Determination of tannins in cider and must
The analysis of tannins in cider is essential for understanding the organoleptic characteristics and overall quality of the final product. Tannins, primarily derived from the skins and seeds of apples, contribute to the cider structure and body.
Evaluating their content helps producers optimize the fermentation process, establish the right aromatic complexity, and ensure good product preservation.
Method
Test Principle
The cider sample is dissolved in an appropriate solvent and the absorbance of the solution is read at 280 nm.
Calibration curve
The calibration curve of the determination of tannins in cider with CDR CiderLab instrument, carried out with respect to the reference method, confirmed an excellent linearity of the system over the entire measurement range.
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Reagent test kits
Measuring range
| Analyses | Measuring range | Resolution | Repeatability |
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The Analyzer for process and quality control in cider production
CDR CiderLab
- Complete analysis panel, supplied already configured
- Up to 16 determinations simultaneously
- Possibility of carrying out analyses of the same sample
- Integrated printer
- Full connections (LAN - USB - Bluetooth barcode/QR code reader)