Art. No: WEA686

Units: 2x25

Format: Kit

EC™ Wine Sucrose (CL-10 Plus)

Description:
The EC™ Sucrose method utilises the differential pH technique to offer an automatic and direct measurement of the total glucose + fructose released by the hydrolysis of sucrose in wine, must, liqueurs and soft drinks.

Features:

• No sample preparation is required
• Linearity range: 10 – 750 mM
• Analysis time: 300 seconds
• Precision within 2% variation