Intended use:

This test is a colorimetric assay used mainly in wine laboratories for determination of the Copper (Cu) concentration in wine. The assay does not involve any enzyme, the reaction is a chemical / colorimetric reaction (therefore it belongs ot the product line Enzytecâ„¢ Color).

General Information:

The determination of the Copper concentration is important for the wine industry and belongs to the range of colorimetric tests performed in analysis of wine as the determination of Iron, SO2-free, SO2-total and tartaric acid. These tests are based on the use of chromogens, without any enzyme involved in the reaction.

The test principle is that Copper in the sample reacts with DiBr-PAESA [4-(3,5-dibromo-2-pyridylazo)-Nethyl-N-sulfopropylaniline-monosodium salt] under acidic conditions with a reducing agent. The intensity of the colored complex is proportional to the copper concentration in the sample and is measured at 580 nm.

Benefits:

  • Easy: Principle of photometric test; without special sample preparation; without additional laboratory equipment.
  • Fast: Results after 10 minutes reaction time.
  • Favorable: Savings compared to conventional methods of analysis.
  • Reliable: High correlation between photometric and fluorometric methods.

Specifications
Article NumbersE2400
Test format 2 x 50 ml (50 assays)
Sample preparation Wine samples are tested directly
Incubation time 10 minutes
Validated matrices

Wine

Detection range 0.25 - 5 mg/L Copper
Detected analyte

Copper

Evaluation Colorimetric assay (580 nm)
Files
Certificate of Analysis
Instructions
MSDS
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