Kinetic determinations of phosphate in wine by Continuous-Flow Analysis (CAT#: STEM-AC-0011-WXH)

Name: Kinetic determinations of phosphate in wine by Continuous-Flow Analysis
SKU: STEM-AC-0011-WXH
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Introduction

DAP—a water-soluble ammonium phosphate—is a yeast nutrient, resulting in stronger and more viable yeasts that in some cases work faster. Sometimes, fermentations slow down, or even get "stuck," stopping before all the sugar is converted to alcohol. These fermentation problems are often yeast problems—there can be something wrong with the yeast itself (old, weak, or a bad match to the grapes it's working with) or something in the environment (cleanliness, temperature) could be interfering with the yeast and preventing it from performing better. So DAP and similar products are used either to prevent fermentation problems or to fix them.

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Principle Applications Procedure Materials

Principle

In continuous flow analysis (CFA), a sample is injected into a flowing carrier solution passing rapidly through small-bore tubing. The sample is mixed with a reagent, which reacts with the sample to develop a color and determine the sample concentration. The use of carefully controlled flow conditions ensures that the color development reaction is reproducible, so that the color measurement need not wait until the reaction has gone to completion.

Applications

Study fast reactions consists of mixing two or more reagents, suitable for water, food, grain, oil, beer, wine, tobacco and other fields.

Procedure

1. Using continuous flow, the sample solution is aspirated from various reagent containers, and the sample and reagent are mixed in the flow path system.
2. Using a peristaltic pump to inhale air, samples and reagents into the determined flow path in a specific order and ratio, and finally reach the detector to complete the analysis process of detection.