This test is a colorimetric assay used mainly in wine laboratories for determination of tartaric acid concentration in wine and must. The assay does not involve any enzyme, the reaction is a chemical / colorimetric reaction (therefore it belongs ot the product line Enzytec™ Color).
The determination of the Tartaric acid concentration is important for the wine industry and belongs to the range of colorimetric tests performed in analysis of wine as the determination of Iron, SO2-free, SO2-total and Copper. These tests are based on the use of chromogens, without any enzyme involved in the reaction.
The test principle is that, under acidic conditions, Tartaric acid (or tartrate) reacts with a Vanadium salt and produces a colored complex (metapervanadyl tartrate). The amount of this chromogen is stoichiometrically related to the amount of tartrate present in the sample. It is measured on a spectrophotometer at 520 nm.
- Easy: Principle of photometric test; without special sample preparation; without additional laboratory equipment.
- Fast: Results after 10 minutes reaction time.
- Favorable: Savings compared to conventional methods of analysis.
- Reliable: High correlation between photometric and fluorometric methods.
|Test format||2 x 80 ml R1 reagent + 1 x 25 ml R2 reagent (100 assays)|
|Sample preparation||Wine samples are tested directly|
|Incubation time||10 minutes|
Wine and must
|Detection range||0.2 - 4 g/L Tartaric acid|
|Evaluation||Colorimetric assay (520 nm)|