Wine composition analysis
acetic acid (Ref. code 92000)
presentation: 20 ml R1, 4 ml R2, 1.3 ml R3, 1.3 ml R4
citric acid (Ref. code)
presenstation: 2 x 20 ml R1
DLactic acid (Ref. code 92020)
presentation: 50 ml R1, 5 ml R2, 2.5 ml R3
Tartric acid (Ref. code 92030)
presenstation 12 x 5 ml R1, 1.3 ml R2
Ammonia (Ref. code 92040)
presentation 1x 40 ml R1, 10 ml R2
Calcium (Ref. Code 92050)
presentation 1 x 125 ml R1, 1 x 125 ml R2
DGlucose / DFructose (Ref. code 92060)
presentation 1 x 40 ml R1, 1 x 10 ml R2, 1 x 2.5 ml R3
DGluconic acid (Ref. code 92070)
presentation 1 x 50 ml R1, 1 x 2.5 ml R2, 2.5 l R3
Glycerol (Ref. code 92080)
presentation 1 x 50 ml
Iron (Ref code 92090)
presentation 4 x 50 ml
PAN (Ref. code 92100)
presentation 12x 5 ml R1, 6.5 ml R2
Total Polyphenols (Ref. code 92110)
presentation 1 x 60 ml R1, 1 x 5 ml R2
Saccharose/DGlucose/ DFructose (Ref. code 92120)
presentation 2 x 40 ml R1, 2 x 10 ml R2, 2.5 ml R3, 2.5 ml R4
SO2 Total (Ref. code 92130)
presentation 1x 50 ml R1, 1 x 0.8 ml R2, 1 x 50 RB
SO2 Free (Ref. code 92140)
presentation 1x 100 ml R1, 1 x 0.8 ml R2, 1 x 10 ml R3, 1 x 10 ml R4
LLactic acid 4+1 (Ref. code 92150)
presentation 1 x 40 ml R1, 1 x 10 ml R2
DLactic acid 4+1 (Ref. code 92160)
presentation 1 x 40 ml R1, 1 x 10 ml R2
LMalic acid 4 +1 (Ref. code 92170)
presentation 1 x 30 ml R1A, 1 x 10 ml R1B, 1 x 10 ml R2
Acetic acid 4 +1 (Ref. code 92180)
presentation 1 x 40 ml R1A, 1 x 10 ml R2
