Turbidimetry technique: Provides quick and accurate measurement of protein degradation
Heat stability units (NTU): Quantifies the extent of protein degradation for wine
Minimum sample volume of 50 ml: Allows for efficient and cost-effective testing
Clear color indicator: Enables easy visual assessment of protein haze or flocculation
Summarized by Shop
A heat stability test is used to measure the potential for proteins in wine to degrade at higher temperatures. Protein degradation is visible in wine as haze or flocculation. Minimum Volume Required: 50mL Includes Heat Stability (Units: NTU, Technique: Turbidimetry)
