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Washing solution - Y15/Y25
The appearance of tartrate precipitates during the wine-making process will alter the final pH of the wine
The hydrogen ions in the sample alter the pH of the sample/ buffer mix and can be measured spectrophotometrically with the bromophenol blue indicator
Low acidity means that microbial alterations and wine with defects and of poorer quality is more likely
Glycerol is an indicator of the quality of finished wine and is extremely important for the mouthfeel
Washing solution 500ml Fish & Seafood Washing solution - Y15/Y25Washing solution 500ml View Product Documentation
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