Analytic valuation of protein instability in wines has been performed, up to now, through different methods that are not giving universal results, even on the same wine, resulting in uncertainty over the treatment to be applied.
ProtoCheck is a new method that could be absolutely standardizable, reliable, of easy and quick use, useful for wines, musts, juices and other beverages at acidic pH.
Protocheck was patented by prof. Celotti of University of Udine, is based on the reaction of potentially unstable proteins present in the wine with a blend of stabilized anionic reagents.
With respect to other tests, the "specific" reaction that will take place does not interact with other substances and, in seconds, causes a turbidity perfectly measurable with a tubidimeter. ProtoCheck kit allows for performing the test directly on the sample, in its original condition.
ADVANTAGES OF ProtoCheck ARE:
- The sample does not need filtration.
- Rapidity and specificity of the reaction with potentially unstable proteins.
- No significant interferences.
- The method is standardizable, which makes possible having comparable results between different laboratories.
- Simplicity of analysis, (even in the cellar, taking the sample directly from the tank).
- Precise determination of the dosage necessary for the bentonite treatment
 INSTRUCTIONS [47.49 KB]
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Reagents for testing 
