It is our pleasure to announce that BioSystems R & D department has developed two new reagents for the analysis of histamine (ref. 12829) and ascorbic acid (ref. 12828), specifically designed to meet everywinemaker’s needs.

Ascorbic acid is an antioxidant substance present in grapes at low concentrations (30 to 60 mg/L). The crushing process causes oxidation and ascorbic acid tends to disappear. Because of its antioxidantproperties, the use in wine and must is allowed up to 100 mg/L. A 90 mL bottle and a standard is included in the BioSystems reagent kit. It is easy to use and the working reagent has good stability (10days). These properties make the reagent the best choice for the determination of this labile substance by an enzymatic, sensitive and efficient method.

Histamine is a biogenic amine formed by the action of certain microorganisms over the amino acid histidine. Histamine intake by sensitive individuals may cause undesirable reactions such as headache,hypertension or gastrointestinal disorders, among others. It is found  in certain kinds of fish, cheese and wine. While there are specific regulations for the maximum concentrations allowed in fish,  there is noclear regulation in wine, although in some countries it is recommended not to exceed 10 mg/L. A 100 mL bottle is ready for use and stable until the expiration date.  This BioSystems reagent is an excellent,sensitive and rapid enzymatic method to monitor Histamine.

 

With the launch of these two new kits, our wine analysis system provides 26 reagents, controls and multi-calibrators, as well as two automatic analyzers (Y-15 and Y-25) and a semi-automatic analyzer, Y-350. 

If you need any technical assistance, please contact our customer service, info@admeo.us    for further information or comments do not hesitate to contact us. 

 

With Care,

Mads Svenningsen

www.admeo.us

Phone: (831) 524-0017

Email:  mads.svenningsen@admeo.us