ºÐ¼® Ç׸ñ | ÃøÁ¤ ¹üÀ§ | ÀçÇö¼º | ÃÖ¼Ò ÃøÁ¤ ´ÜÀ§ | ÃøÁ¤ ½Ã°£ |
Sugars |
* Sugars in wine | 0.1-18.0 g/L | 0.2 g/L | 0.1 g/L | 6ºÐ |
** Sugars in must sparkling wine | 15-350 g/L | 2 g/L | 1 g/L | 6ºÐ |
* Gulcose and ** Fructose in wine | 0.1-18.0 g/L | 0.2 g/L | 0.1 g/L | 6ºÐ |
* ** Glucose and fuctose in must, sparkling wine | 15-350 g/L | 2 g/L | 1 g/L | 6ºÐ |
SO2 |
Free SO2 | 1-60 mg/L | 1.5 mg/L | 1 mg/L | 2ºÐ |
Total SO2 | 15-250 mg/L | 2.5 mg/L | 1 mg/L | 1ºÐ |
Malolactic |
L-Malic acid | 0.05-5.00 g/L | 0.05 g/L | 0.01 g/L | 4ºÐ |
L-Lactic acid | 0.05-4.00 g/L | 0.05 g/L | 0.01 g/L | 6ºÐ |
* Malolactic fermentation | 0.05-5.00 g/L | 0.05 g/L | 0.01 g/L | 10ºÐ |
Total acidity | 0.1-10.0 g/L tartaric acid | 0.13 g/L | 0.1 g/L | 1ºÐ |
Acetic acid | 0.05-1.20 g/L | 0.02 | 0.01 | 1ºÐ |
pH | 3.00-4.00 | 0.02 | 0.01 | 1ºÐ |
Alcohol by volume | 0.1-17.0% vol. | 0.2% vol. | 0.1% vol. | 11ºÐ |
Nitrogen |
Organic nitrogen | 30-300 mg/L | 2 mg/L | 1 mg/L | 4ºÐ |
Inorganic nitrogen | 30-300 mg/L | 2 mg/L | 1 mg/L | 4ºÐ |
Acetaldehyde | 18-300 mg/L | 2 mg/L | 1 mg/L | 6ºÐ |
Glycerol | 2.0-15.0 g/L | 0.3 g/L | 0.1 g/L | 6ºÐ |
Gluconic acid | 0.05-3.00 g/L | 0.05 g/L | 0.01 g/L | 4ºÐ |
Copper | 0.05-1.20 mg/L | 0.03 mg/L | 0.01 mg/L | 5ºÐ |
Polyphenols |
Antocyanes | 10-1000 mg/L cyanidin-3-O-dlucoside | 15 mg/L | 1 mg/L | 1ºÐ + 60ºÐ for extraction |
Polyphenols FC | 150-3300 mg/L gallic acid | 10 mg/L | 1 mg/L | 5ºÐ |
* Catechins in wine | 1-30 mg/L | 2 mg/L | 1 mg/L | 11ºÐ |
* Total polyphenol index (O.D. 280nm) | 1.0-100.0 O.D. 280 nm | 0.4 O.D. 280 nm | 0.1 O.D. 280 nm | 11ºÐ |
Color |
* Intensity I=O.D.420+O.D.520+O.D.620 | 1.0-40.0 O.D. | 0.002 O.D. | 0.001 O.D. | 1ºÐ |
* Tonality T=O.D.420/O.D.420 | ¡Ä | 0.002 O.D. | 0.001 O.D. | 1ºÐ |
* CDR WineLabÀ¸·Î¸¸ ºÐ¼®°¡´É (Jr ¸ðµ¨Àº ºÒ°¡)
** ´ç·ù (glucose, fructose) »Ó¸¸ ¾Æ´Ï¶ó Sucrose ÃøÁ¤µµ °¡´ÉÇÔ.
¡¤ CDR WineLab Jr´Â ¿øÇÏ´Â 3Ç׸ñÀ» ¼±Åð¡´ÉÇÔ.