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the color is proportional to anthocyanin con- centrations
as the content in red wine drops during malolactic fermentation yielding volatile acids
The wine sample is diluted in a buffer solution that does not alter color-related properties
Liquid reagent stable until expiry date
Nitrogen compounds (molecules containing a primary amine nitrogen) in must and wine play a key role in fermentation and the potential of microbial stability
Multical Dairy the color is proportional toMulti parameter calibrator at 5 concentration levels for: Acetic Acid, Ammonia, Citric Acid, D Gluconic Acid D Glucose, D Glucose D Fructose, Glycerol, D Lactic Acid L Malic Acid, PAN, Sucrose D Glucose D Fructose MULTICAL is a multiparameter calibrator with five synthetic matrix liquid levels (5 x 10 mL). It contains various analaytes at adequate concentrations for the calibration of the measurement procedures. The traceability of the results in
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