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Citric acid is an organic acid naturally present in wine that con- tributes to total wine acidity
Colorimetric analysis for color determination
The maximum limit permitted by OIV in wine for sorbic acid is 200 mg/l
Stable working reagent for 10 days
Acetic Acid, Y200 / Y400 format Fish & Seafood Citric acid is an organicKit volume: 225 ml Method: Two reagent differential at 340 nm Limit of linearity: 200 ml l Limit of detection: 0. 1 mg l (ppm) Acetic acid is produced during both alcoholic and malolactic fermentations and helps enhance flavors and aromas. When the wine is aerated or remains in contact with air, acetic acid bacteria can multiply, leading to a problem known as acetic spoilage. The characteristic aroma of this spoilage is due to ethyl acetate.
