Diglucosides
The presence of anthocyanin diglucoside pigments in red or rosé wine, particularly malvidin diglucoside, is used as an indication of whether the wine has been made using fruit other than Vitis vinifera species, which do not contain appreciable quantities of diglucosides. These diglucosides are detected by means of their fluorescence under ultra-voilet light and can also be quantified using HPLC.
Laccase activity
Wines made from grapes affected by Botrytis cinerea may contain laccase, an enzyme which, due to its relative stability in wine, is capable of causing serious oxidative damage. Knowledge of its presence can lead to corrective action. Laccase results are reported in units/Laccase.
Pinking
This analysis measures the wines’ susceptibility by inducing pinking using hydrogen peroxide and measuring the susceptibility and the precursor content.
| Prices per analysis | |||
|---|---|---|---|
| Analysis | Per Sample (excluding GST) | Volume required | Target response time |
| Anthocyanin diglucosides – qualitative – UV Light | $30 | 10 mL | 24 hrs |
| Anthocyanin diglucosides quantitative – HPLC | $97 | 10 mL | 72 hrs |
| Laccase activity | $42 | 20 mL | 24 hrs |
| Pinking | $39 | 750 mL | 48 hrs |
For more information, please contact AWRI Commercial Services on (08) 8313 6600 or e-mail commercialservices@awri.com.au