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Any molecules in the sample that contain a primary amino nitrogen react with o-phthaldialdehyde (OPA) in the presence of a reducing agent in basic medium
Tartaric acid is the main acid of wine that can become insoluble
standard method
Nitrogen compounds (molecules containing a primary amine nitrogen) in must and wine play a key role in fermentation and the potential of microbial stability
Acetic Acid, MAXI size, Y200/Y400 Juice + Fruits + Vegetables Any molecules in the sampleKit volume: 750 ml Method: Two reagent differential at 340 nm Limit of linearity: 200 ml l Limit of detection: 0. 1 mg l (ppm)
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