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acylated histamine in the sample or reference standard competes with fixed histamine to bind to anti-histamine antibodies
The values are traceable to the unit of mass
leading to early oxidation of must
The color in- crease is directly proportional to the copper concentration of the sample
leading to a problem known as “acetic spoilage”
Citric Acid, reagent kit for wine and beer Dairy acylated histamine in the sampleEnzymatic 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
