Color, reagent kit for wine, cider, kombucha and beer Fish & Seafood To eliminate interferences ascorbic acid

To eliminate interferences ascorbic acid is eliminated from the sample by oxidation to dehydroascorbic acid (ascorbate oxidase [AO])

All oxaloacetate from citrate in the sample is converted into L-malic acid by the enzyme L-malate dehydrogenase

Glycerol in the sample yields (by the following reaction)

This method is the only one on the market validated according to the new AOAC guidelines

Gluten constitutes around 80% of total protein in bread wheat and it is a key compound in bakery and related technological processes in the food industry

Color, reagent kit for wine, cider, kombucha and beer Fish & Seafood To eliminate interferences ascorbic acidColorimetric analysis for color determination Kit volume: 80 ml Method: End point mono reagent at 420, 520 and 620 nm Limit of linearity: 18 (A420, A520 and A620) Limit of detection: 0. 113 (A420, 0. 144 (A520) and 0. 121 (A620) Advantages Stable liquid reagent until the expiration date Ready to use dedicated reagent Wine color plays a major role in the impression of quality. Color is also an important indicator in many winemaking pro cesses. Regular