Histamine, reagent kit for wine Enzymatic yellow hue

yellow hue

acetic acid bacteria can multiply

expressed as g/L of tartaric acid

The main source is phytosanitary treatments of vineyards to prevent mildew

Limit of linearity: 400 mg/l

Histamine, reagent kit for wine Enzymatic yellow hueELISA method Kit volume: 100 ml Method: Two reagent differential at 420 nm Limit of linearity: 160 mg l Limit of detection: 2. 1 mg l (ppm) Advantages High sensitivity Liquid reagent, stable until the expiration date Easy sample preparation Histamine is a biogenic amine present in certain food with high concentrations of protein or foods exposed to fermentation processes. Histamine is created by certain microorganisms that affect the amino acid