Addressed to:
Wineries
Advantages:
Measurement in real time
Determination of the final quality of the product

FERMENTABLE SUGAR BIOSENSOR (FRUCTOSE/GLUCOSE)

During the wine production process, their are key moments to fix the final quality of the product, and one of those is the end of fermentation, moment in which it's important to determine the content in residual sugar that doesn't have finished the fermentation process.

Objectives:

  1. Analytic determination of the content in residual sugars that haven't finished the fermentation process 
  2. Determination of the final quality of the product

Includes:

  • Measurement equipment - the biosensor
  • 1 reference electrode
  • 2 measurement trays