From Pesticide Residue Analysis to Wine Taint Detection!
Wine is a complex combination of water, alcohol and other substances such as organic acids, phenols, sugars, carbon dioxide, and sulfur dioxide. The chemical interactions of these compounds, combined with the aging process, determine the quality of the color, taste and aroma of the wine. However, during this process the chemical interactions can also play key roles in spoiling the wine. For instance, cork taint transpires when naturally occurring airborne fungi react with chlorophenol compounds to form 2,4,6-Trichloroanisole (TCA) in the wine. When this reaction occurs, the wine’s aroma is reduced significantly, replaced by an undesirable smell and taste. The wine industry has identified and measured several compounds that can cause this spoilage. For this industry, Spex CertiPrep offers Certified Reference Materials (CRMs) for wine that are designed for GC, GC/MS, HPLC, and LC/MS analysis. These standards are manufactured from the highest purity starting materials and the highest grade of solvents available to guarantee superior standards. Every standard is supplied with a comprehensive Certificate of Analysis.
2,4,6-Trichloroanisole-d5, 100 µg/mL in Methanol-P&T
Organic Wine Standard Set 1, 100 µg/mL in Methanol
2,3-Butanedione, 1,000 µg/mL Organic Standard, 1 mL in Methanol-P&T