A kit for rapid measurement of the antioxidant capacity of wine.

Quickly and easily measure the antioxidant capacity of wine. Use it for quality improvement and quality control.

Winemakers may consider alternative technologies to reduce or completely eliminate the use of additives such as sulfur dioxide (SO2), which acts as a preservative against wine oxidation. As a result, the evaluation of the oxidation stability of must and wine is becoming increasingly important. In wine science, methods for measuring antioxidant capacity such as DPPH, FRAP, and ABTS are well known, but the complexity and time required for these methods pose challenges. We have collaborated with the University of Florence to focus on PAT (Plasma Antioxidant Test) as an alternative method and have developed a measurement kit. The measurement kit can quantitatively measure the antioxidant capacity due to polyphenols and tannins in terms of ascorbic acid equivalent (mg/L). The amount of SO2 is not considered. This allows for research on: 1) raw materials, 2) the effects of treatments such as clarification, 3) the influence of containers used for purification (wood, steel, etc.), 4) changes in color as an index of antioxidant capacity, 5) stress from storage and transportation in warehouses, and 6) parameters when placing on shelves (temperature, light), types of closures (cork, synthetic), and types of bottles (clear, dark glass, etc.). The measurement time is 30 minutes.

Spectroscopic Analysis Equipment