40 assays of each (manual) / 400 assays of each (microplate) / 400 assays of each (auto-analyser)
Prices exclude VAT
Available for shipping
|Content:||40 assays of each (manual) / 400 assays of each (microplate) / 400 assays of each (auto-analyser)|
|Storage Temperature:|| Short term stability: Ambient, |
Long term stability: See individual component labels
|Stability:||> 6 months under recommended storage conditions|
|Analyte:||Free Sulfite, Total Sulfite|
|Assay Format:||Spectrophotometer, Microplate, Auto-analyser|
|Wavelength (nm):|| 405, |
|Linear Range:||0.25 to 20 µg of TSO2 per assay|
|Limit of Detection:|| ~ 5.3 mg/L (Total sulfite), |
~ 2 mg/L (Free sulfite)
|Total Assay Time:|| ~ 6 min (Total sulfite), |
~ 9 min (Free sulfite)
|Application examples:||Wine, fruit juice, sea food, food stuffs and other materials.|
|Method recognition:||Validated for red and white wines at the Bundesamt für Weinbau, Austria. Used widely in the wine industry|
The Sulfite Test Kit for the determination and measurement of total sulfite (sulphite) and free sulfite in wine, beverages, food stuffs and other materials.
This rapid method contains a “ready to use” liquid stable formulation that is suitable for manual, auto-analyser and microplate formats.
More sulfite assay kits available.
- ”Ready to use" liquid stable Formulation
- Very competitive price (cost per test)
- All reagents stable for > 18 months
- Very rapid reaction
- Mega-Calc™ software tool is available from our website for hassle-free raw data processing
- Standard included
- Suitable for manual, microplate and auto-analyser formats
Method Validation and Assessment of Hazardous Substances and Quality Control Characteristics in Traditional Fruit Wines.
Baek, C. W., Chang, H. J. & Lee, J. H. (2022). Foods, 11(19), 3047.
The presence of potentially hazardous substances in fruit wines poses a threat for human health. However, the management standards and specifications of hazardous substances contained within various types of fruit wines are currently insufficient. The aim of this study was to analyze hazardous substances (cyanide, acetaldehyde, and ethyl carbamate) and quality control characteristics (pH, titratable acidity, sulfur dioxide, and diacetyl) in seven different types of fruit wines. The pH levels and titratable acidity varied between fruit wine types. In all fruit wines, sulfur dioxide (SO2) was within acceptable ranges as per the Korean standard. Acetaldehyde content also varied between fruit wine types as well as based on the analytical method (titration or enzymatic analysis) employed. Cyanide was in the range of 0.02-0.35 mg/L. Diacetyl contents were in the range of 0.66–2.95 mg/L (p > 0.05). The contents of ethyl carbamate varied considerably, within the range of 5.22–259.69 μg/kg (p < 0.05). The analytical methods of diacetyl and ethyl carbamate were validated for specificity, linearity, sensitivity, accuracy, and precision. Therefore, the content of hazardous substances and quality control characteristics should be closely monitored and controlled to improve safety and quality of the traditional fruit wines.Hide Abstract
Impact of microoxygenation on Pinot noir wines with different initial phenolic content.
Yang, Y., Deed, R. C., Araujo, L. D. & Kilmartin, P. A. (2021). OENO One, 55(4), 83-100.
Microoxygenation (MOX) is used to improve wine colour and sensory quality; however, limited information is available for Pinot noir wines and wines with different initial phenolic content. In this study, MOX was applied to two Pinot noir wines, with either a low or a high phenolic content, at two doses (0.50 and 2.11 mg/L/day) for 14 days. With the sterile filtration applied, acetaldehyde formation during MOX was very low, supporting the influence of yeast on acetaldehyde production during MOX. The MOX dosage rate did not significantly affect colour development, while the Pinot noir wine with higher phenolics benefited more from MOX, significantly increasing colour intensity and SO2 resistant (polymeric) pigments. However, these changes did not guarantee colour stability, as a final SO2 addition (100 mg/L) largely erased the improvement to colour in all wines. This could be due to the lower acetaldehyde formation, thus less ethyl-bridged stable pigments resistant to SO2 bleaching. MOX also decreased the flavan-3-ols and anthocyanin monomers, which differed between the two Pinot noir wines, reflecting the initial phenolic content. Lastly, MOX generally increased the measured tannin concentration and affected the proportion of tannin subunits, with a decrease in tannin mass conversion and proportion of (-)-epigallocatechin extension units. Some of these changes in phenolic compounds could potentially increase astringency, suggesting that MOX should be applied to Pinot noir and other low phenolic wines with caution.Hide Abstract