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Sugar analysis with Rebelein kit
REQUIRED MATERIAL
1 GAB HEATING PLATE
1 ERLENMEYER 250 mL B / NORMAL.
1 WATCH GLASS 50 MM
1 PIPETTE 2 mL 2 gauges "A"
1 PIPETTE 10 mL 2 gauges "A"
1 PIPETTE 5 mL graduated
3 PIPETTE 10 mL graduated
1 GAB INOX BURETTE SUPPORT.
1 BURETA CLAMP WITH WALNUT
1 SUGAR BURETT 30 grs / L.
1 TIME COUNTER-SIGNAL CLOCK
1 SUGAR GAB ANALYSIS PACK
OPERATIVE TECHNIQUE
TOTAL REDUCING MATTERS:
1- In the Erlenmeyer flask, pour 10.00 mL of CUPIC SOLUTION, 5 mL of ALKALI, 2 mL of the SAMPLE to be analyzed and a pinch of PUMICE STONE.
2- Put the GAB HEATING PLATE to heat up about twenty minutes before. Cover the erlenmeyer flask with a CLOCK GLASS, place it on the plate and wait for it to start to boil. From this moment on, exactly ONE AND A HALF MINUTES are counted. After the time has elapsed, it is removed and cooled under running tap water.
3- Add 10 mL of IODIDE, 10 mL of STARCH and 10 mL of ACID.
4- It is then placed under the GAB BURETT which will be filled and flush with ASSESSMENT LIQUID beforehand. At the same time that the liquid is poured, the Erlenmeyer flask is shaken, until a cream color is obtained. Read directly in the burette, the concentration in grs / L. of total reducing materials (sugars).
SUGARS PREVIOUS INVESTMENT:
1- Pour 10.00 mL of CUPIC SOLUTION, 2.00 mL of the SAMPLE, and a pinch of PUMICE STONE into the Erlenmeyer flask.
2- Cover and place the Erlenmeyer flask on the HEATING PLATE and from the moment the boiling starts, exactly TWO MINUTES are counted, then and without removing from the heater, add 5 mL of ALKALI, and count again ONE AND A HALF MINUTES . After the time has elapsed, remove and cool under running tap water.
3- Proceed as point 3 above.
4- Proceed as the 4th point above.
OBSERVATION
The graduation of the GAB BURETTE is given in grs / L.
It is convenient to follow the order of addition of reagents as indicated.
Respect the boiling times.
Due to the action of polyphenols, the results in red wines are higher. Proceed to bleaching according to the winemaker's criteria.
REAGENT CONTROL
The blank test is carried out the same as the analysis of the wine sample, but instead 2 mL of distilled water is used and the procedure is as in TOTAL REDUCING MATTERS.
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