Hanna, HI83741-20, Iron Reagent Set for Wine

Name: Iron Reagent Set for Wine
Brand: Hanna
SKU: HI83741-20

The HI83741-20 are reagents for the colorimetric determination of iron in wine samples. There are enough reagents for 20 tests to be used with Hanna's compatible HI83741 portable photometer. These high quality reagents are manufactured in our state-of-the-art facility and are clearly marked with the lot number and expiration date on each bottle and packet for traceability. Pre-made reagents for ease of use Prepared with high purity chemicals Marked with expiration date and lot number for traceab

Catalog Number: HI83741-20

Pricing

Send an RFQ.

View RFQ List

Category

Substrate Solutions

TagsReagents Solutions and reagents Photometer

Description

The HI83741-20 are high quality reagents that are pre-measured, allowing for users to achieve fast and accurate colorimetric measurements. These reagents follow a method in which the reaction between iron and reagents causes a purple tint in the sample. By simply following the procedure and adding the correct amount of wine solvent 1, and 1 packet each of HI83741A-0 and HI83741B-0 from the reagent set to the sample, the reaction between iron and reagents causes a purple tint in the sample. The intensity of color is determined by the compatible HI83741 photometer and the concentration will be displayed. The results will be displayed in ppm (mg/L) of iron. These reagents are designed to be used with samples that have an expected range of 0.0 to 15.0 ppm iron. Trace iron concentrations in wine are beneficial for enzyme activity, as stabilizer, and as a functional component for proteins. At higher concentrations it alters the redox potential, in favouring oxidation, affecting sensory characteristics and participating in the formation of complexes with tannin and phosphates resulting in instabilities (casse). The most common iron casse is 'white casse' (iron phosphate), it is initially seen as milky white cloud and later as a precipitate. The 'blue casse' (ferric tannate) that occurs less often can be observed in white wines for example after tannic acid additions.Most of the iron present in wine is present in the ferrous Fe(II) state. The ratio of the Fe(II)/Fe(III) depends on the oxidation state of the wine. If Fe(III) is formed, it can bind with phosphates that are normally present in wine.Since iron strongly binds with several organic acids, some wine makers add citric acid to the wine to complex free iron if the concentration exceeds 5 mg/L. If no contamination occurs the normal iron concentrations in must range from 1 to 5 ppm. The most important source of iron in wine is contact with iron containing alloys during processing. During fermentation a part of the iron is absorbed by yeast and thus removed from the wine during filtration.
Casse formation depends on: iron concentration, pH, ORP, phosphate, content and the type of wine.

Ordering

Notice

Unless otherwise stated, the minimum order amount is USD 1,000.
For orders below USD 1,000, an additional handling fee may apply, or we may arrange local delivery / local handover where available.
All quotations are subject to final confirmation, including product availability, lead time, batch information, shipping cost, and applicable export or handling requirements.
For quotation requests, please send an RFQ from website or contact:

[email protected]

Please send inquiries directly to us in the “To” field. Emails sent via BCC, mass mailing, or with unrelated recipients may be automatically filtered and will not be processed.