not only the fermentation, but the clarification, aroma, and final chemical composition of the wine. The following application note explains the importance of nitrogen testing in the winemaking process.
Analyte Guru blog posts
Post on the advantages of using discrete photometric analyzers addressing the challenges of testing wine elements that contribute towards the taste of a good wine.
Access a targeted collection of scientific application notes, case studies, videos, webinars and white papers for food microbiology, manufacturing and processing, beverage testing, analytical testing, and authenticity information.
For Research Use Only. Not for use in diagnostic procedures.