SY2403 L-LACTIC ACID

Enzymatic method for L-lactic acid measurement

L-Lactic acid appears as a product of malolactic fermentation by the action of lactic acid bacteria in secondary fermentation. This process reduces perceived acidity as L-Malic is transformed into the softer L-Lactic, adding dairy flavour (milk, butter, cheese) and is desirable in many red wines, as it provides a feeling of mouth fullness.

ADVANTAGES

Liquid reagents ready-to-use
Wide measurement range: up to 3 g/L

KIT FORMAT

R1: 2 x 40 mL
R2: 1 x 12 mL

METHOD
Enzymatic: LDH

READING
Differential bi-reagent, 340 nm

RANGE
Up to 3 g/L

LIMIT OF QUANTIFICATION (LoQ)
0,04 g/L

TESTS (Estimated)
340

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