SY2413 D-LACTIC ACID

Enzymatic method for D-lactic acid measurement

Most of the lactic acid present in the wine is produced during the malolactic fermentation with the transformation of L-malic acid into L-lactic acid, so that more than 75% of the lactic acid present in the wine is the L isomer. D-lactic acid, on the other hand, is associated with the metabolism of glucose (and other hexose sugars) by the same lactic bacteria (mainly leuconostoc and lactobacillus). A presence of D-lactic acid greater than 0.3 g/L is an indication of bacterial contamination, since these bacteria compete with the yeasts for sugars, until inhibiting alcoholic fermentation.

ADVANTAGES

Liquid reagents ready-to-use
Standard included

KIT FORMAT

R1: 2 x 40
R2: 1 x 12

METHOD
Enzymatic: D-LDH

READING
Differential bi-reagent, 340 nm

RANGE
Up to 0,6 g/L

LIMIT OF QUANTIFICATION (LoQ)
0,02 g/L

TESTS (Estimated)
340

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