Citric Acid, reagent kit for wine and beer Dairy When the wine is aerated

When the wine is aerated or remains in contact with air

This acid produces the fruity aromas and freshness of wines and is the most commonly used acidifier

The values are traceable to the unit of mass

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

The color in- crease is directly proportional to the copper concentration of the sample

Citric Acid, reagent kit for wine and beer Dairy When the wine is aeratedEnzymatic 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