Product News: Catechins

It is our great pleasure to announce thatBioSystems R&D department has developed a new reagent for analysis of Catechins, specifically designed to meet the winemaker's needs.  

Catechins are phenolic compounds of the family of flavonoids, belonging to the subgroup of flavanols. They are of reductive character and prevent the oxidation of anthocyanins precipitation.They are also responsible for bitterness, astringency, yellow color, structure and stability of wine.  

When catechins are polymerized, they form procyanidins that, during the aging of wine, form complexes with proteins, peptides and polysaccharides. This softens and clarifies wines (less bitterness and less astringency). Also during this process, they are combined with the anthocyanins increasing the color stability.  

Besides helping to determine the phenolic maturity ideal for harvesting, and the wines behavior during aging, concentration control during anthocyanins and flavanols maceration and their relationship in wine, analyzing for Catechins will help to adapt the product to the profile you want: from young and fruity wines, to soft and stable colors.  

New fast and automated kit. REF. 12834 100 mLCatechin Kit  

With this new Catechins kit in our portfolio, Biosystems is confirmed as the leading producer of enzymatic and chemical reagents and automated instruments for the wine industry.  

Please contact our customer service,info@admeo.us, for any technical assistance or further information. Happy to help!

 

With care,

Mads Svenningsen

(831) 524-0017

mads.svenningsen@admeo.us