Color, reagent kit for wine, cider, kombucha and beer Fish & Seafood Limit of detection: 60 mg/l

Limit of detection: 60 mg/l (ppm)

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

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

Anthocyanins are the tinted pigments in grapes

the sulfur dioxide content of wine is limited

Color, reagent kit for wine, cider, kombucha and beer Fish & Seafood Limit of detection: 60 mg/lColorimetric 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