Wine analysis
Glucose and fructose are the only two sugars that can convert into alcohol. Therefore the wine manufacturer is interested in the sum of glucose and fructose concentration. Concentration of these two parameters together offers vital information and is the most crucial parameter in wine. During processing, the sum of sugars suggests at what stage fermentation should be interrupted to achieve the desired dryness/ sweetness of the final product.
Juice analysis
Main reason for juice sucrose analysis is to suspect of adulteration, mainly by dilution or adding inexpensive sugars/ juices. D-Fructose is found in many fruits, and it is analyzed alone or together with D-Glucose. Sum for sugars is the total fermentable sugars and the ratio informs when adulteration has happened.
Beer analysis
In beer analysis the raw materials are checked as well as the quality of the final product. Arena applications include tests like Beta-Glucan, which in high concentration can cause need of filtration during production, Deoxynivalenol, Free Amino Nitrogen and SO2 Total, which is added to beer to stabilize the beer flavor. The benefit of using Arena in testing is that it allows multiple analysis from a single sample, saves time and reagent costs and is easy to use.
Potato analysis
To test potatoes, a rapid method applied to Arena analyzers is now available. Pressed juice of potato mixed with a special diluent is used to measure D-glucose, D-fructose, sucrose and asparagine. These components are reported to form acrylamide in a variety of fried and oven-baked foods, like potato snacks and french fries. Acrylamide formation is particularly associated with traditional high temperature cooking processes for certain carbohydrate-rich foods. The discovery of acrylamide is a concern because it is a potential human carcinogen. The risk of acrylamide formation in potatoes can be reduced by selecting properly stored, appropriate raw material. To test raw material, the Arena analyzer gives the opportunity to automate the testing.
Honey analysis
Analysis is made to control the origin of honey and the final product. Important parameters include tests, like sugars, diastase (amylase) and hydroxymethylfurfural.
Milk analysis
The quality of milk can be established by measurement of the D- and L-Lactic acid content. Produced naturally by lactic acid bacteria, D- and L-Lactic acid are found in many fermented milk products such as youghurt and cheese.
Fertilizers analysis
Applications cover methods for Phosphorous, Ammonia, Calcium and Total Nitrogen.
BioFuel analysis
In biofuels the production fermentation processes are controlled by testing sugars and acids.
Enzyme and Detergent analysis
Production processes are controlled by measuring cellulases, lipases, proteases and amylase.
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