OPSIS LiquidLINE provides analytical solutions for producers of wine.
Crude Protein Determinations
OPSIS LiquidLINE has solutions for determination of Kjeldahl (TKN) protein following standard methods.
Acetic acid in wine, sometimes referred to as volatile acidity, is created by spoiling yeasts and bacteria and is monitored in wine production. OPSIS LiquidLINE has solutions to help when determining volatile acids.
Alcohol in Wine
OPSIS LiquidLINE has solutions to help when determining alcohol in wine. After steam distillation the alcohol is determined by measuring the density of the distillate.
Total SO2 in Wine
OPSIS LiquidLINE has solutions for determination of total SO2 with steam distillation, following standard methods. Total sulfur dioxide is liberated by acidic steamz distillation and is fixed and oxidized by hydrogen peroxide. The sulfuric acid formed is determined by separate titration, using third party instruments.