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01. Pre-filled reagent¿¡ ½Ã·á¸¦ ÷°¡
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Sugars
* Sugars in wine0.1-18.0 g/L0.2 g/L0.1 g/L6ºÐ
** Sugars in must sparkling wine15-350 g/L2 g/L1 g/L6ºÐ
* Gulcose and
** Fructose in wine
0.1-18.0 g/L0.2 g/L0.1 g/L6ºÐ
* ** Glucose and fuctose
in must, sparkling wine
15-350 g/L2 g/L1 g/L6ºÐ
SO2
Free SO21-60 mg/L1.5 mg/L1 mg/L2ºÐ
Total SO215-250 mg/L2.5 mg/L1 mg/L1ºÐ
Malolactic
L-Malic acid0.05-5.00 g/L0.05 g/L0.01 g/L4ºÐ
L-Lactic acid0.05-4.00 g/L0.05 g/L0.01 g/L6ºÐ
* Malolactic fermentation0.05-5.00 g/L0.05 g/L0.01 g/L10ºÐ
Total acidity0.1-10.0 g/L
tartaric acid
0.13 g/L0.1 g/L1ºÐ
Acetic acid0.05-1.20 g/L0.020.011ºÐ
pH3.00-4.000.020.011ºÐ
Alcohol by volume0.1-17.0% vol.0.2% vol.0.1% vol.11ºÐ
Nitrogen
Organic nitrogen30-300 mg/L2 mg/L1 mg/L4ºÐ
Inorganic nitrogen30-300 mg/L2 mg/L1 mg/L4ºÐ
Acetaldehyde18-300 mg/L2 mg/L1 mg/L6ºÐ
Glycerol2.0-15.0 g/L0.3 g/L0.1 g/L6ºÐ
Gluconic acid0.05-3.00 g/L0.05 g/L0.01 g/L4ºÐ
Copper0.05-1.20 mg/L0.03 mg/L0.01 mg/L5ºÐ
Polyphenols
Antocyanes10-1000 mg/L
cyanidin-3-O-dlucoside
15 mg/L1 mg/L1ºÐ + 60ºÐ
for extraction
Polyphenols FC150-3300 mg/L
gallic acid
10 mg/L1 mg/L5ºÐ
* Catechins in wine1-30 mg/L2 mg/L1 mg/L11ºÐ
* 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
¡Ä0.002 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.

 

 
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