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During véraison
This method is the only one on the market validated according to the new AOAC guidelines
Low acidity can cause microbial instability that results in wine defects and overall decrease in quality
body and fullness to the wine
Ammonia, Y200 / Y400 and Spica format, reagent kit for wine, kombucha and cider Colorimetric During véraisonEnzymatic method for ammonia determination Kit volume: 150 ml Method: Two reagent differential at 340 nm Limit of linearity: 200 ml l Limit of detection: 3. 0 mg l (ppm) Advantages Stable liquid reagent until the expiration date Ready to use dedicated reagent Liquid calibrator included in the kit Low nitrogen levels have been related to slow fermentation or sulfide production. Conversely, high levels can lead to micro bial instability and production
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