SY2401 ACETIC ACID

Enzymatic method for acetic acid measurement

Acetic acid is the main indicator of wine deterioration although in small quantities (less than 300 mg/L) contribute to endow it with 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 assessment of acetic acid allows monitoring possible deterioration situations along the elaboration process.

ADVANTAGES

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

KIT FORMAT

R1a: 2 x 36 mL - R1b: 1 x 4 mL
R2: 1 x 18 mL

METHOD
Enzymatic: ACS/CS/MDH

READING
Differential bi-reagent, 340 nm

RANGE
Up to 1,2 g/L

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

TESTS (Estimated)
320

Do you need more information?

Or write us an email indicating the name of the product info@sinatech.es