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Stable working reagent for 1 month
The color increase is directly proportional to the polyphenols concentration of the sample
Method: Two-reagent differential at 405 nm
Stable working reagent for 10 days
Citric acid is an organic acid naturally present in wine that con- tributes to total wine acidity
Acetic Acid, Y200 / Y400 format Fish & Seafood Stable working reagent for 1Kit volume: 225 ml Method: Two reagent differential at 340 nm Limit of linearity: 200 ml l Limit of detection: 0. 1 mg l (ppm) Acetic acid is produced during both alcoholic and malolactic fermentations and helps enhance flavors and aromas. When the wine is aerated or remains in contact with air, acetic acid bacteria can multiply, leading to a problem known as acetic spoilage. The characteristic aroma of this spoilage is due to ethyl acetate.
