Citric Acid, reagent kit for wine and beer Dairy It’s fermentation yields L-lactic acid

It’s fermentation yields L-lactic acid and causes perceived acidity to soften

Multi parameter quality control

acylated histamine in the sample or reference standard competes with fixed histamine to bind to anti-histamine antibodies

When the wine is aerated or remains in contact with air

Solution used by the fluidic system of the Y25 and Y15 analyzers

Citric Acid, reagent kit for wine and beer Dairy It’s fermentation yields L-lactic acidEnzymatic method for citric acid determination Kit volume: 50 ml Method: Two reagent differential at 340 nm Limit of linearity: 400 mg l Limit of detection: 11 mg l (ppm) Advantages Stable working reagent for 1 month Ready to use dedicated reagent Liquid calibrator included in the kit Citric acid is an organic acid naturally present in wine that con tributes to total wine acidity. Its content is higher in white wine, as the content in red wine drops