Control Wine, Red Kombucha Method: End-point mono reagent at

Method: End-point mono reagent at 420

The maximum limit permitted by OIV in wine for sorbic acid is 200 mg/l

The configuration of these reagents allows D-glucose/D-fructose (total sugars) to be determined if the enzyme PGI is added or D-glucose to be determined if it is not

It is widely used to determine the dryness of the wine before bottling

According to Council Regulation (EC) No 1493/1999 and Council Regulation (EC) No 1622/2000

Control Wine, Red Kombucha Method: End-point mono reagent atMultiparameter calibrator Control Red Wine is a wine (10 x 5 mL) that contains various components at adequate concentrations for quality control in laboratories. The product is designed for intra laboratory quality control and is supplied with acceptable value intervals. Traceability is only ensured when the reagents and measurement procedures recommended by BioSystems are used. View Product Documentation