They are part of the phenolic compounds of berries, grapes and wine, the main red and blue dyes. They are and extremely important to the organoleptic characteristics of a wine. They are determined during the maceration of red grapes, during and after fermentation. Together with the dosage of total polyphenols help to determine whether a product deserves to be "refined". The most reliable method, even if difficult to perform, is in HPLC. The colorimetric method correlates however broadly satisfactory.
4x50ml Reagent R1 (liquid, blue cap)
Number of analyses: manual 100/200 - automatic 400/600
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