Produced during glycero-pyruvic fermentation, it greatly contributes to the characteristics of the wine giving harmonic taste sensation, body and roundness. It would be appropriate to determine it after every re-fermentation. "Trinder" method (colorimetric final stage) is suggested on wine, new UV is the best option for fruit juice and must.
Number of analyses: manual 100/200 - automatic 400/600
2 x 100ml
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