Glycerol Assay Kit

Glycerol Assay Kit

Catalog Number:
CMK1462207MEG
Mfr. No.:
K-GCROL
Price:
$348
  • Size:
    70 assays (manual)/700 assays (microplate)
    Quantity:
    Add to Cart:
      • Overview
        • The Glycerol test kit is a simple, reliable, rapid and accurate method for the measurement and analysis of Glycerol in beverages, foodstuffs and other materials.
          Note for Content: The number of manual tests per kit can be doubled if all volumes are halved. This can be readily accommodated using the MegaQuantTM Wave Spectrophotometer (D-MQWAVE).

          Please contact us at for specific academic pricing.

      • Properties
        • Details
          Limit of Detection: 0.34mg/L
          Storage
          Short term stability: 2-8°C
          Long term stability: See individual component labels
          Stability
          > 2 years under recommended storage conditions

          * For research use only.

      • Applications
        • Application Description
          Wine (and grape juice), beer, spirits, vinegar, marzipan, fruit juices, soft drinks, toothpaste, honey, tobacco, paper (and cardboard), cosmetics, pharmaceuticals, soap and other materials (e.g. biological cultures, samples, etc.).
      • Reference
        • 1.Megazyme “advanced” wine test kits general characteristics and validation. Charnock, S. J., McCleary, B. V., Daverede, C. & Gallant, P. (2006). Reveue des Oenologues, 120, 1-5.
          2.Grape and wine analysis: Oenologists to exploit advanced test kits. Charnock, S. C. & McCleary, B. V. (2005). Revue des Enology, 117, 1-5.
          3.Biocontrol using Torulaspora delbrueckii in Sequential Fermentation: New Insights into Low Sulfites Verdicchio Wines. Canonico, L., Agarbati, A., Galli, E., Comitini, F. & Ciani, M. (2023). Foods, 12(15), 2899.
          4.Economical Di-Rhamnolipids Biosynthesis by Non-Pathogenic Burkholderia thailandensis E264 Using Post-Consumption Food Waste in a Biorefinery Approach. Kumar, R., Johnravindar, D., Wong, J. W., Patria, R. D. & Kaur, G. (2023). Sustainability, 15(1), 59.
          5.Saccharomyces uvarum yeast isolate consumes acetic acid during fermentation of high sugar juice and juice with high starting volatile acidity. Inglis, D., Kelly, J., van Dyk, S., Dowling, L., Pickering, G. & Kemp, B. (2020). OENO One, 54(2).
          6.Selection of low nitrogen demand yeast strains and their impact on the physicochemical and volatile composition of mead. Schwarz, L. V., Marcon, A. R., Delamare, A. P. L., Agostini, F., Moura, S. & Echeverrigaray, S. (2020). Journal of Food Science and Technology, 1-12.
          7.The Use of CRISPR-Cas9 Genome Editing to Determine the Importance of Glycerol Uptake in Wine Yeast During Icewine Fermentation. Muysson, J., Miller, L., Allie, R. & Inglis, D. L. (2019). Fermentation, 5(4), 93.
          8.Metschnikowia pulcherrima selected strain for ethanol reduction in wine: Influence of cell immobilization and aeration condition. Canonico, L., Comitini, F. & Ciani, M. (2019). Foods, 8(9), 378.
          9.Specific molecular interactions between vitis vinifera and botrytis cinerea are required for noble rot development in grape berries. Lovato, A., Zenoni, S., Tornielli, G. B., Colombo, T., Vandelle, E. & Polverari, A. (2019). Postharvest Biology and Technology, 156, 110924.
          10.Coordinated Transcriptional Control of Adipocyte Triglyceride Lipase (Atgl) by transcription factors Sp1 and PPARγ during Adipocyte Differentiation. Roy, D., Farabaugh, K. T., Wu, J., Charrier, A., Smas, C., Hatzoglou, M., Thirumurgan, K. & Buchner, D. A. (2017). Journal of Biological Chemistry, jbc-M117.
          11.Cytosolic Redox Status of Wine Yeast (Saccharomyces Cerevisiae) under Hyperosmotic Stress during Icewine Fermentation. Yang, F., Heit, C. & Inglis, D. L. (2017). Fermentation, 3(4), 61.
          12.Chemical composition and in vitro antimicrobial and cytotoxic activities of plum (Prunus domestica L.) wine. Miljić, U., Puškaš, V., Velićanski, A., Mašković, P., Cvetković, D. & Vujić, J. (2016). Journal of the Institute of Brewing, 122(2), 342-349.
          13.Isolation and characterisation of a heat-resistant peptidase from Pseudomonas panacis withstanding general UHT processes. Baur, C., Krewinkel, M., Kutzli, I., Kranz, B., von Neubeck, M., Huptas, C., Wenning, M., Scherer, S., Stoeckel, M., Hinrichs, J., Stressler, T. & Stressler, T. (2015). International Dairy Journal, 49, 46-55.
          14.Rapid Assessment of Gray Mold (Botrytis cinerea) Infection in Grapes Using Biosensors System. Cinquanta, L., Albanese, D., De Curtis, F., Malvano, F., Crescitelli, A. & Di Matteo, M. (2015). American Journal of Enology and Viticulture, ajev-2015.
          15.Aroma compounds in Ontario Vidal and Riesling icewines. I. Effects of harvest date. Bowen, A. J. & Reynolds, A. G. (2015). Food Research International, 76, 540-549.

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