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聯(lián)系我時(shí)，請(qǐng)告知來(lái)自 環(huán)保在線The LQA 300 FT-IR wine analyzer combines performance, accuracy, ease-of-use, and speed for the analysis of finished wine, must and must under fermentation samples in less than 45 seconds – all in one ......
The LQA 300 FT-IR wine analyzer is ideal for routine analysis throughout the entire winemaking process. From grape harvest, to vinification to ageing and bottling, the LQA 300 can be used to analyze must, must under fermentation, and finished wine.
Built upon an industry leading platform, the LQA 300 leverages FT-IR spectrometer technology that has been trusted for more than 75 years. Patented technology, such as the Dynascan™ interferometer and a temperature controlled measuring cell delivers unparalleled accuracy and stability, without unnecessary complexity.
A large 12-inch touchscreen, complimented with intuitive workflows, ensures that the LQA 300 is easy for users of all skill levels to use. To analyze a sample, whether it be wine must, must under fermentation or a finished wine sample, simply load the sample and then press the large “analyze" icon on the touchscreen. A quick 45 second analysis yields 8 results for finished wine samples, 10 results for must, and 8 for must under fermentation, as detailed in the tables below.
PerkinElmer’s NetPlus™ cloud-based tools also let you access results and create reports, including charts and tables, from anywhere at any time. NetPlus is a powerful feature for busy wineries with QA Managers monitoring results from multiple analysis points. Further, an optional module for instrument management includes tools for performance optimization and configuration maintenance.
For expert users, the LQA 300 includes powerful features for validation, monitoring and reporting of performance and results. And thanks to Windows connectivity, you can use all standard accessories like printers or barcode scanners. The LQA 300 is easily connected to a local network and can be integrated with LIMS software.
| Parameters and Range | Parameter | Unit | Range |
|---|---|---|---|
| Finished Wine | Ethanol | % Vol | 6.4-16 |
| Total Acidity | g Tartaric acid/l | 3.2-7.3 | |
| Malic Acid | g/l | 0 - 6 | |
| Lactic Acid | g/l | 0 - 3.3 | |
| Volatile Acidity | g Acetic acid/l | 0 - 1.0 | |
| Glucose/Fructose | g/l | 0 - 25 | |
| pH | 3.0 - 4.2 | ||
| Density | g/cm3 | 0.99 - 1.04 | |
| Must Under Fermentation | Ethanol | % Vol | 1.5 - 16.0 |
| Glucose/Fructose | g/l | 16.7 - 296.5 | |
| Glucose | g/l | 71 - 152 | |
| Fructose | g/l | 82 - 149 | |
| Malic Acid | g/l | 0.02 - 4.1 | |
| Total Acidity | g/l | 1.5 - 13.5 | |
| pH | 2.2 - 4.2 | ||
| Density | g/cm3 | 1.0 - 1.12 | |
| Must | Total soluable solids (Brix) | %m/m | 17.5 - 28.5 |
| Glucose/Fructose | g/l | 16.7 - 296.5 | |
| Glucose | g/l | 71 - 152 | |
| Fructose | g/l | 82 - 149 | |
| Malic Acid | g/l | 0.4 - 5.9 | |
| Total Acidity | g/l | 1.5 - 13.5 | |
| pH | 2.2 - 4.2 | ||
| Density | g/cm3 | 1.0 - 1.12 | |
| Gluconic acid | g/l | 0 - 11.3 | |
| Glycerol | g/l | 0 - 4.65 |
| 技術(shù)類型 | FT-IR |
|---|---|
| 波長(zhǎng)范圍 | 400 – 4000 cm-1 |
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