SY2406 CITRIC ACID

Enzymatic method for citric acid measurement

Citric acid is not very abundant in the grape compared to other organic acids. At the end of fermentation, it can be added to raise the acidity, which increases the efficiency of the sulphites present, and to prevent iron turbidity, since it forms soluble complexes with iron and copper, although this practice has legal restrictions. Citric acid also brings a feeling of freshness to the wine, but in excessive amounts it is unpleasant.

ADVANTAGES

Liquid reagents ready-to-use
Wide measurement range: up to 1 g/L
Official OIV method

KIT FORMAT

R1a: 2 x 13,5 - R1b: 1 x 3
R2a: 1 x 5,6 + 2 lyo

METHOD
Enzymatic: CL/MDH/LDH

READING
Differential bi-reagent, 340 nm

RANGE
Up to 1 g/L

LIMIT OF QUANTIFICATION (LoQ)
0,06 g/L

TESTS (Estimated)
120

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