Art. No: WCP678

Units: 100

Format: Kit

EC™ Wine Combi Test (CL-10 Plus)

Description:
The pH represents the true acidity in wine, compared to the total acidity value, which means the titrable acidity. The true acidity affects the colour, taste, bacterial resistance (a higher pH value, increases the risk of bacterial growth) and the antiseptic effect of SO₂.

Total acidity is the combination of all the acids (CO₂ excluded). When producing red wine, the acids assist the solubility of the colouring substances and give freshness and body to the wine, enhancing the aroma and flavour.

Glucose and fructose are the only two sugars that convert into alcohol. For this reason, the concentration of these two parameters together offers vital information and is the most crucial parameter in wine.

In must: it reveals the alcoholic content of the finished product.

In wine: during processing it suggests at what stage fermentation should be interrupted to achieve the desired dryness /sweetness of the finished product.

In finished wines: it provides information about the quality. If this parameter is not monitored carefully, there is a risk that sweet wines could still continue to ferment or be attacked by bacteria after processing.

Features:

pH:
• Results in 15 seconds
• Repeatability within 0.02 variation


Total acidity:

• Results in 30 seconds
• Repeatability within 2% variation
• Preliminary degas with vacuum pump is required to remove the CO₂(according to O.I.V. recommendation)
  
  Glucose + fructose:
  
• No sample pre-treatment
• Application range: 0,5-270 g/l
• Results in a few seconds
• Repeatability within 2.0% variation