{"id":155527,"date":"2021-02-26T14:16:25","date_gmt":"2021-02-26T14:16:25","guid":{"rendered":"http:\/\/blog.hannaservice.eu\/teneur-en-sucre\/"},"modified":"2021-07-13T08:08:42","modified_gmt":"2021-07-13T08:08:42","slug":"teneur-en-sucre","status":"publish","type":"post","link":"https:\/\/blog.hannaservice.eu\/fr\/teneur-en-sucre\/","title":{"rendered":"Teneur en sucre"},"content":{"rendered":"\t\t
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En connaissant l’indice de r\u00e9fraction d’une substance, les utilisateurs peuvent comprendre des propri\u00e9t\u00e9s telles que la teneur en sucre du mo\u00fbt ou du jus et de nombreux autres produits dans l’industrie du vin et de l’alimentation.
\nEn connaissant l’indice de r\u00e9fraction d’une substance, les utilisateurs peuvent comprendre des propri\u00e9t\u00e9s telles que la teneur en sucre du mo\u00fbt ou du jus et de nombreux autres produits dans l’industrie du vin et de l’alimentation.<\/p>\n

La r\u00e9fractom\u00e9trie est la m\u00e9thode de mesure de l’indice de r\u00e9fraction d’une substance (l’une de ses propri\u00e9t\u00e9s physiques fondamentales) afin d’\u00e9valuer sa composition ou sa puret\u00e9. L’indice de r\u00e9fraction est d\u00e9fini comme le rapport entre la vitesse de la lumi\u00e8re dans l’espace vide et la vitesse de la lumi\u00e8re dans la substance. Le r\u00e9sultat de cette propri\u00e9t\u00e9 est que la lumi\u00e8re se \u00ab pliera \u00bb ou changera de direction lorsqu’elle traversera une substance d’indice de r\u00e9fraction diff\u00e9rent. C’est ce qu’on appelle la r\u00e9fraction.<\/p>\n

L’angle critique peut \u00eatre utilis\u00e9 pour calculer facilement l’indice de r\u00e9fraction selon l’\u00e9quation :<\/p>\n

sin (\u03b8 critical) = n2\u00a0\/ n1<\/p><\/blockquote>\n

L’indice de r\u00e9fraction d’une substance est fortement influenc\u00e9 par la temp\u00e9rature et la longueur d’onde de la lumi\u00e8re utilis\u00e9e pour la mesurer, par cons\u00e9quent, il faut prendre soin de contr\u00f4ler ou de compenser les diff\u00e9rences de temp\u00e9rature et de longueur d’onde. Les r\u00e9fractom\u00e8tres num\u00e9riques sont une solution id\u00e9ale pour ceux qui cherchent \u00e0 mesurer la composition de leurs produits. La caract\u00e9risation d’une substance est rapide et facile avec n’importe lequel de nos r\u00e9fractom\u00e8tres, et l’analyse ne n\u00e9cessite qu’une taille d’\u00e9chantillon aussi petite que 2 gouttes m\u00e9triques.<\/p>\n

Le sucre dans les aliments et le vin<\/strong><\/h4>\n

Le sucre est un \u00e9l\u00e9ment essentiel dans la production de vin. Au cours de la fermentation alcoolique, les levures consomment les sucres pr\u00e9sents dans le jus de raisin, ou mo\u00fbt, et les transforment en alcool \u00e9thylique et en dioxyde de carbone. Dans le cas de certains styles de vins tels que les vins demi-doux ou les vins de dessert, une partie du sucre est autoris\u00e9e \u00e0 rester apr\u00e8s la fermentation. Ce sucre r\u00e9siduel peut servir \u00e0 donner un caract\u00e8re plus sucr\u00e9 au m\u00e9lange final ou jouer un r\u00f4le dans la stabilit\u00e9 microbienne.<\/p>\n

Les principaux sucres fermentescibles pr\u00e9sents dans le raisin sont le glucose et le fructose. Ces deux sucres simples sont \u00e9galement appel\u00e9s sucres r\u00e9ducteurs car ils contiennent des groupements fonctionnels susceptibles de s’oxyder dans certaines conditions. Apr\u00e8s r\u00e9action avec un exc\u00e8s de tartrate cuivrique alcalin (r\u00e9actifs de Fehling), la teneur en sucres r\u00e9ducteurs peut \u00eatre d\u00e9termin\u00e9e par colorim\u00e9trie. La m\u00e9thode de Fehling n’est pas une d\u00e9termination exacte mais un indice de la concentration en sucres r\u00e9ducteurs, car la r\u00e9action d\u00e9pend de la quantit\u00e9 et du type de sucres r\u00e9ducteurs pr\u00e9sents. Lorsque la teneur en sucres r\u00e9ducteurs est connue en d\u00e9but de fermentation, le degr\u00e9 d’alcool potentiel peut \u00eatre estim\u00e9 en multipliant la concentration en sucres (en g\/L) par 0,06.<\/p>\n

Hanna propose cinq r\u00e9fractom\u00e8tres \u00e0 vin pour r\u00e9pondre aux diverses exigences de l’industrie du vin. Les r\u00e9fractom\u00e8tres \u00e0 vin num\u00e9riques HI96811, HI96812, HI96813, HI96814 et HI96816 sont robustes, l\u00e9gers et \u00e9tanches pour les mesures en laboratoire ou sur le terrain.<\/p>\n

Hanna propose \u00e9galement cinq r\u00e9fractom\u00e8tres \u00e0 sucre pour r\u00e9pondre aux exigences de l’industrie alimentaire. Les r\u00e9fractom\u00e8tres num\u00e9riques HI96800 \u00e0 indice de r\u00e9fraction\/Brix, HI96801 % Brix (saccharose), HI96802 Fructose, HI96803 Glucose et HI96804 Invert Sugar sont robustes, portables et r\u00e9sistants \u00e0 l’eau pour les mesures en laboratoire ou sur le terrain.<\/p>\n

Ces instruments optiques utilisent la mesure de l’indice de r\u00e9fraction pour d\u00e9terminer les param\u00e8tres pertinents pour l’analyse de la concentration en sucre.<\/p>\n

5 r\u00e9fractom\u00e8tres num\u00e9riques pour l’analyse du sucre au choix<\/strong>
\nHI96800<\/strong><\/h3>\n
    \n
  • Mesure l’indice de r\u00e9fraction dans les solutions aqueuses. Les lectures peuvent \u00e9galement \u00eatre affich\u00e9es avec compensation de temp\u00e9rature de saccharose (nD\u2082\u2080) ou % Brix.<\/li>\n
  • Plage d’indice de r\u00e9fraction de 3\u00a0300 \u00e0 1,5080 avec une pr\u00e9cision de \u00b1 0,0005<\/li>\n
  • Plage de 0 \u00e0 85 % Brix avec une pr\u00e9cision de \u00b1 0,2 %<\/li>\n<\/ul>\n

    HI96801<\/h4>\n
      \n
    • Mesure l’indice de r\u00e9fraction pour d\u00e9terminer le % Brix de sucre dans les solutions aqueuses. L’indice de r\u00e9fraction de l’\u00e9chantillon est converti en unit\u00e9s de concentration % Brix.<\/li>\n
    • Algorithmes de compensation de temp\u00e9rature bas\u00e9s sur une solution de saccharose<\/li>\n
    • Plage de 0 \u00e0 85 % Brix avec une pr\u00e9cision de \u00b1 0,2 %<\/li>\n<\/ul>\n

      HI96802<\/h4>\n
        \n
      • Mesure l’indice de r\u00e9fraction pour d\u00e9terminer le % de fructose dans les solutions aqueuses. L’indice de r\u00e9fraction de l’\u00e9chantillon est converti en unit\u00e9s de concentration en % masse (% p\/p).<\/li>\n
      • Algorithmes de compensation de temp\u00e9rature bas\u00e9s sur une solution de fructose<\/li>\n
      • Plage de 0 \u00e0 85 % de fructose en poids avec une pr\u00e9cision de \u00b1 0,2 %<\/li>\n<\/ul>\n

        HI96803<\/h4>\n
          \n
        • Mesure l’indice de r\u00e9fraction pour d\u00e9terminer le % de glucose dans les solutions aqueuses. L’indice de r\u00e9fraction de l’\u00e9chantillon est converti en unit\u00e9s de concentration en % masse (% p\/p).<\/li>\n
        • Algorithmes de compensation de temp\u00e9rature bas\u00e9s sur une solution de glucose<\/li>\n
        • Plage de 0 \u00e0 85 % de glucose en poids avec une pr\u00e9cision de \u00b1 0,2 %<\/li>\n<\/ul>\n

          HI96804<\/h4>\n
            \n
          • Mesure l’indice de r\u00e9fraction pour d\u00e9terminer le % de sucre inverti dans les solutions aqueuses. L’indice de r\u00e9fraction de l’\u00e9chantillon est converti en unit\u00e9s de concentration en % masse (% p\/p).<\/li>\n
          • Algorithmes de compensation de temp\u00e9rature bas\u00e9s sur une solution de sucre inverti<\/li>\n
          • 0 \u00e0 85 % de sucre inverti par plage de poids avec une pr\u00e9cision de \u00b1 0,2 %<\/li>\n<\/ul>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

            En connaissant l’indice de r\u00e9fraction d’une substance, les utilisateurs peuvent comprendre des propri\u00e9t\u00e9s telles que […]<\/p>\n","protected":false},"author":14,"featured_media":2813,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[398],"tags":[299],"class_list":["post-155527","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-laboratoire","tag-parameters-fr"],"yoast_head":"\nTeneur en sucre - 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