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During fermentation its concentration decreases to 0
forming dehydroascorbic acid and MTT-formazan that can be assayed by spectrophotometry
144 (A520) and 0
Limit of linearity: 1386 ml/l
as well as in wine after fermentation because it is a key factor for the storage and stability of wine over time
Total Sulfite, Y200 / Y400 and Spica format, reagent kit for wine, kombucha and cider Kombucha During fermentation its concentration decreasesColorimetric analysis for total sulfite determination Kit volume: 225 ml Method: Two reagent differential at 405 nm Limit of linearity: 400 mg l Limit of detection: 1 mg l (ppm) Advantages Stable liquid reagent until the expiration date Ready to use dedicated reagent Liquid calibrator included in the kit Sulfite is the main preservative of wines and musts, due to its antiseptic properties on yeasts and bacteria; it also has antioxidant properties.
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