DIONYSOS reagents

SD6001 ACETIC ACID

Fotografía DIONYSOS en preparación

Enzymatic method for the determination of acetic acid

Acetic acid is the main indicator of wine deterioration, although in small amounts (less than 300 mg/L) it contributes to endow it with appreciated organoleptic characteristics through the formation of esters and other compounds. It is produced mainly from the oxidation of ethanol by certain bacteria (especially of the genus Acetobacter). The determination of acetic acid makes it possible to monitor possible situations of deterioration during the manufacturing process.

ADVANTAGES

Ready-to-use liquid reagents
Working reagent stability 60 days
High sensitivity - LoD 0,01 g/L

KIT COMPOSITION

R1: 2 x 30 mL
R2: 1 x 15 mL
CTRL inc.

METHOD
Enzymatic: AK/PK/LDH

READING
Differential bi-reagent method, 340 nm

MEASUREMENT RANGE
Up to 1,2 g/L

LIMIT OF QUANTIFICATION (LoQ)
0,03 g/L

TESTS (Estimated)
233

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